Description
A flavorful and customizable chicken fajita bowl that’s perfect for meal prep. Enjoy tender chicken, colorful peppers, and spicy chipotle aioli all in one delicious bowl.
Ingredients
Units
Scale
For the Chicken and Fajita Veggies
- 1 pound boneless skinless chicken thighs or breasts (Thighs stay juicier; breasts need careful cooking.)
- 2 bell peppers (1 red, 1 yellow) (For sweetness and color.)
- 1 large yellow or red onion
- 1 lime lime (For brightness.)
- 2 tablespoons olive oil (Just enough to coat the pan.)
- 2 cloves garlic (Fresh or jarred.)
- 2 tablespoons fajita spices (Mix of chili powder, cumin, paprika, oregano, salt, and pepper.)
For the Chipotle Aioli
- 1/2 cup mayonnaise
- 1 tablespoon chipotle in adobo (Adjust to taste.)
- 1 lime lime juice
- 1 clove garlic (Grated or minced.)
For Optional Bowl Bases
- 3 cups cooked rice (White, jasmine, basmati, or brown rice.)
For Toppings
- 1 chopped cilantro
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1/2 cup sliced avocado
- 1/2 cup black beans (Optional.)
- 1/2 cup crumbled queso fresco (Optional.)
Instructions
Preparation
- Season the chicken with fajita spices, oil, and lime juice. Let it rest for 15-30 minutes for best flavor.
Cooking the Chicken
- Heat a skillet over medium-high heat. Add a bit of oil and the seasoned chicken.
- Cook the chicken for 5-7 minutes on one side, then flip and cook through for another 5-7 minutes until fully cooked.
- Remove chicken from the skillet and let it rest on a plate.
Cooking the Peppers and Onions
- In the same skillet, add sliced bell peppers and onion. Sauté over medium-high heat until softened and slightly charred.
- Add garlic in the last minute of cooking and finish with a squeeze of lime.
Making Chipotle Aioli
- Mix mayonnaise, chipotle peppers, lime juice, and grated garlic until well combined. Adjust seasoning to taste.
Assembly
- In each bowl, layer a base of rice, topped with sliced chicken, sautéed veggies, and desired toppings and chipotle aioli.
Notes
For meal prep, keep the components separate until ready to eat. Avoid adding avocado until serving to prevent browning. This recipe is flexible; feel free to customize toppings and bases.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Meal Prep
- Cuisine: Mexican, Tex-Mex
Nutrition
- Calories: 500
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
