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Sizzling Quick Chicken Fajita Bowls are more than just a meal; they are a culinary experience that encapsulates the essence of Tex-Mex cuisine. This vibrant dish combines the zest of marinated chicken, colorful sautéed peppers, and onions, all served in a bowl that invites personalization with a variety of fresh toppings. With their balance of protein, vegetables, and grains, these fajita bowls cater to diverse dietary preferences and are perfect for anyone seeking a wholesome meal with minimal preparation time.

Quick Chicken Fajita Bowls with Avocado

Discover the joy of preparing Sizzling Quick Chicken Fajita Bowls, a vibrant and customizable Tex-Mex delight featuring marinated chicken breast, colorful sautéed vegetables, and your choice of hearty bases like rice or quinoa. This dish is not just about delicious flavors but also offers a balanced diet with protein, vitamins, and healthy fats. Perfect for busy weeknights or meal prep, these bowls are easy to make and cater to everyone's taste. Enjoy the rich flavors and personal touches each time you serve up this satisfying meal!
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Ingredients
  

1 lb boneless, skinless chicken breasts, thinly sliced

1 tablespoon olive oil (plus 1 teaspoon for sautéing)

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 small onion, thinly sliced

1 cup cooked brown rice or quinoa

1 ripe avocado, diced

½ cup cherry tomatoes, halved

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional: shredded cheese, sour cream, or your favorite hot sauce

Instructions
 

Marinate the Chicken: In a medium bowl, combine the sliced chicken with 1 tablespoon of olive oil, chili powder, ground cumin, smoked paprika, garlic powder, and a pinch of salt and pepper. Mix thoroughly, ensuring the chicken is evenly coated with the spices. Allow it to marinate for about 10 minutes while you prepare the vegetables.

    Sauté the Vegetables: Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the sliced onion, red bell pepper, and green bell pepper. Sauté for approximately 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized. Once cooked, transfer the veggies to a plate and set aside.

      Cook the Chicken: In the same skillet, add the marinated chicken. Sauté for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and has a lovely golden-brown color. To ensure it’s safe to eat, check that the internal temperature of the chicken has reached 165°F (75°C).

        Combine Ingredients: Once the chicken is fully cooked, return the sautéed vegetables to the skillet. Stir everything together and allow it to heat for an additional minute, mixing the flavors beautifully.

          Assemble the Bowls: In serving bowls, create a base layer using the cooked brown rice or quinoa. Generously top this with the chicken and vegetable mixture. Then add the diced avocado and halved cherry tomatoes on top for a fresh burst of flavor.

            Garnish and Serve: Finish the bowls by sprinkling fresh chopped cilantro over each serving. Serve with lime wedges on the side for a zesty kick, and feel free to add any optional toppings like shredded cheese, sour cream, or a drizzle of hot sauce for extra flavor.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4