Description
This Chicken Fajita Bowl is an easy, flavorful meal perfect for busy weeknights. Juicy, seasoned chicken, sautéed peppers, and onions come together over a bed of cilantro lime rice, finished with black beans, pico de gallo, and a creamy chipotle aioli. Quick to prepare, high in protein, and completely customizable, this dish is great for meal prep or a fresh, satisfying dinner.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ pounds chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 ¼ teaspoons garlic powder
- 1 ¼ teaspoons cumin
- 1 teaspoon brown sugar
- 1 teaspoon oregano
- 1 ½ teaspoons chili powder
- 3 teaspoons paprika
- 1 tablespoon tapioca starch
- 3 bell peppers, any color, sliced
- ½ large red onion, sliced
For Serving
- 2 cups cilantro lime rice
- 1 can black beans, drained and rinsed
- 2 cups chopped lettuce
- ½ cup pico de gallo
- ½ cup chipotle aioli
Instructions
- Prepare the Chicken: Place the chicken breasts on a cutting board and pound them to about ¼–½ inch thickness for even cooking. In a small bowl, combine cumin, paprika, garlic powder, chili powder, oregano, brown sugar, and tapioca starch. Coat the chicken evenly in the spice mixture.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and cook for 4–5 minutes on each side until golden brown and fully cooked through. Transfer the chicken to a plate and let it rest for a few minutes before slicing into strips.
- Sauté the Vegetables: In the same skillet, add the sliced bell peppers and red onion. Stir occasionally and cook for about 7–8 minutes until they are slightly softened with a bit of char. If the pan starts to dry out, drizzle in a little extra oil.
- Assemble the Bowls: Start with a base of cilantro lime rice, then layer on the black beans, sliced chicken, and sautéed veggies. Spoon pico de gallo over the top and drizzle with chipotle aioli or your preferred dressing.
- Serve and Enjoy: Garnish with fresh cilantro, avocado slices, or shredded cheese if desired. Serve immediately while warm.
Notes
- Alternative Proteins: Swap the chicken for shrimp, steak, or tofu. Adjust cooking times accordingly.
- Make it Low-Carb: Use cauliflower rice instead of regular rice for a lower-carb meal.
- Storage Tips: Store all components separately in airtight containers. The chicken and vegetables can be reheated in a skillet for the best texture.
- Customize the Toppings: Try adding sliced jalapeños, shredded cheese, or guacamole for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 501 kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 45g
- Cholesterol: 110mg