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- 2 boneless, skinless chicken breasts, sliced into thin strips - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and fresh ground black pepper, to taste - 1 red bell pepper, cored and sliced - 1 green bell pepper, cored and sliced - 1 medium onion, sliced into thin wedges - 1 cup cooked brown rice or quinoa - 1 cup canned black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 ripe avocado, diced - A handful of fresh cilantro, chopped, for garnish - Lime wedges, for serving In this meal, chicken is the star. I use two boneless, skinless breasts. Cutting them into thin strips helps them cook fast and soak up all those spices. For seasoning, I love a mix of cumin, smoked paprika, garlic powder, and onion powder. It gives the dish a warm, smoky taste. Olive oil adds richness and helps the spices stick to the chicken. Next, I add colorful veggies. Red and green bell peppers bring crunch and sweetness. The onion adds a nice savory touch. For the base, I often use brown rice or quinoa. Both are healthy and filling. Black beans and corn add fiber and texture. Finally, I top it all with fresh avocado and cilantro for creaminess and brightness. Don't forget a lime wedge to squeeze on top! You can find the Full Recipe to make these tasty bowls. To start, mix your spice blend. In a large bowl, combine cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. This mix packs a punch! Next, add your chicken strips to this blend. Pour in the olive oil to help the spices stick. Use your hands or a spoon to mix well. Make sure every piece is coated. This step gives your chicken amazing flavor. Now let's cook the chicken! Heat a large nonstick skillet on medium-high heat. Once hot, add the chicken strips to the pan. Cook them for about 5 to 7 minutes. Stir occasionally to prevent sticking. You want the chicken to be golden brown and fully cooked. Check the internal temperature; it should reach 165°F. This ensures it's safe to eat. Once the chicken is done, it’s time for the veggies. Add the sliced bell peppers and onions to the skillet. Stir everything together. Cook for another 5 to 6 minutes. The vegetables should be tender and colorful. This step adds a nice crunch and sweetness to your dish. While the chicken and veggies are cooking, heat the black beans and corn. Use a separate saucepan over medium heat. Stir them every so often. Heat until warm, which takes about 3 to 5 minutes. This adds protein and a nice texture to your bowls. Now for the fun part—assembling your bowls! Start with a base of cooked brown rice or quinoa at the bottom. Spoon the chicken and veggie mix on top. Then add a hearty scoop of black beans and corn. Finish with diced avocado and chopped cilantro. Add a lime wedge on the side for a fresh squeeze before eating. This bright and tasty dish is sure to impress! Check out the Full Recipe for all the details. To keep your chicken tender, marinate it with olive oil and spices. This adds flavor and moisture. Avoid overcooking the chicken; it should be golden brown and reach 165°F. This ensures it stays juicy. For perfectly sautéed vegetables, cook them after the chicken. Add them to the hot pan and stir often. This helps them stay crisp and colorful. Aim for about 5-6 minutes of cooking time. They should be soft but not mushy. To boost flavor, try adding chili powder or cayenne for some heat. You can also mix in fresh lime juice for a tangy kick. For toppings, consider shredded cheese, sour cream, or salsa. These add creaminess and zest to your bowls. For serving sauces, guacamole pairs nicely with the fajita bowls. You can also drizzle a bit of chipotle sauce for extra depth. These sauces enhance both taste and presentation. Want to learn more? Check out the Full Recipe for an in-depth guide to making these delightful Chicken Fajita Bowls! {{image_4}} If you want to mix things up, try different proteins. Tofu works great for a vegetarian option. Just cube it and sauté it until golden. Beef is another tasty choice. Use flank steak or sirloin, sliced thin. Shrimp is also a fun addition. Cook them until they turn pink and firm. Each protein brings its own flavor and texture. You can swap in different vegetables too. Zucchini adds a nice crunch. Mushrooms bring a hearty texture. Seasonal veggies like asparagus or squash can add variety. Try adding cherry tomatoes for a pop of color and flavor. Don’t be afraid to experiment with what you have on hand. Changing the grain can also enhance your bowls. Quinoa is a great choice; it's high in protein. Brown rice gives a nutty flavor and chewy texture. For a lighter option, use cauliflower rice. It’s low in carbs and adds a fresh taste. Choose what fits your mood and dietary needs. To keep your fajita bowls fresh, store them in airtight containers. Ensure you let them cool before sealing. This helps avoid condensation, which can make your meal soggy. Your prepared fajita bowls can last up to four days in the fridge. If you want to keep them longer, consider freezing them. They can last up to three months in the freezer. Just remember to label the containers with the date. When it comes to reheating, the microwave is the quickest method. Place a bowl in the microwave and cover it with a damp paper towel. Heat for about 1-2 minutes or until hot. Stir halfway through to heat evenly. For the best results, use the stovetop. Heat a nonstick skillet over medium heat. Add a little oil and then the fajita bowl mixture. Stir frequently until warm. This method keeps your ingredients nice and crispy. Enjoy your meal like it was freshly made! You can swap chicken for tofu or jackfruit. Use the same spices for flavor. Sauté the tofu until golden. Add your favorite veggies and beans to keep it hearty and tasty. Yes, you can use frozen chicken. Just ensure it’s fully thawed before cooking. This helps it cook evenly. If you cook from frozen, add a few extra minutes to the cooking time. To make it low-carb, skip the rice or quinoa. Instead, use cauliflower rice or leafy greens as a base. You can still add all the tasty veggies and spices for flavor. If you don’t have lime, use lemon juice or vinegar. Both add a nice tang. Adjust the amount to your taste, as they can be stronger than lime. Store leftovers in airtight containers. Place them in the fridge for up to three days. When you’re ready to eat, simply reheat in the microwave or on the stove. Enjoy your meal again! This blog post provided a complete guide to making chicken fajita bowls. We covered ingredients, step-by-step instructions, and helpful tips. You learned how to prepare chicken, sauté veggies, and build tasty bowls. Don't forget to explore protein and vegetable variations to make it your own. With the right storage tips, your leftovers can taste fresh and delicious. Now, you're set to create a flavorful meal that’s quick and easy! Enjoy your cooking journey!

