Chicken and Veggie Fajita Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned chicken and vegetables served in a bowl with rice, cheese, tortilla chips, sour cream, salsa, and avocado. This is a customizable meal with Tex-Mex flavors that works for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 teaspoon coarse kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked or sweet paprika
- 1/4 teaspoon coarsely ground black pepper
- 1 1/2 to 2 pounds chicken breasts, tenderloins or thighs, cut into bite-size pieces
- 2 tablespoons olive oil, divided
- 2 bell peppers, cored, seeded and cut into thin strips
- 1 medium onion, cut into half moon slices
- 8 to 12 ounces sliced mushrooms
- 2 to 3 tablespoons water or chicken broth
- Hot, cooked rice (optional)
- Shredded cheese
- Chopped cilantro
- Crushed tortilla chips
- Sour cream
- Salsa
- Guacamole or chopped avocados
- Roasted corn kernels
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 2468mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1108mg
- Calcium
- 216mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2468MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.