Customizable Chicken Fajita Bowl {Easy Dinner with Resistant Starch}

Fajita Bowl Instructions

Essentially, it’s just a protein + rice bowl that you can customize however you want. Simple, yet so delicious and macro-friendly. Follow the recipe as is or change up the veggie, base, spices or sauces.

Ingredients

This recipe makes 4-5 servings.

• One pound of chicken breast or chicken thighs.
• Mexican-Blend Shredded Cheese, optional. Just a sprinkle is needed for each bowl. About one cup total.
• 2 cups of cooked and cooled jasmine rice. Cook a whole pot of rice the day before OR pull from your freezer rice (see my notes on resistant starch, above).
• 1 white onion, diced julienne.
• 2 bell peppers, diced julienne. I like to pick two different colors.
• Sliced avocado or guacamole. Avocado is a must and it increases the fiber content.
• 1 15.5 ounce can of black beans, drained and rinsed.
• 1 15.5 ounce can of corn, drained and rinsed.
• One lime. For freshness, I usually add lime to the guacamole.
• Fajita Seasoning, about 1/2 packet
• Diced tomatoes. Optional, I usually put into the guacamole.
• Salt, pepper and garlic powder to taste.
• Salsa
• Chik-Fil-A Creamy Salsa Dressing, for a drizzle.
• Olive oil, about one tablespoon.

Variation Ideas

Protein Switch Up

• Increase the black beans and omit the chicken for a meatless version.
• Add Greek yogurt (sour cream swap) for additional protein.
• Cook ground beef or even chicken in a crockpot, like make salsa chicken for the protein source. Could even add the onions and peppers so you don’t have to use a stove.
• Sub chicken for shrimp.
• Steak.
• Tofu.

Vegetables

• Pico de gallo
• Black olives
• Jalapenos
• Zucchini
• Mushrooms

Switch Up the Base

• Cauliflower rice, for a lower carb option.
• Lettuce as a lower carb option – make it a fajita salad bowl.
• Farro, quinoa, or barley for more fiber and micronutrients.

Spice and Sauce Ideas

This bowl is all about the drizzle! Keep the seasonings light and use these ideas to add more flavor.

• Switch from fajita to taco seasoning. Or, make your own homeade seasoning and control the salt content.
• Cilantro Lime Dressing
• Preferred Hot Sauce
• Chik-Fil-A Creamy Salsa Dressing
• Chipotle Sauce
• Jalapeno Botana Sauce
• Avocado Lime Sauce
• Salsa Verde
• Queso.
• Also, tortilla chips – for some texture!

So, as you can see, this bowl uses a combination of fresh foods and convenience items. Keep canned tomatoes, corn, black beans, and jalapenos in your pantry. Plus, keep a few sauces in your fridge, and then you can throw this bowl together even on the busiest of nights!

Directions

1. Dice/cube raw chicken. Drain and rinse black beans and corn. Julienne the bell peppers and onions.
2. Add one tablespoon olive oil to a pan on medium-high heat. Once hot, add the diced onions and peppers to a pan.
3. Cook until tender, stirring occasionally for about 5-7 minutes, and remove from pan.
4. Add the diced chicken to the pan. Add additional oil if pan if not well coated. Cook until internal temperature reaches 165 degrees F, stirring occasionally. While the chicken is cooking, I usually start making the guacamole or slicing the avocado, dice olives, tomatoes, etc. Basically, get all of your toppings together and ready to assemble the bowl.
5. Add the seasoning (I usually use only 1/2-3/4 packet or about 2 1/2 tablespoons), plus 1/4 cup of water, and fajita veggies into the pan. Once boiling, reduce the heat, stir well, and allow to simmer until vegetables are softened to your preference.
6. Add in the black beans and corn to warm them up. Or, if preferred, can be microwaved.
7. Turn off the heat and prepare to assemble the bowl.
8. Heat up rice in microwave until it reaches 165 degrees F.
9. Assemble the bowl or meal prep container: 1/2 cup of rice, about 4 ounces of chicken breast, 1/4 cup of black beans, 1/4 cup of shredded cheese, olives, corn, guacamole, jalapeno and shredded cheese. Drizzle with Chik-Fil-A salsa dressing or salsa. Add some tortilla chips for crunch!