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Chicken Fajita Rice Bowls

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A quick and tasty meal with seasoned chicken, colorful vegetables, and hearty rice, perfect for meal prep or weeknight dinners.

Ingredients

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  • 1.5 lb boneless, skinless chicken breasts or thighs, sliced into thin strips
  • 3 tbsp olive oil
  • 3 tbsp fresh lime juice (about 2 limes)
  • 2 tsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 – 1 tsp salt, to taste
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper (optional, for heat)
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1.5 cups long-grain white rice or basmati rice
  • 3 cups low-sodium chicken broth or water
  • 1 tbsp butter or olive oil
  • 0.75 tsp salt (if using salted broth, reduce to 0.25)
  • Juice of 1 lime (about 2 tbsp)
  • 0.25 cup fresh cilantro, chopped (optional)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded cheddar, Monterey Jack, or Mexican blend cheese
  • 1 large avocado, sliced or cubed
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup salsa or pico de gallo
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving
  • Pickled jalapeños or fresh sliced jalapeños (optional)
  • Hot sauce (optional)

Instructions

  1. Combine olive oil, lime juice, chili powder, cumin, smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne in a bowl.
  2. Place the sliced chicken in a bowl or zip-top bag and pour marinade over it, tossing to coat.
  3. Cover and refrigerate for 20–30 minutes or up to 4 hours.
  4. Rinse rice under cold water until clear.
  5. Boil chicken broth or water in a saucepan, add rice, butter or olive oil, and salt, stir, reduce heat, cover, and simmer for 15–18 minutes.
  6. Fluff rice with a fork and stir in lime juice and chopped cilantro.
  7. Heat olive oil in a skillet and add bell peppers and red onion.
  8. Cook for 6–8 minutes until tender-crisp, then transfer to a plate.
  9. Add the marinated chicken to the skillet and cook for 4–6 minutes until cooked through.
  10. Heat black beans and corn in separate pots until warm.
  11. Slice or cube the avocado and set out toppings for assembly.
  12. Assemble bowls with rice, chicken, vegetables, black beans, corn, cheese, avocado, and toppings.
  13. Serve immediately with lime wedges and hot sauce if desired.

Notes

Marinate the chicken longer for extra flavor. Use a mix of colorful bell peppers for a vibrant dish.

Nutrition

Find it online: https://lunarecipez.com/chicken-fajita-rice-bowls-recipe/

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