Quick Rotisserie Chicken Fajita Bowls

Ingredients

• 1 whole Rotisserie Chicken (Shredded; use meat from the carcass and discard skin)
• 1 cup White Rice (Uncooked; can substitute brown or yellow rice)
• 2 tablespoons Olive Oil (For sautéing vegetables)
• 1 medium Onion (Yellow onion, chopped)
• 1 cup Bell Pepper (Mixed colors, sliced; can use frozen fajita mix)
• 2 tablespoons Taco Seasoning (Store‑bought blend; adjust to taste)
• 1 Lime (Juiced; adds brightness to chicken)
• 1 cup Black Beans (Canned, drained and rinsed; warmed before serving)
• 0.5 cup Salsa (Mild or medium, store‑bought or homemade)
• 0.25 cup Shredded Mexican Cheese Blend (Optional topping)
• 0.5 Avocado (Sliced; optional)
• 2 tablespoons Sour Cream (Optional topping)

Instructions

1. Cook Rice

   Rinse 1 cup of white rice until water runs clear. Add 2 cups water to a small pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed and rice is tender.

   Time: PT15M

   Temperature: 100°C

2. Chop and Sauté Vegetables

   While the rice cooks, chop the onion and bell pepper (or measure out frozen fajita mix). Heat the large skillet over medium‑high heat, add 2 tbsp olive oil, then add the vegetables. Sauté for about 3 minutes, stirring with tongs, until they begin to soften and turn slightly golden.

   Time: PT5M

   Temperature: 190°C

3. Season the Veggies

   Sprinkle 2 tbsp taco seasoning over the sautéed onions and peppers. Stir for 1 minute to coat evenly.

   Time: PT1M

   Temperature: 190°C

4. Heat the Chicken

   Add the shredded rotisserie chicken to the skillet. Drizzle the juice of one lime over the mixture. Toss with tongs and cook for 3‑4 minutes until the chicken is warmed through. (If the chicken is very cold, microwave for 30 seconds beforehand.)

   Time: PT4M

   Temperature: Medium

5. Warm Black Beans

   Place 1 cup drained black beans in a microwave‑safe bowl, cover loosely, and microwave for 1‑2 minutes until hot. Stir halfway through.

   Time: PT2M

6. Assemble the Bowl

   In each serving bowl, start with a base of cooked rice. Top with the chicken‑veggie mixture, then add warmed black beans. Finish with salsa, shredded cheese, sliced avocado, and a dollop of sour cream.

   Time: PT5M

Nutrition Facts

Calories

770

Protein

40 g

Carbohydrates

80 g

Fat

30 g

Fiber

10 g