Name: Quick Chicken Fajita Bowls - 30-Minute Kosher Weeknight Dinner
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 lbs boneless chicken thighs (cut into strips); 2 tsp chili powder; 1 tsp paprika; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 3 tbsp vegetable oil (divided); 2 large bell peppers (any color, sliced); 1 large yellow onion (sliced); 3 cloves garlic (minced); 2 tbsp lime juice (fresh); 4 cups cooked rice; 1 cup pico de gallo (or diced tomatoes); 1 medium avocado (sliced); 1/4 cup fresh cilantro (chopped); 1 lime (cut into wedges)

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: paprika, garlic powder, onion powder. Pesach recipes and menu planner

Meat (Fleishig)

Chicken fajita bowls deliver fajita flavor without the tortillas: spiced chicken strips seared with peppers and onion, served over rice with pico de gallo, avocado, cilantro and lime.

Get the Pan Hot

Toss the chicken strips in the spice mix and sear them in a very hot pan so they char at the edges. Cook in batches if needed. Then sear the peppers and onion until softened with some color, add the garlic and lime juice, and combine. Thighs stay juicier than breasts.

Kosher Notes

This is a meat (fleishig) recipe, so skip the cheese and sour cream; avocado and pico de gallo make great toppings.

Meal Prep

Mix the spice blend ahead. Store components separately for up to 3 days and assemble when ready to eat.

Quick Chicken Fajita Bowls - 30-Minute Kosher Weeknight Dinner

These quick chicken fajita bowls deliver all the flavors of restaurant fajitas in just 30 minutes using one pan and simple kosher ingredients.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 385

Ingredients Method Notes

Ingredients

Chicken and Seasoning

2 lbs boneless chicken thighs cut into strips
2 tsp chili powder
1 tsp paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 tsp black pepper

Vegetables

3 tbsp vegetable oil divided
2 large bell peppers any color, sliced
1 large yellow onion sliced
3 cloves garlic minced
2 tbsp lime juice fresh

For Serving

4 cups cooked rice
1 cup pico de gallo or diced tomatoes
1 medium avocado sliced
1/4 cup fresh cilantro chopped
1 lime cut into wedges

What I use for this recipe

Cast iron skilletSee it on Amazon

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Method

In a large bowl, combine chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Add chicken strips and toss until evenly coated with spices.
Heat 2 tablespoons oil in a large skillet or cast iron pan over medium-high heat. When oil shimmers, add seasoned chicken in a single layer. Don't overcrowd the pan.
Cook chicken without moving for 3-4 minutes until golden brown on one side. Flip and cook another 3-4 minutes until cooked through and internal temperature reaches 165°F. Transfer to a plate.
Add remaining 1 tablespoon oil to the same pan. Add sliced bell peppers and onion. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender-crisp and slightly charred.
Add minced garlic and cook for 30 seconds until fragrant. Return chicken to the pan and toss everything together.
Remove from heat and squeeze lime juice over the mixture. Toss to combine.
Serve immediately over rice in bowls. Top with pico de gallo, avocado slices, fresh cilantro, and lime wedges.

Notes

Store leftovers in the refrigerator for up to 3 days. The chicken and vegetables reheat well in the microwave or skillet. You can prep the chicken seasoning mix ahead of time and store in an airtight container. For meal prep, store components separately and assemble when ready to eat. Feel free to substitute chicken breasts for thighs, just reduce cooking time to prevent drying out.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 385

% Daily Value*

Total Fat 26g 33%

Saturated Fat 7g 35%

Trans Fat 0g

Cholesterol 95mg 32%

Sodium 680mg 30%

Dietary Fiber 3g 11%

Total Sugars 8g

Protein 28g 56%

Quick Chicken Fajita Bowls – 30-Minute Kosher Weeknight Dinner

Get the Pan Hot

Kosher Notes