Description
This Chicken Fajita Rice Bowl is a vibrant and flavorful meal combining tender, seasoned chicken breasts with sautéed bell peppers and onions, served over a bed of seasoned rice, black beans, and corn. Topped with shredded cheddar cheese, sour cream, salsa, fresh cilantro, and lime wedges, this dish brings the bold, smoky flavors of fajitas into a convenient and hearty bowl perfect for lunch or dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Vegetables and Rice
- 1/2 cup bell peppers, sliced
- 1/2 cup onions, sliced
- 2 cups cooked rice
- 1/2 cup corn kernels
- 1/2 cup black beans, drained and rinsed
Toppings
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup salsa
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the chicken and vegetables.
- Season chicken: While the oil heats, evenly season both sides of the chicken breasts with chili powder, cumin, garlic powder, paprika, onion powder, salt, black pepper, and cayenne pepper for a balanced Mexican spice blend.
- Cook chicken: Add the seasoned chicken breasts to the hot skillet and cook for 5-7 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165°F, ensuring it is fully cooked and juicy.
- Rest chicken: Remove the chicken from the skillet and let it rest for a few minutes to allow juices to redistribute, keeping the meat tender.
- Sauté vegetables: In the same skillet, add the sliced bell peppers and onions and sauté for 3-4 minutes, stirring occasionally, until they are soft and slightly charred, enhancing their natural sweetness.
- Slice chicken: While the vegetables cook, slice the rested chicken breasts into thin strips for easy layering in the bowl.
- Prepare rice mixture: In a large bowl, combine the cooked rice, corn kernels, and black beans. Stir the mixture thoroughly to combine all ingredients evenly.
- Assemble bowls: Divide the rice mixture evenly into serving bowls as the base layer.
- Add chicken and vegetables: Top each rice base with sliced chicken strips, followed by the sautéed peppers and onions for vibrant flavor and texture contrast.
- Add toppings: Sprinkle shredded cheddar cheese over the chicken and vegetables, then add a dollop of sour cream and spoon over some salsa for creamy, tangy, and spicy notes.
- Garnish and serve: Garnish each bowl with fresh chopped cilantro and serve with lime wedges on the side to squeeze over the bowl just before eating for a fresh citrus brightness.
Notes
- You can substitute brown rice or cauliflower rice to make this recipe healthier or lower-carb.
- Adjust the cayenne pepper to control the level of spiciness according to your taste.
- Leftover chicken and vegetables can be refrigerated and used for meal prep lunches.
- Adding avocado slices or guacamole on top can enhance creaminess and flavor.
- Use fresh lime juice instead of wedges if you prefer to mix the citrus more evenly.
