Quick Chicken Fajita Bowls

Quick Chicken Fajita Bowls

Looking for a quick and easy meal that’s bursting with flavor? Look no further than these Quick Chicken Fajita Bowls. This recipe is perfect for busy weeknights when you want to whip up something delicious without spending hours in the kitchen. With just 30 minutes of prep time, this dish will have your family asking for seconds.

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Serving Size: 4 Servings

This recipe combines the classic flavors of fajitas with a modern twist, serving everything in a bowl for an easy-to-eat meal. The combination of tender chicken, crisp vegetables, and zesty spices makes this dish both satisfying and healthy.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 bell peppers (any color), sliced into strips
• 1 large onion, sliced into thin rings
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• Juice of 1 lime
• Cooked rice or quinoa for serving
• Fresh cilantro leaves, chopped (for garnish)
• Avocado slices (optional, for topping)
• Sour cream and salsa (optional, for serving)

How to Cook:

1. Cut the chicken into thin strips. Start by slicing your chicken breasts into bite-sized pieces. This will help them cook quickly and evenly.
2. Mix spices with lime juice. In a small bowl, whisk together ground cumin, smoked paprika, cayenne pepper (if using), salt, black pepper, and the juice of one lime. Set this aside for now.
3. Cook chicken strips. Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken to the pan and cook until it’s no longer pink on the inside, about 5-7 minutes. Once cooked, remove the chicken from the skillet and set aside.
4. Cook vegetables. In the same skillet, add more oil if needed, then sauté sliced bell peppers and onions until they’re tender but still crisp, about 5-7 minutes. Add minced garlic during the last minute of cooking to infuse its flavor without burning it.
5. Combine chicken and vegetables. Return the cooked chicken strips back into the skillet with the sautéed peppers and onions. Pour over the spice-lime mixture you prepared earlier, stirring everything together until well coated.
6. Serve in bowls. Divide the rice or quinoa among four serving bowls. Top each bowl with a generous portion of chicken fajita mix. Garnish with chopped cilantro and sliced avocado if desired. Serve with additional sour cream and salsa on the side for extra flavor.

This recipe is not only quick but also versatile, allowing you to customize it according to your taste preferences or dietary needs. Feel free to add other vegetables like zucchini or mushrooms for added nutrition. Enjoy this delicious meal any day of the week!