Healthy dinner idea 🏻 Chicken Fajita Bowls with black bean salsa & avocado mash. Recipe below ️

Ingredients

• 1 pound Chicken Breast (skinless, boneless, sliced into strips)
• 1 tablespoon Olive Oil (extra virgin)
• 2 teaspoon Fajita Seasoning (store‑bought or homemade blend of chili powder, cumin, paprika, garlic powder)
• 1 tablespoon Lime Juice (freshly squeezed)
• 0.5 teaspoon Salt (to taste)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 cup Corn Kernels (frozen, thawed)
• 1 piece Red Bell Pepper (diced)
• 0.5 piece Red Onion (small, diced)
• 2 tablespoon Fresh Cilantro (chopped)
• 0.5 teaspoon Cumin Powder (ground)
• 0.5 teaspoon Chili Powder (adjust to heat preference)
• 1 large Avocado (ripe, flesh only)
• 2 tablespoon Greek Yogurt (plain, full‑fat)
• 1 cup Brown Rice (uncooked)
• 2 cup Water
• 1 piece Lime Wedges (optional for serving)

Instructions

1. Marinate Chicken

   Slice the chicken breast into thin strips. In a bowl, toss the strips with olive oil, fajita seasoning, lime juice, salt, and pepper. Let sit for 5 minutes to absorb the flavors.

   Time: PT5M

2. Cook Brown Rice

   Rinse the brown rice under cold water. Combine rice and water in a saucepan, bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes until tender. Remove from heat and let sit covered for 5 minutes.

   Time: PT20M

   Temperature: medium

3. Make Black Bean Salsa

   In a mixing bowl combine drained black beans, thawed corn, diced red bell pepper, diced red onion, chopped cilantro, cumin, chili powder, lime juice, and a pinch of salt. Stir gently until evenly mixed.

   Time: PT10M

4. Make Avocado Mash

   Scoop the avocado flesh into a bowl, mash with a fork until mostly smooth. Stir in Greek yogurt, a squeeze of lime juice, salt, and pepper. Mix until creamy.

   Time: PT5M

5. Cook Chicken

   Heat the skillet over medium‑high heat. Add the marinated chicken strips in a single layer; cook 5‑6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the edges are lightly charred.

   Time: PT10M

   Temperature: medium-high

6. Assemble Bowls

   Divide the cooked brown rice among four serving bowls. Top each with a portion of chicken, a generous scoop of black bean salsa, and a dollop of avocado mash. Garnish with extra cilantro and lime wedges if desired.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

9 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast, Tofu (for vegetarian)
• Instead of Olive Oil: Avocado Oil, Canola Oil
• Instead of Fajita Seasoning: Taco Seasoning
• Instead of Lime Juice: Lemon Juice
• Instead of Black Beans: Cooked dry beans
• Instead of Corn Kernels: Fresh corn
• Instead of Red Bell Pepper: Yellow Bell Pepper
• Instead of Red Onion: White Onion
• Instead of Fresh Cilantro: Parsley
• Instead of Avocado: Mashed peas (vegan)
• Instead of Greek Yogurt: Sour Cream, Plain Yogurt
• Instead of Brown Rice: Quinoa, White Rice

Equipment Needed

• Skillet
• Saucepan with Lid
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Cups and Spoons
• Spoon or Spatula
• Tongs
• Serving Bowls

Critical Steps — Do Not Skip

• Marinating the chicken for flavor development
• Cooking chicken to the correct internal temperature
• Preventing avocado mash from browning
• Balancing seasoning in the black bean salsa

Chef Tips from the Video

• Use a cast‑iron skillet for a deeper char on the chicken.
• Toast the cumin and chili powder briefly in the dry skillet before adding to the salsa for extra aroma.
• For extra crunch, add a handful of toasted pumpkin seeds on top.

Troubleshooting

Storage

Refrigerator: Store rice, chicken, black bean salsa, and avocado mash in separate airtight containers for up to 4 days. Combine just before eating.

Freezer: Cooked chicken and rice freeze well for up to 3 months. Thaw in the refrigerator and reheat. Avocado mash is not recommended for freezing.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the black bean salsa a day ahead and store it in the fridge.
• Cook chicken and rice in advance; reheat in a skillet or microwave before assembling.
• Keep the avocado mash in an airtight container with a thin layer of lime juice to slow oxidation.

Frequently Asked Questions