Chicken Fajita Bowl

Proof that everything tastes better in a bowl. A colorful, hearty dish that’s perfect for a weeknight meal.

PREP
20
Minutes
COOKING
20
Minutes
SERVES
4
People
CALORIES
610
Per Serving
PROTEIN
53
Grams

Ingredients

4 Sanderson Farms® Boneless Skinless Chicken Thigh Fillets

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

2 tablespoons olive oil, divided

2 cups frozen onion and bell pepper blend

1 (11-ounce) can yellow corn

3/4 cup salsa

3 cups cooked brown rice

1 avocado peeled, pitted and cut into 1/2” dice

Shop This Recipe

Directions

1. In a bowl, mix the chili powder, salt, garlic powder, cumin and black pepper. Set aside. Cut the chicken into 1/2-inch strips. Toss the strips with the seasoning.

2. Add 1 tablespoon of olive to a 12-inch skillet. Heat to medium-high. Add chicken to the skillet. Cook for 8 minutes or until the internal temperature reaches 165°F. Remove chicken and set aside.

3. Add the remaining tablespoon of olive oil to skillet. Add onion and pepper blend. Over medium-high heat cook for 4 minutes. Add yellow corn to skillet, cook for 2 minutes. Set aside.

4. In a bowl, mix salsa with brown rice.

5. To prepare four bowls, divide rice evenly among the bowls and top each with corn, onion and peppers and avocado. Place chicken strips on top.

NUTRITION FACTS

Calories

610

Fat

21g

Saturated Fat

4g

Sodium

1000mg

Carbohydrate

54g

Sugars

6g

Protein

53g