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- 1 lb boneless, skinless chicken breast - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 medium onion, sliced - 1 cup cooked brown rice or quinoa - 1 can black beans, rinsed and drained - 1 cup corn, frozen or canned - Fresh cilantro, for garnish (optional)

Quick Chicken Fajita Bowls with Avocado Dressing

Looking for a quick and healthy meal? Try these Chicken Fajita Bowls with a creamy avocado dressing! Perfectly marinated chicken pairs with colorful bell peppers, onions, and a base of brown rice or quinoa. Top it off with a rich avocado dressing for an explosion of flavor. This versatile dish is nutritious and customizable, making it an ideal option for meal prep or a busy weeknight dinner. Enjoy a delicious and satisfying meal that the whole family will love!
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Ingredients
  

For the Chicken Fajita Bowl:

1 lb (450g) boneless, skinless chicken breast, thinly sliced

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red onion, thinly sliced

2 cups cooked brown rice or quinoa

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

Fresh cilantro for garnish

Lime wedges for serving

For the Avocado Dressing:

1 ripe avocado

1/4 cup Greek yogurt (or sour cream)

2 tablespoons fresh lime juice

1 garlic clove, minced

Salt and pepper to taste

Water (as needed for desired consistency)

Instructions
 

Prepare the Chicken Marinade: In a medium bowl, whisk together olive oil, chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper until well combined. Add the sliced chicken to the marinade, tossing until each piece is evenly coated. Let the chicken marinate for a minimum of 10 minutes to absorb the flavors.

    Cook the Chicken and Vegetables: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and has a nice char. Add in the sliced red and yellow bell peppers along with the red onion. Sauté these for an additional 5 minutes, stirring frequently, until the vegetables are tender yet retain a slight crunch. Remove the skillet from heat when done.

      Prepare the Avocado Dressing: While the chicken and vegetables are cooking, combine the ripe avocado, Greek yogurt (or sour cream), fresh lime juice, minced garlic, and a pinch of salt and pepper in a blender or food processor. Blend until smooth, adding a tablespoon of water at a time until you reach your desired creamy consistency.

        Assemble the Bowls: In serving bowls, create a base layer of the cooked brown rice or quinoa. Generously top each bowl with the cooked chicken and vegetable mixture. Add an even portion of black beans and corn on top of the chicken and veggies.

          Drizzle with Avocado Dressing: Take your creamy avocado dressing and drizzle it generously over the contents of each bowl, ensuring an even distribution of flavor.

            Garnish and Serve: Finish off the bowls with a sprinkle of fresh cilantro for a burst of freshness. Serve with lime wedges on the side to add an extra zing when desired.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4

                - Presentation Tips: For a colorful presentation, consider layering ingredients in a clear bowl to showcase the vibrant colors of the chicken, vegetables, and dressing. Add a slice of avocado or a few extra cilantro leaves on top for visual appeal.