High Protein Chicken Fajita Rice Bowl

Ingredients

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch strips
• 3 bell peppers (red, yellow, green), sliced
• 1 large red onion, sliced
• 3 tbsp olive oil, divided
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• Juice of 2 limes, divided
• 2.5 cups cooked long-grain white rice
• 1/3 cup chopped fresh cilantro
• 1 (15 oz) can black beans, drained and rinsed
• 1 ripe avocado, sliced
• 1/2 cup pico de gallo
• 1/4 cup plain nonfat Greek yogurt

Instructions

1. 1

   Make the fajita seasoning: combine chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper. Toss the chicken strips with 1 tablespoon olive oil, half the seasoning, and the juice of 1 lime. Marinate 10 minutes.

2. 2

   Toss the bell peppers and onion with 1 tablespoon olive oil and the remaining seasoning.

3. 3

   Heat the remaining 1 tablespoon oil in a large cast-iron skillet over high heat until smoking. Add the chicken in a single layer and sear undisturbed 3 minutes — that's the only way to get the charred 'fajita' edges. Flip and cook 2 more minutes until 165°F. Transfer to a plate.

4. 4

   Add the peppers and onions to the same hot skillet. Cook 5–6 minutes, stirring occasionally, until they're blistered in spots and crisp-tender. Don't overcook — fajita veg should keep some bite.

5. 5

   Return the chicken to the pan. Toss with the peppers for 30 seconds to combine. Squeeze in the remaining lime juice.

6. 6

   Stir the cilantro into the warm rice. Build each bowl with 1/2 cup cilantro lime rice, a scoop of black beans, a heap of the chicken-fajita mixture, sliced avocado, pico de gallo, and a dollop of Greek yogurt.