Chicken Fajita Bowl
Chicken Fajita Bowls
Julienne Blade
Time Prep 15 min | Cook 20 min | Total 35 min
★ ★ ★ ★ ☆ 4.8/5
Bite-sized Recipe
Julienne bell peppers and onions, sauté with seasoned chicken strips, and serve over rice with avocado and salsa for a vibrant meal prep.
Intro
These chicken fajita bowls bring all the Tex-Mex flavors with colorful veggies and tender chicken—great for an easy and filling meal prep.
What You’ll Need
4 boneless skinless chicken breasts, sliced into strips
1 red bell pepper, julienned
1 green bell pepper, julienned
1 large onion, julienned
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
½ tsp paprika
Salt and pepper to taste
2 cups cooked rice
1 avocado, sliced
Salsa for topping
Blades to Use
Julienne Blade
Use these specific blade attachments with your VanBites Viral Chopper to prep the vegetables quickly and evenly.
Prep Tip
Use the Julienne Blade for uniform veggie strips. Cook chicken and veggies in a large skillet for quick fajita flavors. Store in airtight containers up to 4 days.
Instructions
Step 1
Julienne bell peppers and onion using the Julienne Blade.
Step 2
In a bowl, toss chicken strips with chili powder, cumin, paprika, salt, and pepper.
Step 3
Heat olive oil in a skillet over medium-high heat. Cook chicken until browned and cooked through.
Step 4
Add bell peppers and onion; sauté for 5-7 minutes until veggies are tender-crisp.
Step 5
Serve fajita chicken and veggies over rice, topped with avocado slices and salsa.
For Extra Bite!
Add a dollop of sour cream or sprinkle with shredded cheese.
Nutrition per Serving
Calories 460
Protein 42 g
Carbohydrates 40 g
Fat 14 g
Fiber 7 g
Sugar 6 g
Get Your Meal Prep Kit Today
Includes Free Chopper · Instant Downloads · Global Shipping