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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Chicken Fajita Bowl
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
Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
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[…] Chicken Fajita Bowl […]
Riddhima Nair
Friday 18th of May 2018
Beautiful dish, thanks for sharing.