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Chicken Fajita Bowl with Cilantro Lime Sauce

This chicken fajita bowl is a high-protein, flavor-packed meal loaded with seasoned chicken, sautéed peppers, and zesty cilantro lime rice. Topped with a creamy cilantro lime sauce, it’s a fresh and satisfying dish that’s perfect for meal prep or a quick, balanced dinner.
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Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
 
 

For the Chicken and Veggies:
  • 1.5 lb boneless skinless chicken breast sliced into strips
  • 2 bell peppers sliced into strips
  • 1 large onion sliced
  • 2 tbsp olive oil divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Cilantro Lime Rice:
  • 2 cups cooked rice white or brown
  • Juice of 1 lime
  • 1/4 cup fresh cilantro chopped
  • 1/2 tsp salt
For the Cilantro Lime Sauce:
  • 1/2 cup plain Greek yogurt or dairy-free alternative
  • 1/2 cup fresh cilantro finely chopped
  • Juice of 1 lime
  • 1 garlic clove minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional 1 tsp olive oil
For Serving:
  • 1 avocado sliced or diced
  • 1 cup black beans drained and rinsed
  • 1 cup pico de gallo or chopped tomatoes and onions
  • Lime wedges for garnish
  • Additional fresh cilantro for garnish

Method
 

  1. Prep Chicken and Veggies: In a small bowl, mix garlic powder, onion powder, chili powder, cumin, smoked paprika, salt, and black pepper. Toss chicken with half the olive oil and half the seasoning. Toss peppers and onions with remaining oil and seasoning.
  2. Cook Chicken and Veggies: Heat a large skillet or grill pan over medium-high heat. Cook chicken for 5–8 minutes until browned and fully cooked. Remove and set aside. In the same pan, cook peppers and onions until tender with slight char. Combine and keep warm.
  3. Make Cilantro Lime Rice: Stir lime juice, chopped cilantro, and salt into cooked rice. Keep warm.
  4. Make the Sauce: In a bowl, whisk together Greek yogurt, cilantro, lime juice, garlic, salt, and black pepper. Add olive oil if desired for a smoother consistency.
  5. Assemble Bowls: Divide cilantro lime rice into bowls. Top with chicken, peppers, and onions. Add black beans, avocado, and pico de gallo. Drizzle with cilantro lime sauce.
  6. Serve: Garnish with lime wedges and extra cilantro. Serve immediately.

Nutrition

Calories: 550kcalCarbohydrates: 50gProtein: 45gFat: 20g

Notes

  • Store all components separately for best freshness
  • Reheat chicken, veggies, and rice before assembling
  • Add avocado fresh to prevent browning
  • Sauce can be made ahead and stored for up to 4 days
  • Great for batch cooking lunches throughout the week

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