Chicken Fajita Bowls

Chicken Fajita Bowls

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Keyword: clean eating, dairy free, easy lunch, gluten free, mexican bowl
Servings: 4 servings



  • 1 cup brown rice
  • 1 large onion sliced into thick rings
  • 1 organic bell pepper sliced into strips
  • 3 tbsp olive oil or avocado oil
  • 1 1/2 lbs chicken breasts
  • avocado sliced
  • 1 medium organic tomato cut into chunks
  • juice of lime
  • 1 cup salsa, pico de gallo or sour cream

Cilantro Sauce

  • 1/4 cup water
  • 1 cup cilantro chopped
  • 1 organic bell pepper
  • 2 strips onion
  • salt and pepper


  • Cook rice according to package directions. Let stand for 5 minutes while covered.
  • Brush olive oil all over the bell peppers and chicken. Season chicken and peppers with salt and pepper and fajita seasoning.
  • Add the whole peppers and onion rings to the pan and grill peppers for about 4-5 minutes per side and onions until they are tender. Remove from heat and transfer to a cutting board.
  • Let cool and cut the bell peppers into strips and chop the onion. Transfer to a bowl and add lime juice and salt and pepper. Toss until combined.
  • Next cook the chicken in the same pan until thoroughly cooked.
  • While chicken cooks, slice the tomato and avocado.
  • Transfer chicken to a cutting board, let cool then slice into strips.
  • For cilantro sauce: In a food processor, puree 1 bell pepper, 1/4 cup water a couple strips of onion, cilantro and pinch of salt.
  • Add the cilantro sauce to the rice and stir to combine. Divide the rice into 4 containers or bowls.
  • Top with peppers, onions, chicken, tomato and avocado slices. Optional to add sour cream or salsa.

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