Description
Discover how to make delicious Chicken Fajita Rice Bowls at home with our easy-to-follow recipe. Perfect for a quick and flavorful meal!
Ingredients
- – 2 tbsp. (30 ml) Vegetable Oil divided
- – 8 oz. (225 g) Chicken Breast cut into bite-sized pieces
- – 1 tsp. (5 ml) Onion Powder
- – 1 tsp. (5 ml) Garlic Powder
- – 1 tsp. (5 ml) Chili Powder
- – 1/2 tsp. (2.5 ml) Ground Cumin
- – 1/2 tsp. (2.5 ml) Salt plus more to taste
- – 2 cups (470 ml) sliced Bell Peppers any color
- – 1 cup (235 ml) chopped Onion yellow or white, cut into bite-sized pieces
- – 2 cups (470 ml) Cooked Rice white or brown rice
- – 1 cup (235 ml) canned Black Beans drained and rinsed
- – 1/2 fresh Avocado sliced or diced
- – 2/3 cup (160 ml) quartered Cherry Tomatoes
- – Lime Wedges for squeezing over the bowls
- – 1/2 cup (120 ml) Plain Greek Yogurt or Sour Cream
- – 1/2 cup (60 g) packed Cilantro big stems removed
- – 1 tbsp. (15 ml) Mayonnaise good quality
- – 2 tsp. (10 ml) fresh Lime Juice
- – 1/2 tsp. (2.5 ml) Salt or to taste
Instructions
- Prepare the Cilantro Lime Dressing. In a small food processor, mix together the plain Greek yogurt, cilantro leaves, mayonnaise, lime juice, and salt. Blend for 1-2 minutes until the mixture becomes smooth. Taste and adjust with extra salt or lime juice if desired, then pour it into a bowl and set aside until serving time.
- Get the Chicken and Veggies Ready. Chop the chicken breast and onion into small, bite-sized pieces, and slice the bell peppers into thin strips, discarding the seeds and membranes. Keep the chicken separate from the vegetables.
- Sauté the Peppers and Onion. Heat one tablespoon of oil in a large nonstick frying pan over medium-high heat. Add the sliced bell peppers, chopped onions, and a generous pinch of salt. Sauté for 5-6 minutes until the vegetables become tender and slightly charred, then push them to one side of the pan.
- Introduce the Chicken and Spices to the Skillet. Pour the remaining oil into the empty part of the pan, then add the diced chicken along with onion powder, garlic powder, chili powder, cumin, and salt.
- Combine and Cook Everything Together. Use tongs to mix the chicken and spices with the softened peppers and onions. Cook the mixture for 7-8 minutes, turning the chicken pieces to ensure they brown evenly on all sides, until the chicken reaches an internal temperature of 165 F and the veggies are further charred. Turn off the heat.
- Assemble the Fajita Chicken Bowls. Place one cup of cooked rice into each serving bowl. Evenly distribute the cooked chicken and vegetable mixture among the bowls, then top with black beans, cherry tomatoes, avocado, and the creamy cilantro lime dressing.
Notes
- Use a variety of colorful bell peppers to enhance the visual appeal and nutrition of your fajita rice bowl.
- Ensure the chicken is cooked to an internal temperature of 165 F for safe consumption.
- Customize your toppings with ingredients like corn, cheese, or salsa to suit your taste preferences.
