Description

Colorful chicken fajita bowls pack 45g protein with perfectly seasoned chicken, sautéed peppers and fluffy cilantro lime rice. Everything cooks in one skillet making cleanup easy and meal prep simple.

Ingredients

1 1/2 pounds chicken breast

2 tablespoons olive oil

1 teaspoon salt

1 1/4 teaspoons garlic powder

1 1/4 teaspoons cumin

1 teaspoon brown sugar

1 teaspoon oregano

1 1/2 teaspoons chili powder

3 teaspoons paprika

1 tablespoon tapioca starch (or cornstarch)

3 bell peppers, any color, sliced

1/2 large red onion, sliced

2 cups cilantro lime rice

1 can black beans, drained and rinsed

2 cups chopped lettuce

1/2 cup pico de gallo

1/2 cup chipotle aioli or sour cream

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Instructions

1. Pound chicken breasts to even 1/4-1/2 inch thickness for consistent cooking.

2. Combine all seasonings and tapioca starch in bowl. Coat chicken completely in spice mixture, pressing to help it stick.

3. Heat olive oil in skillet over medium-high. Add chicken and cook 4-5 minutes per side until golden brown and cooked through. Set aside and slice into strips.

4. In same skillet, add sliced peppers and onions. Sauté for 7-8 minutes until golden brown and tender with charred edges.

5. Add sliced chicken back to skillet with vegetables. Toss everything together and cook 1-2 minutes to let flavors meld.

6. Assemble bowls with base of cilantro lime rice and lettuce. Top with chicken-pepper mixture, black beans, pico de gallo and drizzle of chipotle aioli.

Notes

Pound chicken evenly or thick parts stay raw while thin parts dry out.

Don’t move vegetables around too much – let them char for flavor.

Tapioca starch creates light coating that makes chicken crispy.

Cornstarch works perfectly as substitute for tapioca starch.

Cook chicken over medium-high, not high, or spices burn.

Store components separately for best meal prep results.

Warm rice and chicken together before adding cold toppings.

Use mix of colored peppers for prettier bowls.

Squeeze fresh lime juice over chicken after slicing for brightness.

Keeps refrigerated for 3-4 days in airtight containers.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican