Chicken Fajita Bowls

Ditch the tortillas and serve these chicken "fajitas" over rice with tons of delicious toppings! These chicken fajita bowls are sure to be a family favorite!

Ingredients

1 pound boneless skinless chicken breasts (or thighs), thinly sliced into chicken strips

4 tablespoons olive oil, separated

1 large lemon (1/2 teaspoon zest, 2 tablespoons juice)

1 and 1/2 teaspoons EACH: dried leaf oregano (not ground oregano), seasoned salt, ground cumin

1 teaspoon garlic powder

1/2 teaspoon EACH: ground chili powder, paprika, crushed red pepper

2 large peppers (I use 1 red, 1 green), very thinly sliced

1 yellow onion, very thinly sliced

2 cups water

1 tablespoon butter

1 cup white or brown rice

1 large lime (2 tablespoons juice and 1 teaspoon zest)

1/3 cup finely chopped cilantro

Salt and pepper, to taste

Optional toppings: pre-made guacamole, low fat or fat free sour cream, 1 can black beans (drained and rinsed), fresh lime, fresh cilantro (or green onions)

Instructions

Chicken and Veggies

CHICKEN: Thinly slice chicken strips. In a plastic zip-top bag, add 2 tablespoons olive oil, 1/2 teaspoon lemon zest, 2 tablespoons lemon juice, and the seasonings (1 and 1/2 teaspoons each: oregano, seasoned salt (or fine sea salt), and ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon each: chili powder, paprika, and red pepper flakes.) Add chicken strips on top and knead the mixture into the chicken until well coated. Place in the fridge just while preparing the other components of the bowl.

RICE: Next work on the rice. 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. Remove from heat, keeping rice covered and allow to steam/rest for 10 minutes. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.

PEPPERS & ONIONS: Grab a large nonstick 12-inch skillet and add remaining 2 tablespoons oil. Heat over medium-high heat until shimmering and then add the sliced bell peppers and onions. Season to taste, I add 1/4 tsp salt and pepper. Stir occasionally until beginning to char and soft and tender, about 10-12 minutes. Remove to a plate.

COOK CHICKEN: Use tongs to pull chicken from the bag shaking off any remaining marinade (if chicken is overly wet, it will steam instead of char and we'll miss out on flavor!)

To the same pan used for peppers, still over medium-high heat, add 1/2 the chicken in a single layer (you'll need to cook the chicken in 2 batches to not overcrowd pan). Let chicken stand (char) without stirring for about 3-4 minutes and then flip pieces and cook another 1-2 minutes or until cooked through (juices run clear). This is about 5-7 minutes total (time will vary depending on thickness/size of chicken and actual heat of skillet). Add the peppers and onions back in and toss to warm. (Thighs will cook for a bit longer)

ASSEMBLY: Divide the prepared cilantro-lime rice evenly among 4-6 bowls. Add the cooked chicken and bell pepper mixture evenly to the bowls. Add your favorite toppings such as guacamole, sour cream, cilantro and/or green onions, lime juice, and/or warmed black beans. Enjoy immediately.