Make Protein-Packed Chipotle-Lime Chicken Fajita Bowls

Nutritional Info

Calories:: 577
Carbohydrates:: 74 grams
Fiber:: 15 grams
Protein:: 41 grams
Fat:: 15 grams

Note: These values represent one serving of four.

Bring fajita night home with this hearty, protein-packed rice bowl. Photo by Casey Barber.

It’s undeniable that fajitas are a beloved restaurant staple. They’re flavorful, filling, and easily customizable for the whole family. Bring fajita night home–minus the sizzling skillet–with this easy-to-make rice bowl topped with juicy marinated chicken, protein-rich beans, and good old guacamole. Each serving of this satisfying recipe contains a whopping 41 grams of protein, 15 grams of fiber and plenty of healthy fats, making it an ideal lunch or dinner for building muscle if you’re following Four-Week Fast Track: Build.

Chicken breast is one of the most popular proteins in America, and there’s a good reason athletes and body builders frequently flock to this beloved poultry.

“Chicken has all nine essential amino acids and a high amount of leucine, one of the key amino acids that initiates the muscle-building process,” says Chris Barakat, MS, ATC, CISSN, who partnered with Tonal to create nutrition plans designed to help individuals optimize their muscle gains. “It’s utilized across a variety of cultures and ethnic cuisines, and is generally accessible to prep and cook.”

To achieve mouthwatering chicken breast, this recipe starts with a flavor-packed marinade featuring bone broth, cilantro, garlic, and chipotle in adobo: smoked and dried jalapeños that are rehydrated and canned in a spicy tomato puree. These peppers add a powerful punch of smoke with just the right amount of heat to any dish. Even without the chicken, this fajita bowl makes a satiating meal with its other nutrient-dense components.

“Many beans have a 2:1 ratio for carbs to protein. They are a protein-rich, vegan option and they also provide a good amount of fiber and can support digestive health,” explains Barakat. “Perhaps even more importantly, when beans are paired with rice, vegans and vegetarians or those following a ‘Blue Zone’ diet can create a meal that has all nine essential amino acids.”

Amino acids are key for the body in order to build muscle, and maintain muscle strength. They provide the building blocks for protein, which is necessary for both muscle growth and tissue repair.

The individual components of this recipe can all be made ahead, making this recipe ideal for meal prepping. The chicken and bell peppers are roasted together for an easy sheet-pan setup, making cleanup a breeze.

All recipes in the Four-Week Fast Track: Build Meal Guide can easily be adjusted based on your individual dietary needs. If you’re following a lower-carb diet, this recipe can be enjoyed with a side of cauliflower or broccoli rice. You can also incorporate more healthy fats into the dish with an extra serving of guacamole or a little olive oil, and adding more chicken breast will help you pack in more protein.

Chipotle-Lime Chicken Fajita Bowl

Serving: 4
Prep Time: 20
Cook Time: 25
Additional time: 4 hours or overnight

Ingredients

1/2 cup bone broth or chicken stock
1/2 cup freshly squeezed lime juice, divided
2 garlic cloves, chopped
1 large handful cilantro leaves, roughly chopped, plus more for garnish
1 chipotle in adobo, finely chopped
1 pound (16 ounces) boneless, skinless chicken breast
1 teaspoon sea salt
600 grams (about 3 large) bell peppers, sliced into strips
Olive oil spray or avocado oil spray
200 grams (approximately 8 ounces) long-grain white rice
1 (15-ounce) can black beans, drained and rinsed (approximately 250 grams)
240 grams guacamole or avocado slices

Directions

Marinate the chicken

Whisk the broth, 1/4 cup lime juice, garlic, cilantro, salt, and chopped chipotle pepper together in a large bowl or casserole dish.

Add the chicken, and fully cover with the marinade. Cover dish and refrigerate for at least 4 hours or overnight.

Cook the chicken and bell peppers

Preheat the oven to 400 degrees F and line a large sheet pan with parchment paper.

Remove chicken from the marinade, allowing as much marinade as possible to drip off each piece, and place on one side of the prepared sheet pan.

Add the sliced bell peppers to the other half of the sheet pan and spread out in one layer.

Spritz the chicken and bell peppers with olive oil spray.

Roast for 20-25 minutes, tossing the peppers with tongs at the 15-minute mark, until the peppers are slightly charred and the chicken is cooked to 165 degrees F.

Make the rice

To make the rice on the stovetop, bring a medium (2- to 3-quart) pot of water to a boil over medium heat. Add ½ teaspoon of sea salt to the water.

Add the rice and reduce heat to medium-low. Simmer until the grains are tender, about 10-12 minutes.

Drain the rice and return to the pot. Place over low heat and stir for 15-20 seconds to let the excess water evaporate.

Stir in the remaining 1/4 cup lime juice, then cover and set aside until serving.

To make the rice in an Instant Pot, add the rice, 1 1/4 cups water, and ½ teaspoon of salt to the inner bowl of the Instant Pot.

Seal the lid and cook using the Rice function. Rest on the Warm function for 10 minutes before releasing the pressure.

Stir in the remaining 1/4 cup lime juice, then cover and set aside until ready to serve.

Assemble the fajita bowls

Fill a bowl with a serving of the rice, fajita peppers, and drained black beans. Chop 85 grams (3 ounces) of chicken and add to the bowl. Top with 60 grams (approximately 2 ounces) of guacamole or avocado. Repeat for each serving.

Sprinkle with chopped cilantro, if desired, and serve.