Description
This Chicken Fajita Bowl recipe is packed with fresh veggies, tender chicken, and all the perfect blend of spices. Served with rice, lettuce, and a variety of toppings, it’s perfect for a high-protein lunch or dinner that’s even tastier than takeout!
Ingredients
Scale
Chicken Marinade
- ¼ cup avocado or olive oil
- ¼ cup lime juice
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes or cayenne pepper (optional)
Chicken and Veggies
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken breast, cut into strips
- 3 bell peppers (orange, green, and red), thinly sliced
- 1 small red onion, thinly sliced
For Serving
- cilantro lime rice
- chopped romaine
- black beans
- avocado
- pico de gallo
- greek yogurt
- cilantro
- lime wedges
- thinly sliced jalapeño
- cotija cheese
Instructions
- Make the marinade: Whisk together all of the marinade ingredients until well combined.
- Add the chicken breast to the marinade and stir to make sure the strips are fully coated. Let the chicken marinate for at least 30 minutes or up to 24 hours.
- Heat a large cast iron skillet over medium-high heat. Once the skillet is hot, add a drizzle of olive oil. Then, remove the chicken strips from the marinade and add to the hot skillet. Let the chicken cook on one side for 4-5 minutes without touching it, so that it sears and creates a golden brown crust. Flip and continue cooking another 3-4 minutes until cooked through. Remove the chicken from the pan and set aside.
- Add another drizzle of oil to the skillet and then add the peppers and onions. Cook the veggies for 3-4 minutes until charred but still crisp. Add the chicken back to the pan and toss to combine. Remove from heat.
- Serve the chicken and veggies in bowls over rice and chopped romaine with black beans and all your favorite toppings.
