Chicken Fajita Bowl



Serving size

about 2 1/2 cups
45 Minutes
60 minutes

This recipe can easily be multiplied and makes great leftovers.

Chicken Fajita Bowl


1 1/2 Tbsp. Taco Seasoning Blend
1/4 tsp. Salt
2 tsp. Olive oil (divided)
1 package (10 ounces) Frozen red peppers (mixed onion and pepper is best)
8 ounces Boneless, skinless chicken thighs (cut into 1/2 inch strips)
1 15 ounce can Canned no salt added black beans
1/2 cup Coriander (cilantro) leaves, raw


Gather all ingredients and equipment.

Mix the salt-free taco seasoning and salt together in a small bowl.

Remove any excess fat or cartilage from the chicken, and cut the chicken into 1/4" strips.

Place in a bowl with 1 tablespoon of the  seasoning and toss to coat evenly.

Heat the oil in a large sauté pan, over medium high heat.

Once hot, add the chicken strips to the pan.

Cook for about 5 to 7 minutes until browned and then turn the chicken over.

Once the chicken is turned, add the frozen peppers and the 1/2 tablespoon taco seasoning blend.

Toss occasionally to finish cooking chicken and to heat and soften vegetables, about 6 to 8 minutes.

Add the drained beans to the pan, and cook until hot, stirring often.

Once hot, remove from heat.

Top each serving with optional toppings such as diced avocado, yogurt, or lime.

Serve hot.

Optional Toppings

1/2 each - Avocado, diced
1/2 each - Lime, cut into wedges
1/4 cup - Yogurt, Plain

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This fajita bowl is a great example of why you should always make a double batch of a recipe like fajitas, quinoa, rice, etc.

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