Cooking Lucid
Quick Chicken Fajita Bowls
Busy weeknights call for fast flavor! These vibrant chicken fajita bowls are packed with seasoned chicken, sautéed peppers and onions, and your favorite toppings.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — For the Chicken & Veggies
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 1 packet (1 oz) fajita seasoning mix
- 2 tbsp water
Step 2 — For the Bowls
- 2 cups cooked rice (white or brown)
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded lettuce
- 1/2 cup salsa
- 1/4 cup shredded cheese (cheddar or Monterey Jack)
Step 3 — Optional Toppings
- Sour cream or Greek yogurt
- Guacamole or sliced avocado
- Lime wedges
- Cilantro
Instructions
- 1
Sauté Peppers and Onions
Heat olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion. Cook, stirring occasionally, for 5-7 minutes until slightly softened and lightly charred.
- 2
Cook Chicken
Push the vegetables to one side of the skillet. Add the thinly sliced chicken to the empty side. Sprinkle the fajita seasoning over both the chicken and vegetables. Add the water and stir everything together. Cook for 5-8 minutes, stirring frequently, until the chicken is cooked through and the vegetables are tender-crisp.
- 3
Assemble Bowls
Divide the cooked rice among four bowls. Top with the chicken and vegetable mixture.
- 4
Add Toppings
Add the rinsed black beans, shredded lettuce, salsa, and shredded cheese to each bowl. Include any optional toppings like sour cream, guacamole, lime wedges, or cilantro.
- 5
Serve
Serve the fajita bowls immediately, allowing everyone to customize their own.
Nutrition per serving: 550 cal · 45g protein · 45g carbs · 20g fat · 8g fiber
