Quick Chicken Fajita Bowls
10min
15min
4
1000
Chef's Note
For extra flavor with minimal effort, add a squeeze of lime juice and a sprinkle of fresh cilantro if you have them on hand. Pre-cooked rice from the refrigerator section of your grocery store can save even more time.
Tags
Ingredients
2 pounds boneless skinless chicken breasts
2 tablespoons taco seasoning
3 tablespoons olive oil
3 large bell peppers (mixed colors)
1 large onion
6 cups cooked rice
2 cups shredded cheddar cheese
Instructions
- 1
Cut 2 pounds of chicken breasts into 1-inch strips and place in a bowl. Sprinkle with 2 tablespoons of taco seasoning and toss to coat evenly.
- 2
Slice 3 bell peppers and 1 large onion into thin strips.
- 3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until no longer pink inside. Remove chicken to a plate.
- 4
Add remaining 1 tablespoon of olive oil to the same skillet. Add the sliced peppers and onions, cooking for 5-6 minutes until softened but still slightly crisp.
- 5
Return the cooked chicken to the skillet with the vegetables and stir to combine. Cook for 1 minute to reheat.
- 6
Divide 6 cups of cooked rice among four bowls. Top each bowl with equal portions of the chicken and vegetable mixture.
- 7
Sprinkle each bowl with 1/2 cup of shredded cheddar cheese and serve immediately.
Nutrition Information (per serving)
1000
63g
112g
33g
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