Mexican Bowl with Fajita Flavors (Printable Version)
A vibrant, filling dish with seasoned chicken strips, sautéed onions and peppers, nestled with fresh toppings over lime-cilantro rice.
# Ingredients:
→ For the Sautéed Veggies
01 -
½ teaspoon of salt
02 -
2 tablespoons of olive oil
03 -
1 onion, cut into strips
04 -
2 sliced bell peppers
→ For the Protein
05 -
2 tsp of smoky paprika
06 -
½ tsp of garlic seasoning
07 -
1 ½ pounds of chicken strips
08 -
1 tsp of oregano
09 -
1 tsp of cumin powder
10 -
2 tsp of chili seasoning
11 -
1 tablespoon olive oil
12 -
1 tsp of salt
13 -
½ tsp onion powder
→ For the Flavored Rice
14 -
Chopped cilantro, about 2 tablespoons
15 -
Juice from half a lime
16 -
3 cups of cooked white rice (from 1 cup uncooked)
→ For the Add-Ons
17 -
6 cups of chopped greens
18 -
2 smashed avocados
19 -
Creamy sour cream
# Steps:
01 -
Warm up 2 tablespoons of olive oil in a big pan over medium heat. Toss in the onions and peppers, and cook them down until they soften. Sprinkle with ½ teaspoon of salt for flavor.
02 -
Use another skillet and heat a tablespoon of oil over medium heat. Brown the chicken pieces in it, making sure they cook all the way through.
03 -
Coat your cooked chicken with the blend of spices (chili powder, garlic powder, paprika, cumin, salt, oregano, and onion powder). Cook for another two minutes so the spices stick to the chicken nicely.
04 -
Follow the instructions on your rice package to cook the white rice. Stir in freshly chopped cilantro and lime juice after it’s done.
05 -
Layer your serving bowls starting with lettuce. Add some cilantro lime rice, top it with the cooked chicken, veggies, a dollop of sour cream, and mashed avocado.
# Notes:
01 -
Want extra spice? Sprinkle some chili powder or add sliced jalapeños on top.
02 -
Swap in quinoa or brown rice if you're going for a healthier option.
03 -
You can cut, cook, and store parts in advance for quick meals later.
04 -
Customize it your way—try adding corn, black beans, or other toppings you love.