High Protein Chicken Fajita Bowl
Fuel your day with this vibrant and satisfying High Protein Chicken Fajita Bowl, a wholesome meal packed with bold flavors and essential nutrients. Featuring tender, marinated chicken breast, sautéed peppers and onions, hearty brown rice, and creamy avocado slices, this bowl balances lean protein, fiber-rich black beans, and healthy fats for a well-rounded, energizing dish. Seasoned with a zesty lime-infused spice blend and garnished with fresh cilantro, each bite bursts with Tex-Mex flair, making it a delicious and nutritious choice for meal prep, post-workout recovery, or family dinners. Served with a dollop of Greek yogurt and a side of salsa, this easy-to-make bowl is ready in under an hour, making it a perfect go-to recipe that’s both flavorful and high in protein.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium red onion
- 1 cup brown rice
- 15 ounce can black beans
- 0.5 cup fresh cilantro
- 1 large avocado
- 0.5 cup salsa
- 0.5 cup Greek yogurt
Instructions
Begin by preparing the marinade for the chicken. In a large bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper.
Slice the chicken breast into thin strips and add it to the marinade. Toss to coat the chicken evenly. Let it marinate in the refrigerator for at least 15 minutes.
While the chicken is marinating, cook the brown rice according to the package instructions.
Drain and rinse the black beans, then set aside.
Prepare the vegetables by slicing the red, yellow, and green bell peppers into thin strips. Slice the red onion into thin strips as well.
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced peppers and onion. Sauté for 5-7 minutes, until the vegetables are tender and slightly charred.
To assemble the bowl, place a portion of cooked rice at the bottom. Top with a layer of sautéed vegetables and cooked chicken strips.
Add a spoonful of black beans over the mixture, followed by slices of avocado and a dollop of Greek yogurt.
Garnish with fresh cilantro and serve with a side of salsa. Enjoy your high protein chicken fajita bowl!
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 8.6 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 948 mg | 20% | |
*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.
