Poblano Chicken Fajita Bowl

Poblano Chicken Fajita Bowl recipe
Poblano Chicken Fajita Bowl recipe
Home › Recipes › Lunch
Lunch 50 Meals Under 500 Calories

Poblano Chicken Fajita Bowl

This chicken dish is a flexible meal option that pairs well with simple sides and works nicely for leftovers.

Print RecipeSave
Prep Time15
Cook Time10
Total Time25
Servings2

Ingredients

  • 6 oz boneless skinless chicken breast, sliced thin
  • 1/2 poblano pepper, sliced
  • 1/2 bell pepper, sliced
  • 1/4 onion, sliced
  • 1 tsp olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1 cup cooked brown rice or cauliflower rice
  • 2 Tbsp salsa
  • 1 Tbsp plain Greek yogurt or light sour cream
  • Salt and black pepper, to taste
  • Optional: lime wedges

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the chicken and season with the chili powder, cumin, garlic powder, salt, and pepper.
  3. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is nearly cooked through.
  4. Add the poblano pepper and onion and cook for 4 to 5 minutes, until the vegetables are tender and the chicken reaches 165°F.
  5. Divide the cooked brown rice between the bowls.
  6. Top with the chicken mixture and garnish with cilantro.
  7. Serve with lime wedges.
Gourmet Geek Tip

Slice the vegetables into similar-sized strips so they cook evenly. | Cook over medium-high heat to get a little browning without overcooking the chicken. | Serve with salsa or sliced avocado.

Equipment You'll Need

Large skillet
Knife & cutting board
Measuring cups and spoons
Serving bowls
Tags:fajita, poblano peppers, brown rice