Chicken Fajita Bowl Recipes
CHICKEN FAJITA BOWL
Low-carb chicken fajita bowl with cauliflower rice.
Provided by Erin Connolly
Categories World Cuisine Recipes Latin American Mexican
Time 41m
Yield 2
Number Of Ingredients 13
Steps:
- Grease a grill pan with cooking spray. Season chicken with salt and pepper; place in the prepared pan. Cook and stir over medium heat until chicken is no longer pink, about 7 minutes.
- Heat a skillet over medium-high heat. Add onion and bell pepper slices; saute until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.
- Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute.
- Carefully open the package of cauliflower rice and divide between 2 bowls. Divide the chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.
Nutrition Facts : Calories 647.6 calories, Carbohydrate 22.8 g, Cholesterol 182.3 mg, Fat 34.1 g, Fiber 9.5 g, Protein 64.6 g, SaturatedFat 16.2 g, Sodium 1229.2 mg, Sugar 3.5 g
SLOW COOKER CHICKEN FAJITA BOWLS RECIPE BY TASTY
Here's what you need: red bell pepper, yellow bell pepper, green bell pepper, yellow onion, chicken breast, taco seasoning, salt, pepper, garlics, lime, diced tomato, brown rice, sour cream, guacamole, fresh cilantro, shredded cheese
Provided by Hannah Williams
Categories Lunch
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a slow cooker, place half of the bell peppers and onion.
- Lay on the chicken, and coat both sides with taco seasoning, salt, and pepper.
- Sprinkle on garlic, half of the lime juice, and diced tomatoes. Cover with remaining peppers, onion, and lime juice.
- Cover and cook on high for 3 hours.
- Remove chicken from the slow cooker, shred, and return to slow cooker.
- Cover until heated through.
- Serve over brown rice with sour cream, guacamole, shredded cheese and cilantro.
- Enjoy!
Nutrition Facts : Calories 678 calories, Carbohydrate 104 grams, Fat 7 grams, Fiber 7 grams, Protein 46 grams, Sugar 6 grams
ONE-PAN CHICKEN FAJITA RICE BOWL RECIPE BY TASTY
Here's what you need: red bell pepper, yellow bell pepper, white onion, large, boneless, skinless chicken breasts, olive oil, wild rice, avocado, salt, pepper, cumin, garlic powder, paprika
Provided by Tiffany Lo
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- In a bowl, mix together the salt, pepper cumin, garlic powder, and paprika.
- Add chicken, peppers, and onions to a baking tray and a pour of oil.
- Sprinkle seasoning on chicken, bell peppers, and onions.
- Bake for 20-22 minutes or until internal temperature reaches 165°F (75°C).
- Serve with avocado slices (optional) and rice of choice now. Or refrigerate in airtight container up to 3-4 days.
- Enjoy!
Nutrition Facts : Calories 758 calories, Carbohydrate 117 grams, Fat 13 grams, Fiber 11 grams, Protein 46 grams, Sugar 10 grams
CHICKEN FAJITA RICE BOWLS
Make and share this Chicken Fajita Rice Bowls recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h30m
Yield 4-6 bowls
Number Of Ingredients 20
Steps:
- For the chicken: In a large bowl combine the chicken breast halves, lime juice, cilantro, minced chipotle peppers.
- In a small measuring cup or bowl, combine the fajita seasoning and the olive oil. Pour over top of the chicken and toss everything to coat. Cover with plastic wrap and refrigerate for an hour. Note: The chicken and marinade can be placed in a Ziploc bag. Massage chicken to coat evenly.
- In the meantime: slice the peppers and onions. Thaw the corn if frozen and rinse beans.
- About 30 minutes before you're ready to cook, remove the chicken breast from the refrigerator, allowing to come to room temperature.
- In a deep skillet (preferably cast iron) heat up two tablespoons of butter and two tablespoons of olive oil over medium to medium high, adjusting the heat so as not to burn chicken. Once the pan is hot, work in batches by adding two chicken breast halves in the pan at a time. Cook for about 5-6 minutes per side, until fully cooked. Remove from heat and place the cooked breasts on a nearby platter and continue with the remaining chicken.
- Carefully wipe out any charred bits out of your pan before adding in the corn. Let the kernels cook over medium heat until they are deep golden and start to pop. Remove those back a platter and set off to the side.
- Pour a tablespoon of olive oil into the skillet and turn the heat up to medium-high. Once hot add in the peppers and cook just until tender crisp. Remove and repeat with the olive oil and the sliced onions. Remove the onions to the same platter as the peppers and turn off the stove.
- Place the chicken on a large cutting board. Slice and chop the chicken into bite-size pieces. Place the chicken back into the pan to keep warm on low but if you're using a cast iron skillet it will stay nice and warm for a while so you can just leave the heat off.
- In a medium bowl toss the brown rice with minced cilantro, salt and the juice of half a lime. Spoon the brown rice into bowls and top with peppers, onions, corn, black beans, chopped chicken and any optional toppings desired.
Nutrition Facts : Calories 409, Fat 17.5, SaturatedFat 2.7, Cholesterol 75.5, Sodium 218.4, Carbohydrate 30.8, Fiber 9, Sugar 3.3, Protein 33.7
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- Cook the rice according to the package directions. Preheat the broiler to high with the rack in the highest position. Line a rimmed baking sheet with foil.
- Put the chili powder, cumin, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and oil in a large bowl and whisk to combine.
- Add the chicken, peppers and onions to the bowl and toss to coat well. Scatter the chicken and vegetables in an even layer on the prepared baking sheet and broil until the vegetables are starting to char and soften and the chicken is cooked through, about 10 minutes.
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