Loaded Fajita Bowl
A vibrant fajita bowl with juicy marinated chicken, sautéed bell peppers and onions, cilantro-lime rice, black beans, corn, creamy avocado, and fresh toppings for a rich blend of textures and flavors.
Equipment
- 1 medium bowl
- 2 medium saucepan
- 1 large skillet
- 1 fork for fluffing rice
Ingredients
- 1.5 lb boneless skinless chicken breasts or thighs, thinly sliced
- 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 to 1 tsp salt to taste
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper optional
- 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 reduce to 0.25 tsp if broth is salted
- 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 frozen thawed, canned drained, or fresh cooked
- 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 or fresh sliced jalapeños optional
- Hot sauce optional
Instructions
- Combine olive oil, lime juice, chili powder, cumin, smoked paprika, sweet paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper in a medium bowl to make the marinade.
- Add sliced chicken to the marinade and coat well. Refrigerate for 20–30 minutes or up to 4 hours.
- Rinse rice under cold water until nearly clear. Bring chicken broth or water to boil in a medium saucepan.
- Add rice, butter or olive oil, and salt to the boiling liquid. Cover, reduce heat to low, and simmer 15–18 minutes or until tender.
- Remove rice from heat and let it rest covered for 5–10 minutes. Fluff with a fork, then stir in lime juice and cilantro.
- Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onion, season with salt, pepper, chili powder, and cumin if using.
- Cook vegetables, stirring occasionally, for 6–8 minutes until tender-crisp with slight char. Remove and set aside.
- Increase skillet heat to medium-high. Cook marinated chicken strips in batches for 4–6 minutes until cooked through and lightly charred.
- Return all cooked chicken to skillet with juices, toss and heat for 1–2 minutes. Adjust seasoning if needed.
- Warm black beans in a small saucepan over medium heat with a splash of water. Season lightly with salt if desired.
- Heat corn in another pan over medium heat or microwave until hot. Optionally sauté briefly for char.
- Prepare toppings: slice avocado, chop cilantro, and arrange sour cream, salsa, shredded cheese, lime wedges, jalapeños, and hot sauce for serving.
- Assemble bowls: start with cilantro-lime rice, add chicken, sautéed vegetables, black beans, corn, shredded cheese, avocado, sour cream, salsa, and garnish with cilantro and lime wedges.
- Serve immediately while warm, encouraging fresh lime juice over the bowl and mixing flavors together before eating.
Notes
- Store rice, chicken, veggies, and beans separately for meal prep; add fresh toppings before serving.
- Substitute brown rice, quinoa, or cauliflower rice for healthier options.
- Marinade and methods work well with shrimp (reduce cook time) or tofu (press and cube) for variations.
- Leftovers make great fajitas, tacos, quesadillas, or burritos the next day.