Chicken Fajita Bowls with Peppers, Onions, and Avocado
Equipment
- Large Skillet
- Cutting Board
- Knife
- Serving Bowls
Ingredients
- 1 pound boneless skinless chicken breasts, sliced into strips
- 3 bell peppers, sliced
- 1 large onion, sliced
- 2 ripe avocados, sliced
- 2 cups cooked white rice
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- Juice of 1 lime
- Salt and black pepper to taste
- Fresh cilantro, chopped
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips, sprinkle with fajita seasoning, salt, and pepper, then cook for 6 to 8 minutes until lightly browned and cooked through. Remove the chicken to a plate and set aside.
- Add the remaining tablespoon of olive oil to the same skillet. Place the sliced peppers and onion in the pan, season with a pinch of salt, and cook for 5 to 7 minutes until the vegetables soften and start to char at the edges.
- Return the cooked chicken to the skillet with the peppers and onions. Stir everything together and squeeze in the lime juice. Remove from heat.
- Divide the cooked rice among four bowls. Top each bowl with the chicken and vegetable mixture, then add sliced avocado and a sprinkle of chopped cilantro.
Notes
Slice the avocados just before serving so they stay bright green. If you want to prep ahead, cook the chicken and vegetables in advance and store them separately from the rice. Reheat the mixture gently in a skillet before assembling the bowls to keep the textures fresh.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Cutting Board, Knife, Serving Bowls
Cuisine: Mexican
Equipment: Large Skillet, Cutting Board, Knife, Serving Bowls