Chicken Fajita Bowl Recipe

Brown rice: A whole grain that adds a nutty flavor and chewy texture to the bowl.

Black beans: These legumes are rich in protein and fiber, making the bowl more filling.

Bell pepper: Adds a sweet and slightly tangy flavor, along with a vibrant color.

Onion: Provides a savory and slightly sweet taste when cooked.

Corn: Adds a touch of sweetness and a bit of crunch.

Cherry tomatoes: These small tomatoes are juicy and add a burst of freshness.

Avocado: Offers a creamy texture and rich flavor, along with healthy fats.

Olive oil: Used for sautéing the vegetables, adding a subtle richness.

Chili powder: Adds a mild heat and depth of flavor.

Cumin: Provides a warm, earthy flavor that is essential in fajita seasoning.

Paprika: Adds a sweet and smoky flavor to the dish.

Garlic powder: Enhances the overall flavor with its pungent taste.

Salt: Balances and enhances the flavors of all the ingredients.

Black pepper: Adds a hint of spice and complexity.

When sautéing the bell pepper and onion, make sure to cut them into uniform slices to ensure even cooking. Use a cast iron skillet if you have one, as it retains heat well and gives the vegetables a nice char. For an added depth of flavor, let the vegetables sit undisturbed for a minute or two before stirring, allowing them to caramelize slightly.

• Chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a perfect substitute for chicken in a fajita bowl.

• Chicken breast - Substitute with seitan: Seitan has a texture similar to chicken and is high in protein, making it an excellent vegan alternative.

• Chicken breast - Substitute with jackfruit: When cooked, jackfruit has a texture that mimics shredded chicken, making it a popular vegan substitute.

• Chicken breast - Substitute with tempeh: Tempeh is another protein-rich option that has a firm texture and can be marinated to enhance its flavor.

• Chicken breast - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and can be sliced to resemble chicken strips, adding a savory depth to the dish.

• Allow the cooked brown rice and black beans to cool completely before storing. This prevents condensation and sogginess.

• Store the sliced bell pepper and onion mixture separately from the other ingredients to maintain their texture. Place them in an airtight container.

• For the corn, cherry tomatoes, and diced avocado, use separate containers to keep them fresh and prevent flavors from mingling.

• Combine the chili powder, cumin, paprika, garlic powder, salt, and black pepper in a small container if you plan to make the dish again soon. This spice mix can be stored in a cool, dry place.

• When ready to eat, reheat the cooked brown rice and black beans in the microwave or on the stovetop until warm.

• Reheat the sliced bell pepper and onion mixture in a skillet over medium heat until warmed through.

• Assemble the chicken fajita bowl by layering the reheated ingredients with the fresh corn, cherry tomatoes, and diced avocado.

• If freezing, place the cooked brown rice and black beans in freezer-safe bags or containers. Label them with the date for easy identification.

• Freeze the sliced bell pepper and onion mixture separately in freezer-safe containers. This helps maintain their texture when reheated.

• Avoid freezing the cherry tomatoes and diced avocado as they do not freeze well and can become mushy upon thawing.

• To thaw, transfer the frozen cooked brown rice and black beans to the refrigerator overnight. Reheat as needed.

• Thaw the sliced bell pepper and onion mixture in the refrigerator and reheat in a skillet over medium heat until warmed through.

• For the stovetop method:

  1. Heat a skillet over medium heat.
  2. Add a splash of olive oil or a bit of water to prevent sticking.
  3. Add the leftover chicken fajita bowl ingredients to the skillet.
  4. Stir occasionally until everything is heated through, about 5-7 minutes.
  5. If the avocado is already mixed in, consider adding it fresh after reheating to maintain its texture.

• For the microwave method:

  1. Place the leftover chicken fajita bowl in a microwave-safe container.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals until the food is evenly warmed.
  5. Add fresh avocado after reheating if desired.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover chicken fajita bowl ingredients in an oven-safe dish.
  3. Cover with aluminum foil to keep the moisture in.
  4. Bake for about 15-20 minutes, or until heated through.
  5. Add fresh avocado after reheating if desired.

• For the air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken fajita bowl ingredients in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Add fresh avocado after reheating if desired.

• Skillet: Used to heat olive oil and cook the bell pepper and onion until softened.

• Spatula: Essential for stirring the vegetables and spices in the skillet.

• Measuring spoons: Needed to measure out the chili powder, cumin, paprika, garlic powder, salt, and black pepper accurately.

• Cutting board: Provides a safe surface for slicing the bell pepper, onion, and halving the cherry tomatoes.

• Chef's knife: Used for slicing the bell pepper, onion, and dicing the avocado.

• Mixing bowl: Used to layer the cooked brown rice, black beans, cooked vegetables, corn, cherry tomatoes, and avocado.

• Measuring cup: Necessary for measuring the cooked brown rice, black beans, corn, cherry tomatoes, and diced avocado.

• Serving spoon: Useful for serving the completed fajita bowl immediately.

Prep ingredients in advance: Chop bell pepper, onion, and avocado ahead of time and store them in airtight containers.

Use canned beans and corn: Opt for canned black beans and canned corn to save cooking time.

Cook rice in bulk: Prepare a large batch of brown rice and freeze portions for quick use.

One-pan cooking: Cook bell pepper and onion together in one skillet to minimize cleanup.

Pre-mix spices: Combine chili powder, cumin, paprika, garlic powder, salt, and black pepper in a small jar for easy seasoning.