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Chicken Fajita Rice Bowls

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A vibrant bowl of spiced chicken and colorful veggies, perfect for weeknight dinners.

Ingredients

Scale
  • 1.5 lb (680 g) 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
  • 0.5 tsp chili powder (optional)
  • 0.5 tsp ground cumin (optional)
  • 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 (frozen and thawed, canned, or fresh cooked)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 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. In a medium bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne (if using). Whisk until smooth.
  2. Place the sliced chicken in a large bowl or a zip-top bag. Pour marinade over and toss to coat. Cover and refrigerate for at least 20-30 minutes or up to 4 hours.
  3. Rinse the rice under cold water until mostly clear. In a medium saucepan, bring chicken broth or water to a boil. Add rinsed rice, butter or olive oil, and salt. Stir once, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5-10 minutes.
  4. Fluff the rice with a fork and stir in lime juice and chopped cilantro, adjusting salt to taste.
  5. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add sliced bell peppers and onion. Season with salt, black pepper, chili powder, and cumin. Cook for 6-8 minutes until tender-crisp.
  6. Add marinated chicken to the same skillet, cooking for 4-6 minutes until cooked through and lightly charred. Return any juices to the skillet and toss briefly.
  7. Warm black beans in a saucepan over medium heat for 3-5 minutes, seasoning lightly with salt if needed. Warm corn separately.
  8. Prepare toppings: slice avocado, chop cilantro. Set out sour cream, salsa, cheese, lime wedges, jalapeños, and hot sauce.
  9. Assemble the bowls with rice as the base, topping with chicken, vegetables, beans, and corn. Add cheese, avocado, sour cream, and garnish with cilantro and lime wedge.
  10. Serve immediately and enjoy!

Notes

Customize your bowls with leftover grilled chicken or any vegetables you have on hand for extra flavor.

Nutrition

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

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