Name: Charred Chicken Fajita Bowls with Avocado Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breasts; 2 tbsp olive oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt; 1/2 tsp black pepper; 2 large bell peppers, sliced; 1 large red onion, sliced; 1 large avocado, diced; 1/2 cup chopped fresh cilantro; 2 tbsp lime juice; 1/4 cup crumbled queso fresco (optional)

Charred Chicken Fajita Bowls with Avocado Salsa

SmoothCherry2622

This vibrant Mexican-inspired fajita bowl delivers big flavor with a charred spice-rubbed chicken breast, crisp-tender peppers and onions, and a creamy, zesty avocado salsa. By charring the vegetables and chicken, you unlock deep, smoky flavors reminiscent of an authentic taqueria. The high-protein chicken and simple avocado salsa keep this meal ultra-satisfying while staying true to your low-carb goals. It’s a dinner that’s as fun to make as it is to eat—perfect for a flavorful weeknight feast in California!

Ingredients

Instructions

Preheat a large cast iron pan or grill pan over medium-high heat. While it heats, toss chicken breasts with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Let sit while prepping vegetables.
Char bell peppers and onion slices directly on the pan for 2-3 minutes per side until edges are blackened and vegetables are tender but still crisp. Remove to a plate.
Add remaining olive oil to the pan. Place chicken breasts in the pan and cook 5-6 minutes per side, or until cooked through and nicely charred. Transfer to a plate to rest for 5 minutes, then slice against the grain.
While chicken rests, combine diced avocado, cilantro, and lime juice in a small bowl. Mash gently to create a chunky salsa.
To serve, divide charred peppers and onions among bowls. Top with sliced chicken, avocado salsa, and a sprinkle of queso fresco if using. Serve with extra lime and cilantro if desired.