10-Minute Chik’N Fajita Bowls



  • 1 teaspoon olive oil 
  • 1 medium onion, cut in half and sliced into 1-inch slices
  • 1 red bell pepper, cut into strips
  • 1/2 teaspoon chili powder
  • Pinch of salt
  • 1 lime, zested, cut in half, and divided
  • 1/4 cup guacamole
  • 1/4 cup salsa verde
  • Extra-virgin olive oil spray
  • 2 small corn tortillas, cut into strips
  • 1 1/2 cups canned black beans, rinsed and drained
  • Pinch of chili-lime seasoning or fajita seasoning
  • Sweet Earth Mindful Chik’N Strips
  • Pinch of freshly ground black pepper


  1. Heat olive oil in a large skillet; add onion and bell pepper. Sprinkle with chili powder and salt; squeeze one lime half over vegetables. Sauté for 6 minutes or just until tender.
  2. Meanwhile, combine guacamole and salsa verde; set aside. Spray tortilla strips with olive oil spray. Once onion and bell pepper are done, remove from skillet and divide evenly between two bowls. Spray skillet with olive oil spray; add tortilla strips to skillet and cook just until crisp.
  3. Finish assembling bowls by arranging black beans in bowl beside onion and bell pepper; sprinkle beans with reserved lime zest. Heat Sweet Earth Mindful Chik’N Strips according to package directions and add to bowl; sprinkle with black pepper. Top with guacamole mixture and crispy tortilla strips.  


This recipe makes two servings. Working from home now with my husband, too, I’ll often make both of us a bowl for lunch. Or, if he’s not eating with me, I simply prep the second bowl and save it for the next day. This bowl reheats well and tastes just as good the next day.