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Fajitas have long been a staple in Mexican cuisine, celebrated for their vibrant flavors and satisfying textures. Over the years, this classic dish has evolved, giving rise to a trend that marries the traditional with the modern — healthy bowl meals. These bowls typically feature an array of fresh ingredients, making them not only delicious but also nutritious. Enter the Mini Chicken Fajita Bowl Stacks, a delightful twist on the classic fajita that combines the best of both worlds. This recipe is designed to captivate your taste buds while offering a wholesome meal option that you can easily customize to fit various dietary preferences.

Mini Chicken Fajita Bowl Stacks

Dive into the delicious world of Mini Chicken Fajita Bowl Stacks! This recipe is a fun and nutritious twist on classic fajitas, featuring marinated chicken, sautéed veggies, and customizable toppings all layered in a vibrant bowl. Perfect for meal prep or family dinners, these stacks offer a burst of flavor while catering to various dietary needs. Enjoy a wholesome meal that's both satisfying and easy to prepare, making it a hit for all ages!
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Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken breast

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

For the Fajita Vegetables:

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion, sliced

1 tablespoon olive oil

Salt and pepper to taste

For Assembly:

1 cup cooked quinoa or brown rice

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 avocado, diced

1/2 cup shredded cheddar cheese

1/4 cup fresh cilantro, chopped

Lime wedges for serving

Sour cream or Greek yogurt for drizzling (optional)

Instructions
 

Marinate the Chicken: In a medium bowl, combine olive oil, lime juice, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Add the chicken breast and ensure it is well-coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

    Cook the Chicken: Preheat a grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing it into bite-sized pieces.

      Sauté the Vegetables: In a medium skillet, heat olive oil over medium heat. Add the sliced bell peppers and red onion, then season with salt and pepper. Sauté for about 5-7 minutes until the veggies are tender and slightly caramelized.

        Assemble the Bowls: In small bowls or ramekins, layer cooked quinoa or brown rice at the bottom. Add a layer of black beans, followed by the grilled chicken and sautéed vegetables. Top with corn, diced avocado, and shredded cheddar cheese.

          Garnish: Finish your Mini Chicken Fajita Bowl Stacks with a sprinkle of fresh cilantro. Serve with lime wedges and a drizzle of sour cream or Greek yogurt, if desired.

            Enjoy: Dive into your delicious and colorful Mini Chicken Fajita Bowl Stacks and savor the blend of flavors!

              Prep Time: 20 minutes | Cooking Time: 20 minutes | Servings: 4 bowls | Total Time: 40 minutes