High-Protein Chicken Fajita Bowls

Ingredients:

Chicken:

• 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Ranchero Sauce:

• 1 cup tomato sauce
• 1/2 cup salsa
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt, to taste

Bowl:

• 3 cups cooked white or brown rice
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 medium yellow onion, sliced
• 1 cup corn kernels
• 1 cup black beans, drained and rinsed
• 1 cup shredded Mexican-blend or cheddar cheese
• 2 tbsp chopped fresh cilantro, optional
• Lime wedges, for serving

Instructions:

1. In a bowl, toss the chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
3. Remove the chicken from the skillet and set aside.
4. Add the sliced bell peppers and onion to the same skillet. Cook for 5–7 minutes, stirring occasionally, until tender-crisp and lightly charred.
5. Add the tomato sauce, salsa, chili powder, cumin, garlic powder, smoked paprika, and salt to a small saucepan. Simmer for 5 minutes, stirring occasionally.
6. Stir the cooked chicken back into the skillet with the peppers and onions.
7. Divide the cooked rice among four bowls.
8. Layer each bowl with the chicken and fajita vegetables, corn, and black beans.
9. Spoon the warm ranchero sauce over the chicken and rice.
10. Sprinkle each bowl with shredded cheese.
11. Cover the skillet or bowls for 1–2 minutes, allowing the cheese to melt.
12. Garnish with cilantro and serve with fresh lime wedges.