Low Sodium Chicken Fajita Bowl

Say hello to bold, Tex-Mex flavor with a heart-healthy twist in this Low Sodium Chicken Fajita Bowl! Packed with tender, spice-rubbed chicken strips, vibrant bell peppers, and caramelized red onions, this dish delivers all the classic fajita goodness without the extra sodium. Served over a fluffy bed of nutty brown rice and topped with creamy avocado, juicy cherry tomatoes, and fresh cilantro, it’s a wholesome, nutrient-rich meal that’s as satisfying as it is colorful. Ready in under an hour, this one-bowl wonder is perfect for meal prepping or a quick family dinner. If you’re looking to enjoy a healthier take on your favorite fajita flavors, this low-sodium recipe is sure to hit the spot!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Skinless, boneless chicken breasts
• 2 medium Bell peppers
• 1 medium Red onion
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground black pepper
• 1 whole Lime
• 2 cups Brown rice
• 4 cups Water
• 0.25 cup Cilantro (optional)
• 1 medium Avocado
• 1 cup Cherry tomatoes

Directions

Step 1

Begin by cooking the brown rice. Rinse 2 cups of brown rice under cold water. In a medium-sized pot, bring 4 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Let it simmer for about 30 minutes or until the rice is tender and the water is absorbed.

Step 2

While the rice is cooking, prepare the chicken and vegetables. Slice the chicken breasts into thin strips. Julienne the bell peppers, and slice the red onion into thin strips. Mince the garlic cloves.

Step 3

In a large mixing bowl, combine 1 pound of chicken strips with 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 0.5 teaspoon of ground black pepper, and half of the juice from the lime. Toss everything together until the chicken is well coated.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet and cook for about 5-7 minutes or until the chicken is fully cooked through and golden brown. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add another tablespoon of olive oil. Add the sliced bell peppers, red onion, and minced garlic. Sauté for about 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly charred. Squeeze the remaining lime juice over the vegetables and stir well.

Step 6

To assemble the fajita bowls, divide the cooked rice among four bowls. Top each bowl with an equal portion of the cooked chicken and sautéed vegetables.

Step 7

Garnish the bowls with diced avocado, halved cherry tomatoes, and a sprinkle of chopped cilantro if desired.

Step 8

Serve immediately and enjoy your homemade Low Sodium Chicken Fajita Bowls!

Nutrition Facts

Serving size	(2709.3g)

Amount per serving	% Daily Value*
Calories	1884.4

Total Fat 71.4g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 5.4g
Cholesterol 385.6mg	0%
Sodium 557.7mg	0%
Total Carbohydrate 150.0g	0%
Dietary Fiber 31.1g	0%
Total Sugars 21.5g
Protein 161.9g	0%

Vitamin D 4.5IU	0%
Calcium 341.1mg	0%
Iron 12.8mg	0%
Potassium 3636.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 34.3%

Carbs: 31.7%