This Chicken Fajita Bowl is a quick, flavorful meal prep favorite featuring tender pan-fried chicken, sautéed peppers and onions, cilantro lime rice, black beans, and a creamy homemade chipotle aioli. It’s fresh, satisfying, and perfect for a weeknight dinner or make-ahead lunches.
Chicken/Veggies:
For Serving:
1. Pound the chicken to 1/4–1/2 inch thickness. Cut into strips if desired.
2. In a bowl, combine all seasonings and tapioca starch.
3. Coat the chicken evenly in the seasoning blend.
4. Heat olive oil in a skillet over medium heat. Add chicken and cook for 4–5 minutes per side until cooked through.
5. Remove chicken from skillet and set aside. Slice into strips if needed.
6. In the same skillet, add sliced bell peppers and red onion. Sauté for 7–8 minutes until golden and softened.
7. Return chicken to the skillet and sauté for another 1–2 minutes to combine flavors.
8. Assemble bowls with a base of cilantro lime rice and lettuce. Top with chicken and pepper mix, black beans, pico de gallo, and chipotle aioli.
9. Optional toppings: fresh guacamole, cilantro, cashew queso, or cilantro lime crema.
Customize this bowl with your favorite toppings like guacamole or queso.
Chipotle aioli can be swapped with other sauces like cilantro lime crema or cashew queso.
Perfect for meal prep—store ingredients separately and assemble when ready to eat.
Use pre-cooked rice or quinoa for faster prep.
Find it online: https://cookingwithramsay.com/chicken-fajita-burrito-bowl/