Chicken and Vegetable Fajita Bowl

These quick and easy chicken and veggie bowls are packed with flavor and make a perfect weeknight meal. Pile on the toppings! They are so delicious!

This recipe couldn’t be easier! Chicken and veggies are cooked in one skillet, and the serving options are endless and completely customizable.

Simple seasoning mix

While the seasoning mix is ​​a straightforward, pantry-friendly spice mix, it’s absolutely crucial to the overall flavor of these fajita bowls.

• salt+pepper
• garlic powder
• onion powder
• cumin
• paprika
• Paprika (upgrade with smoked paprika!)
• dried oregano

Stir half of the dressing into the chicken.

Speaking of chicken, This recipe is perfect for boneless chicken breasts, tenderloins, or thighs.

cook in one pot

The process of cooking the ingredients for these chicken and vegetable fajita bowls is quick and easy.

1. Place seasoned chicken in a non-stick pan and cook until golden brown and cooked through.
2. Remove to a platter; cover and keep warm.
3. Cook vegetables (mixed with remaining seasonings) until tender.

That’s it! Seriously, it couldn’t be easier.

Added to the seasoning mix The most delicious Chicken and vegetable flavor. Like, it’s hard not to take the snitch bites out of the pot.

Assemble Chicken and Vegetable Fajita Bowls

Pile the golden chicken and tender vegetables in a bowl (or plate). You can also add hot cooked rice or quinoa or another “carb” side dish if you wish, but it’s not necessary. Carbohydrates optional! (But are they??🤔).

And then…here’s the fun part…Load up with all the toppings you want.

• shredded cheese
• sour cream
• Guacamole or chopped avocado
• Salsa (any and all varieties!)
• chopped cilantro
• crushed tortilla chips
• pickled onions
• Grilled corn kernels (we like these from Trader Joe’s)
• fresh lime wedges

Family-friendly, made-to-order meals

I love meals like this because everyone can put together their fajita bowl to their own conscience and taste buds. It takes the stress out of feeding picky eaters.

It also allows those of us who love mushrooms (ahem, hi 👋🏼) to stuff our fajita bowls with mushrooms while leaving the rest of the family whose lives are incomplete without them.

For these reasons and more, these chicken and veggie fajita bowls might be the perfect weeknight dinner. The taste is very delicious. I hope you love them!

a year ago: Roasted Winter Vegetables with Balsamic Vinaigrette
two years ago: Skillet Lemon Parmesan Chicken and Zucchini
three years ago: Quick and Easy Chinese Chicken and Broccoli
four years ago:Easy Amish Baked Oatmeal {overnight option}
five years ago: Cheesy Cauliflower Soup
six years ago: Healthy Egg and Vegetable Muffins
seven years ago: Tender Greek Pork {Instant Pot or Slow Cooker}
eight years ago: Chicken Tortilla Soup {Instant Pot, Stovetop, Slow Cooker}
nine years ago: Whole Wheat Cinnamon Applesauce Bread
ten years ago: Whole Wheat Honey Bran Muffins

Chicken and Vegetable Fajita Bowl

yield: 5 to 6 servings

Preparation time: 25 minute minute

Cooking time: 15 minute minute

Total time: 40 minute minute

Seasoning mix:

• 1 teaspoon coarse kosher salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon cumin powder
• ½ teaspoon paprika
• ½ teaspoon smoked or sweet chili peppers
• 1/4 teaspoon Coarsely ground black pepper

Fajita Bowl:

• 1 ½ to 2 pound Chicken breast, tenderloin or thigh, cut into bite-size pieces
• 2 spoon Olive oil, divided
• 2 bell Chili peppers, cored and seeded, cut into thin strips
• 1 medium Onions, cut into half-moon slices
• 8 to 12 ounce Mushroom slices
• 2 to 3 spoon water or chicken broth
• Hot rice (optional)

Ingredients:

• shredded cheese
• Chopped coriander
• crushed corn flakes
• sour cream
• Salsa
• Guacamole or chopped avocado
• grilled corn kernels

cooking modePrevent screen from going dark

• Mix all the spices together for seasoning.

• spread half Pour the seasoning mixture over the chicken pieces and stir until the chicken is evenly coated. Set remaining seasoning mixture aside.

• In 12-inch nonstick skillet, heat a tablespoon Heat the olive oil over medium heat until hot and rippling. Add chicken in a single layer and cook until golden brown, 2 to 3 minutes. Flip and cook until golden brown and cooked through, 3 to 4 minutes. If desired, add salt and pepper to taste. Remove chicken to a platter; cover and keep warm.

• Return skillet to medium heat and add remaining tablespoon olive oil. Add the onions, peppers, and mushrooms, then sprinkle the reserved seasoning mixture over the vegetables.

• Cook, stirring occasionally, until onions are translucent and peppers and mushrooms are soft, 4 to 5 minutes. Near the end of cooking (or sooner if the skillet is dry), add 2 to 3 tablespoons water or broth and continue cooking for 1 to 2 minutes.

• Serve chicken and vegetables with hot rice (if desired) and any number of toppings: shredded cheese, toasted corn kernels, chopped cilantro, crushed tortilla chips, guacamole or chopped avocado, sour cream, and Salsa.

chicken: Chicken can be air fried instead of cooked in a frying pan. Preheat the air fryer to 375 degrees Fahrenheit. Place chicken in a single layer in basket and cook for 10 to 12 minutes, shaking basket once or twice.
vegetable: If you want the vegetables (especially mushrooms) to get more of a golden color, don’t overcrowd the skillet (cook in batches and divide the seasoning mixture among each batch).

author: Mel

course: main course

gourmet food: American food, Mexican food

method: stove

Serve: 1 Serving size (not including rice or toppings), Calories: 190kilocalories, carbohydrate: 4gram, protein: 26gram, Fat: 8gram, Saturated fat: 1gram, cholesterol: 73milligrams, sodium: Chapter 544milligrams, fiber: 1gram, sugar: 2gram

Recipe source: From Mel’s Kitchen Cafe