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

Servings

4

 

Calories

610

Per Servings

Protein

53g

 

Ingredients (Serves 4)

  • 4 Sanderson Farms® Boneless Skinless Chicken Thigh Fillets
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil, divided
  • 2 cups frozen onion and bell pepper blend
  • 1 (11-ounce) can yellow corn
  • ¾ cup salsa
  • 3 cups cooked brown rice
  • 1 avocado peeled, pitted and cut into ½” dice

Directions

  1. In a bowl, mix the chili powder, salt, garlic powder, cumin and black pepper. Set aside. Cut the chicken into ½-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

Calories610
Fat21g
Saturated Fat4g
Sodium1000mg
Carbohydrate54g
Sugars6g
Protein53g

Chicken. A great source of protein.

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