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Healthy Chicken Fajita Bowls - Fresh, Flavorful, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken and Veggies: 1.25–1.5 pounds boneless, skinless chicken breasts (or thighs), thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow or orange bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • Juice of 1 lime, plus extra wedges for serving
  • Fajita Seasoning: 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4–1/2 teaspoon cayenne pepper (to taste)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Bowls: 3 cups cooked brown rice or quinoa (or cauliflower rice for low-carb)
  • 1 cup black beans, drained and rinsed
  • 1/2 cup corn kernels (fresh, frozen, or canned and drained)
  • 1 avocado, sliced or diced
  • 1/2 cup pico de gallo or your favorite salsa
  • 1/4 cup plain Greek yogurt or light sour cream
  • Fresh cilantro, chopped

Method
 

  1. Cook your base: Prepare brown rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside.
  2. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne, salt, and black pepper.
  3. Season the chicken: Pat chicken dry. Toss with half the seasoning, 1 tablespoon olive oil, and half the lime juice. Let it sit 10 minutes while you slice veggies.
  4. Sear the chicken: Heat a large skillet over medium-high. Add the chicken in a single layer. Cook 4–6 minutes, stirring a couple of times, until cooked through and lightly browned. Transfer to a plate.
  5. Sauté the veggies: In the same skillet, add remaining 1 tablespoon olive oil, bell peppers, and onion. Sprinkle with the remaining seasoning and cook 5–7 minutes, stirring occasionally, until tender-crisp with a little char.
  6. Add garlic and finish: Stir in the minced garlic and cook 30 seconds. Return chicken to the skillet and toss everything together. Squeeze in the remaining lime juice. Taste and adjust salt or spice.
  7. Warm beans and corn: In a small pan or microwave, heat black beans and corn with a pinch of salt until warm.
  8. Assemble bowls: Divide rice among bowls. Top with chicken and peppers, black beans, corn, avocado, pico or salsa, a dollop of Greek yogurt, and cilantro. Add lime wedges for serving.