Chicken Fajita Bowl Recipes
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
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
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
More about "chicken fajita bowl recipes"
CHICKEN FAJITA RICE BOWL (ONE PAN) - COOKING CLASSY
From cookingclassy.com
5/5 (1)Total Time 45 minsCategory Main CourseCalories 676 per serving
- Add chicken, season with 1 1/2 tsp chili powder, 1 tsp cumin and salt and pepper. Cook tossing occasionally until cooked through, about 7 minutes.
- Return skillet to medium-high heat. Add remaining 1 1/2 Tbsp olive oil then add onions and saute 3 minutes.
FAJITA CHICKEN BURRITO BOWL - CAFE DELITES
From cafedelites.com
4.9/5 (10)Total Time 30 minsCategory Dinner, Lunch, Meal PrepCalories 441 per serving
- In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
- While the chicken is marinading or cooking, cook rice: Combine together the rice, chicken stock (or broth), and garlic in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through.
- Combine lettuce, beans, corn, onion and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing.
SHEET-PAN CHICKEN FAJITA BOWLS RECIPE | FOOD NETWORK
From foodnetwork.com
5/5 (6)Category Main-DishServings 4Total Time 25 mins
- 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.
- Meanwhile, combine the black beans and 2 tablespoons lime juice in a small bowl. Once the chicken and vegetables are out of the oven, add the beans to the baking sheet and toss to combine. (The heat from the fajitas will warm the beans.)
CHICKEN FAJITA BOWL - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
4.9/5 (9)Total Time 30 minsCategory DinnerCalories 328 per serving
- Start by marinating the chicken. In a large sealable ziplock bag add the thinly sliced chicken strips. In a small bowl, add 2 tablespoons olive oil, lemon zest and lemon juice, and the seasonings (1 and 1/2 teaspoons each of oregano, seasoned salt, ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon each of chili powder, paprika, and red pepper flakes.) Whisk together until smooth. Pour over the chicken and knead the mixture into the chicken. Place in the fridge for 45 minutes up to 3 hours.
- Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice and return to a boil. Reduce the heat to low, cover, and simmer until the rice is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
- Divide the prepared cilantro-lime rice evenly among 4-6 bowls. Add the cooked chicken and bell pepper mixture evenly to the bowls.
THE BEST CHICKEN FAJITA BOWLS - COOKING FOR MY SOUL
From cookingformysoul.com
5/5 (2)Category Main CourseCuisine Mexican, Tex-MexTotal Time 45 mins
- Prepare the chicken: Combine all marinade ingredients and chicken breasts in a Ziploc bag and seal. Let sit while you prepare the rest of the ingredients.
- Prepare the rice: In a saucepan, add 4 cups water and 2 cups rice. Bring to a boil and then turn heat down to simmer. Simmer for 20 minutes until tender. Turn off heat and let it steam for 5-10 minutes. Stir in cilantro and lime juice.
- In a large skillet, heat some olive oil to high heat. Cook the corn, undisturbed, until it gets a slight char, about 2-3 minutes. Stir and keep cooking until tender.
- Bring heat down to medium. Cook chicken breasts, about 6-8 minutes each side, until cooked through or internal temperature reaches 165 degrees F. Set aside.
SHEET-PAN CHICKEN FAJITA BOWLS RECIPE | EATINGWELL
From eatingwell.com
5/5 (6)Total Time 40 minsCategory Healthy Baked Chicken Breast RecipesCalories 343 per serving
- Combine chili powder, cumin, 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 Tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.
- Remove the pan from the oven; coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.
- Meanwhile, combine kale and black beans with the remaining 1/4 tsp. salt and 1 Tbsp. olive oil in a large bowl; toss to coat.
CHICKEN FAJITA BOWLS - MAMA LOVES TO COOK
From mamalovestocook.com
5/5 (2)Total Time 40 minsCategory Family DinnersCalories 512 per serving
- Cut the chicken into finger-sized strips. Place in a bowl, sprinkle with 2 tablespoons of the Mexican seasoning and mix well. Set aside.
- Now prepare the vegetables: Peel and chop the sweet potato and butternut squash into 1 cm cubes. Slice the red onion into thin slices and slice the red pepper into strips. Peel the garlic and squash gently with a knife.
