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Chicken Fajita Rice Bowls

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Colorful and flavorful Chicken Fajita Rice Bowls, perfect for a festive meal with customizable toppings.

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
  • 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. Prepare the Marinade: In a medium bowl, combine the 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 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.
  3. Cook the Rice: Rinse the rice under cold water until the water runs mostly clear. In a saucepan, bring the chicken broth or water to a boil. Add the rinsed rice, butter or olive oil, and salt. Stir once, then cover and simmer for 15-18 minutes. Fluff the rice with a fork.
  4. Cook the Fajita Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion. Cook for 6-8 minutes until tender-crisp. Transfer to a plate.
  5. Cook the Chicken: In the same skillet, increase heat and add the marinated chicken in a single layer. Cook for about 4-6 minutes until cooked through and lightly charred.
  6. Warm the Beans and Corn: In a small saucepan, warm black beans with a splash of water for 3-5 minutes. Warm the corn separately over medium heat.
  7. Prepare Toppings: Slice the avocado and chop cilantro for garnish. Set out sour cream, salsa, cheese, and lime wedges.
  8. Assemble the Chicken Fajita Rice Bowls: Start with rice as the base, then add chicken, vegetables, beans, corn, cheese, avocado, sour cream, and salsa. Garnish with cilantro and lime.

Notes

For maximum flavor, marinate chicken for several hours or overnight. Customize toppings to your liking!

Nutrition

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

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