Chicken Fajita Bowls:
This is one of my favourite meals to meal-prep for either the work week or dinners throughout the week. Chicken Fajita Bowls are super easy to make and don’t require hours in the kitchen. It’s full of flavour, has protein and a good amount of vegetables (so you won’t feel too guilty eating this yummy meal).
Chicken Fajita Bowls
Fajita Spice Mix
- 1 tsp chilli powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/4 tsp pepper
- 1 clove garlic
- 3 chicken breats
- 1 red capsicum sliced
- 1 green capsicum sliced
- 1 large red onion sliced
- 1 cup corn shredded
- 200 g guacamole
- 200 g sour cream
- 3 cups brown rice
- 2 tbsp cooking oil
- Mix all spice ingredients together. Once mixed, coat the chicken breasts with the spice and set aside while you prepare your other ingredients.
- Slice the capsicums and onions and separate into different bowls. In a hot pan, add in 1/2 tbsp oil and fry your capsicums (I like to sprinkle some of the leftover spice mix). Cook for roughly 2 minutes then remove from pan and set aside.
- In a rice cooker, add 3 cups of brown rice and cook according to the packet instructions. While the rice is cooking we can continue making all our other ingredients.
- In the same pan, add in another 1/2 tbsp oil and cook the onion. If you want, you can season with some of the spice mix. Once cooked, remove from the pan and set aside.
- In a medium sized pot, bring some water to the boil and add in your corn. Boil the corn for roughly 10 minutes, or until soft. Afterwards, strain the corn then charr on a hot pan. Once it has gotten a nice charr colour, remove from pan and set aside.
- Make the guacamole. Use your favourite guac recipe.
- Finally, cook the chicken. Add the remaining oil into the pan. Once the pan is hot, add the chicken. Cook on each side for roughly 5 mins. Once cooked, remove from pan and set aside. Once the chicken has cooled, you can slice it into bite sized pieces.
- It's time to build your fajita bowls. Add to the bottom of the bowl (or container) rice. Then, add some green and red capsicums, onions, corn guac and sour cream. Garnish with some fresh coriander.
more about this recipe:
Making the Spice Mix for the Chicken Fajita Bowls, is of course one of the most critical steps. To ensure your bowl has the right flavours and balance, you need to ensure you nail this spice mix. I use this mix to dry rub the chicken and also when I cook my capsicums.
Putting everything together:
As always, prepare everything before you begin cooking. This way cooking will be much easier and you won’t need to rush. Slice your capsicums and onions. If you want, you can cook both together. I personally like cooking them separately. I haven’t got a picture of me cooking the capsicums or onion, though it is a fairly straightforward process. Drizzle a hot pan with olive oil and cook until softened. For the capsicums, I like to sprinkle some of the spice mix, just for extra flavour.
As for the Chicken, I like to leave the Chicken in the spice rub for as long as possible. Normally I will cover the chicken in the spice rub overnight. If you don’t have timeI, I recommend at least 30 minutes before cooking. When cooking the chicken, make sure you don’t over crowd your pan. Also make sure your pan is nice and hot before adding the chicken. Another tip for the perfect chicken, make sure you don’t continuously move the chicken. If you want your chicken to have the perfect colour, you only need to flip it once.
Normally Mexican food contains black beans, but I’m not a fan of beans – so I have omitted them from my recipe. If you are a bean fan, simply add them to this dish (go crazy). It’s not pictured in the following photo, but for my guacamole and sour cream, I add them in separate containers. Because they have a fairly wet consistency, If it touches the other ingredients, it can make them go soggy. Also, no one likes microwaved avocado or sour cream.
If you are like me and love coriander, you can add it to your rice and garnish with it (generously). Coriander is a pretty controversial herb though, you either love it or hate it. If you rather not have the coriander, just ditch it (you could add a different herb)
Want to try something else?
Want to try some of our other meal-prep recipes? Why not try one of the following: