Fajita Bowl

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 567kcal

Ingredients

  • 1/2 cup White rice
  • 3/4 lb Chicken breast boneless skinless sliced
  • 2 tbsp Paprika
  • 1 tbsp Garlic powder
  • 2 tsp Ground cumin
  • 2 Tbsp Extra-virgin olive oil
  • 1 cup Red onion sliced
  • 2 cups Green bell pepper sliced
  • 12 Grape tomatoes halved
  • 2 cloves Garlic minced
  • 2 oz Cheddar cheese shredded
  • 4 tbsp Sour cream
  • 1 tsp Chipotle Sauce use more or less based on spiciness preference
  • 1 cup Black beans drained and rinsed
  • 1 Avocados pitted and sliced
  • 4 tbsp Fresh cilantro
  • 12 Tortilla chips
US Customary - Metric

Instructions

  • In a pot of boiling water, cook the rice according to the instructions on the package. Once cooked, drain any excess water and cover with a lid to keep warm. Season with salt to taste.
  • In a bowl, mix the chicken, paprika, garlic powder, cumin, salt and pepper.
  • Preheat the oven broiler on low.
  • Heat 1/2 of the oil in a saucepan over medium heat. Sauté the chicken until cooked through and no longer pink. Remove the chicken from the pan and set aside. Add the remaining oil along with the onions, peppers to the pan and sauté until soft, about 5-6 minutes. Add in the tomatoes and garlic and sauté for 2-3 minutes more.
  • Add the chicken back to the pan and top with cheese. Place under the broiler until the cheese is melted.
  • In a bowl, mix together the sour cream and chipotle
  • Place the rice in a bowl and top with black beans, chicken mixture, and avocado. Season with salt, pepper. Drizzle with sour cream mixture or serve on the side. Garnish with cilantro. Serve with chips.

Nutrition

Calories: 567kcal | Carbohydrates: 53g | Protein: 32g | Fat: 27g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 274mg | Potassium: 1227mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2784IU | Vitamin C: 77mg | Calcium: 203mg | Iron: 4mg

Fajita Bowl

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 567 kcal

Ingredients
 
 

  • 1/2 cup White rice
  • 3/4 lb Chicken breast boneless skinless sliced
  • 2 tbsp Paprika
  • 1 tbsp Garlic powder
  • 2 tsp Ground cumin
  • 2 Tbsp Extra-virgin olive oil
  • 1 cup Red onion sliced
  • 2 cups Green bell pepper sliced
  • 12 Grape tomatoes halved
  • 2 cloves Garlic minced
  • 2 oz Cheddar cheese shredded
  • 4 tbsp Sour cream
  • 1 tsp Chipotle Sauce use more or less based on spiciness preference
  • 1 cup Black beans drained and rinsed
  • 1 Avocados pitted and sliced
  • 4 tbsp Fresh cilantro
  • 12 Tortilla chips

Instructions
 

  • In a pot of boiling water, cook the rice according to the instructions on the package. Once cooked, drain any excess water and cover with a lid to keep warm. Season with salt to taste.
  • In a bowl, mix the chicken, paprika, garlic powder, cumin, salt and pepper.
  • Preheat the oven broiler on low.
  • Heat 1/2 of the oil in a saucepan over medium heat. Sauté the chicken until cooked through and no longer pink. Remove the chicken from the pan and set aside. Add the remaining oil along with the onions, peppers to the pan and sauté until soft, about 5-6 minutes. Add in the tomatoes and garlic and sauté for 2-3 minutes more.
  • Add the chicken back to the pan and top with cheese. Place under the broiler until the cheese is melted.
  • In a bowl, mix together the sour cream and chipotle
  • Place the rice in a bowl and top with black beans, chicken mixture, and avocado. Season with salt, pepper. Drizzle with sour cream mixture or serve on the side. Garnish with cilantro. Serve with chips.

Nutrition

Calories: 567kcalCarbohydrates: 53gProtein: 32gFat: 27gSaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 274mgPotassium: 1227mgFiber: 12gSugar: 6gVitamin A: 2784IUVitamin C: 77mgCalcium: 203mgIron: 4mg
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