Chicken and Veggie Fajita Bowls

For 5 to 6 servings, Chicken and Veggie Fajita Bowls keeps the list centered on coarse kosher salt, onion powder and garlic powder. Set aside about 40 minutes.

• Yield 5 to 6 servings
• Ready in 40 minutes
• Prep 25 minutes
• Cook 15 minutes

Ingredients

Seasoning Mix

• 1 teaspoon coarse kosher salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon smoked or sweet paprika
• ¼ teaspoon coarsely ground black pepper

Fajita Bowls

• 1 ½ to 2 pounds chicken breasts, tenderloins or thighs, cut into bite-size pieces
• 2 tablespoons olive oil, divided
• 2 bell peppers, cored, seeded and cut into thin strips
• 1 medium onion, cut into half moon slices
• 8 to 12 ounces sliced mushrooms
• 2 to 3 tablespoons water or chicken broth
• Hot, cooked rice (optional)

Toppings

• Shredded cheese
• Chopped cilantro
• Crushed tortilla chips
• Sour cream
• Salsa
• Guacamole or chopped avocados
• Roasted corn kernels

Instructions

1. Mix together all the spices for the seasoning mix.
2. Sprinkle half the seasoning mixture over the chicken pieces and toss until the chicken is evenly coated. Set aside the remaining seasoning mixture.
3. In a 12-inch nonstick skillet, heat one tablespoon of the olive oil over medium heat until hot and rippling. Add the chicken in a single layer and cook until golden, 2 to 3 minutes. Flip and cook until golden and cooked through, 3 to 4 minutes. Season to taste with additional salt and pepper, if desired. Remove the chicken to a plate; cover and keep warm.
4. Return the skillet to medium heat and add the the remaining tablespoon olive oil. Add the onions, peppers and mushrooms, and sprinkle the reserved seasoning mixture over the veggies.
5. Cook, stirring every so often until the onions are translucent and the peppers and mushrooms are tender, 4 to 5 minutes. Toward the end of cooking (or sooner, if the skillet is dry), add 2 to 3 tablespoons water or broth and continue cooking for 1 to 2 minutes.
6. Serve the chicken and vegetables over hot, cooked rice (if desired) and any number of toppings: shredded cheese, roasted corn kernels, chopped cilantro, crushed tortilla chips, guacamole or chopped avocados, sour cream, and salsa.

Give it a minute off the heat, then serve it while it is still hot.