Chicken Fajita Bowl

 🚨👉 CHICKEN FAJITA BOWL 👈🚨

Seared chicken strips with peppers and onions over a cottage cheese base seasoned with cumin, chili powder, and lime — topped with fresh pico and a sprinkle of shredded cheese. 42g protein. 15 minutes. The fajita bowl that brings the heat. 👇

⏱️ Time:

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

🍽️ Servings: 1

🛒 Ingredients:

For the Fajita Base:

• 1 cup cottage cheese (full-fat or 2%)

• ½ teaspoon ground cumin

• ½ teaspoon chili powder

• 1 teaspoon lime juice

• Pinch of salt

For the Bowl:

• 5 oz chicken breast, sliced into strips

• ½ bell pepper, sliced

• ¼ onion, sliced

• 1 teaspoon fajita seasoning

• 1 tablespoon olive oil

• ¼ cup pico de gallo (or diced tomatoes + onion + cilantro)

• 2 tablespoons shredded cheddar or Mexican blend cheese

• Fresh cilantro and lime wedge, for garnish

👩‍🍳 Instructions:

1. In a small bowl, combine the cottage cheese with cumin, chili powder, lime juice, and salt. Stir well and set aside.

2. In a skillet over medium-high heat, heat the olive oil. Add the chicken strips, bell pepper, and onion. Season with fajita seasoning. Cook for 6-8 minutes until the chicken is cooked through and the vegetables are slightly charred.

3. Spoon the seasoned cottage cheese into a serving bowl as the creamy base.

4. Top with the chicken, peppers, and onions.

5. Add the pico de gallo and shredded cheese.

6. Garnish with fresh cilantro and a squeeze of lime. Serve immediately.

Notes:

- Use rotisserie chicken for a quick shortcut — just warm it with the peppers and onions.

- Add sliced avocado or jalapeños for extra flavor.

- Swap cheddar for pepper jack for more heat.

- Store in the fridge for up to 2 days.

🥗 Nutrition (Per Serving – Estimated):

Calories: 460 | Protein: 42g | Carbohydrates: 16g | Fat: 24g | Fiber: 4g | Sugar: 8g | Sodium: 580mg