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To create these mouthwatering Mini Chicken Fajita Bowl Cups, it’s essential to choose the right ingredients. Each component plays a vital role in ensuring that every bite is packed with flavor and nutrition.

Mini Chicken Fajita Bowl Cups

Mini Chicken Fajita Bowl Cups are the perfect blend of flavor and fun for any gathering. These individual servings feature tender chicken, sautéed bell peppers, and onions all nestled in crispy tortilla cups. Easy to prepare, they allow your guests to customize their bowls with their favorite toppings like cheese, sour cream, and fresh cilantro. Ideal for family dinners or parties, these delightful cups bring a vibrant Mexican fiesta right to your table. Enjoy the deliciousness!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

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, finely 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 mixing bowl, combine the diced chicken with olive oil, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix the ingredients thoroughly until every piece of chicken is well-coated with the spices.

    Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken to the hot skillet and cook for approximately 5-7 minutes, stirring occasionally, until the chicken pieces are completely cooked through and no longer pink. Once cooked, remove the chicken from the skillet and set it aside on a plate.

      Sauté the Vegetables: In the same skillet, add the diced red and green bell peppers along with the diced onion. Sauté the vegetables for about 3-4 minutes, or until they are tender and have developed a light caramelization, stirring occasionally to prevent sticking.

        Combine Chicken and Veggies: Return the cooked chicken back to the skillet with the sautéed vegetables. Stir well to combine all ingredients, cooking for an additional 2 minutes to let the flavors meld together harmoniously.

          Assemble the Fajita Cups: Preheat your oven to 350°F (175°C). Position the tortilla cups in a muffin tin to help them maintain their shape. Spoon the chicken and vegetable mixture generously into each tortilla cup, ensuring they are filled to your liking. Sprinkle shredded cheddar cheese on top of each filled cup.

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

              Serve: Remove from the oven and allow the tortilla cups to cool for a few minutes. Top each mini fajita bowl with a generous dollop of sour cream and a sprinkle of fresh cilantro for a burst of color and flavor. Serve with lime wedges on the side for a zesty touch.

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

                  - Presentation Tips: Consider serving the fajita bowl cups on a vibrant platter, alongside the lime wedges and extra cilantro for a festive look.