By Shona Bonewit
Start by cooking the brown rice. Rinse 1 cup of brown rice under cool water. In a medium saucepan, add the rice and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and water is absorbed. Set aside.
While the rice is cooking, prepare the vegetables. Slice the bell peppers and onion into thin strips.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and bell peppers. Cook, stirring frequently, until the vegetables are tender, about 5-7 minutes.
Season the cooked vegetables with 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine and cook for another 2 minutes. Remove from heat.
Slice the grilled chicken into bite-sized pieces if not already done. Warm it up slightly in the microwave or on the skillet if needed.
Dice the avocado into small cubes.
Assemble the fajita bowls. Divide the cooked brown rice evenly among four serving bowls. Layer with the seasoned vegetables, grilled chicken, cheese, diced avocado, and a dollop of sour cream on top.
Serve immediately and enjoy your Chicken Fajita Bowls.
How did this recipe turn out? Let others know!
to rate this recipe
This Mexican Main Dish Healthy recipe is ready in 30 minutes and features grilled chicken, bell peppers, onions and other delicious ingredients. Contains 520 calories total.
Start by cooking the brown rice. Rinse 1 cup of brown rice under cool water. In a medium saucepan, add the rice and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and water is absorbed. Set aside.
While the rice is cooking, prepare the vegetables. Slice the bell peppers and onion into thin strips.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and bell peppers. Cook, stirring frequently, until the vegetables are tender, about 5-7 minutes.
Season the cooked vegetables with 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine and cook for another 2 minutes. Remove from heat.
Slice the grilled chicken into bite-sized pieces if not already done. Warm it up slightly in the microwave or on the skillet if needed.
Dice the avocado into small cubes.
Assemble the fajita bowls. Divide the cooked brown rice evenly among four serving bowls. Layer with the seasoned vegetables, grilled chicken, cheese, diced avocado, and a dollop of sour cream on top.
Serve immediately and enjoy your Chicken Fajita Bowls.
Calories per Serving: 520
Your Rating:
