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Mini Chicken Fajita Bowl Cups offer a delightful fusion of bold flavors and convenience, making them a fantastic option for various occasions, including family dinners, parties, or even meal prep for the week ahead. These bite-sized bowls encapsulate the vibrant essence of traditional chicken fajitas, presenting them in a fun, easy-to-eat format. Filled with savory, seasoned chicken and colorful vegetables, all nestled within crispy tortilla cups, this recipe is designed to impress and satisfy any crowd.

Mini Chicken Fajita Bowl Cups

Discover the deliciousness of Mini Chicken Fajita Bowl Cups, perfect for family dinners, parties, or meal prep. These bite-sized treats combine seasoned chicken with colorful veggies in crispy tortilla cups, making them fun and easy to enjoy. They're versatile for any occasion and suitable for cooks at any level. Packed with protein and nutrients, these mini bowls are not just tasty but also healthy. Try them for your next gathering or weeknight meal!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, diced

12 small tortilla cups (store-bought or homemade)

1 cup shredded cheddar cheese

1/2 cup sour cream (for topping)

1/4 cup fresh cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Instructions
 

Prepare the Chicken: In a large bowl, combine the diced chicken with olive oil, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well until the chicken is evenly coated with the spices.

    Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken to the skillet and cook for about 5-7 minutes, or until the chicken is fully cooked and no longer pink. Remove the chicken from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the diced red and green bell peppers and onion. Sauté for about 3-4 minutes, or until the vegetables are tender and slightly caramelized.

        Combine Chicken and Veggies: Return the cooked chicken to the skillet with the sautéed vegetables. Stir to combine and cook for an additional 2 minutes to allow the flavors to meld together.

          Assemble the Fajita Cups: Preheat your oven to 350°F (175°C). Place the tortilla cups in a muffin tin for structure. Fill each tortilla cup with a spoonful of the chicken and vegetable mixture, then top with shredded cheddar cheese.

            Bake: Place the filled muffin tin in the preheated oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly.

              Serve: Remove from the oven and let cool slightly. Top each mini fajita bowl with a dollop of sour cream and a sprinkle of fresh cilantro. Serve with lime wedges on the side for an extra zesty kick.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 cups