Chicken Fajita Bowls with Mango Salsa
These Easy Gluten-Free Fajitas Bowls are the ultimate summer meal! I’m not kidding when I say I could happily eat this every single day. The bowls are loaded with tons of flavor and are a great healthy and filling meal option with lots of protein and fresh veggies! They are also easily customizable so you can get creative and build your perfect bowl! I added layers of wild rice, black beans, crispy tortilla strips, avocado and the most amazing mango salsa.
Servings : 2-3
Prep Time: 20 minutes
Cook Time : 10-12 minutes
Ingredients
For the Chicken Fajitas
2-3 tablespoons olive oil
1 orange or yellow bell pepper, julienne sliced
1 green bell pepper, julienne sliced
1 red bell pepper, julienne sliced
1/2 red onion, julienne sliced
1 tablespoon minced garlic
16 oz grilled chicken breast, sliced into strips
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon smoked paprika
3/4 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon cumin
juice of 1/2 a lime, freshly squeezed
For the Mango Salsa
1 cup fresh mango, diced
1 cup vine-ripened tomatoes, diced
1/2 cup white or red onion, diced
1-2 jalapeño peppers, seeded and finely diced
zest of one lime
1/4 teaspoon garlic powder
salt to taste
juice of one lime, freshly squeezed
Options For Serving
wild or brown rice
blackened corn
sour cream
crispy gluten-free tortilla strips
sliced avocado
black beans
shredded cheese
Directions
For the Chicken Fajitas
Mix the black pepper, chili powder, oregano, smoked paprika, salt, onion powder and cumin together in a small bowl. Set aside.
In a large skillet, heat the olive oil over medium-high heat. Add in the peppers and onions and saute for about 5-7 minutes until they begin to soften. Toss in the minced garlic, grilled chicken breast strips and the mixed spices. Lower the heat to medium and continue to cook for about 5 more minutes, stirring to thoroughly combine the spices with the chicken and veggies.
Remove the fajitas from the heat and spritz over the fresh lime juice before transferring to a bowl along with your desired toppings. Serve warm.
For the Mango Salsa
In a small bowl, combine the diced mango, tomatoes, onions and jalapeños. Add in the lime zest, garlic powder and salt and pepper to taste. Stir to combine then squeeze over the lime juice and toss everything together one final time before adding to your fajita bowls.
