Ditch the tortillas and serve these chicken "fajitas" over rice with tons of delicious toppings! These chicken fajita bowls are sure to be a family favorite!
Start by marinating the chicken. In a large sealable ziplock bag add the thinly sliced chicken strips. In a small bowl, add 2 tablespoons olive oil, lemon zest and lemon juice, and the seasonings (1 and 1/2 teaspoons each of oregano, seasoned salt, ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon each of chili powder, paprika, and red pepper flakes.) Whisk together until smooth. Pour over the chicken and knead the mixture into the chicken. Place in the fridge for 45 minutes up to 3 hours.
I prep the veggies here too -- thinly slice the peppers and the onion. Place in a large bag in the fridge.
When chicken is marinated, grab a large 12-inch skillet and add remaining 2 tablespoons oil. Heat until shimmering and then add the sliced bell peppers and onions. Stir occasionally until lightly charred and crisp tender. Remove to a plate.
Discard the chicken marinade completely and add in the marinated chicken. Cook for 5-7 minutes (or until cooked through) over medium-high heat (stir only occasionally if you want that nice char). Add the peppers and onions back in and toss to warm.
Divide the prepared cilantro-lime rice evenly among 4-6 bowls. Add the cooked chicken and bell pepper mixture evenly to the bowls.
Add your favorite toppings such as guacamole, sour cream, cilantro and/or green onions, lime juice, and/or black beans.
Nutrition facts do not include any of the bowl toppings because of how variable that is.