Chicken Fajita Bowls
Chicken Fajita Bowls loaded with lime-marinated chicken, sautéed peppers, rice, crisp greens, and creamy chipotle dressing. Easy, fresh, flavorful!
Servings 6 - 8 servings
Calories 817kcal
Ingredients
Fajita Spice Blend
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
Fajita Chicken with Onions and Peppers
- 2 pounds chicken breasts, sliced thin crosswise
- 1/4 cup water
- 1/2 cup olive oil
- 2 tablespoons fresh-squeezed lime juice
- 2 large onions, sliced long and thin
- 3-4 sweet bell peppers, seeds and ribs removed and sliced long and thin
Creamy Chipotle Dressing
- 1 cup sour cream
- 4 tablespoons chipotles, diced (in bottle)
- 4 tablespoons fresh-squeezed lime two limes
- 4 tablespoons cilantro chopped
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 teaspoons minced garlic 2 cloves
- 1/2 teaspoon kosher salt
Bowl
- 2 heads romaine lettuce, shredded
- 1/2 head green or purple cabbage, shredded
- 1 (15-ounces) can black beans, drained
- 1 (10-ounce) can Rotel Diced Tomatoes and Fire Roasted Hatch Chilies
- 1/2 teaspoon cumin
- 2-3 cups steamed rice
- 12 ounces frozen sweet corn
- 3-6 tomatoes, sliced into wedges top to bottom
- fresh tortillas
- creamy chipotle dressing
- guacamole or avocados
- sour cream
- salsa
- cotija cheese
- cilantro
- fresh lime wedges
Instructions
- Mix the Fajita Spice Blend + Marinate the Chicken: Mix the Fajita Spice Blend in a large resealable plastic bag. Add sliced chicken (2 pounds), water (1/4 cup), olive oil (1/2 cup), and lime juice (2 tablespoons). Seal the bag and squeeze the ingredients until the mixture is incorporated and covers all parts of the chicken. Place in the refrigerator to marinate for at least 20 minutes or up to 12 hours while you gather and prepare the other ingredients.
- Prep the Veggies + Dressing + Greens: While the chicken is marinating, prepare the onions (2) and peppers (3-4). Set aside. Prepare the Creamy Chipotle Dressing and refrigerate until the bowl is ready to serve. Shred the lettuce (2 heads) and the cabbage (1/2 head). Set aside.
- Cook the Chicken, Then add Peppers + Onions: When the chicken is marinated, place the entire contents of the bag in a large heated skillet. Sauté at high heat until the chicken is barely pink, about 7 to 8 minutes. Add the sliced onions and peppers to the skillet and sauté for another 10 to 15 minutes, until the chicken is browning and the onions are tender.
- Warm the Beans + Prep the Bowl Components: Place the black beans (1 can), Rotel (1 can), and 1/2 teaspoon of cumin in a microwaveable bowl. Warm the bowl before serving. Steam the rice. Warm the corn (12 ounces). Slice the tomatoes (3-6).
- Assemble the Bowls: Create each bowl separately, or set up a buffet line so each person can make their own.
Notes
- Don’t overcrowd the pan. If needed, cook the chicken in batches so it browns instead of steams.
- Use high heat and a very hot skillet to get that classic fajita sear on the peppers and onions.
- Make it spicy by adding extra chipotles or a pinch of cayenne.
- Turn it into a salad by skipping the rice and doubling the greens.
- Slice chicken across the grain.
Nutrition
Serving: 1serving | Calories: 817kcal | Carbohydrates: 81g | Protein: 48g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 119mg | Sodium: 915mg | Potassium: 2159mg | Fiber: 20g | Sugar: 27g | Vitamin A: 21437IU | Vitamin C: 143mg | Calcium: 240mg | Iron: 7mg