Low Sodium Chicken Fajita Bowl
Savor the vibrant flavors of a healthier classic with this Low Sodium Chicken Fajita Bowl, a perfect fusion of bold spices and wholesome ingredients! This recipe swaps high-sodium seasonings for a fragrant blend of chili powder, cumin, and smoked paprika, giving you all the zest without the salt. Juicy, tender chicken strips pair beautifully with sautéed bell peppers, red onion, and a squeeze of fresh lime for a bright, tangy kick. Served over fluffy brown rice and topped with creamy avocado, sweet cherry tomatoes, and optional fresh cilantro, this nutrient-packed fajita bowl is both satisfying and heart-friendly. Perfect for meal prep or a weeknight dinner, this dish comes together in just 50 minutes and makes four hearty servings. Healthy, flavorful, and customizable—this is Tex-Mex done right!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Skinless, boneless chicken breasts
- 2 medium Bell peppers
- 1 medium Red onion
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1 whole Lime
- 2 cups Brown rice
- 4 cups Water
- 0.25 cup Cilantro (optional)
- 1 medium Avocado
- 1 cup Cherry tomatoes
Instructions
Begin by cooking the brown rice. Rinse 2 cups of brown rice under cold water. In a medium-sized pot, bring 4 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Let it simmer for about 30 minutes or until the rice is tender and the water is absorbed.
While the rice is cooking, prepare the chicken and vegetables. Slice the chicken breasts into thin strips. Julienne the bell peppers, and slice the red onion into thin strips. Mince the garlic cloves.
In a large mixing bowl, combine 1 pound of chicken strips with 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 0.5 teaspoon of ground black pepper, and half of the juice from the lime. Toss everything together until the chicken is well coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet and cook for about 5-7 minutes or until the chicken is fully cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the sliced bell peppers, red onion, and minced garlic. Sauté for about 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly charred. Squeeze the remaining lime juice over the vegetables and stir well.
To assemble the fajita bowls, divide the cooked rice among four bowls. Top each bowl with an equal portion of the cooked chicken and sautéed vegetables.
Garnish the bowls with diced avocado, halved cherry tomatoes, and a sprinkle of chopped cilantro if desired.
Serve immediately and enjoy your homemade Low Sodium Chicken Fajita Bowls!
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 558 mg | 24% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 21.5 g | ||
| Protein | 161.9 g | 324% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3636 mg | 77% | |
*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.
