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Chicken Fajita Rice Bowls

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Delicious and customizable Chicken Fajita Rice Bowls featuring marinated chicken, sautéed vegetables, and zesty cilantro-lime rice.

Ingredients

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  • 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 (reduce to 0.25 if using salted broth)
  • Juice of 1 lime (about 2 tbsp)
  • 0.25 cup fresh cilantro, chopped (optional for cilantro-lime rice)
  • 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. Prepare the Marinade: 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 the marinade is smooth and well blended.
  2. Marinate the Chicken: Place the sliced chicken in a large bowl or a zip-top bag. Pour the marinade over the chicken and toss until every piece is coated. Cover and refrigerate for at least 20–30 minutes, and up to 4 hours for deeper flavor.
  3. Cook the Rice: Rinse the rice under cold water until the water runs mostly clear. In a medium saucepan, bring the chicken broth or water to a boil. Add the rinsed rice, butter or olive oil, and salt. Stir once, then reduce the heat to low, cover, and simmer for 15–18 minutes for white rice. Fluff the rice with a fork, then stir in lime juice and chopped cilantro.
  4. Cook the Fajita Vegetables: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion. Season with salt, black pepper, chili powder, and cumin. Cook for 6–8 minutes until tender-crisp.
  5. Cook the Chicken: In the same skillet, increase heat to medium-high. Add the marinated chicken strips in a single layer. Cook for 4–6 minutes until the chicken is cooked through. Adjust seasoning if desired.
  6. Warm the Beans and Corn: In a small saucepan, add black beans with a splash of water. Warm for 3–5 minutes. In another small pan, warm the corn for 2–3 minutes.
  7. Prepare Toppings: Slice or cube the avocado and chop cilantro for garnish.
  8. Assemble the Chicken Fajita Rice Bowls: Start each bowl with cilantro-lime rice, then layer chicken, sautéed vegetables, black beans, corn, cheese, avocado, and a dollop of sour cream and salsa.
  9. Serve and Enjoy: Serve bowls immediately while warm, garnished with cilantro leaves and lime wedges.

Notes

For deeper flavor, marinate the chicken longer. Customize toppings based on personal preference.

Nutrition

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

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