If you need a quick and easy dinner for this week, give Chicken Fajita Bowls a try.
Mexican is one of my favorite meals to cook once and eat two or three times. It is so easy to make a big batch of Mexican seasoned meat to use in different ways during the week.
Today’s recipe is for fajita bowls, but all the ingredients in this recipe work in so many different ways. All the ingredients can be served on day two and three in totally different ways.
Day one serve it as chicken fajita bowls.
Day two serve it as chicken fajitas or chicken nachos
Day three serve it as a fajita/taco salad
Cook one day and serve for three days.
You can also change up the ingredients using what you like or what you have on hand.
You can use pinto beans, refried beans, or chili beans. You can serve with plain white rice, brown rice, or Mexican rice.
Recipes like this are also great because everyone can use what they like or can have.
Chicken Fajita Bowls
An easy cook once eat twice dinner.
Ingredients
- 2 pounds chicken tenders
- 1/4 cup oil
- 1/4 cup water
- 1 tablespoon cornstarch
- 2 1/2 -3 teaspoons chili powder (vary according to how spicy you like it)
- 1 teaspoon salt
- 1 teaspoon chicken bouillon granules
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- cooked rice
- 1 can pinto or black beans
- cooked peppers and onions
- 1 cup shredded cheese
- optional, guacamole, sour cream, etc.
Instructions
- Place seasonings in a zip-top bag. See note below.
- Add oil and water. Mix together.
- Place chicken in zip top bag. Seal while pressing out air. Move the bag around pressing on the chicken until the chicken is coated well.
- Place on a plate or dish and refrigerate for 2-4 hours, flipping it over at least once while marinating.
- Preheat the oven to 425 degrees.
- Spread the chicken, including the marinade, on a baking sheet. Line the baking sheet with foil before placing chicken on it for easy clean up. I always line the pan with foil.
- Bake for 15 minutes. Stir. Return chicken to oven and cook for 15 more minutes or until done.
- Layer cooked rice, chicken, beans, cheese etc. in a bowl.
Notes
You do not have to use a zip top bag, but it makes the marinating easier. You can use a glass dish that has a lid or use a glass dish with plastic wrap to seal it.
This meat can also be use for nachos, chicken tacos, etc.
This recipe is gluten free as long as you read labels to make sure that your ingredients are gluten free.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 576Total Fat: 33gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 67mgSodium: 1454mgCarbohydrates: 42gFiber: 6gSugar: 1gProtein: 30g
Nutritional values are approximate and aren't always accurate.
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