Meat & Poultry
Protein Flip™ Chicken Fajita Bowl with Roasted Peppers & Black Beans
A 30-minute Chicken Fajita Bowl built the Protein Flip™ way. Charred chicken, smoky peppers, beans, corn, yogurt, cotija, lime, and avocado. Balanced and bold.
Ingredients
- Protein
- 1 lb boneless skinless chicken breast, thinly sliced
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- Vegetables & Legumes
- 1½ yellow onions, sliced
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 poblano peppers, sliced
- 1–2 jalapeños, thinly sliced (optional)
- 2 (15 oz) cans black beans, drained and rinsed
- 2 cups roasted corn
- 2 large tomatoes, diced
- 2 avocados, sliced
- Finishing
- Shredded lettuce
- Juice of 2 limes
- Fresh cilantro, for garnish
Directions
- 1
Season the chicken
In a medium bowl, toss the sliced chicken with avocado oil, chili powder, cumin, smoked paprika, garlic powder, cayenne if using, and salt. Let the chicken sit for about 10 minutes while you prepare the vegetables.
- 2
Cook the chicken
Heat a large skillet over medium-high heat. Add the seasoned chicken in an even layer, making sure not to overcrowd the pan. Let the chicken sit undisturbed for a minute or two before tossing or flipping so the spices can form a light crust and the edges can char. Continue cooking for 5 to 6 minutes, turning occasionally, until the chicken is cooked through and lightly caramelized. Transfer the chicken to a plate and let it rest.
- 3
Cook the peppers and onions
In the same skillet, add the onions, bell peppers, poblanos, and jalapeños if using. Cook for about 8 minutes, stirring occasionally, until the vegetables are softened, lightly charred, and coated with the flavorful browned bits left from the chicken. Transfer to a plate and set aside.
- 4
Warm the beans and corn
Add the black beans and roasted corn to the same skillet. Cook for 3 to 4 minutes, stirring gently, until warmed through and lightly seasoned by the flavors in the pan.
- 5
Assemble the bowls
Divide the shredded lettuce among 4 bowls. Layer each bowl with the black bean and corn mixture, roasted peppers and onions, and about 3 to 4 ounces of chicken. Top with diced tomatoes, sliced avocado, lime juice, and fresh cilantro.
- 6
If using, finish each bowl with a spoonful of Greek yogurt and a sprinkle of cotija cheese.
Chef’s Note
- For the best fajita flavor, cook the chicken in a hot skillet and give it time to rest against the pan between flips. That contact is what helps the spices form a light crust and creates those charred, caramelized edges. After the chicken cooks, leave the browned bits in the pan. Those bits are flavor. As the peppers and onions cook, they pick up that smoky, savory depth and become part of the whole fajita experience. For even more smoky flavor, roast the poblano peppers under the broiler or directly over a gas flame before slicing.
Protein Flip™ Note
- This bowl is a great example of how the Protein Flip™ method creates balance without sacrificing comfort or flavor. The chicken adds classic fajita flavor in a portion-smart amount, while the black beans, corn, vegetables, avocado, Greek yogurt, and cotija help carry the meal with added protein, fiber, texture, color, and satisfaction. The result is a generous bowl that feels hearty and comforting, but still nourishing and balanced.
- Balanced Protein. Better Living. Healthier Planet.
