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- 2 boneless, skinless chicken breasts - Fresh vegetables: bell peppers and onions - Seasonings: chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper The chicken gives the bowl a hearty base. I like to use boneless, skinless chicken breasts for tenderness and ease. Slice them into thin strips for quick cooking. Fresh bell peppers and onions add color and crunch. You can use any bell pepper color you like. Seasonings are key for flavor. I use chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix these together for a tasty marinade. - Base options: brown rice or quinoa - Toppings: avocado, black beans, corn The base of the bowl can be brown rice or quinoa. Both are healthy and filling. I prefer brown rice for its nutty flavor, but quinoa works well, too. For toppings, I like to add avocado, black beans, and corn. These add creaminess and texture. They also make the dish more colorful and fun to eat. - Fresh cilantro - Lime wedges To finish, I add fresh cilantro. It gives a nice herbal note. Lime wedges are perfect for a zesty kick. Just squeeze some lime juice over the top before eating. It brightens the flavors and makes the dish even better! For the full recipe, check out the details above. To start, marinate the chicken. In a bowl, mix the chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well so the chicken gets coated in all the spices. Let it sit for about 15 minutes. This step helps the chicken soak up all those tasty flavors. For the best flavor, don’t skip marinating. You can even marinate it overnight for deeper taste. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 4-5 minutes. You want the chicken to be golden and cooked through. Once done, remove the chicken and set it aside. In the same skillet, add sliced onions and bell peppers. Sauté them for about 5-7 minutes until they are tender and lightly charred. This brings out their natural sweetness and adds color. Now it’s time to layer the bowls. Start with a base of cooked brown rice or quinoa at the bottom. Then add black beans and corn. Top each bowl with the chicken and vegetable mix. For a nice touch, add avocado slices and fresh cilantro on top. Serve with lime wedges on the side. This not only makes it look great but also adds fresh flavor to each bite. To cook chicken without burning, use medium-high heat. Preheat your skillet well before adding oil. Let the oil heat up too. Place the chicken strips in a single layer. Don't crowd the pan; this helps them brown nicely. For even cooking, slice your chicken into thin, uniform strips. This way, they cook at the same rate. Use a meat thermometer to check for doneness. The chicken should reach 165°F to be safe. Want to add more flavor? Try using smoked salt for a deeper taste. A splash of lime juice brightens the dish. Fresh herbs like cilantro or parsley can make it pop. For a unique twist, add pineapple chunks or jalapeños to the mix. These ingredients give a sweet and spicy kick. You can also try different seasonings like taco mix or lime zest. Pair your Chicken Fajita Bowls with a refreshing drink. A cold limeade or iced tea goes well. For sides, consider chips and salsa or a fresh salad. Meal prepping these bowls can save time. Make a batch on Sunday for the week. Store each ingredient in separate containers. This helps keep everything fresh. When ready, just assemble and enjoy! For full details, check the Full Recipe. {{image_2}} You can switch out chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Tofu is great for a plant-based option. Just marinate it like the chicken. You can also try tempeh for a different texture. These swaps keep your meal exciting and diverse. Want to make it gluten-free? Use gluten-free grains like quinoa or rice. You can also swap black beans for lentils if you like. If you want to skip corn, try diced bell peppers or zucchini. These swaps keep the dish fresh and tasty. Adjust spices for your taste. If you prefer less heat, use less chili powder. For a smoky twist, add more smoked paprika. You can also mix in flavors from other cuisines. Try adding soy sauce for an Asian flair or BBQ sauce for a sweet twist. This way, you can create a new version every time! Check out the Full Recipe for more ideas. Store your Chicken Fajita Bowls in airtight containers. This keeps them fresh. Let the bowls cool before sealing them. For freezing, use freezer-safe bags or containers. Remove as much air as possible. To reheat, use the microwave or an oven. Heat until hot, but do not overcook. Chicken Fajita Bowls last about three to four days in the fridge. If stored well, they can stay fresh for a week in the freezer. Look for signs of spoilage. If there is a strange smell or