30-Minute Meal: Easy Chicken Fajita Bowls with Pico De Gallo

These Chicken Fajita Bowls are ready in only 30 minutes, and make great leftovers as quesadillas the next day!  Don’t want the rice?  Make these Chicken Fajita Bowls as Chicken Fajitas by substituting rice for flour tortillas! Scroll down to the bottom for the printable version!

chicken fajitas 30 minute skillet moms bistro recipe

Chicken Fajitas have always been one of my favorite dinners, but I have never really been a fan of the flour tortilla.  I am a slow eater, so the tortilla always got soggy, and then I’d never finish dinner.  So, since I didn’t like the tortillas, I started eating my fajita filling over rice.  It’s like a Mexican stir-fry, and it’s absolutely delicious!

chicken fajitas 30 minute skillet moms bistro recipe

The recipe for these chicken fajita bowls is similar to the one my Mom made when I was a kid.  I made a few changes, and added some adobo sauce to really give the fajitas a kick. We served these chicken fajitas up with some fresh pico de gallo (recipe below), and a side of refried black beans. 

quick and fresh pico de gallo recipe moms bistro cinco de mayo

Whether you’re looking for a quick weeknight meal, or just a new spin on a classic, these easy Chicken Fajita Bowls are the perfect recipe!

Ingredients:

1 lb boneless, skinless chicken breast
1 red bell pepper
1/2 green bell pepper
1/2 poblano pepper
1 medium onion
1 tbsp chipotle in adobo
1 lime, juiced
1 tsp paprika
1/2 tbsp garlic salt
1 tsp black pepper
pinch red pepper flakes
1 tsp cumin
1/2 tsp oregano

rice, cooked according to package directions

pico de gallo, for topping

Directions:

Remove seeds and ribs from peppers and slice into thin strips. 

chicken fajitas 30 minute skillet moms bistro recipe

 

Thinly slice onion.

Cut chicken breasts in half, horizontally to make two thin pieces.  Slice into thin strips.

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Heat 1 tbsp olive oil in a large skillet, when shimmering add vegetables.  Stir to combine.  Season with a pinch of salt and a pinch of black pepper.  Simmer over medium-high heat for 5 minutes, or until the veggies start to soften.

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Add chicken and seasonings, stir to combine.  Cook for 10 minutes, stirring frequently.

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Add lime juice and chipotle in adobo.  Lower heat to medium-low and simmer for 15 more minutes.

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Remove from heat, and serve over rice with fresh pico de gallo.

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Don’t want rice?  Serve on flour tortillas!

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Chicken Fajita Bowls-page-001
Click for FREE printable recipe


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