September 16, 2019

RECIPE: Chicken Fajita Bowls (with homemade fajita seasoning)

Chicken Fajita Bowls (with homemade fajita seasoning)


I LOVE fajitas. It's kind of funny, actually--I hated bell peppers until I was pregnant with Eli, and then craved them all the time. And now they are one of my favorite vegetables. I could eat a ton of onions and bell peppers with this fajita seasoning on its own--it doesn't even need chicken or rice.

But of course, to make a complete meal of it, the chicken and rice with the fajita toppings are amazing. I'm not a huge fan of the flavor of tortillas (I like them, but I like the filling of fajitas the most). So, I like to serve this as a "fajita bowl"--rice topped with chicken, bell peppers, onions, and a delicious homemade fajita seasoning.

Chicken Fajita Bowl


Here is a printer-friendly version of the recipe!

Ingredients for the seasoning:

3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. paprika
1 Tbsp. sugar
2 crushed chicken bouillon cubes (or the equivalent of bouillon paste)
1-1/2 tsp. table salt (you may need to add a little more, but taste it first)
1 1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. cumin
1/4 tsp. crushed red pepper flakes

In a mason jar or Ziploc baggie, combine all ingredients very well. Set aside for now. (This seasoning makes enough for about 3 pounds of meat OR enough to make the fajita bowl recipe twice.)


Ingredients for the Chicken Fajita Bowl:

1 Tbsp. cooking oil
1-1/2 pounds of raw chicken breasts, trimmed and sliced thin
3-4 medium bell peppers, sliced thin (I use 4--green, red, orange, and yellow when they are on sale)
2 medium onions, sliced thin
Cooked white rice (I like to use Jasmine rice, but plain long grain rice will be just fine) --about 4 cups for 6 servings.
Optional: sour cream, cheese, guacamole, etc.

Directions:

In a large skillet, heat the oil over high heat. Add the chicken and stir while it browns. When it is just barely cooked through, add all of the veggies and stir well. Lower the heat to medium and put a lid on the skillet. If the skillet is too dry, add a little water--about 1/4 cup--to create steam (try to avoid having the vegetables stick to the bottom so they don't burn).

The vegetables won't take long to cook (I don't like them to be mushy, but you can cook them until the texture is how you like it.)

When the vegetables and meat are done, add 4-5 Tbsp of the fajita seasoning and 3/4 cup of water. Stir over heat until the sauce thickens from the cornstarch (just a minute or two). Stir well so that it's all coated with the sauce, and serve over rice. If you'd like, top with cheese, guacamole, sour cream, etc.

This makes about 6 servings, depending on how big your appetite is ;)  I hope you like it! It's one of my very favorite dinners.

*Note: The seasoning has a little kick to it, but it's not much spicier than store-bought seasoning. Noah's not crazy about spicy food, but he doesn't complain about this.

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