Easy Chicken Fajita Bowls
Ready in just 30 minutes, these chicken fajita bowls are perfect for a weeknight dinner or meal prep and packed with veggies!
Servings: 4 people
Ingredients
Spice Mixture:
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt I used diamond kosher, may need 1/2 teaspoon for other brands
Fajitas
- 3 teaspoons olive oil, divided
- 1 red bell pepper, sliced into strips
- 1 orange or yellow bell pepper, sliced into strips
- 3 large shallots or 1 large yellow onion, sliced into strips
- 2 pounds skinless chicken breasts, sliced into thin 2-3 inch long strips
- 2 tablespoons coconut aminos
- kosher salt and black pepper
Bowl ingredients:
- 1 15 ounce can black beans, rinsed and drained
- 3 cups romaine lettuce, chopped
- 2/3 cup frozen corn
- 10 oz white rice or cauliflower rice
- Optional: avocado, sour cream, cilantro
Instructions
- Stir together the chili powder, cumin, smoked paprika, garlic powder, and salt in a small bowl and set aside.
- In a large cast iron pan, add 2 teaspoons olive oil over medium high heat. Add in sliced shallots and peppers in a single layer, season them with salt and pepper, and allow them to cook for about 5 minutes without touching them to get a nice char. Then stir with a wood spoon as needed until softened, about 10-15 minutes. Remove them from the pan, or if you have a large enough cast iron, push them to the side.
- Over medium high heat, add in 1 teaspoon of olive oil and then add the sliced chicken breast in a single layer. Allow chicken to brown for 2-3 minutes, then stir and cook for another 2-3 minutes until the chicken is almost cooked through. Stir the spice mixture into the chicken until well-coated.
- Stir in the coconut aminos over medium high heat (should sizzle a little bit), then remove the chicken from the pan. Turn the heat down to medium and stir in the frozen corn in the same pan. Cook till just warmed through. Return the chicken, veggies, and corn to the pan and stir together so they spices coat everything - or keep them separated if you have picky eaters.
- In large, flat bowls, add in cooked white rice, black beans, chicken, corn, and lettuce. Top with avocado, cilantro, and sour cream.
Notes
- Highly recommend a cast iron pan for the best sear on the veggies and chicken.
- To meal prep - Make a big batch of the spice mixture ahead to keep on hand. Store in an airtight container at room temperature. Keep the chicken, shallots/onion, and peppers together in a dish, then build your bowl daily as needed, or add them into tortillas to mix it up.
- This makes about 4 very large servings, or up to 6 for lighter eaters. It's meant to have leftovers!
- For HYH migraine diet: Use shallots instead of onion, omit avocado, and use my recipe for blended cottage cheese or queso instead of sour cream.
- I keep frozen white rice bags from Trader Joe's on hand just for this recipe. They're so convenient.
Nutrition
Calories: 448kcal | Carbohydrates: 35g | Protein: 53g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1044mg | Potassium: 1256mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4683IU | Vitamin C: 100mg | Calcium: 55mg | Iron: 4mg
