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Chicken Fajitas Bowl

Course: Main Course
Cuisine: Mexican
Prep Time 15 minutes
Cook Time 35 minutes
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Ingredients

Marinade:

  • 1 orange juiced
  • 1 lime juiced
  • 3 Garlic cloves minced
  • 3 tbsp apple cider vinegar
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tbsp chopped cilantro leaves

Fajitas:

  • 2 boneless skinless chicken breasts pounded into 1” thickness and cut into 1” strips
  • 4 tbsp olive oil divided in half
  • 1/2 small red onion thinly sliced
  • 1 green bell pepper 1/2 “ sliced
  • 1 red bell pepper 1/2” sliced
  • 1 yellow bell pepper 1/2” sliced

Bowl/Toppings:

  • 2 cups cooked basmati rice
  • 1 can black beans
  • Sour cream
  • Shredded cheese

Quick guacamole:

  • 2 ripe avocados
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 lime juiced

Pico de Gallo:

  • 4 small tomatoes diced
  • 1/2 small red onion diced
  • 1/2 cup cilantro
  • 1/2 lime juiced
  • 1 tsp salt
  • 1 jalapeño seeded

Instructions

  • In a medium bowl, mix together all the ingredients for the marinade.
  • Mix the chicken into the bowl and let it marinate for 30 minutes at room temperature.
  • Heat 2 tablespoons of the the oil in a large cast iron skillet set over medium-high heat. Add the chicken to the pan and sauté until the chicken is cooked all the way through.
  • When the chicken is cooked, remove and set aside. Add the remaining 2 tbsp oil to the pan and turn up the heat to high. Once oil is smoking sauté the red onions and bell peppers on until they are just tender and turning dark brown in some spots. Add chicken back into the pan and mix everything together.
  • In a bowl spread out rice and top with all your favorite toppings.