Kibble 6 (Ground Chicken)
Kibble 6 (Ground Chicken) is a easy American recipe that serves 4. 78 calories per serving. Recipe by Regular Guy on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $8.56 total, $2.14 per serving
Ingredients
- 1 medium Onion (peeled and finely minced)
- 2 large Tomato (cut into bite‑size chunks)
- 2 cloves Garlic (minced)
- 4 cups Spinach (fresh, loosely packed)
- 1 pound Ground Chicken (lean, 93% lean)
- 1 tablespoon Chili Powder
- 1 teaspoon Paprika
- ½ teaspoon Cumin
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper (freshly ground)
- 1 tablespoon Olive Oil (for sautéing)
Instructions
Prep the Onion
Trim the ends, halve the onion, peel the skin, then finely mince using a knife or the small blade attachment of the Ninja blender.
Time: PT5M
Prep the Tomatoes
Core the tomatoes and cut them into bite‑size chunks. If desired, give a quick pulse in the Ninja blender for a slightly finer texture, but stop before they become puree.
Time: PT4M
Mince the Garlic
Peel the garlic cloves and mince them finely with the knife.
Time: PT1M
Wash and Drain Spinach
Rinse fresh spinach under cold water, spin dry in a salad spinner or pat with paper towels.
Time: PT2M
Season Ground Chicken
In a small bowl combine chili powder, paprika, cumin, salt, and black pepper. Sprinkle over the ground chicken and mix until evenly coated.
Time: PT2M
Cook Ground Chicken
Heat olive oil in a skillet over medium heat. Add the seasoned ground chicken, breaking it up with a spatula, and cook until no longer pink, about 6‑8 minutes.
Time: PT8M
Temperature: Medium heat
Sauté Spinach
In the same skillet, add a splash more oil if needed, then add the spinach. Toss quickly until just wilted, about 1‑2 minutes. Remove from heat.
Time: PT2M
Temperature: Medium heat
Assemble the Layers
In a large storage container or serving bowl, start with a layer of spinach, followed by a layer of cooked ground chicken, then a layer of diced tomatoes, and finally the minced onion. Repeat the sequence until the container is full, ending with onion on top.
Time: PT5M
Final Rest
Cover the container and let the assembled bowl sit for 2‑3 minutes to allow flavors to meld.
Time: PT3M
Nutrition Facts
- Calories
- 78
- Protein
- 10 g
- Carbohydrates
- 5 g
- Fat
- 2 g
- Fiber
- 2 g
Dietary info: High protein, Low calorie, Gluten‑free, Dairy‑free
Allergens: None (contains chicken; check spice blends for hidden allergens)
Ingredient Substitutions
- Instead of Onion: shallot, leek
- Instead of Tomato: canned diced tomatoes (drained)
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Spinach: kale, Swiss chard
- Instead of Ground Chicken: ground turkey, lean ground beef
- Instead of Chili Powder: cayenne pepper (½ tsp)
- Instead of Paprika: smoked paprika
- Instead of Cumin: ground coriander
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Olive Oil: vegetable oil, avocado oil
Equipment Needed
- Chef's Knife
- Cutting Board
- Ninja Blender (optional)
- Skillet
- Mixing Bowl
- Spatula
- Storage Container (optional)
Critical Steps — Do Not Skip
- Mincing the onion finely without turning it into puree.
- Ensuring ground chicken reaches safe internal temperature.
- Not over‑cooking the spinach to retain bright color and texture.
Chef Tips from the Video
- Use a sharp knife; a dull blade crushes onions and makes mincing harder.
- For extra flavor, add a squeeze of fresh lime juice just before serving.
- If you prefer a spicier bowl, increase chili powder or add a dash of hot sauce.
Troubleshooting
Onion turns into puree in the blender.
Pulse the blender only 1‑2 seconds at a time and stop as soon as the pieces are visible; finish with a knife if needed.
Ground chicken is dry.
Add a splash of low‑sodium chicken broth or a teaspoon of olive oil while cooking to retain moisture.
Spinach releases too much water.
Pat the wilted spinach dry with paper towels before layering.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individual portions for up to 1 month; thaw in refrigerator before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑chop onions, tomatoes, and garlic and store in sealed bags for up to 2 days.
- Cook the seasoned ground chicken ahead of time; reheat gently before assembling.
Frequently Asked Questions
What is the cultural significance and history of layered chicken fajita veggie bowls in American cuisine?
Layered bowls combine the convenience of meal‑prep with the flavor profile of Tex‑Mex fajitas. While not a traditional dish, they reflect modern American trends toward high‑protein, low‑calorie meals that can be assembled quickly for busy lifestyles.
What are the traditional regional variations of fajita‑style layered bowls in the United States?
In the Southwest, bowls often include black beans, corn, and avocado. In the Pacific Northwest, smoked salmon or grilled tofu may replace chicken, and leafy greens like kale are common. The core idea—seasoned protein with fresh veggies—remains consistent.
How is a layered chicken fajita veggie bowl traditionally served in American homes?
It is usually served in a clear glass or plastic container to showcase the colorful layers, often accompanied by a wedge of lime, a drizzle of salsa, or a dollop of Greek yogurt for added creaminess.
What occasions or celebrations is a layered chicken fajita veggie bowl associated with in American culture?
These bowls are popular for quick weeknight dinners, post‑workout meals, and as part of lunch‑box prep for school or office. They also appear at casual potlucks where health‑focused options are appreciated.
What other American dishes pair well with a layered chicken fajita veggie bowl?
Serve with a side of homemade guacamole, a small portion of brown rice or quinoa, or a crisp cucumber‑lime salad to add extra texture and freshness.
What are the most common mistakes to avoid when making a layered chicken fajita veggie bowl?
Common errors include over‑processing the onion, under‑cooking the ground chicken, and over‑cooking the spinach which can become soggy. Follow the critical steps for each component to keep textures distinct.
Why does this recipe use a quick pulse in the Ninja blender for tomatoes instead of a full puree?
A quick pulse keeps the tomatoes in small chunks, preserving texture and preventing the bowl from becoming soggy, which is essential for a layered presentation.
Can I make the layered chicken fajita veggie bowl ahead of time and how should I store it?
Yes, you can assemble the bowl up to 24 hours in advance. Keep it covered in the refrigerator; add a fresh squeeze of lime or a drizzle of hot sauce just before serving to refresh flavors.
What texture and appearance should I look for when assembling the layers?
Each layer should be distinct: bright green spinach, browned chicken, ruby‑red tomato chunks, and translucent minced onion. The bowl should look colorful and the ingredients should retain a slight bite.
How do I know when the ground chicken is done cooking?
The chicken is done when it is no longer pink, crumbles easily, and reaches an internal temperature of 165°F (74°C) measured with a meat thermometer.
What does the YouTube channel Regular Guy specialize in?
The YouTube channel Regular Guy focuses on fast, practical home‑cooking tutorials that emphasize efficiency, minimal equipment, and everyday ingredients for everyday cooks.
How does the YouTube channel Regular Guy's approach to American comfort food differ from other cooking channels?
Regular Guy prioritizes speed and simplicity, often using kitchen gadgets like the Ninja blender to speed up prep, while still providing clear safety tips and realistic portion sizes, unlike many channels that aim for elaborate presentations.
Last updated: September 6, 2026
