Description
In summary, these Chicken Fajita Bowls offer a fantastic balance of flavor, nutrition, and versatility, making them a staple dish that you’ll want to keep in rotation.
Ingredients
Scale
- For the Marinade:
- 4 chicken breasts
- 3 tablespoons lime juice
- 1 tablespoon honey
- 2 tablespoons oil (olive or vegetable)
- 1 tablespoon vinegar
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne (optional, for a kick)
- For the Veggies:
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup corn
- For the Cilantro Lime Rice & Beans:
- 1 cup white rice
- 2 cups chicken broth
- 1 can black beans, drained and rinsed
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon cumin
- 3 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- For the Chipotle Lime Crema:
- 1 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon chipotle sauce (from canned chipotles in adobo)
- 1/4 cup fresh cilantro, finely chopped
- pinch of salt
Instructions
- To kick things off, you’ll want to start with the marinade because the flavors need time to develop. In a mixing bowl, combine the lime juice, honey, oil, vinegar, chili powder, cumin, paprika, garlic powder, and optional cayenne pepper for added heat. Whisk them together until well blended. Pour half of this marinade over the chicken breasts in a separate container, making sure they are thoroughly coated. Use the remaining marinade to drizzle over the sliced vegetables, tossing everything to ensure even coverage. Cover and refrigerate both the chicken and veggies, allowing them to marinate for at least one hour, but for optimal flavor development, aim for up to six hours.
- While the chicken and veggies are marinating, you can prepare the cilantro lime rice. Start by sautéing diced onions in a bit of oil in a medium-sized pot over medium heat until they turn soft and translucent. Add in the rice, stirring frequently until it turns golden brown. Introduce minced garlic and sprinkle in cumin for added flavor before pouring in the chicken broth and adding the black beans. Bring the mixture to a gentle simmer and let it cook according to the package instructions, usually around 15-20 minutes, or until the rice is fluffy and all the liquid is absorbed. Just before serving, add the fresh lime juice and chopped cilantro to the rice for a zesty finish.
- Heat a bit of oil in a large skillet over medium-high heat. Once the oil is shimmering, introduce the marinated chicken breasts. Cook the chicken for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). After cooking, allow the chicken to rest for a few minutes to retain its juices, and then slice it into strips.
- Next up, it’s time to bring your veggies to life! Using the same skillet (to embrace all those wonderful flavors), drain off any excess marinade from the vegetables. Add the red and green bell peppers, red onion, and corn to the pan, cooking for about 4-5 minutes until they’re tender yet slightly crisp. This quick sauté keeps them vibrant and full of texture.
- Now comes the fun part: assembling your chicken fajita bowls! Start by layering a generous portion of cilantro lime rice at the bottom of each bowl. Top with a good helping of the sautéed veggies and sliced chicken. Finally, drizzle your chipotle lime crema over the top to add that creamy, tangy punch. Feel free to garnish with extra cilantro or lime wedges for that extra flair!
Notes
Chicken Fajita Bowls are highly adaptable; use leftover grilled chicken or veggies to cut down on prep time.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 per serving
- Sodium: 800 mg
- Protein: 35 g