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Ground Chicken Fajita Bowls - A Fresh, Fast Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground chicken (93–96% lean works best)
  • 2 bell peppers, sliced (any color)
  • 1 medium yellow or red onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (divided)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4–1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste (adds depth)
  • Juice of 1 lime, plus extra wedges for serving
  • 1/4 cup water or chicken broth (to loosen sauce)
  • 3 cups cooked rice (white, brown, or cilantro-lime) or 3 cups cooked cauliflower rice
  • Fresh toppings: avocado or guacamole, salsa or pico de gallo, chopped cilantro, sliced jalapeño, shredded cheese, Greek yogurt or sour cream

Method
 

  1. Prep your base. Cook rice or cauliflower rice and keep warm. Fluff rice with a fork and season with a squeeze of lime and a pinch of salt for extra flavor.
  2. Slice and mince. Cut peppers into thin strips, slice the onion, and mince the garlic. Keep them separate so you can control cook times.
  3. Mix the fajita seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne (if using), salt, and black pepper. This makes your quick, punchy rub.
  4. Brown the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground chicken and break it into crumbles. Let it sear undisturbed for 2–3 minutes to develop color, then continue cooking until mostly cooked through, about 5–7 minutes.
  5. Season and sauce. Sprinkle half of the seasoning over the chicken, add the tomato paste, and stir to coat. Pour in the water or broth to loosen and create a light glaze. Simmer 1–2 minutes until glossy. Transfer chicken to a bowl and cover to keep warm.
  6. Sauté the veggies. In the same skillet, add remaining 1 tablespoon olive oil. Toss in the onions and peppers with a pinch of salt. Cook over medium-high heat, stirring occasionally, until tender-crisp with a few charred edges, about 6–8 minutes.
  7. Add garlic and finish seasoning. Stir in the minced garlic and the remaining seasoning blend. Cook 30–60 seconds until fragrant. Splash in a bit more water if the pan looks dry and toss to coat the veggies.
  8. Combine and brighten. Return the chicken to the skillet, toss with the peppers and onions, and squeeze in the lime juice. Taste and adjust salt, pepper, and heat as needed.
  9. Assemble the bowls. Add a scoop of rice or cauliflower rice to each bowl. Top with the chicken fajita mixture. Finish with your favorite toppings: avocado, salsa, cilantro, jalapeño, cheese, and a dollop of Greek yogurt or sour cream.
  10. Serve with extras. Add lime wedges on the side and maybe a handful of shredded lettuce for crunch. Eat right away while it’s hot and steamy.