Description
This Chicken Fajita Bowl recipe brings together marinated and sautéed chicken breast or thighs with colorful bell peppers and onions, served over a bed of fluffy cooked rice. Topped with creamy guacamole, black beans or charred corn, crumbly cotija cheese, fresh salsa, and cilantro, this dish offers a vibrant and flavorful Mexican-inspired meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Chicken Marinade
- 1 1/2 lbs. Chicken Breast or Chicken Thighs
- 3 Tablespoons Oil
- 3 Tablespoons Fresh Lime Juice
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
Vegetables
- 1 Tablespoon Oil
- 1/2 Red Onion, sliced
- 1 Red Pepper, sliced
- 1 Yellow or Orange Pepper, sliced
Additional Ingredients
- 3 1/2 cups Cooked Rice
- Guacamole or Avocado, for serving
- Black Beans or Charred Corn, for serving
- Cotija Cheese, for topping
- Salsa, for serving
- Cilantro, for garnish
Instructions
- Marinate the Chicken: In a large Ziploc bag, combine the chicken breast or thighs with 3 tablespoons oil, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper. Seal and massage the marinade into the chicken. Refrigerate for at least 30 minutes, but preferably 2-4 hours or overnight for more flavor.
- Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely browned. Remove from skillet and let rest for a few minutes, then slice into strips.
- Sauté the Vegetables: In the same skillet, add 1 tablespoon of oil and sauté the sliced red onion, red pepper, and yellow or orange pepper over medium heat until tender-crisp and slightly charred, about 5-7 minutes. Season lightly with salt and pepper.
- Assemble the Fajita Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with sliced chicken, sautéed peppers and onions, black beans or charred corn, guacamole or avocado slices, a sprinkle of cotija cheese, fresh salsa, and chopped cilantro. Serve immediately and enjoy!
Notes
- For extra flavor, marinate the chicken overnight.
- Leftover chicken fajita bowls can be refrigerated for up to 3 days.
- Use brown rice to increase fiber content and make a healthier version.
- Swap cotija cheese with shredded cheddar or omit for a dairy-free option.
- Add jalapeños or hot sauce for an extra spicy kick.
