Chicken Fajita Salad Bowls

Prep Time:

20 Minutes

Cook Time:

25 Minutes

Serves:

5 Servings

About the Recipe

All the fajita fixings you love so much in one bowl, with extra nourishment? Sounds too good to be true—but with this recipe, it's not. These salad bowls are a nutritious way to savor those lovely chicken fajita flavors!

Ingredients

FOR THE FAJITA-STYLE SEASONING:

2 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Cumin
1/2 tsp. Dried Oregano
1/2 tsp. Freshly Ground Black Pepper
1/2 tsp. Paprika

FOR THE SALAD:

4 Boneless, Skinless Chicken Breasts
4 pinches Salt, Or To Taste
1 Tbsp. Avocado Oil
1/2 whole Medium Red Onion, Thinly Sliced
1 Red Bell Pepper, Thinly Sliced
1/2 cup Sour Cream
1/2 cup Salsa
8 oz. weight Shredded Cheddar Cheese, Or As Desired
Guacamole (Using 3 Avocados), For Topping
12 Large Romaine Lettuce Leaves, Torn Into Bite-size Pieces

Instructions

Preheat oven to 425ºF. Mix seasoning ingredients and set aside. Season both sides of chicken breasts with salt to taste, then rub both sides with the fajita seasoning. Place on a baking sheet and bake in preheated oven for about 22–25 minutes, or until chicken reaches 165ºF in the thickest part. Allow to cool for a few minutes before slicing.
Meanwhile, as the chicken is baking, heat oil in a large skillet over medium heat. Add onion, cover, and cook, stirring often, until it begins to soften, about 6– 8 minutes. Add bell pepper and cook until pepper is tender-crisp and onion is completely soft, about 5 minutes. Remove from heat.
Divide lettuce between bowls. Top with chicken, fried onions/peppers, sour cream, salsa, cheese, and guacamole. Serve immediately. Store any leftovers in the refrigerator for 3–5 days.