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Are you looking for a quick, nutritious, and flavorful meal option? Quick Chicken Fajita Bowls with Avocado Dressing are the perfect solution for busy weeknights or meal prep days. This dish not only satisfies your taste buds but also aligns with health-conscious eating trends, making it an ideal choice for anyone striving to maintain a balanced diet without compromising on flavor. With a delightful blend of spices, fresh vegetables, and creamy avocado dressing, this recipe offers a wholesome and satisfying meal that can be prepared in under 30 minutes.

Quick Chicken Fajita Bowls with Avocado Dressing

Discover the ultimate weeknight meal with Quick Chicken Fajita Bowls paired with a creamy avocado dressing. This flavorful, nutritious dish combines tender chicken, vibrant bell peppers, and hearty black beans over a base of brown rice or quinoa, all topped with a rich dressing. Perfect for busy days and meal prep, these bowls come together in under 30 minutes, offering a deliciously customizable dinner that supports a healthy lifestyle. Enjoy a satisfying meal that’s as easy to make as it is to enjoy!
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Ingredients
  

For the Chicken Fajita Bowl:

1 lb (450g) boneless, skinless chicken breast, thinly sliced

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red onion, thinly sliced

2 cups cooked brown rice or quinoa

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

Fresh cilantro for garnish

Lime wedges for serving

For the Avocado Dressing:

1 ripe avocado

1/4 cup Greek yogurt or sour cream

2 tablespoons lime juice

1 garlic clove, minced

Salt and pepper to taste

Water (as needed for consistency)

Instructions
 

Prepare the Chicken Marinade: In a bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the sliced chicken and toss until evenly coated. Allow it to marinate for at least 10 minutes.

    Cook the Chicken and Vegetables: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, until the chicken is cooked through and slightly charred. Add the sliced bell peppers and onions, sautéing for an additional 5 minutes until the vegetables are tender but still crisp. Remove from heat.

      Prepare the Avocado Dressing: While the chicken and veggies are cooking, in a blender or food processor, combine the ripe avocado, Greek yogurt (or sour cream), lime juice, minced garlic, salt, and pepper. Blend until smooth, adding water a tablespoon at a time until the desired creamy consistency is reached.

        Assemble the Bowls: In serving bowls, layer the cooked brown rice or quinoa as a base. Top with the chicken and vegetable mixture, then add black beans and corn.

          Drizzle with Avocado Dressing: Generously drizzle the avocado dressing over the top of each bowl.

            Garnish and Serve: Finish with a sprinkle of fresh cilantro and serve with lime wedges on the side for an extra zing.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4