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Chicken Fajita Bowls

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Description

This Chicken Fajita Bowl recipe brings all the flavor of traditional chicken fajitas in a lighter bowl form! This easy recipe is great for make-ahead and meal prep.

Ingredients

Units Scale
  • 1.5– 2 pounds boneless, skinless chicken breasts
  • 6 tablespoons avocado oil, divided
  • juice from 3 1/2 limes, divided
  • 1 tablespoon worcestershire sauce
  • 1 1/2 teaspoons coconut sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno pepper, deveined, seeds removed, and finely chopped
  • 1 onion, sliced
  • 2–3 bell peppers, color(s) of choice, veins and seeds removed and sliced
  • 1 cup white rice
  • 2 cups water
  • 1 tablespoon butter
  • salt and pepper
  • Optional toppings: sour cream, Greek yogurt, avocados, spicy avocado crema from these Vegan Stuffed Peppers, shredded cheese, tomatoes

Instructions

  1. Place the chicken breasts in a bag or shallow baking dish.
  2. Make the marinade: In a small bowl, whisk together 4 tablespoons avocado oil, juice from 3 limes, 1 tablespoon worcestershire sauce, 1 1/2 teaspoons coconut sugar, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 3 minced garlic cloves, 2 tablespoons chopped fresh cilantro, and chopped jalapeno pepper.
  3. Reserve 1/4 cup of the marinade and set it aside. Then, add 1 teaspoon salt to the remaining marinade. Pour that over the chicken breasts. Turn the chicken over so it is fully coated. Refrigerate the chicken in the marinade for 15 minutes, turning the chicken over half way through the marinading time.
  4. Place the rice in a small saucepan and cover with 2 cups of water. Add 1 tablespoon butter. Bring to a boil, then reduce the heat to a simmer and cover. Cook for 10 minutes and then turn off the heat and allow the rice to sit while everything else is cooking.
  5. In a large skillet, heat 1 tablespoon avocado oil over medium heat. Place the chicken in the skillet and allow to cook, undisturbed, for 8 minutes. Turn the breasts over and cook an additional 8-10 minutes, until cooked through. Remove from heat, cover, and allow to rest.
  6. To cook the peppers and onion, you can either use the same pan and cook them while the chicken is resting, or you can cook them at the same time the chicken is cooking in a separate skillet. Heat 1 tablespoon avocado oil over medium heat. Add the peppers and onions and season with salt and pepper. Sauté until they are done to your likeness, 7-10 minutes. Turn off the heat and add 2 tablespoons of the reserved marinade to the peppers. Stir so they are evenly coated.
  7. Next, slice the chicken breasts. Place them in a bowl and add the remaining 2 tablespoons of the reserved marinated and toss them to coat.
  8. Remove the lid from the rice sauce pan and fluff the rice with a fork.
  9. Build the chicken fajita bowls: To each bowl, add an equal amount of rice, vegetables, and chicken. Top with any toppings you’re using. Enjoy!

Notes

Note: Because of the lime in the marinade, do not marinate more than 15 minutes or it will begin cooking your chicken

This marinade was inspired by the marinade in the grilled chicken fajita recipe in The Science of Good Cooking.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: dinner recipes
  • Method: stove top
  • Cuisine: Southwest

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 588
  • Sugar: 5.7 grams
  • Fat: 16 grams
  • Carbohydrates: 48.5 grams
  • Fiber: 3.3 grams
  • Protein: 55.9 grams

Find it online: https://happyhealthymama.com/chicken-fajita-bowls.html