fajita bowl recipe
The Best fajita bowl recipe
Easy Fajita Bowl with Fresh Peppers and Chicken
A vibrant, flavorful bowl packed with grilled fajita-style chicken, colorful bell peppers, and warm spices. Perfect for a quick weeknight meal with minimal cleanup.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 1 cup salsa
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp oregano
- 1 cup cooked brown rice
- ½ cup black beans, drained
- ¼ cup shredded cheese (optional)
- 1 avocado, sliced
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Cut chicken breasts into bite-sized pieces and set aside. -
2
In a skillet, heat olive oil over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Season with cumin, paprika, garlic powder, salt, and pepper. Remove from skillet and set aside. -
3
In the same skillet, add sliced bell peppers, onion, and remaining 1 tbsp olive oil. Cook for 8–10 minutes, stirring occasionally, until tender and slightly charred. -
4
In a small bowl, mix salsa, lime juice, chili powder, and oregano. Pour over the chicken and vegetables in the skillet, tossing to coat. -
5
Transfer the chicken and vegetables to a baking tray lined with parchment paper. Bake for 10–12 minutes until the chicken is fully cooked and slightly crispy. -
6
Assemble bowls by layering cooked brown rice, black beans, grilled chicken, and sliced avocado. Drizzle with the sauce and top with shredded cheese if desired.
🔧Equipment
- Cutting board
- Sharp knife
- Skillet
- Grill pan or baking tray
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Fajita Bowl with Fresh Peppers and Chicken Works
❓ Frequently Asked Questions About Fajita Bowl with Fresh Peppers and Chicken
Can I substitute any of the proteins in this fajita bowl?
Yes, you can swap the chicken for shrimp, steak, or even tofu if you prefer. Just adjust the cooking time—shrimp cooks in about 2–3 minutes over high heat, while steak may need 4–5 minutes for medium-rare. Tofu works best if you pan-fry it until crispy, then set aside to keep it separate from the veggies.
How do I keep the toppings fresh without soggy rice?
To prevent sogginess, let the rice cool completely before assembling the bowl. Store any extras in an airtight container with a damp paper towel to absorb excess moisture. For toppings like salsa or sour cream, use a small container with a lid or place them in a separate bowl to avoid direct contact with the rice.
What if I don’t have a fajita pan or skillet?
A heavy-bottomed cast-iron skillet or even a nonstick pan works just fine. Just ensure it’s large enough to hold the ingredients without crowding, and cook on medium-high heat. Stir occasionally to prevent sticking, and flip the chicken and veggies if needed.
Can I make this ahead of time and reheat?
The rice and proteins hold well when prepped ahead, but the fajita veggies should be cooked fresh for the best texture. Store the chicken and rice separately in the fridge for up to 3 days. Reheat the rice gently in a pot with a splash of water to restore moisture, and cook the veggies fresh before assembling.
How can I customize this recipe for dietary preferences?
For gluten-free, use tamari or coconut aminos instead of soy sauce. For dairy-free, skip the sour cream and opt for a cashew-based cream or avocado slices. To make it lower-carb, swap the rice for cauliflower rice or lettuce wraps. Always check labels on sauces and seasonings for hidden ingredients.
