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In the realm of healthy eating, chicken fajita bowls stand out as a nutritious and flavorful meal choice that appeals to a wide range of palates. These vibrant bowls blend the zesty flavors of Tex-Mex cuisine with fresh ingredients, offering a satisfying dish that is both easy to prepare and packed with essential nutrients. Whether you're looking for a quick weeknight dinner, a meal prep option for the week ahead, or a crowd-pleaser for a gathering, sizzling chicken fajita bowls are incredibly versatile. They can easily accommodate various dietary preferences, from gluten-free to low-carb options, making them a favorite among health-conscious individuals and families alike.

Quick Family-Friendly Chicken Fajita Bowls in 30 Minutes

Discover the delicious world of sizzling chicken fajita bowls, a nutritious and vibrant meal perfect for any occasion. Bursting with flavors from juicy marinated chicken and fresh veggies like bell peppers and onions, these customizable bowls cater to various dietary needs. Ideal for quick weeknight dinners or meal prepping, they combine lean protein, healthy fats, and essential nutrients, making every bite satisfying and fun. Get ready to elevate your dining experience!
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Ingredients
  

1 lb boneless, skinless chicken breast, sliced into thin strips

2 tablespoons olive oil

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

2 cups cooked brown rice or quinoa

1 cup canned black beans, rinsed and drained

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1 lime, cut into wedges

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

Prepare Ingredients: Gather all your ingredients and ensure your chicken is sliced thinly. If using brown rice, ensure it's cooked and ready to go, or use microwaveable packets for quicker prep.

    Cook Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced chicken to the skillet. Season with chili powder, cumin, garlic powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the remaining olive oil. Toss in the sliced onions and bell peppers, sautéing for about 5 minutes or until they are tender and slightly caramelized.

        Combine Ingredients: Return the cooked chicken to the skillet with the sautéed vegetables. Mix everything together and cook for an additional 2 minutes to allow flavors to meld.

          Assemble Bowls: In serving bowls, layer the cooked brown rice or quinoa base, followed by a generous portion of the chicken and veggie mixture. Top with black beans, diced avocado, and cherry tomatoes.

            Garnish & Serve: Squeeze fresh lime juice over the bowls, sprinkle with chopped cilantro, and dollop with sour cream or Greek yogurt if desired. Serve immediately and enjoy!

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings