Description
Sizzling chicken fajita rice bowl brings Mexican-inspired flavors to your dinner table. Colorful peppers, tender chicken, and zesty seasonings combine for a delicious meal that satisfies you completely.
Ingredients
Scale
Proteins:
- 1 pound boneless, skinless chicken breasts, sliced into strips
Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
Spices and Seasonings:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- Juice of 1 lime
Instructions
- Sizzle chicken strips in a large skillet with olive oil over medium-high heat at 375°F until golden brown and fully cooked, approximately 5-7 minutes.
- Transfer chicken to a separate plate, keeping the flavorful skillet residue.
- In the same skillet, sauté bell peppers and onions until they become tender and slightly caramelized, about 5 minutes.
- Enhance the vegetable medley with aromatic garlic, robust chili powder, warm cumin, smoky paprika, earthy oregano, salt, and freshly ground black pepper, stirring to distribute spices evenly.
- Reintroduce the cooked chicken to the skillet, allowing it to mingle with the spiced vegetables and absorb additional flavors.
- Brighten the mixture with a fresh lime juice squeeze, cooking for an additional 2 minutes to meld the ingredients.
- Create individual rice bowls by distributing cooked rice as the foundational layer.
- Layer the chicken fajita mixture generously over the rice, ensuring equal distribution.
- Enhance the bowl with colorful black beans, sweet corn kernels, creamy avocado chunks, vibrant cherry tomatoes, and fresh cilantro.
- Optional: Sprinkle shredded cheese for extra richness.
- Accompany the rice bowls with complementary sides of tangy sour cream, zesty salsa or pico de gallo, and citrusy lime wedges.
Notes
- Swap white rice for cauliflower rice to create a low-carb, keto-friendly version of this dish that’s packed with nutrients and flavor.
- Marinate chicken in yogurt or buttermilk for 30 minutes before cooking to ensure extra tenderness and deeper flavor absorption.
- Customize the spice level by adjusting chili powder and adding hot sauce or jalapeños for those who love a spicy kick.
- Prep ingredients ahead of time for a quick weeknight meal, storing chopped vegetables and pre-cooked chicken separately in the refrigerator for easy assembly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 265 kcal
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg