High Protein Chicken Fajita Bowl
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Low-carb, Keto
Ingredients
Scale
- 1.5 lbs chicken breast, cut into thin strips
- 3 large bell peppers (red, yellow, and green), sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked brown rice or quinoa
- 1 cup black beans, rinsed and drained
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Instructions
- In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. This spice blend will give your chicken and vegetables that classic smoky fajita flavor.
- Place the chicken strips in one bowl and the sliced peppers and onions in another. Drizzle both with olive oil and sprinkle the spice mixture evenly over them. Toss well to ensure everything is thoroughly coated.
- Heat a large skillet over medium-high heat. Add the chicken strips in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the peppers and onions. Sauté for 5-6 minutes until they are tender but still have a bit of a crunch and some nice charred edges. This char adds a wonderful smoky depth to the bowl.
- Divide the cooked rice or quinoa among four bowls. Top with a generous portion of the cooked chicken, the sautéed peppers and onions, and a scoop of black beans. Squeeze a fresh lime wedge over each bowl and garnish with cilantro.