CHICKEN FAJITA BURRITO BOWL | THE MODERN PROPER
From themodernproper.com
Ratings 2Total Time 35 minsServings 6Calories 618 per serving
- Toss chicken and vegetables in marinade and allow to marinate, covered for 1 hour.Preheat oven to 375°F
- Spread ingredients across pan and allow to bake for 15 minutes, or until meat is cooked through
- If you want to add some char to meat and veggies, broil for another 3 minutes.In a bowl spread out rice and top with all desired fixings
HEALTHY FAJITA CHICKEN BURRITO BOWLS - KIM'S CRAVINGS
From kimscravings.com
4.2/5 (40)Total Time 30 minsCategory Main CourseCalories 450 per serving
- Start the rice cooking first, as it will take the longest. Use my Cilantro Lime Rice recipe or another favorite rice. Cilantro Lime Cauliflower Rice works great too for a lower carb option.
- If not using raw chicken tenders, ground chicken breasts to even, thin pieces or slice large breasts evenly in 2 halves. Salt and pepper the chicken pieces. In a bowl, stir together the taco seasoning and white flour. Generously dredge each piece of the chicken breasts in this mixture.
- In a small bowl, large glass measuring cup or jar, add dressing ingredients and whisk to combine.
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5/5 (2)Total Time 30 minsCategory DinnerCalories 358 per serving
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From howtothisandthat.com
5/5 (1)Total Time 25 minsCategory DinnerCalories 485 per serving
- Measure all spices into a cereal sized bowl, and mix them thoroughly with the lime juice and liquid smoke. Taste the mixture to make sure you have the flavor and heat level you want
MAKE-AHEAD CHICKEN FAJITA BOWLS - I HEART NAPTIME
From iheartnaptime.net
5/5 (1)Total Time 45 minsCategory Main CourseCalories 379 per serving
- Heat a non-stick pan on the stove-top over medium to high heat. Add olive oil and prepared diced chicken. Cook until the chicken is no longer pink. Stir in water and seasoning mix. Heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring often, until thickened.
- In a medium sauce pot, cook 1 cup of quinoa in two cups of water following the directions on the package (every box of quinoa has different cook times). Set aside at let cool. Once cooled, add one cup of mild salsa.
- In a large bowl, combine the red onion, bell pepper, corn, and chopped green chiles and mix together.
- Divide the quinoa, vegetable mixture, and chicken into 4 mason jars or lunch containers in that order. Refrigerate until you are ready to serve. Heat in the microwave 1:30 minutes to 2:30 minutes depending on you desired temperature. Top with fresh cilantro and sour cream.
HEALTHY CHICKEN FAJITA RICE BOWLS | YELLOWBLISSROAD.COM
From yellowblissroad.com
5/5 (1)Calories 466 per servingCategory Main Course
- Preheat a large skillet to medium high heat and add oil. Season chicken, onions, and peppers with half of the fajita seasoning.
- When skillet is hot, add the chicken, peppers, and onions. Cook 3-4 minutes per side, or until chicken is cooked through. Transfer chicken and vegetables to a plate and cover with foil to keep warm.
- To the same skillet, add corn and black beans with the remaining fajita seasoning. Cook, stirring frequently, until warmed through.
- Fill bowls with rice, then top with chicken, onions, peppers, corn, and black beans. Add additional toppings as desired, like sour cream, salsa, avocado and a squeeze of lime.
CHICKEN FAJITA BOWLS RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 40 minsCategory Healthy Baked Chicken Breast RecipesCalories 325 per serving
- Combine chili powder, cumin and 1/4 teaspoon salt in a small bowl. Place sweet potatoes on one side of a large rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1 teaspoon of the spice mixture. Toss to coat. Combine chicken, bell pepper, and onion on the other side of the pan. Drizzle with the remaining 1 tablespoon oil and sprinkle with the remaining spice mixture. Toss to coat. Spread into an even layer.
- Bake until the vegetables are tender-crisp and the chicken is no longer pink inside (165 degrees F), 18 to 20 minutes. Drizzle with 2 tablespoons lime juice. Stir gently, keeping the sweet potatoes and the chicken mixture separate.
- Meanwhile, cook bulgur according to package directions. Add the remaining 1 tablespoon lime juice, 2 tablespoons cilantro, and the remaining 1/8 teaspoon salt and stir with a fork. Warm beans in a small saucepan.
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