Ingredients
Spice Mix
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (diamond kosher salt recommended, may adjust to 1/2 teaspoon for other brands)
Vegetables & Protein
- 1 red bell pepper, sliced into strips
- 1 orange or yellow bell pepper, sliced into strips
- 3 large shallots or 1 large yellow onion, sliced into strips
- 2 pounds skinless chicken breasts, sliced into thin 2-3 inch long strips
Other Ingredients
- 3 teaspoons olive oil, divided
- 2 tablespoons coconut aminos
- Kosher salt and black pepper, to taste
- 1 15-ounce can black beans, rinsed and drained
- 3 cups romaine lettuce, chopped
- 2/3 cup frozen corn
- 10 oz white rice or cauliflower rice, cooked
Optional Toppings
- Avocado
- Sour cream
- Cilantro
Instructions
- Prepare the spice mix: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, and kosher salt. Stir well and set aside.
- Sauté the vegetables: Heat 2 teaspoons olive oil in a large cast iron pan over medium-high heat. Add sliced shallots and bell peppers in a single layer. Season with salt and black pepper. Cook undisturbed for about 5 minutes to get a nice char, then stir occasionally until softened, about 10-15 minutes total. Remove from pan or push to the side if your pan is large enough.
- Cook the chicken: Add 1 teaspoon olive oil to the same pan over medium-high heat. Place the sliced chicken breast in a single layer. Brown for 2-3 minutes without moving, then stir and cook for another 2-3 minutes until almost cooked through. Stir in the prepared spice mix and coat the chicken evenly.
- Add coconut aminos and cook corn: Pour in 2 tablespoons coconut aminos, allowing it to sizzle and coat the chicken. Remove chicken from pan. Reduce heat to medium, add frozen corn to the pan, and cook until warmed through.
- Combine chicken, vegetables, and corn: Return the chicken and sautéed vegetables to the pan with corn. Stir well so the spices evenly coat all ingredients. Alternatively, keep components separate for picky eaters.
- Assemble fajita bowls: In large bowls, layer cooked white rice, black beans, chopped romaine lettuce, and then the chicken-vegetable-corn mixture. Top with optional avocado slices, sour cream, and fresh cilantro as desired. Serve immediately.
Notes
- Using diamond kosher salt is recommended for accurate seasoning; adjust salt quantity if using a different brand.
- Substitute cauliflower rice for a low-carb option.
- Adjust bell pepper colors as preferred for variety and presentation.
- If you don’t have coconut aminos, soy sauce can be substituted, but it will alter the flavor slightly.
- For a spicier kick, add a pinch of cayenne pepper or sliced jalapeños.
- Leftovers store well refrigerated for up to 3 days; reheat in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
