Blackened Chicken Fajita Bowls

Picture succulent, air-fried chicken coated in smoky blackened seasoning, paired with charred peppers and a velvet-smooth avocado lime crema that cuts through the heat. This recipe is inspired by the creative work of Claire of Healthy Kitchen. You can find more of her vibrant, health-conscious creations on her website
or check out the original recipe video.

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Blackened Chicken Fajita Bowls

A vibrant, high-protein meal prep staple featuring air-fried blackened chicken, sautéed fajita vegetables, and a creamy, protein-packed avocado dressing.

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Main Course

Cuisine: Mexican

Calories: 460kcal

Equipment

• 1 rice cooker
• 1 air fryer
• 1 skillet
• 1 blender

Ingredients

For the Bowls

• 1/2 cup uncooked rice White or Brown
• 1 cup water
• 12 oz chicken breasts approx. 1 large breast
• 1 tbsp blackened seasoning or seasoning of choice
• 1/2 tbsp olive oil
• 2 medium bell peppers sliced
• 1 medium red onion sliced
• 1 bunch Cilantro Optional topping, chopped
• 1 bunch green onion Optional topping, chopped
• 1/4 cup cheese Optional topping, shredded
• 1 lime Optional topping, cut into wedges

For the Creamy Avocado Dressing

• 1/2 avocado
• 1/2 cup Greek yogurt 0% plain
• 2 tbsp lime juice
• 1 tbsp minced garlic
• 1/4 tsp salt
• 2-4 tbsp water to adjust thickness

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Instructions

• Cook Rice: Combine rice and water in rice cooker; cook according to instructions.
• Season Chicken: Evenly coat the chicken breast with the blackened seasoning.
• Air Fry: Air fry chicken at 375°F for 8 minutes. Flip and cook for another 8–12 minutes until the internal temperature reaches 165°F. Let rest before slicing.
• Sauté Veggies: Heat olive oil in a skillet over medium heat. Sauté sliced peppers and onions until soft and slightly charred.
• Blend Dressing: Combine all dressing ingredients in a blender; process until smooth.
• Assemble: Divide rice, chicken, and veggies into two bowls. Top with cheese, herbs, lime, and a generous drizzle of dressing.

Notes

Estimated Macros (Per Serving)

Based on 2 servings total.

Nutrient	Amount per Serving
Calories	460 kcal
Protein	50g
Total Fat	14g
Total Carbs	35g
Fiber	6g