Chicken Fajita Bowls

Protein-packed chicken fajita bowls with a focus on fresh, flavorful ingredients and low sodium.

Ingredients

• 1.5 lbs Chicken breasts
• 3 medium Bell peppers (mixed colors)
• 1 large Onion
• 2 medium Avocado
• 2 cups cooked Brown rice
• 1 can (15 oz), rinsed Black beans (no salt added)
• 2 Lime
• 2 tbsp Chili powder
• 1.5 tsp Cumin
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1/2 tsp Onion 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.
2. Prepare black beans by rinsing to remove extra sodium. Consider simmering them with a bay leaf and a clove of garlic (minced) for added flavor.
3. Cut chicken breasts into strips and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, and dried oregano.
4. Slice bell peppers and onion.
5. Heat olive oil in a large skillet (cast iron recommended for better searing) over medium-high heat.
6. Add chicken to the hot skillet in a single layer (avoid overcrowding) and cook until browned and cooked through, about 5-7 minutes. Use a meat thermometer to ensure internal temp reaches 165°F (74°C).
7. Remove chicken from the skillet and set aside. Add sliced bell peppers and onion to the skillet and cook until softened and slightly charred. For deeper flavor, allow them to develop some color before stirring.
8. Return the chicken to the skillet with the vegetables and toss to combine. Cook for another 1-2 minutes to allow the flavors to meld.
9. Stir in fresh cilantro
10. Assemble bowls with brown rice, black beans, chicken and pepper mixture, and sliced avocado.
11. Squeeze lime juice over the bowls before serving. Offer a side of hot sauce for those who prefer more heat (ensure low sodium).
12. Serve immediately.

Cuisine: Mexican

Suitability: high-protein,low-sodium

Prep Time: 25 mins

Cook Time: 25 mins

Serving Size: 5

Meal Type: dinner