Quick and Easy Chicken Fajita in a Bowl
Quick and Easy Chicken Fajita in a Bowl is a great weeknight dinner recipe. With under 10 ingredients, this dinner will be ready in just 30 minutes.
Featuring Redmond Real Salt, this recipe has amazing flavor with the added Organic Onion Salt and Organic Garlic Salt. Knowing the quality ingredients in my meals is a top priority for me. Reaching for spices and herbs should be an easy choice. I choose Redmond Real Salt knowing their ingredient list is simple and free of additives. Grab your Redmond Real Salt HERE and use this coupon code for a 15% discount on your entire order: ANAANKENY
Weeknight dinner made easy! Do you struggle with getting dinner on the table at night? I totally get it…I do too! I’m always looking for quick and easy dinners that are still healthy and full of nutrients. Quick and easy dinners do NOT have to come from a box or can. They can be made with whole foods. Just a quick 5 minutes of chopping and dicing the fresh veggies, 20 minutes to cook the chicken and rice and voila, dinner in under 30 minutes. Just as fast as a boxed meal…only 100x better for you!
With the Mexican tastes from the cumin and paprika, Quick and Easy Chicken Fajita in a Bowl tastes like classic fajitas, but with a little different spin. Instead of using a tortilla shell everything is compiled in a bowl. Rice, lettuce, peppers, and chicken, topped with green onions and a fresh squeezed lime.
Making this dish is simple. Start with cooking the rice according to the package. Usually takes about 20 minutes. Second, start cooking the chicken (cut into strips) in a large skillet with a little bit of avocado oil over medium-high heat. Sprinkle the seasonings on the chicken. Cook the chicken for about 20 minutes or until it’s cooked all the way through. While the chicken and rice are cooking, chop the lettuce, peppers, onions, and limes. When the chicken is done cooking, add the sliced peppers and red onions. Cook for another 3-5 minutes or until lightly cooked, but still crunchy. Remove from the skillet.
To start compiling the fajita bowl, start with a handful of lettuce in the bowl. Next add a scoop of rice, a few chicken slices, and lastly a few peppers and onions on the side. Add a lime wedge to each bowl and a sprinkle of green onions, and then serve!
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- 4 chicken breasts, cut into strips
- 2 cups rice, cooked according to package
- 2 Tbsp avocado oil
- 1/2 tsp Redmond Garlic Salt
- 1/2 tsp Redmond Onion Salt
- 1/2 tsp ground pepper
- 1 tsp cumin
- 1 tsp paprika
- 2 red peppers
- 1 purple onion
- 1 bunch green onion
- 1 head Romain lettuce
- 2 limes
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Cook rice according to package. Cook rice according to package.
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In a large skillet over medium-high heat, warm the avocado oil. Add the sliced chicken breasts. Sprinkle all seasonings onto the chicken. Cook for 20 minutes, turning over halfway through cooking. In a large skillet over medium-high heat, warm the avocado oil. Add the sliced chicken breasts. Sprinkle all seasonings onto the chicken. Cook for 20 minutes, turning over halfway through cooking.
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While rice and chicken are cooking, slice the peppers into ½” slices, thinly slice the purple onion, dice the green onion, cut the lime into wedges, and cut the Romain lettuce into ½” strips. Set aside. While rice and chicken are cooking, slice the peppers into ½” slices, thinly slice the purple onion, dice the green onion, cut the lime into wedges, and cut the Romain lettuce into ½” strips. Set aside.
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When chicken is cooked through, add the sliced peppers and purple onions. Stir and cook for another 3-5 minutes. Remove from heat. When chicken is cooked through, add the sliced peppers and purple onions. Stir and cook for another 3-5 minutes. Remove from heat.
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To assemble fajita bowls first, add a handful of cut Romain lettuce, then a scoop of rice, a few chicken slices, a few cooked peppers and onions. Top with a lime wedge and a sprinkle of green onions. Serve.To assemble fajita bowls first, add a handful of cut Romain lettuce, then a scoop of rice, a few chicken slices, a few cooked peppers and onions. Top with a lime wedge and a sprinkle of green onions. Serve.
Store leftovers in a covered glass container in the fridge for up to 4 days.
USED IN THIS RECIPE:
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