Chicken Fajita Tortilla Bowls

• servings: 6 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

2 tablespoons extra virgin olive oil

1 1/2 pounds boneless chicken breasts or thighs, thinly sliced

2 tablespoons smoked paprika

2 teaspoons chili powder or Tajin

2 teaspoons cumin

kosher salt and black pepper

3 cloves garlic, chopped

1 yellow onion, sliced

3 bell peppers, sliced

3-4 cups cooked rice

3 cups grilled corn kernels

1/2 cup crumbled cotija cheese

shredded lettuce, mashed/whipped avocado, jalapeños, and cilantro, for serving

tortillas, for serving

1/3 cup extra virgin olive oil

1/3 cup salsa verde

1/4 cup lime juice

2 teaspoons spicy honey

1/3 cup cilantro, chopped

Directions

1. In a large skillet, combine the olive oil, chicken, paprika, chili powder (or Tajin), cumin, salt, and pepper. Toss to coat. Set the skillet over high heat. Cook until seared all over and cooked through, 8-10 minutes. During the last 2 minutes of cooking, add the garlic. Cook 1 minute, then remove everything from the skillet.2. In the same skillet, add the onions and cook until fragrant, about 5 minutes. Toss in the bell peppers. Season with salt and pepper. Cook until the peppers are tender, another 5 minutes.3. Add the chicken to the peppers and toss to combine.4. To make the vinaigrette, combine all ingredients in a glass jar. Season with salt. 5. Spoon the chicken and peppers over the bowls of rice. Top with lettuce and grilled corn. Sprinkle the corn with chili powder or Tajin, then pour over the vinaigrette. Crumble the cheese over each bowl. Top with avocado, jalapeños, and cilantro. Serve with tortillas. Enjoy!

Nutrition

• Calories: 575 kcal