Description
Craving something vibrant, healthy, and totally satisfying? These Chicken Fajita Bowls are like a Tex-Mex hug in a container. Perfect for busy weekdays, meal prep Sundays, or spontaneous fajita cravings. Think charred peppers, citrus-marinated chicken, and garlicky black beans—all done in under an hour. Let’s spice up your lunch routine with zero guilt and all the flavor. Grab your skillet—it’s fajita o’clock!
Ingredients
For Chicken Fajitas:
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4 boneless chicken breasts (pounded to ½ inch)
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⅓ cup lime juice
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¼ cup pineapple juice (unsweetened)
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2 tbsp low-sodium soy sauce (or tamari)
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2 tbsp olive oil
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1 garlic clove, minced
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1 tsp cumin, 1 tsp paprika, ½ tsp red pepper flakes
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¼ cup chopped cilantro
For Peppers:
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1 white onion
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2 red, 1 green bell pepper, 1 poblano
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1 tsp salt, ½ tsp pepper, ¼ tsp garlic powder
For Black Beans:
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2 cans low-sodium black beans (rinsed)
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½ jalapeño, finely diced
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1 cup low-sodium chicken broth
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1 garlic clove, minced
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½ tsp cumin, juice of 1 lime, 2 tbsp chopped cilantro
Instructions
1. Marinate Chicken (5 min active + 30 min rest)
Mix marinade, add chicken, and refrigerate. Grill or sear 5–6 mins/side. Let rest, then slice.
2. Cook Peppers (10 mins)
Sauté onions and peppers in oil over high heat. Season and let char slightly. Stir occasionally.
3. Simmer Black Beans (12 mins)
Sauté garlic + jalapeño, add cumin, beans, and broth. Simmer 8–10 mins. Stir in lime and cilantro.
4. Assemble (5 mins)
Layer beans, chicken, and peppers into 4 bowls. Cool before sealing.
Notes
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Char, don’t crowd: Spread peppers in a hot skillet for perfect texture.
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Pineapple power: Natural enzymes tenderize the chicken!
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Mash a few beans: It gives your bowl that creamy, hearty vibe.
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Add crunch: Top with chopped romaine or baked tortilla strips.
- Prep Time: 20 mins
- Cook Time: 30 mins
Nutrition
- Calories: 420 Cal Per Bowl
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 38g