Chicken Fajita Bowls are what’s on the menu for tonight! Not only are these Chicken Fajita Bowls fun to make, but they require minimal cleanup! All you need is a cutting board or plate, a bowl, and a large skillet or pot. Let’s get to making this recipe!
Chicken Fajita Bowl
Course: Main, Lunch, DinnerCuisine: MexicanDifficulty: Easy6
servings15
minutes15
minutesIngredients
2 tablespoons 2 vegetable oil
3 large 3 boneless and skinless chicken breasts, thinly sliced
3 3 bell peppers, seeded and thinly sliced
1 1 sweet onion, sliced
2 tablespoons 2 taco seasoning
1 tablespoon 1 garlic powder
1/2 teaspoon 1/2 salt
1/2 teaspoon 1/2 black pepper
2 tablespoons 2 water
1 large or 2 small flour or corn tortillas for the bottom of the bowl
Toppings for the bowl such as beans and pico de gallo
Directions
- In a large skillet, heat olive oil over medium-high.
- Add the sliced chicken, bell peppers, sliced onions, taco seasoning, and garlic powder.
- Cook for 10-12 minutes. Stirring throughout.
- Add water and Cook for 3 more minutes or until chicken reaches an internal temperature of 165°F.
- Remove from the skillet and place in a bowl lined with tortillas.
- Serve with desired toppings and enjoy!
What you need to make these Chicken Fajita Bowls are 2 tablespoons of vegetable oil, 3 large thinly sliced boneless and skinless chicken breasts, 3 seeded and thinly sliced bell peppers, 1 sliced sweet onion, 2 tablespoons of taco seasoning, 1 tablespoon of garlic powder, ½ teaspoon of salt, ½ teaspoon of black pepper, 2 tablespoons of water and 1 large or 2 small flour or corn tortillas for the bottom of the bowl. You will also need various toppings of your choice for the bowl such as beans and pico de gallo. Corn and cilantro are also delicious additions. Cilantro adds a raw and fresh element to this dish like no other. Pico de Gallo does the same!
Here are a few tips for you to make this bowl just right. First, be sure to use fresh ingredients. You can certainly taste the difference between freshly sliced bell pepper and frozen bell pepper. Second, make sure that you wash the bell peppers well. Produce is often handled by so many people and simply thrown around. So, to keep yourself healthy. Always be sure to wash it. To wash the bell peppers, you can use either a vegetable wash or a teaspoon of vinegar and some warm water. The acidity from the vinegar helps to break down any dirt and grime on the peppers. Do not worry about washing the onion since it is already protected by its peel. Then, dry the bell peppers well before seeding and slicing them.
Lastly, if you are sensitive to textures like I am, then you will want to get rid of every single seed. Not only are the seeds no fun to eat, but they can hurt your teeth if you bite into them too hard. The cooked chicken, onions, and bell peppers combined should have a tender taste. Bell pepper seeds would only throw off the entire meal.
Grab a large skillet to cook this! Then, heat the olive oil over medium-high. Add the sliced chicken, sliced bell peppers, sliced onions, taco seasoning and garlic powder. Cook everything for 10-12 minutes. Be sure to stir throughout. Add 2 tablespoons of water and cook everything for 3 more minutes or until the chicken reaches an internal temperature of 165°F. Remove the chicken, bell peppers, and onions from the skillet and place them in a bowl lined with tortillas. Serve with any toppings of your choice and enjoy!
The tortillas used to line the bowl act as a shell and make the whole dish edible and presentable. Assemble the rest of the ingredients in the bowl however you would like. And, that’s it folks! All there is left to do now is serve this bowl and enjoy it! Happy Cooking!
