Chicken Fajita Bowls
Pile all of your favorite fajita toppings high over a fluffy bed of rice and you've got an instant meal!
Ingredients
- 1 tbsp oil for cooking
- 1 lb boneless skinless chicken breast or tenders
- ½ tbsp chili powder
- ½ tbsp cumin
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp garlic powder
- salt and pepper
- 2 cloves garlic minced
- 1 red bell pepper
- 1 green bell pepper
- 1 small red onion
- 4 cups cooked white rice or cauliflower rice
- 2 avocados pitted and slices
- 15 oz black beans rinsed and drained
- 1 cup pico de gallo
- 12 oz frozen corn defrosted
- ¼ cup cilantro
- ¼ cup sour cream
Instructions
- Heat oil in a skillet over medium heat. Season your chicken with chili powder, cumin, onion powder, paprika, garlic powder, salt, and pepper. Cook in skillet with minced garlic for 5-7 minutes or until no longer pink. Remove and set aside.
- Turn heat to medium-high. Slice peppers and onion into long thin strips and add to pan. cook for 4-5 minutes or until soft and beginning to brown.
- While chicken is cooking, cook rice according to package directions to yield 4 cups. Scoop 1 cup into each bowl. Add ½ of an avocado (sliced) to each bowl.
- Top rice with ¼ of the chicken and peppers. Add ¼ cup of black beans and pico de gallo, and 3 oz of corn to each bowl.
- Finish with 1 tbsp each of cilantro and sour cream. Serve immediately.