Description
This vibrant and flavorful Chicken Fajita Bowl recipe combines tender, seasoned chicken strips with sautéed bell peppers and onions, served over a bed of rice and topped with black beans, cheese, sour cream, guacamole, and fresh cilantro. Ready in just 25 minutes, it’s a perfect weeknight meal that offers a deliciously balanced mix of textures and Mexican-inspired spices.
Ingredients
Scale
Protein
- 1 lb chicken breast, cut into strips
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
Spices & Seasonings
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- Salt and pepper to taste
Other Ingredients
- 1 tbsp olive oil
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1/2 cup black beans, drained and rinsed
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup sour cream (optional)
- 1/4 cup guacamole (optional)
- Fresh cilantro, for garnish
- 1 lime, cut into wedges
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced red and yellow bell peppers along with the sliced onion. Cook until the vegetables are softened and slightly caramelized, about 5-6 minutes.
- Season the vegetables: Sprinkle chili powder, cumin, paprika, garlic powder, salt, and pepper over the cooked vegetables. Stir well to evenly coat the veggies with the spices.
- Combine chicken and vegetables: Return the cooked chicken to the skillet and toss with the seasoned vegetables. Cook together for an additional 1-2 minutes until heated through and flavors have melded.
- Assemble the bowls: Divide the cooked rice evenly into four bowls. Top each bowl with the chicken and vegetable mixture.
- Add toppings: Garnish each bowl with black beans, shredded cheddar cheese, sour cream, guacamole, and fresh cilantro as desired.
- Serve: Serve the fajita bowls with lime wedges on the side for a bright, zesty finish to the dish.
Notes
- You can substitute chicken breast with chicken thighs for a juicier option.
- Using cauliflower rice is a great low-carb alternative.
- Adjust the seasoning spices to your preferred heat level.
- Optional toppings like cheese, sour cream, and guacamole can be omitted to make the dish dairy-free.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
