What’s for lunch…..Fajita Bowl
Ingredients:
1 lb (450 g) boneless skinless chicken breast, sliced into thin strips
1 tbsp olive oil (15 mL)
1 tbsp lime juice (15 mL)
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp garlic powder
Salt and pepper, to taste
Vegetables:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 large red onion, sliced
1 tbsp olive oil (15 mL)
Rice:
1 cup cooked white or brown rice (200 g)
1/2 tbsp butter (7 g) or olive oil
Pinch of salt
Guacamole:
1 ripe avocado
1 tbsp lime juice (15 mL)
1 tbsp chopped cilantro
Salt, to taste
Fresh Salsa:
1 medium tomato, diced
1/4 cup (40 g) red onion, finely diced
1 tbsp cilantro, chopped
1 tsp lime juice (5 mL)
Pinch of salt and pepper
Step-by-Step Instructions:
Marinate the chicken: Whisk olive oil, lime juice, chili powder, paprika, cumin, garlic powder, salt, and pepper. Coat the chicken and rest 15–60 minutes so the spices penetrate.
Sear the chicken: Heat a large skillet over medium-high (≈375°F / 190°C). Spread the chicken in a single layer; cook 5–7 minutes until browned with light char and cooked through. Transfer to a plate.
Sauté the veggies: Add olive oil, then peppers and red onion. Cook 3–5 minutes, stirring just enough to pick up browned bits; aim for tender-crisp with some smoky edges.
Mix the guacamole: Mash avocado with lime juice, cilantro, and salt. Keep a few chunks for texture and press plastic wrap onto the surface to prevent browning.
Stir the salsa: Combine tomato, red onion, cilantro, lime juice, salt, and pepper. Let it sit 3–5 minutes so the juices mingle.
Warm the rice: Heat cooked rice with butter or olive oil and a pinch of salt for 1–2 minutes until steamy and fluffy.
Assemble: Bowl up rice, top with fajita veggies and chicken, then spoon on guacamole and salsa. Finish with cilantro and lime wedges for a bright, restaurant-style finish.
Making a fajita bowl at home is a fantastic way to enjoy a nutritious and vibrant meal that’s packed with flavors and textures. In addition to the classic ingredients like chicken, bell peppers, and onions mentioned here, you can easily customize your bowl by adding black beans or corn for extra protein and fiber. When marinating the chicken, letting it rest for closer to 60 minutes really helps the spices deeply infuse the meat, enhancing the taste. For a healthier option, consider swapping white rice with brown rice or even cauliflower rice to reduce carbs without sacrificing volume. When preparing the guacamole, adding a tiny pinch of cayenne pepper can introduce a delightful kick that complements the lime juice and cilantro beautifully. On the salsa side, mixing in diced jalapeños elevates the freshness and heat, making it vibrant and balanced. In my experience, pressing plastic wrap directly onto the guacamole surface is a key step to keep it green and appetizing for longer, especially if you’re prepping ahead. For a quick weeknight dinner, prepping the vegetables and chicken marinade in the morning can save valuable time in the evening. Also, using a cast iron skillet for searing can create a delicious smoky char on the chicken and veggies that’s hard to beat. Finally, don’t hesitate to garnish your fajita bowl with extra fresh cilantro and a squeeze of lime just before serving. This simple touch brings brightness and an authentic restaurant-style finish. Overall, fajita bowls serve as an incredibly adaptable and satisfying meal option that can be easily tailored to your taste and dietary preferences while keeping preparation straightforward and quick.