Easy Chicken Fajita Bowls

Elevate your meal prep with these vibrant chicken fajita bowls that are as delicious as they are colorful! Packed with seasoned chicken, fresh veggies, and hearty brown rice or quinoa, these bowls are perfect for lunch or dinner. Ready in just 30 minutes, they’re customizable for your taste. Don't miss out on this flavorful recipe—click through to explore how to create your own delightful chicken fajita bowls today!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and fresh ground black pepper, to taste

1 red bell pepper, cored and sliced

1 green bell pepper, cored and sliced

1 medium onion, sliced into thin wedges

1 cup cooked brown rice or quinoa

1 cup canned black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 ripe avocado, diced

A handful of fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

In a large mixing bowl, combine the sliced chicken with olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Use your hands or a spoon to toss the chicken until it is evenly coated with the spice mixture, ensuring maximum flavor in every bite.

    Heat a large, nonstick skillet over medium-high heat. Once hot, add the seasoned chicken strips to the skillet. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F or 74°C).

      After the chicken is cooked to perfection, add the sliced bell peppers and onion to the skillet. Stir everything together and continue to sauté for another 5-6 minutes, or until the vegetables are tender, aromatic, and vibrantly colored.

        While the chicken and vegetables are cooking, heat the black beans and corn in a separate saucepan over medium heat. Stir occasionally until they are warmed through—approximately 3-5 minutes.

          To assemble your colorful bowls, start by adding a generous base of cooked brown rice or quinoa to the bottom of each serving dish.

            Next, spoon the sautéed chicken and vegetable mixture over the rice or quinoa layers. Follow this with a hearty scoop of the warmed black beans and corn.

              Finish each bowl with a sprinkle of diced avocado and a handful of chopped cilantro, adding a fresh and creamy component. Place a lime wedge on the side for an extra zesty squeeze right before enjoying your bowls.

                Serve immediately while the ingredients are warm, and dig into your deliciously customizable Fajita Bowls!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    Presentation Tips: Consider using clear bowls to showcase the vibrant layers of rice, chicken, and colorful veggies. A sprinkle of extra cilantro on top adds a beautiful touch!