Chicken and Bell Pepper Fajita Bowl

PreconceptionMexican-InspiredEasyServes 230 min

Sliced chicken breast and sautéed bell peppers over brown rice.

This vibrant bowl is packed with bell peppers, which are loaded with Vitamin C. For her, this vitamin is crucial because it helps the body absorb iron efficiently, supporting a healthy uterine environment at any stage of her cycle. For him, the abundant antioxidants in the peppers and lime juice protect sperm DNA from oxidative stress, ensuring strong, healthy swimmers. Combined with lean protein from the chicken and complex carbohydrates from the brown rice, this meal offers steady, stabilizing energy for both partners.

View Nutrition Facts

One serving≈590 kcal · 46 g protein

Calories590 kcal

Protein46 g

Carbs57 g · 8.6g sugar

Fat21 g · 3.6g sat

Fiber8.9 g

Sodium712 mg

Folate118 mcg DFE

Iron3.2 mg

Calcium72 mg

Choline154 mg

Iodine69 mcg

Vitamin D8.4 IU

Vitamin B120.5 mcg

DHA + EPA24 mg

Zinc3.1 mg

from its ingredients

Ingredients

½ cup dry brown rice
12 oz chicken breast, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ yellow onion, sliced
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
½ avocado, sliced
¼ cup fresh cilantro, chopped
1 lime, cut into wedges

Method

1Cook the brown rice according to package instructions until tender.
2In a medium bowl, toss the sliced chicken breast with chili powder, cumin, garlic powder, salt, and black pepper.
3Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and fully cooked through (about 5-7 minutes). Remove from skillet and set aside.
4In the same skillet, add the sliced bell peppers and yellow onion. Sauté until tender and slightly charred at the edges (about 5 minutes).
5Divide the cooked brown rice between two bowls. Top with the cooked chicken, sautéed peppers and onions, sliced avocado, and fresh cilantro. Serve with lime wedges to squeeze over the top.

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