Name: Charred Chile Chicken Fajita Bowls with Avocado Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breast; 2 large poblano peppers; 1 large red bell pepper; 1 large yellow onion; 2 tbsp olive oil; 2 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp black pepper; 1 cup cooked brown rice; 1 large ripe avocado; 1/2 cup chopped cilantro; 1 lime, juiced

Charred Chile Chicken Fajita Bowls with Avocado Salsa

AromaticTurnip9925

This Charred Chile Chicken Fajita Bowl delivers the vibrant flavors of California-style Mexican cuisine in a wholesome, protein-packed meal. By charring fresh poblanos directly over a flame and searing juicy chicken strips, you achieve layers of smokiness and depth. The bowl is rounded out with sweet peppers, onions, a bed of hearty brown rice, and a creamy, zesty avocado salsa for the perfect finishing touch. Each bite is satisfying and full of whole food goodness, making this a dinner you'll crave again and again.

Ingredients

Instructions

Preheat a grill or stove-top burner over high flame. Char the poblano peppers directly over the flame, turning until skins are blackened and blistered on all sides (about 8 minutes). Place in a bowl, cover, and let steam for 5 minutes. Peel off skins, remove seeds and stems, and slice into strips.
While chiles steam, slice the onion and red bell pepper into strips. Cut chicken breasts into strips and toss with 1 tbsp olive oil, chili powder, cumin, smoked paprika, salt, and black pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and cooked through (about 6-8 minutes). Remove chicken and set aside. In the same pan, add the onions and red bell peppers, sautéing until softened and slightly charred (5-6 minutes). Add the poblano peppers back to the pan and toss.
For the avocado salsa: Dice the avocado and place in a small bowl. Add chopped cilantro and lime juice. Gently mash and mix to combine, seasoning with a pinch of salt.
To assemble: Layer 1/4 cup cooked brown rice in each bowl. Top with equal portions of chicken and sautéed vegetables. Finish with a generous scoop of avocado salsa. Serve immediately.