color change, do not eat it. Always trust your senses to guide you. You can make a week's worth of Chicken Fajita Bowls in one go. Cook the chicken and veggies, then divide into portions. This makes lunch easy. Use clear containers to see what you have. Layer your bowls with rice, beans, and toppings. This keeps everything organized and ready to enjoy. Don't forget to check out the Full Recipe for more tips! How can I make Chicken Fajita Bowls spicy? To add spice, use more chili powder. You can also add jalapeños or hot sauce. For a smoky flavor, try chipotle powder. Adjust these to fit your taste. Can I make these bowls ahead of time? Yes! You can prep the chicken and veggies in advance. Store them in the fridge for up to three days. Cooked rice or quinoa also stores well. Just heat and assemble when ready to eat. What are the calories in Chicken Fajita Bowls? A serving of Chicken Fajita Bowls has about 500 calories. This can vary based on your ingredients and toppings. Keep track of your portions for the best results. Are Chicken Fajita Bowls healthy? Yes, they are a balanced meal. You get lean protein, veggies, and whole grains. This mix offers good nutrients while being tasty and satisfying. What can I use instead of chicken? You can use shrimp, beef, or tofu. Each option brings its unique flavor. Adjust cooking times based on what protein you choose. How do I make the fajita seasoning from scratch? To make fajita seasoning, mix these spices: - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon garlic powder - ½ teaspoon onion powder Combine them well, and use as needed. This gives you fresh, bold flavor without additives. For the full recipe, check out Flavor-Packed Chicken Fajita Bowls . You can find the complete and detailed recipe for Flavor-Packed Chicken Fajita Bowls [here](#). - 2 boneless, skinless chicken breasts, sliced into thin strips - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 yellow onion, sliced - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 2 cups cooked brown rice or quinoa - 1 cup black beans, rinsed and drained - 1 cup corn (fresh or canned) - 1 avocado, sliced - Fresh cilantro, for garnish - Lime wedges, for serving Once you have the ingredients ready, you can create this tasty dish quickly. I love this recipe because it gives you a fun way to mix flavors and colors. The chicken has bold spices that make it pop. The veggies add crunch and sweetness. You can use brown rice or quinoa for a healthy base. This recipe is great for meal prep. You can make it on a Sunday and eat it all week. Just store each bowl in the fridge. When you want to eat, just heat it up and enjoy. The fresh toppings make it feel like a special meal every time! You learned about making delicious Chicken Fajita Bowls with fresh ingredients. We covered everything from marinating chicken to using the best spices. You can switch ingredients for your tastes or dietary needs. Proper storage keeps leftovers fresh, and I shared meal prep tips to save time. These bowls are healthy and fun to make. Get creative with flavors and presentations. Dive into the full recipe for more details. Enjoy your cooking adventure!

Chicken Fajita Bowls

Discover how to create delicious flavor-packed chicken fajita bowls that will impress your family and friends! This easy recipe combines tender marinated chicken with colorful bell peppers, savory spices, and nutritious brown rice or quinoa. Perfect for meal prep or a quick weeknight dinner, these bowls are customizable with toppings like avocado and fresh cilantro.
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

3 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

2 cups cooked brown rice or quinoa

1 cup black beans, rinsed and drained

1 cup corn (fresh or canned)

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a bowl, combine the chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until the chicken is well coated.

    Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 4-5 minutes, or until the chicken is cooked through and slightly golden. Remove the chicken from the skillet and set aside.

      In the same skillet, add the sliced onions and bell peppers. Sauté for about 5-7 minutes, or until the vegetables are tender and lightly charred.

        Return the cooked chicken to the skillet with the vegetables and toss everything together. Cook for an additional 2 minutes to meld the flavors.

          In six bowls, layer the brown rice or quinoa at the bottom, followed by the black beans and corn.

            Top each bowl with the chicken and vegetable mixture.

              Garnish with avocado slices, fresh cilantro, and serve with lime wedges on the side.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4