Chicken Fajita Bowl

Ingredients

• 1 whole Avocado (ripe, flesh only)
• 0.5 small Red Onion (diced small‑medium pieces)
• 1 medium Tomato (diced)
• 0.5 whole Jalapeno (thin sliced, seeds optional)
• 5 g Fresh Cilantro (roughly chopped)
• 1 whole Lime (juiced)
• 3 tbsp Olive Oil (extra virgin; 1 tbsp for guacamole, 2 tbsp for sautéing)
• to taste Salt (kosher or table salt)
• to taste Black Pepper (freshly ground)
• 2 tsp Onion Powder
• 2 tsp Garlic Powder
• 2 tsp Smoked Paprika
• 2 tsp Ground Cumin
• 0.25 tsp Chili Powder (optional for heat)
• 2 medium Brown or Yellow Onion (sliced thick for fajita mix)
• 1 large Red Bell Pepper (skin side up, thin slices)
• 5 g Fresh Oregano (roughly chopped, optional)
• 1 kg Chicken Breast (butterflied and sliced into thin strips)
• 2 cups Brown Rice (uncooked, long‑grain)
• 2 tbsp Olive Oil (for sautéing vegetables and chicken (separate from guacamole oil))

Instructions

1. Prepare Guacamole

   Slice the avocado, remove the pit, scoop the flesh into a large mixing bowl. Add diced red onion, diced tomato, thinly sliced jalapeno (seeds optional), chopped cilantro, lime juice, a tablespoon of olive oil, salt and pepper. Mash lightly, leaving it chunky.

   Time: PT10M

2. Make Fajita Spice Mix

   Combine onion powder, garlic powder, smoked paprika, ground cumin, and optional chili powder in a small bowl. Stir until evenly mixed.

   Time: PT2M

3. Slice Vegetables and Herbs

   Trim and slice the brown/yellow onions into thick wedges, slice the red bell pepper into thin strips (skin side up for safety). Roughly chop fresh oregano if using.

   Time: PT5M

4. Slice Chicken

   Butterfly the chicken breasts, then slice each into thin, uniform strips. Pat dry with paper towels.

   Time: PT5M

5. Mix Guacamole

   Add a squeeze of lime juice, a tablespoon of olive oil, salt and pepper to the avocado mixture. Gently mash and stir until combined but still chunky.

   Time: PT5M

6. Season Vegetables

   Sprinkle half of the fajita spice mix over the sliced onions and bell peppers. Toss with clean hands until evenly coated.

   Time: PT2M

7. Season Chicken

   Place the chicken strips in a bowl, add the remaining fajita spice mix, and toss until lightly coated. Do not over‑mix; a light coating is ideal.

   Time: PT2M

8. Cook Brown Rice

   Bring a large pot of water to a rolling boil, add a pinch of salt, then add 2 cups of brown rice. Stir once and cook 12‑14 minutes until tender but still firm. Drain in a colander.

   Time: PT15M

   Temperature: Boiling

9. Sauté Onions and Bell Peppers

   Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the seasoned onions and peppers, spreading them out. Let sit 1 minute to develop a crust, then stir and sauté 5‑6 minutes until softened with a slight bite.

   Time: PT6M

   Temperature: Medium-High

10. Cook Chicken

    In the same skillet (or a second if needed), add another tablespoon of olive oil and heat over medium‑high. Add the seasoned chicken strips in a single layer. Let sit 1 minute for a crust, then stir and cook 4‑5 minutes until just cooked through.

    Time: PT5M

    Temperature: Medium-High

11. Combine and Finish

    Return the sautéed vegetables to the skillet with the chicken, add the chopped oregano (or dried oregano), and toss for 30‑45 seconds just to re‑heat and meld flavors. Remove from heat.

    Time: PT1M

    Temperature: Medium-High

12. Cool and Portion

    Allow the rice, chicken‑vegetable mixture, and guacamole to cool for 10‑15 minutes. Portion into 5 airtight containers: a base of rice, topped with chicken‑fajita mix, and a separate small container of guacamole. Store in the fridge or freezer.

    Time: PT12M

Nutrition Facts

Calories

630

Protein

66g

Carbohydrates

42g

Fat

20g

Fiber

4g