Chicken Fajita Bowl (Print Version)
# Ingredients:
→ Vegetable Mix
01 -
1 onion, cut into strips
02 -
2 medium-sized bell peppers, sliced thin
03 -
2 tbsp olive oil
04 -
A pinch of salt (½ tsp)
→ Chicken Prep
05 -
1.5 pounds of chicken tender pieces
06 -
1 tbsp olive oil
07 -
2 teaspoons of chili powder
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon ground cumin
10 -
1 teaspoon dried oregano
11 -
1 teaspoon regular salt
12 -
½ teaspoon garlic powder
13 -
½ teaspoon onion powder
→ Flavored Rice
14 -
3 cups of cooked white rice (make with 1 cup uncooked)
15 -
Juice from half of a lime
16 -
2 tbsp freshly chopped cilantro
→ Extras for Serving
17 -
6 cups of shredded lettuce
18 -
Creamy sour cream
19 -
2 avocados mashed into a creamy consistency
# Instructions:
01 -
In a big pan, add 2 tablespoons of olive oil and warm it over medium-high heat. Toss in the onion and bell peppers. Stir frequently and cook them until soft. Sprinkle over about ½ teaspoon of salt at the end.
02 -
Using another pan, heat up the remaining 1 tablespoon of olive oil. Add the chicken tenderloins and cook them completely until golden brown and juicy inside.
03 -
Over the cooked chicken, sprinkle on the mix of chili powder, cumin, oregano, smoked paprika, salt, onion powder, and garlic powder. Stir everything so the chicken is fully coated and warm it for an extra 2 minutes.
04 -
Cook your rice following the instructions from the bag. Once it’s ready, combine it with fresh lime juice and chopped cilantro.
05 -
Start with a base of lettuce in a bowl. Add a scoop of zesty rice, followed by chicken, sautéed peppers and onions, a dollop of sour cream, and creamy smashed avocado.
# Notes:
01 -
Crank up the heat with sliced jalapeños or more chili powder.
02 -
Switch to quinoa or brown rice for a lighter twist.
03 -
Prepare the parts ahead to save time later in the week.
04 -
This dish can easily change—try adding corn, beans, or other toppings.