Chicken Fajita Bowl

It’s been a while since I posted a real dinner recipe, so I‘ve decided to post this fast and delicious dish that everyone loves. Chicken Fajita Bowl is amazing!

Usually, I make cauliflower rice for myself, but the family loves eating rice and beans or just plain rice with Chicken Fajita.

To be honest both of my boys strongly dislike cooked peppers and onion so I make only chicken for them. I am not sure why?!

They love raw peppers and onion, but when it comes to cooked veggies it is a big no-no. With that being said I cook chicken and serve raw veggies on the side just for those two troublemakers.

So, it is truly a win-win situation for everyone. They do not complain and everything is eaten in peace.

This meal makes at least twice a month on our table. Sometimes I would make bowls like this and sometimes I just serve on the big tray with warmed-up tortillas so everyone can make their own wraps and toppings. I mean easy peasy, right?

You can check Chicken Fajita HERE

I used nearly the same recipe that I have used before and It was really satisfying and delicious. If you don’t want to bother adding your own seasoning just use store-bought. I usually have everything in my pantry and fridge so I just mix it myself, but I have used a store-bought seasonings thousand times.

There is no judging here whatsoever. We try to prepare and serve a homemade meal but that doesn’t necessarily mean that everything has to be from the scratch.

Hey, if you try making my tasty Chicken Fajita Bowl, please tag me on Instagram @sandraseasycooking using the hashtag #sandraseasycooking.

Happy Cooking!!!

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4 SERVINGS

Chicken Fajita Bowl

Name: Chicken Fajita Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 4
Cuisine: AMERICAN, MEXICAN, FUSION
Ingredients: 1 tablespoon Oil l (I used Spanish Olive Oil); 1 tablespoon lemon juice; 1 teaspoon seasoned salt or to taste; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1/2 teaspoon chili powder; 1/2 teaspoon Spanish Smoked Sweet Paprika; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons Oil (I used Spanish Olive Oil); 1 boneless skinless Chicken Breast cut into thin strips (usually two pieces in one pack unless it's a family pack); 1/2 Red Bell Pepper julienned; 1/2 Green Bell Pepper julienned; 1/2 Orange Bell Pepper julienned; 1/2 Yellow Bell Pepper julienned; 1/2 Onion diced or sliced

Prep Time: 10 minutes

Cook Time: 20 minutes

Marinating: 1 hour

Total Time: 1 hour 30 minutes

DELICIOUS low carb recipe for Chicken Fajita Bowl, For low carb option serve it over cauliflower "rice"

Ingredients

2 tablespoons Oil (I used Spanish Olive Oil)
1 boneless skinless Chicken Breast cut into thin strips (usually two pieces in one pack unless it's a family pack)
1/2 Red Bell Pepper julienned
1/2 Green Bell Pepper julienned
1/2 Orange Bell Pepper julienned
1/2 Yellow Bell Pepper julienned
1/2 Onion diced or sliced

Seasoning & Marinade

1 tablespoon Oil l (I used Spanish Olive Oil)
1 tablespoon lemon juice
1 teaspoon seasoned salt or to taste
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon Spanish Smoked Sweet Paprika
1/2 teaspoon crushed red pepper flakes

Instructions

In a large freezer bag, combine 1 tablespoon oil, lemon juice, and seasonings; add the chicken, close the bag then shake a bit to coat the chicken. Refrigerate for one hour. (If you will not cook it right away freeze it. You may leave it in the fridge for up to 24 hrs.)
In a large skillet, saute peppers and onion in 1 tablespoon of oil until tender but still crisp. Season it with a pinch of salt, stir, then remove it on the plate.
In the same skillet, cook chicken over medium-high heat for about 6 to 7 minutes or until no longer pink. Return pepper mixture to a pan and combine them with chicken. Cook for about 2 to 3 more minutes. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole, and sour cream.
You can serve it over rice, or use Cauliflower rice. Saute on a bit of oil, add salt to taste. This is perfect for a fajita bowl.

Notes

You can use beef for this recipe

You do not have to use all the peppers to listen to the ingredients. It is always more appealing when you have more than one color in your meal, but that is perfectly okay if you use two types of peppers. Also, green, red, yellow, and orange give you different flavors and sweetness so I would encourage you to use all of them if possible.

You can meal prep this and keep it in your fridge for up to 5 days, although DO NOT keep cooked cauliflower rice in your fridge. Make it the moment you gonna eat it. It got the nastiest smells if you leave it in the fridge. I make it 5 minutes before I will serve my meal.

You can pack cooked peppers and chicken in the freezer bag, make portion size bags. Just thaw and maybe give a quick stir fry for a minute or two on medium-high heat with a drizzle of oil. You just want to really heat through and it is always nice to refresh it. You may keep it in the freezer for up to a month. It will be probably safe to go over a month I just never went over it so I won't recommend it if I am not doing it.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 177Total Fat 12gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 10gCholesterol 26mgSodium 416mgCarbohydrates 8gNet Carbohydrates 6gFiber 2gSugar 3gProtein 11g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best. Calcuation without cauliflower rice.