Chicken Fajita Bowls


  • 2 chicken breasts
  • 2 bell peppers
  • 1 onion
  • 1 jalapeño
  • Handful of cherry tomatoes
  • 1 cup frozen corn
  • 1 avocado, mashed
  • Green onion
  • 1/2 cup shredded cheddar
  • Salsa (e.g., Neal Brothers)


  1. Pat dry the chicken breasts, slice them, and toss with taco seasoning or salt and pepper.

  2. In a pan with avocado oil, cook the chicken over medium-high heat for 8-10 minutes, flipping halfway, until cooked through. Avoid overcrowding the pan for crispy results.

  3. Slice the bell peppers, onion, and jalapeño. Sauté them over medium heat with a sprinkle of salt and pepper for about 6 minutes.

  4. Dice the cherry tomatoes and green onions. Mash the avocado and shred the cheese.

  5. Assemble the bowls by placing mixed greens, lettuce, or spinach as the base. Top with the cooked chicken, sautéed vegetables, cherry tomatoes, mashed avocado, shredded cheese, and salsa.

  6. Enjoy!

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