Fajita-Spiced Chicken & Farro Bowls
Balances protein and fiber while limiting fat, sodium, and added sugar
- Milk
- Wheat
Fajita-spiced chicken is sautéed with browned bell pepper and onion, then served over herby lime-zested farro. Fresh pico de gallo—made with tomato, scallion, and cilantro—adds bright contrast, while creamy guacamole and a drizzle of sour cream bring richness. It's a satisfying, well-balanced bowl with bold Tex-Mex flavors.
Ingredients
1 unit
Green Bell Pepper
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
1 unit
Red Onion
¾ cup
Farro
(Contains: Wheat)
1 tablespoon
Fajita Spice Blend
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
4 tablespoon
Guacamole
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.
While farro cooks, wash and dry produce.
Dice tomato into ¼-inch pieces. Trim and thinly slice scallions. Finely chop cilantro. Zest and quarter lime. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion.
In a small bowl, combine tomato, scallions, half the cilantro, half the garlic powder (you’ll use the rest later), and juice from half the lime. Season with salt and pepper.
Set aside until ready to use.
Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Once hot, add bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until browned and slightly softened, 3-5 minutes.
Open package of chicken and drain off any excess liquid.
To pan with veggies, add chicken, Fajita Spice Blend, remaining garlic powder, and ¼ cup water (½ cup for 4 servings). Cook, stirring and scraping up any browned bits from bottom of pan, until chicken is cooked through, 5-7 minutes more.
Taste and season with salt and pepper.
In a second small bowl, whisk together sour cream and 1 tsp water (2 tsp for 4 servings).
Once farro is done, stir in lime zest, remaining cilantro, a large drizzle of olive oil, salt, and pepper.
Divide farro between bowls. Top with chicken, veggies, and pico de gallo. Dollop with guacamole and drizzle with sour cream. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The bowl tastes good overall, though some found the fajita seasoning mild and wished it had more spice 🌶️.
- Suggestions: If you prefer bolder heat, add extra chili powder or hot sauce to the fajita blend. Some also found the pico de gallo quite tart and onion-forward — reduce the scallions or lime juice to taste.
- Ease of prep: No major prep complaints were noted; the dish comes together without significant difficulty.
