Pioneer Woman Chicken Fajita Salad Bowls Recipe

This Pioneer Woman Chicken Fajita Salad Bowls Recipe is a fresh and protein-packed recipe, which features oven-roasted chicken breasts and sautéed peppers and onions. It’s a healthy low-carb lunch or dinner, ready in about 35 minutes.

Chicken Fajita Salad Bowls Recipe Ingredients

For the Fajita-Style Seasoning:

• 2 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1 tsp. Cumin
• 1/2 tsp. Dried Oregano
• 1/2 tsp. Freshly Ground Black Pepper
• 1/2 tsp. Paprika

For the Salad:

• 3 Boneless, Skinless Chicken Breasts
• 3 pinches Salt, or to taste
• 1 Tbsp. Avocado Oil
• 1/2 whole Medium Red Onion, thinly sliced
• 1 Red Bell Pepper, thinly sliced
• 1/2 cup Sour Cream
• 1/2 cup Salsa
• 8 oz. Shredded Cheddar Cheese (or as desired)
• Guacamole (made from 3 Avocados)
• 12 Large Romaine Lettuce Leaves, torn into bite-sized pieces

How To Make Chicken Fajita Salad Bowls Recipe

1. Prep and season: Preheat oven to 425ºF (220ºC). In a small bowl, mix the onion powder, garlic powder, cumin, oregano, black pepper, and paprika together. Season both sides of the chicken breasts with salt to taste, then rub them thoroughly with the homemade fajita seasoning mix.
2. Roast the chicken: Place the seasoned chicken on a baking sheet. Bake in the preheated oven for about 22–25 minutes, or until the chicken reaches an internal temperature of 165ºF in the thickest part. Remove from the oven and allow to cool for a few minutes before slicing into strips.
3. Sauté the veggies: While the chicken is baking, heat the avocado oil in a large skillet over medium heat. Add the sliced red onion, cover the pan, and cook, stirring often, until it begins to soften, about 6–8 minutes. Add the sliced red bell pepper and continue to cook until the pepper is tender-crisp and the onion is completely soft, about 5 minutes. Remove from heat.
4. Assemble the bowls: Divide the torn romaine lettuce evenly between serving bowls. Top each bowl with the sliced chicken, the fried onion/pepper mixture, a dollop of sour cream, a spoonful of salsa, a handful of shredded cheese, and a generous scoop of guacamole. Serve immediately.

Recipe Tips

• Avocado Oil: Avocado oil is preferred for sautéing the vegetables because it has a high smoke point, preventing the oil from burning and becoming bitter.
• Resting the Chicken: Allowing the chicken to rest for 5 minutes after baking ensures the juices redistribute. If you slice it immediately, the juices will run out, leaving you with dry meat.
• Tender-Crisp Peppers: Don’t overcook the bell peppers. They should still have a slight snap to them (tender-crisp) to provide texture against the soft chicken and avocado.
• Meal Prep Friendly: This recipe is excellent for meal prep. Store the chicken, veggies, and lettuce in separate containers. Assemble right before eating to keep the salad crisp.

What To Serve With Chicken Fajita Salad Bowls

These bowls are a complete meal, but you can add some texture.

• Tortilla Chips: Crumbled on top for crunch.
• Lime Wedges: A squeeze of fresh lime brightens all the flavors.
• Black Beans: For extra fiber.
• Cilantro Rice: If you aren’t strictly low-carb.

How To Store Chicken Fajita Salad Bowls Recipe

• Refrigerate: Store any leftovers in the refrigerator for 3–5 days. It is best to store the cooked chicken and peppers in one container and the fresh lettuce, salsa, and guacamole in others to prevent sogginess.
• Reheat: Reheat the chicken and pepper mixture in the microwave for 1-2 minutes before adding to the cold salad base.
• Freeze: You can freeze the cooked chicken strips for up to 3 months. The peppers can be frozen but will lose their crisp texture.

Chicken Fajita Salad Bowls Recipe Nutrition Facts

• Calories: 450
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrates: 12g
• Dietary Fiber: 6g
• Sugar: 4g
• Protein: 35g

Nutrition information is estimated per bowl.

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