Pioneer Woman Chicken Fajita Salad Bowls

Pioneer Woman chicken fajita salad bowls take 45 minutes and sliced oven-baked chicken, sauteed peppers and onions to make a hearty, fresh Tex-Mex dinner salad. Try this healthy chicken fajita meal prep idea for busy weeknight dinner or easy lunch, since it's high-protein and loaded with veggies.

Rub the chicken with the fajita seasoning on both sides before it goes in the oven, because that spice crust is where all the fajita flavor comes from. Leave it plain and you end up with bland chicken on lettuce.

Baking the chicken at 425°F while the onions and peppers cook in the skillet means dinner comes together at once. Covering the onions at the start also softens them fast without drying them out.

Pioneer Woman Chicken Fajita Salad Bowls

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Course: SaladCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

520

kcal

Spice-rubbed chicken bakes until juicy while sweet onions and tender-crisp peppers sizzle in a skillet. Everything lands on crisp romaine with cool sour cream, salsa, melty cheese and creamy guacamole.

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 c. Sour Cream
  

• 1/2 c. Salsa
  

• 8 oz. weight Shredded Cheddar Cheese, Or As Desired
  

• Guacamole (Using 3 Avocados), For Topping
  

• 12 Large Romaine Lettuce Leaves, Torn Into Bite-sized Pieces
  

Directions

• Season the chicken: Preheat the oven to 425°F, then mix 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper and 1/2 teaspoon paprika. Sprinkle 3 pinches of salt on both sides of the 3 chicken breasts. Then rub the spice mix over them.
• Bake the chicken: Place the chicken on a baking sheet and bake for 22 to 25 minutes. It's done when the thickest part reaches 165°F, so let it cool a few minutes before slicing.
• Cook the onions: While the chicken bakes, heat 1 tablespoon avocado oil in a large skillet over medium heat. Add the sliced red onion, cover, and cook for 6 to 8 minutes, stirring often, until it starts to soften.
• Add the peppers: Stir in the sliced red bell pepper and cook for about 5 minutes. The pepper should be tender-crisp and the onion completely soft before you take the pan off the heat.
• Build the bowls: Divide the 12 torn romaine leaves between 4 bowls. Then top each one with sliced chicken, the onions and peppers, sour cream, salsa, shredded cheddar and guacamole.
• Serve and store: Serve the bowls right away while the chicken and vegetables are still warm. Keep any leftovers in the refrigerator for 3 to 5 days.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless thighs work well here and stay a bit juicier. They may need a few extra minutes in the oven, so go by the 165°F temperature in the thickest part instead of the clock.

How long do leftover chicken fajita salad bowls last?

Leftovers keep in the refrigerator for 3 to 5 days. For the best texture, store the chicken and vegetables separately from the lettuce, sour cream and guacamole so nothing gets soggy.

Can I make these salad bowls ahead of time?

You can bake the chicken and cook the onions and peppers a day or two ahead and keep them in the fridge. Then just warm them up and assemble the bowls with fresh lettuce and toppings when you're ready to eat.

Can I cook the chicken on the stovetop or grill instead of the oven?

A grill or a skillet works fine with the same seasoning. Cook the chicken until it hits 165°F inside, which takes a few minutes per side depending on how thick the breasts are.

What's the most common mistake with these bowls?

Slicing the chicken right out of the oven is the big one, since the juices run out onto the board and the meat dries out. Letting it rest for a few minutes keeps every slice moist.