Description
This chicken fajita bowl is the perfect meal prep recipe. With fluffy rice, pan fried chicken, peppers & onion, and finished with my homemade chipotle aioli, these chicken bowls are a simple, family favorite dinner.
Ingredients
Scale
- 1 1/2 pounds chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 1/4 teaspoon garlic powder
- 1 1/4 teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon oregano
- 1 1/2 teaspoons chili powder
- 3 teaspoons paprika
- 1 tablespoon tapioca starch
- 3 bell peppers (any color)
- 1/2 large red onion
- 2 cups cilantro lime rice
- 1 can black beans (drained and rinsed)
- 2 cups chopped lettuce
- 1/2 cup pico de gallo
- 1/2 cup chipotle aioli
Instructions
- Step 1: Pound the chicken to about 1/4-1/2 inch thick.
- Step 2: Combine all seasonings and tapioca in a bowl.
- Step 3: Coat the chicken in the seasonings.
- Step 4: Add the olive oil to a skillet. Once hot, add the chicken and cook on each side for about 4-5 minutes or until cooked through.
- Step 5: Set aside on a plate and cut into strips if you haven’t already.
- Step 6: Add the sliced red onion and peppers to the same skillet and saute until golden brown, about 7-8 minutes.
- Step 7: Add the chicken back in and saute for 1-2 minutes to let the flavors blend.
- Step 8: Assemble your bowls with a base of rice/lettuce, then add in the chicken/pepper mix, black beans, pico de gallo and chipotle aioli.
Notes
Store ingredients separately in the fridge for 3-4 days. Reheat the rice and chicken/veggies in a skillet, then add fresh toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 501 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 45 g
- Cholesterol: 105 mg
Keywords: chicken fajita bowl, meal prep, Mexican dinner, high protein, gluten free