Chicken Fajita Bowls

Name: Chicken Fajita Bowls (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1.5 lbs Chicken thighs-cut into strips; 3 tbsp Olive oil; 2 tbsp Lime juice-freshly squeezed; 1/4 cup Cilantro-chopped; 1 tbsp Chili powder; 1 tsp Cumin; 1/2 tsp Garlic powder; 1/4 tsp Smoked paprika; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Green bell pepper-sliced; 1 Red bell pepper-sliced; 1 Yellow onion-sliced; 1 cup Brown rice; 2 cups Chicken broth; 2 Roma tomatoes-diced; 1/2 White onion-diced; 1/4 cup Cilantro-chopped; 1 tbsp Lime juice-freshly squeezed; 1/4 tsp Jalapeño-minced (optional); 1/2 cup Avocado-diced; 1/4 cup Mexican crema; 1 Lime-cut into wedges

⏱55 min

👥4

🔥600 cal

Medium

🍽️Tex-Mex

A more flavorful take on classic fajita bowls, featuring a vibrant cilantro-lime marinade and a homemade pico de gallo.

1.5 lbs Chicken thighs-cut into strips

3 tbsp Olive oil

2 tbsp Lime juice-freshly squeezed

1/4 cup Cilantro-chopped

1 tbsp Chili powder

See all 23 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥600 cal

Medium

🍽️Tex-Mex

A more flavorful take on classic fajita bowls, featuring a vibrant cilantro-lime marinade and a homemade pico de gallo.

#chicken #fajitas #bowls #spicy #cilantro lime

Instructions

Prepare the Rice: Combine Rice and Chicken broth in a saucepan. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until water is absorbed. Fluff with a fork.
Marinate the Chicken: In a bowl, combine all Marinade ingredients. Add Chicken and toss to coat. Let marinate for at least 30 minutes.
Make Pico de Gallo: In a bowl, combine all Pico de Gallo ingredients. Let sit for at least 10 minutes to allow flavors to meld.
Cook the Chicken: Heat a large skillet over medium-high heat. Add marinated Chicken and cook for 7-10 minutes, or until cooked through.
Sauté the Vegetables: In the same skillet, add Filling ingredients and sauté for 5-7 minutes, or until tender-crisp.
Assemble the Bowls: Divide Rice among bowls. Top with Chicken, sautéed vegetables, Pico de Gallo, Avocado, Mexican crema, and a Lime wedge.

Ingredients

1.5 lbs 680 g Chicken thighs-cut into strips
3 tbsp 45 mL Olive oil
2 tbsp 30 mL Lime juice-freshly squeezed
1/4 cup 60 mL Cilantro-chopped
1 tbsp 15 mL Chili powder
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Smoked paprika
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
1 150 g Green bell pepper-sliced
1 150 g Red bell pepper-sliced
1 100 g Yellow onion-sliced
1 cup 200 g Brown rice
2 cups 480 mL Chicken broth
2 200 g Roma tomatoes-diced
1/2 75 g White onion-diced
1/4 cup 60 mL Cilantro-chopped
1 tbsp 15 mL Lime juice-freshly squeezed
1/4 tsp 1.25 mL Jalapeño-minced (optional)
1/2 cup 120 mL Avocado-diced
1/4 cup 60 mL Mexican crema
1 1 Lime-cut into wedges

Equipment

Large skillet
Saucepan
Mixing bowl

Instructions

Prepare the Rice: Combine Rice and Chicken broth in a saucepan. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until water is absorbed. Fluff with a fork.
Marinate the Chicken: In a bowl, combine all Marinade ingredients. Add Chicken and toss to coat. Let marinate for at least 30 minutes.
Make Pico de Gallo: In a bowl, combine all Pico de Gallo ingredients. Let sit for at least 10 minutes to allow flavors to meld.
Cook the Chicken: Heat a large skillet over medium-high heat. Add marinated Chicken and cook for 7-10 minutes, or until cooked through.
Sauté the Vegetables: In the same skillet, add Filling ingredients and sauté for 5-7 minutes, or until tender-crisp.
Assemble the Bowls: Divide Rice among bowls. Top with Chicken, sautéed vegetables, Pico de Gallo, Avocado, Mexican crema, and a Lime wedge.

Nutrition per serving

Calories 600

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Chicken Fajita Bowls

Chicken Fajita Bowls

Ratings & Reviews

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