Name: Cal-Mex Chicken & Veggie Fajita Bowls with Charred Peppers and Avocado Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, sliced into strips; 2 tbsp olive oil, divided; 2 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 red bell peppers; 1 medium red onion, sliced; 2 cups cooked brown rice; 1 large avocado, diced; 1/2 cup chopped cilantro; 1/2 cup diced tomato; Juice of 1 lime

Cal-Mex Chicken & Veggie Fajita Bowls with Charred Peppers and Avocado Salsa

BakedBread4850

This Cal-Mex Chicken & Veggie Fajita Bowl bursts with energy-boosting, wholesome ingredients and the bold flavors of California-inspired Mexican cuisine. Charred peppers—blackened over an open flame—bring smoky depth and authentic flair, while lean chicken breast keeps the dish light yet satisfying. Creamy avocado salsa adds freshness and healthy fats, and brown rice delivers long-lasting energy. This dish is as vibrant and colorful as it is nutritious, making it perfect for fueling busy evenings and healthy lifestyles. Each bowl is easy to assemble, full of texture, and sure to be a crowd-pleaser.

Ingredients

Instructions

Preheat broiler (or gas burner) to high. Place whole bell peppers directly over flame or under broiler, turning until skin is charred and blistered on all sides, 6-8 minutes. Transfer to bowl, cover, and let steam 5 minutes. Peel off charred skin, remove seeds, and slice into strips.
In a large bowl, toss chicken strips with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through and browned, about 6-8 minutes. Remove to a plate.
In the same skillet, add sliced onion and charred pepper strips. Sauté until onion is tender and peppers are heated through, about 3-4 minutes.
Meanwhile, combine diced avocado, cilantro, tomato, and lime juice in a small bowl. Season with a pinch of salt to taste for a quick avocado salsa.
To serve, divide brown rice among 4 bowls. Top with sautéed veggies, chicken, and a generous spoonful of avocado salsa. Garnish with extra cilantro if desired.