Dairy-Free Chicken Fajita Bowl
Bursting with bold Tex-Mex flavors, this Dairy-Free Chicken Fajita Bowl is a wholesome, vibrant meal perfect for those seeking a delicious, dairy-free option. Juicy marinated chicken is pan-seared to perfection and paired with tender, charred bell peppers and onions for a smoky, savory combo. Served over a base of fluffy brown rice and hearty black beans, each bowl is topped with creamy avocado, fresh cilantro, and a zesty squeeze of lime for an irresistible finishing touch. With simple ingredients and a quick 50-minute prep and cook time, this recipe is ideal for busy weeknights or make-ahead lunches. Healthy, satisfying, and completely dairy-free, this one-bowl wonder will easily become a staple in your meal rotation. Keywords: dairy-free, chicken fajita bowl, healthy dinner, Tex-Mex recipe, quick and easy meal.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 2 cups cooked brown rice
- 1 15-ounce can black beans
- 1 large avocado
- 0.25 cup cilantro
- 4 pieces lime wedges
Instructions
In a small bowl, mix together 2 tablespoons of olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and black pepper to create the marinade.
Slice the chicken breasts into thin strips and place them in a large zip-top bag. Pour the marinade over the chicken, seal the bag, and massage it to distribute the marinade evenly. Refrigerate for at least 15 minutes or up to 2 hours.
While the chicken marinates, prepare the vegetables. Slice the red and green bell peppers and the onion into thin strips.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil.
Add the marinated chicken strips to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Sauté until they are tender and slightly charred, about 5-7 minutes.
Drain and rinse the canned black beans.
To assemble the bowls, divide the cooked brown rice equally among four bowls. Top each bowl with cooked chicken, sautéed peppers and onions, and a spoonful of black beans.
Slice the avocado and divide it among the bowls. Garnish each bowl with fresh cilantro and serve with lime wedges on the side.
Enjoy your dairy-free chicken fajita bowls immediately while warm.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3696 mg | 161% | |
| Total Carbohydrate | 221.0 g | 80% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 21.6 g | ||
| Protein | 184.1 g | 368% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 386 mg | 30% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3500 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
