Chicken Fajita Bowl with Rice and Peppers

Name: Chicken Fajita Bowl with Rice and Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 6 oz Chicken breast (cut into thin strips); 1.5 cups Brown rice (cooked); 1 cup Bell peppers (sliced, mixed colors); 1 cup Onion (sliced); 1 tbsp Olive oil (for sautéing); 2 tbsp Salsa (store-bought or homemade); 1 tbsp Fajita seasoning (or mix of chili powder, cumin, paprika, garlic powder, salt, and pepper); to taste Salt; to taste Black pepper

820 kcal · 50 g protein · 15 minutes · 2 servings

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Chicken Fajita Bowl with Rice and Peppers

A vibrant and flavorful Chicken Fajita Bowl featuring tender grilled chicken strips, aromatic sautéed bell peppers and onions, served over fluffy brown rice and topped with fresh salsa. This dish is a wholesome, colorful meal perfect for a satisfying lunch or dinner.

820 kcal 50 g protein 15 minutes

Ingredients

Chicken breast 6 oz
Brown rice 1.5 cups
Bell peppers 1 cup
Onion 1 cup
Olive oil 1 tbsp
Salsa 2 tbsp
Fajita seasoning 1 tbsp
Salt to taste
Black pepper to taste

Method

Prepare the chicken strips. Cut the chicken breast into thin strips about 1/2 inch wide. This helps them cook quickly and evenly. Place the strips in a bowl and sprinkle the fajita seasoning evenly over them. Toss the chicken to coat all pieces well.
Tip: If you don't have fajita seasoning, mix 1/2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp paprika, and a pinch of garlic powder.
Cook the chicken. Heat a large non-stick skillet over medium-high heat. Add 1/2 tablespoon olive oil. When the oil is hot, add the seasoned chicken strips in a single layer. Cook for about 3-4 minutes per side until the chicken is cooked through and lightly browned. Remove chicken from skillet and set aside.
Tip: Avoid overcrowding the pan to ensure the chicken browns nicely instead of steaming.
Sauté the peppers and onions. In the same skillet, add the remaining 1/2 tablespoon olive oil. Add the sliced bell peppers and onions. Cook over medium heat, stirring occasionally, for about 6-7 minutes until the vegetables are soft but still slightly crisp and have a nice color. Season with a pinch of salt and pepper.
Tip: Use mixed color bell peppers (red, yellow, green) for a vibrant dish.
Warm the brown rice. If your brown rice is not warm, heat it in the microwave or on the stovetop until hot. Fluff it with a fork to separate the grains.
Tip: Use leftover cooked rice or prepare it ahead to save time.
Assemble the fajita bowl. Divide the warm brown rice evenly between two bowls. Top each bowl with the sautéed peppers and onions, then the grilled chicken strips. Finally, spoon 1 tablespoon of salsa on top of each bowl.
Tip: Add fresh cilantro or a squeeze of lime for extra freshness if desired.

Pro tips

Marinate the chicken with fajita seasoning and a little lime juice for 30 minutes if you have extra time for more flavor.
Use a non-stick skillet or a well-seasoned cast iron pan to prevent sticking and get a nice sear on the chicken.