By Jon Doe
This chicken fajita bowl is the perfect meal prep recipe. With fluffy rice, pan fried chicken, peppers & onion, and finished with my homemade chipotle aioli, these chicken bowls are a simple, family favorite dinner.
Pound the chicken to 1/4-1/2 inch thickness or cut into strips. Combine seasonings and tapioca in a bowl, then coat chicken. Cook chicken in olive oil in a skillet for 4-5 minutes per side. Set aside and cut into strips if needed.
Saute sliced red onion and peppers until golden brown, about 7-8 minutes. Add chicken back in and saute for 1-2 minutes.
Assemble bowls with rice/lettuce, chicken/pepper mix, black beans, pico de gallo, and chipotle aioli. Optionally, use cashew queso and cilantro lime crema instead of aioli. Top with guacamole and cilantro if desired. Enjoy!
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