It’s no secret that we love bowl foods, especially when it comes to how easy they are! After marinating the chicken, you’ll test your knife skills with the peppers and onions and end up with a delicious meal in minutes!
This is a great weeknight meal or leftover lunch!
Chicken Fajita Bowls
Makes: 4 Servings Total Time: 1 hour 30 minutes
Ingredients for the chicken- 1½ lbs chicken breasts 2 tablespoons lime juice 3 tablespoons olive oil 3 garlic cloves, minced ½ teaspoon salt ½ teaspoon ground cumin ½ teaspoon chili powder
for the veggies- 1 poblano pepper, thinly sliced 1 red bell pepper, thinly sliced 1 yellow pepper, thinly sliced ½ yellow onion, thinly sliced ½ red onion, thinly sliced
for the bowls- 4 cups cooked rice (white or brown) 1 cup beans (black of pinto) 1 cup charred corn 1 cup tomatoes, chopped 2 avocados, sliced limes fresh cilantro
Directions Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin and chili powder in a bowl and whisk. Add the chicken and let marinate for one hour.
Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, with the marinade, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the sliced veggies. Sauté until tender and charred. Add the chicken back to the skillet and toss to combine.
Serve in a bowl with rice, black beans, charred corn, chopped tomatoes and sliced avocado. Serve a lime wedge on the side for squeezing.