Chicken Fajita Salad Bowls Recipe

Name: Chicken Fajita Salad Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FAJITA-STYLE SEASONING:; 2 teaspoons Onion Powder; 1 teaspoon Garlic Powder; 1 teaspoon Cumin; 1/2 teaspoons Dried Oregano; 1/2 teaspoons Freshly Ground Black Pepper; 1/2 teaspoons Paprika; FOR THE SALAD:; 3 Boneless, Skinless Chicken Breasts; 3 pinches Salt, Or To Taste; 1 Tablespoon Avocado Oil; 1/2 whole Medium Red Onion, Thinly Sliced; 1 Red Bell Pepper, Thinly Sliced; 1/2 cups Sour Cream; 1/2 cups Salsa; 8 ounces, weight Shredded Cheddar Cheese, Or As Desired; Guacamole (Using 3 Avocados), For Topping; 12 Large Romaine Lettuce Leaves, Torn Into Bite-sized Pieces

Servings: persons

FOR THE FAJITA-STYLE SEASONING:
2 teaspoons Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Cumin
1/2 teaspoons Dried Oregano
1/2 teaspoons Freshly Ground Black Pepper
1/2 teaspoons Paprika
FOR THE SALAD:
3 Boneless, Skinless Chicken Breasts
3 pinches Salt, Or To Taste
1 Tablespoon Avocado Oil
1/2 whole Medium Red Onion, Thinly Sliced
1 Red Bell Pepper, Thinly Sliced
1/2 cups Sour Cream
1/2 cups Salsa
8 ounces, weight Shredded Cheddar Cheese, Or As Desired
Guacamole (Using 3 Avocados), For Topping
12 Large Romaine Lettuce Leaves, Torn Into Bite-sized Pieces

1
Preheat oven to 425u00b0F. Mix seasoning ingredients and set aside.
2
Season both sides of chicken breasts with salt to taste, then rub both sides with the fajita seasoning. Place on a baking sheet and bake in preheated oven for about 22-25 minutes, or until chicken reaches 165u00b0F in the thickest part. Allow to cool for a few minutes before slicing.
3
Meanwhile, as the chicken is baking, heat oil in a large skillet over medium heat. Add onion, cover, and cook, stirring often, until it begins to soften, about 6-8 minutes. Add bell pepper and cook until pepper is tender-crisp and onion is completely soft, about 5 minutes. Remove from heat.
4
Divide lettuce between bowls. Top with chicken, fried onions/peppers, sour cream, salsa, cheese, and guacamole. Serve immediately. Store any leftovers in the refrigerator for 3-5 days.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE FAJITA-STYLE SEASONING:, 2 teaspoons Onion Powder, 1 teaspoon Garlic Powder, 1 teaspoon Cumin, and more.

Yes, Chicken Fajita Salad Bowls falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Fajita Salad Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions