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Chicken Fajita Bowls with charred peppers, onions, black beans, and avocado over rice

Chicken Fajita Bowls

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts, sliced into strips
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumi n
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper
  • 1 large red bell pepper, sliced into strips
  • 1 large green bell pepper, sliced into strips
  • 1 medium yellow onion, sliced
  • 3 cups cooked white or brown rice
  • 1 cup black beans, drained and rinsed
  • 1 avocado , sliced
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup sour cream

Method
 

  1. In a medium bowl, whisk together 1 tablespoon olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
  2. Toss the chicken strips in the marinade and let sit for 10 minutes.
  3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
  4. Add chicken to the skillet and cook until browned and cooked through, approximately 5-7 minutes. Remove chicken from skillet.
  5. In the same skillet, add the bell peppers and onion. Sauté until tender-crisp and slightly charred, about 5 minutes.
  6. Return chicken to the skillet and toss with the vegetables to combine and reheat.
  7. Divide the cooked rice among four bowls.
  8. Top rice with the chicken and vegetable mixture, black beans, avocado slices, and fresh cilantro.
  9. Serve with a dollop of sour cream.