Description
Chicken Fajita Bowls are a vibrant and flavorful meal featuring marinated grilled chicken, sautéed bell peppers and onions, a fresh tomato-corn salsa, black beans, and rice. This quick and easy dish brings together smoky spices and fresh citrus to create a satisfying, colorful bowl perfect for a wholesome weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp ground black pepper
- Juice of 1 lime
Vegetables and Salsa
- 2 bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 1 cup cherry tomatoes, quartered
- 1 cup corn kernels (fresh or thawed if frozen)
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper, to taste
Other Components
- 2 cups cooked rice (white or brown)
- 1 can black beans, drained and rinsed
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, kosher salt, black pepper, and lime juice. Coat the chicken thoroughly with this marinade, then cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to infuse.
- Prepare the Salsa: In a separate bowl, mix together quartered cherry tomatoes, corn kernels, finely diced red onion, chopped fresh cilantro, lime juice, and season with salt and pepper to taste. Stir well and set aside to let the flavors meld.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken pieces into the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet, let it rest a few minutes, then slice into strips.
- Sauté the Vegetables: Using the same skillet, add the thinly sliced bell peppers and onions. Sauté them over medium-high heat for 5-7 minutes until they become soft and slightly charred, enhancing their natural sweetness.
- Assemble the Bowls: Divide the cooked rice and black beans evenly among four serving bowls. Arrange the sliced chicken on top, followed by the sautéed vegetables. Add a generous scoop of the fresh tomato-corn salsa to each bowl.
- Garnish and Serve: Sprinkle fresh chopped cilantro on top and serve each bowl with lime wedges on the side. Serve immediately and enjoy your delicious, colorful Chicken Fajita Bowls!
Notes
- Marinating the chicken longer enhances the flavor and tenderness.
- You can use chicken breasts or thighs depending on your preference.
- For a lower-carb option, substitute rice with cauliflower rice.
- Feel free to add avocado slices or shredded cheese as garnish.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
