By Codi Ferguson
Start by preparing your vegetables. Slice the red, yellow, and green bell peppers into thin strips. Cut the onion into thin slices as well.
Cut the chicken into thin strips. In a large bowl, combine the chicken strips with 1 tablespoon of olive oil and 2 tablespoons of fajita seasoning. Mix well to coat the chicken evenly.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Add the sliced onion and cook for about 2 minutes until it becomes translucent.
Add the bell peppers to the skillet and cook for another 5 minutes, stirring occasionally, until they start to soften. Remove the peppers and onion from the skillet and set them aside.
In the same skillet, add the seasoned chicken strips and cook for about 5-7 minutes, or until the chicken is cooked through and slightly charred. Stir occasionally to ensure even cooking.
While the chicken is cooking, warm the brown rice and black beans in the microwave or on the stovetop until heated through.
Prepare the avocado by cutting it in half, removing the pit, and slicing it into thin pieces. Cut the lime into wedges.
To assemble the fajita bowls, start with a base of warm brown rice. Top with cooked chicken strips, sautéed bell peppers and onions, and black beans.
Garnish each bowl with sliced avocado, a sprinkle of chopped cilantro, a wedge of lime, and a spoonful of salsa. Add salt and pepper to taste, if desired.
Serve immediately and enjoy your flavorful chicken fajita bowls!
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By Codi Ferguson
This Mexican Chicken Main Dish Gluten-Free recipe is ready in 40 minutes and features Boneless skinless chicken thighs or breast, Brown rice, Black beans and other delicious ingredients. Contains 550 calories total.
Start by preparing your vegetables. Slice the red, yellow, and green bell peppers into thin strips. Cut the onion into thin slices as well.
Cut the chicken into thin strips. In a large bowl, combine the chicken strips with 1 tablespoon of olive oil and 2 tablespoons of fajita seasoning. Mix well to coat the chicken evenly.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Add the sliced onion and cook for about 2 minutes until it becomes translucent.
Add the bell peppers to the skillet and cook for another 5 minutes, stirring occasionally, until they start to soften. Remove the peppers and onion from the skillet and set them aside.
In the same skillet, add the seasoned chicken strips and cook for about 5-7 minutes, or until the chicken is cooked through and slightly charred. Stir occasionally to ensure even cooking.
While the chicken is cooking, warm the brown rice and black beans in the microwave or on the stovetop until heated through.
Prepare the avocado by cutting it in half, removing the pit, and slicing it into thin pieces. Cut the lime into wedges.
To assemble the fajita bowls, start with a base of warm brown rice. Top with cooked chicken strips, sautéed bell peppers and onions, and black beans.
Garnish each bowl with sliced avocado, a sprinkle of chopped cilantro, a wedge of lime, and a spoonful of salsa. Add salt and pepper to taste, if desired.
Serve immediately and enjoy your flavorful chicken fajita bowls!
Calories per Serving: 550
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