Chicken Fajita Bowls

Customizable fajita bowls packed with protein and flavor, with low-sodium options and enhanced techniques.

Ingredients

• 1.5 lbs Chicken breasts
• 3 medium Bell peppers (various colors)
• 1 large Onion
• 1 (15-ounce) can Black beans (no salt added)
• 1 cup Corn (frozen or fresh)
• 2 medium Avocado
• 2 cups cooked Brown rice
• 2 Lime
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Smoked paprika
• 1/2 tsp Garlic powder
• 1/2 tsp Dried oregano
• 2 tbsp Olive oil
• 1/4 cup chopped Fresh cilantro

Instructions

1. Cook brown rice according to package directions. To enhance flavor, cook rice in low-sodium chicken broth instead of water.
2. Cut chicken breasts into strips and season with chili powder, cumin, smoked paprika, garlic powder, oregano, and a pinch of salt (optional, omit for strict low-sodium). Marinate for at least 15 minutes.
3. Slice bell peppers and onion.
4. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Ensure chicken reaches an internal temperature of 165°F (74°C).
5. Add bell peppers and onion to the skillet and cook until softened and slightly charred, about 5-7 minutes.
6. Warm black beans and corn separately. Check black beans to ensure they are thoroughly heated.
7. Assemble bowls with brown rice, chicken and vegetable mixture, black beans, corn, and avocado slices.
8. Squeeze lime juice over each bowl and garnish with fresh cilantro before serving.

Cuisine: Mexican

Suitability: low sodium,high protein,gluten-free

Prep Time: 25 mins

Cook Time: 30 mins

Serving Size: 5

Meal Type: dinner