Get ready to transform your ordinary dinner into a mouthwatering Mexican-inspired feast that will make your taste buds dance! This Chicken Fajita Salad Bowl isn't just a meal – it's a culinary adventure packed with sizzling chicken, vibrant vegetables, and a perfect balance of fresh and spicy flavors. In just 35 minutes, you'll create a restaurant-quality dish that's not only incredibly delicious but also nutritious and easy to prepare. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves bold, exciting meals, this recipe is about to become your new go-to dinner sensation!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken breast, sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup shredded cheese
- 1/4 cup salsa
Instructions
- Begin by gathering all your ingredients: 1 lb of sliced chicken breast, 1 sliced bell pepper, 1 sliced onion, 2 tablespoons of olive oil, 1 tablespoon of fajita seasoning, 4 cups of chopped romaine lettuce, 1 cup of halved cherry tomatoes, 1 sliced avocado, 1/2 cup of shredded cheese, and 1/4 cup of salsa.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the sliced chicken breast to the skillet.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned and cooked through. Ensure that the internal temperature of the chicken reaches 165°F (75°C).
- While the chicken is cooking, prepare the vegetables. Slice the bell pepper and onion into thin strips.
- Once the chicken is nearly cooked, add the sliced bell pepper and onion to the skillet. Sprinkle 1 tablespoon of fajita seasoning over the mixture.
- Continue to cook for an additional 5-7 minutes, stirring frequently, until the vegetables are tender and slightly charred.
- While the chicken and vegetables are cooking, prepare the salad base. In a large bowl, combine 4 cups of chopped romaine lettuce and 1 cup of halved cherry tomatoes.
- Once the chicken and vegetables are done cooking, remove the skillet from heat and let it cool slightly.
- To assemble the salad bowls, divide the romaine lettuce and cherry tomatoes mixture among 4 serving bowls.
- Top each bowl with the chicken and vegetable mixture, distributing it evenly among the bowls.
- Next, add sliced avocado to each bowl, followed by a sprinkle of 1/2 cup of shredded cheese.
- Finally, drizzle 1/4 cup of salsa over the top of each salad bowl for added flavor.
- Serve immediately and enjoy your delicious Chicken Fajita Salad Bowl!
Tips
- Choose high-quality chicken breast and slice it evenly to ensure uniform cooking
- Use a cast-iron skillet or heavy-bottomed pan for the best caramelization on chicken and vegetables
- Don't overcrowd the pan when cooking chicken to achieve a perfect golden-brown sear
- Let the chicken rest for a minute after cooking to retain its juiciness
- For extra flavor, consider marinating the chicken in fajita seasoning for 30 minutes before cooking
- Use fresh, crisp romaine lettuce and ripe avocados for the best texture and taste
- Customize the salad with additional toppings like cilantro, lime juice, or sour cream
- For a low-carb version, reduce the cheese or use a lighter cheese alternative
- Always check the chicken's internal temperature reaches 165°F for food safety
- Prep ingredients in advance to make cooking faster and more efficient
Nutrition Facts
Calories: 400kcal
Carbohydrates: 20g
Protein: 30g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 90mg
