Chicken Fajita Bowl
This mouthwatering bowl is filled with healthy ingredients and explodes with flavor. It’s also free from cross-contamination. Mexican restaurants can be a minefield when you’re trying to navigate options: from the deep fryer to the gluten-laced sauces and queso, eating gluten-free may be challenging. Although the ingredient list looks rather long, a lot of these items are already in your pantry, and the others are fairly inexpensive.
Servings: 4
Calories: 513kcal
Ingredients
Chicken
- 2 tablespoons olive oil
- Zest of 1 lime
- Juice of 1 lime
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- ⅛ teaspoon red pepper flakes
- 1 pound boneless skinless chicken breasts, cut into 1" cubes
- 1 small green bell pepper seeded and sliced
- 1 small red bell pepper seeded and sliced
- 1 small yellow bell pepper seeded and sliced
- 1 small sweet onion peeled and sliced
- ½ cup water
Bowl Ingredients
- 1 avocado peeled, pitted, and diced
- 2 Roma tomatoes seeded and diced
- ½ cup sour cream
- 1 cup shredded Cheddar cheese
Instructions
- In a medium bowl, whisk together olive oil, lime zest, lime juice, salt, pepper, chili powder, cumin, and red pepper flakes. Add chicken, bell pepper slices, and onion. Toss and refrigerate at least 30 minutes or up to overnight.
- Add water and chicken mixture, including any additional seasoning in the bowl, to the Instant Pot®. Lock lid.
- Press the Manual or Pressure Cook button and adjust cook time to 5 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Check chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
- Using a slotted spoon, transfer chicken and veggie mixture to four bowls.
- Garnish with avocado, tomatoes, sour cream, and Cheddar cheese. Serve warm.
Video
Notes
Excerpted from The "I Love My Instant Pot®" Gluten-Free Recipe Book: From Zucchini Nut Bread to Fish Taco Lettuce Wraps, 175 Easy and Delicious Gluten-Free Recipes by Michelle Fagone (CavegirlCuisine.com) Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved.
Nutrition
Calories: 513kcal | Carbohydrates: 19g | Protein: 32g | Saturated Fat: 12g | Cholesterol: 152mg | Sodium: 933mg | Fiber: 6g | Sugar: 8g
