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A picture of chicken fajita power bowl, prepared in their bowls with a cast iron pan full of fajita chicken. Other bowls surrounding the prepared dishes with extra ingredients surrounding the food subject as accessories to the picture.
Makhaya Shea

Chicken Fajita Power Bowls

Try these filling, and nutritious power bowls with fajita chicken and veggies! Top them off with fresh herbs, cheese, more fresh vegetables, greek yogurt, and fresh lime juice!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons avocado oil or extra virgin olive oil
  • 4 chicken breasts sliced into inch thick strips
Sautéing Vegetables
  • 1 purple onion sliced thinly
  • 1 white onion sliced thinly
  • 6 garlic cloves minced
  • 5 large mushrooms sliced thinly
  • 1 yellow bell pepper sliced thinly
  • 1 red bell pepper sliced thinly
Seasonings and Spices
  • 1 tablespoons ranch seasoning
  • 1 tablespoons garlic salt *see notes
  • 2 teaspoons onion salt *see notes
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 tablespoon taco seasoning
  • 2 cups uncooked brown or white rice
Topping Options for Fajita Bowls
  • romain lettuce or spinach
  • black beans fresh or from a can(rinsed)
  • avocado sliced or chunked
  • cherry tomatos halved
  • cheddar cheese grated
  • cilantro rinsed, and roughly chopped
  • greek yogurt
  • limes sliced, for juicing

Equipment

  • large skillet or cast iron pan
  • sharp knife
  • cutting board
  • pot for cooking rice

Method
 

  1. To begin, prep all fajita veggies, and slice chicken. Choose toppings from list above (I used all of them), and prepare them as needed. *For example: rinse beans, slice limes, and wash/chop lettuce.
  2. Start cooking your rice. Follow instructions on rice package.
  3. Place a skillet, or cast iron pan over medium heat, and add avocado oil to pan.
  4. Once pan is warmed, add chicken. Cook chicken for about five minutes. Then add all of your sautéing veggies.
    A picture of raw chicken and sliced veggies in cast iron skillet over stove
  5. Stir vegetables occasionally as they cook.
    A picture of chicken and sliced veggies in cast iron skillet cooking over stove top
  6. As vegetables begin to soften, add all of your spices, and seasonings to pan, and stir to coat.
    A picture of chicken and sliced veggies in cast iron skillet cooking over stove top
  7. Cut open a piece of chicken to check that its completely cooked through. (If it is all white inside it is done.)
  8. Once vegetables have reached your desired tenderness, and chicken is done, remove pan from heat.
  9. Assemble fajita power bowl. *See blog post above for tips on assembly*
  10. Enjoy!
    A picture of chicken fajita power bowls, prepared in their bowls with a cast iron pan full of fajita chicken. Other bowls surrounding the prepared dishes with extra ingredients surrounding the food subject as accessories to the picture.

Notes

*I use garlic salt, and onion salt, mostly because I love salt flavor ;). Garlic, and onion POWDER can be easily substituted in their place here. I would start by reducing specified measurements by half, as to not over power other seasonings. You can always add more to desired flavor! Then add your salt and pepper to taste separately.