By Ashley Rector
Begin by slicing the bell peppers and onion into thin strips. Set aside.
Cut the chicken breast into thin slices or bite-sized pieces.
In a large bowl, combine the chicken slices with 1 tbsp of fajita seasoning, a pinch of salt, and a dash of pepper. Mix until the chicken is evenly coated.
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet and cook for about 5-7 minutes, stirring occasionally, until fully cooked and golden brown. Remove chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Season with the remaining fajita seasoning, a pinch of salt, and pepper. Cook for about 5-8 minutes, or until the vegetables are tender and slightly charred.
Meanwhile, slice the avocado and lime into wedges. Set aside.
Prepare a serving bowl by spreading a layer of cooked brown rice at the base.
Top the rice with cooked chicken, sautéed peppers and onions, and a spoonful of black beans (ensuring they are well-drained).
Garnish each bowl with avocado slices, a squeeze of lime juice, and fresh cilantro if using.
Serve the Chicken Fajita Bowls warm and enjoy!
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This Main Course Mexican Chicken recipe is ready in 40 minutes and features Boneless skinless chicken breast, Cooked brown rice, Black beans and other delicious ingredients. Contains 560 calories total.
Begin by slicing the bell peppers and onion into thin strips. Set aside.
Cut the chicken breast into thin slices or bite-sized pieces.
In a large bowl, combine the chicken slices with 1 tbsp of fajita seasoning, a pinch of salt, and a dash of pepper. Mix until the chicken is evenly coated.
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet and cook for about 5-7 minutes, stirring occasionally, until fully cooked and golden brown. Remove chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Season with the remaining fajita seasoning, a pinch of salt, and pepper. Cook for about 5-8 minutes, or until the vegetables are tender and slightly charred.
Meanwhile, slice the avocado and lime into wedges. Set aside.
Prepare a serving bowl by spreading a layer of cooked brown rice at the base.
Top the rice with cooked chicken, sautéed peppers and onions, and a spoonful of black beans (ensuring they are well-drained).
Garnish each bowl with avocado slices, a squeeze of lime juice, and fresh cilantro if using.
Serve the Chicken Fajita Bowls warm and enjoy!
Calories per Serving: 560
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