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Chicken Fajita Bowls with Peppers and Onions
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into strips
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons fajita seasoning
  • 2 cups cooked rice
  • 1 avocado, sliced
  • Fresh cilantro leaves and lime wedges for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and sprinkle with the fajita seasoning. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
  • Add the sliced bell peppers and onion to the same skillet. Continue cooking for another 5 to 7 minutes until the vegetables soften and start to char at the edges.
  • Divide the cooked rice among four bowls. Spoon the chicken and vegetable mixture on top of the rice. Finish each bowl with avocado slices, a few cilantro leaves, and a squeeze of lime.

Notes

Slice the chicken and vegetables ahead so everything cooks evenly in one pan. If you prefer a little more heat, add a pinch of chili flakes with the seasoning. Leftovers reheat well in a skillet over low heat with a splash of water to keep the rice moist.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Cutting Board, Knife