Mouthwatering Tex-Mex Chicken Fajita Bowl: A Sensory Feast for Your Taste Buds

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 bell peppers (any color)
• 1 large onion
• 1 can black beans
• 1 mango
• 1 lime
• Fresh cilantro
• Cherry tomatoes
• Red onion
• Avocado
• Olive oil
• Fajita seasoning mix
• Salt and pepper
• Rice or quinoa (for serving)

Instructions

1. Slice the chicken breasts into thin strips, about 1/2 inch thick. Season with salt and pepper to taste.
2. Heat a large pan over medium high heat, add olive oil, and cook the chicken strips until browned and cooked through. Remove from pan and set aside.
3. Slice the bell peppers and onion into thin strips. In the same pan, sauté the vegetables with fajita seasoning mix until tender.
4. Drain and rinse the black beans. Add them to the pan with the cooked chicken and stir to combine.
5. Dice the mango, cherry tomatoes, and red onion. In a separate bowl, combine these ingredients with fresh cilantro, juice of one lime, and a drizzle of olive oil to make the mango salsa.
6. Prepare rice or quinoa according to package instructions.
7. Assemble the fajita bowls by layering rice or quinoa, chicken and vegetable mixture, and mango salsa in each bowl. Top with sliced avocado.

Chef’s Insight

Marinate the chicken ahead of time for an extra burst of flavor. - Experiment with different seasoning blends or spices for a personalized touch.

Notes

This recipe is suitable for a standard diet, including those with gluten sensitivity.