Description
Discover how to make loaded chicken fajita rice bowls with a smoky chipotle cream sauce. Perfect for a flavorful and satisfying meal!
Ingredients
- Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, sliced
- 1 tablespoon (15ml) olive oil
- 1 packet fajita seasoning (or homemade)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cups (480ml) cooked rice (white, brown, or cauliflower rice)
- 1/2 cup (120ml) corn (fresh, canned, or thawed from frozen)
- 1/2 cup (120ml) chickpeas, rinsed and drained
- 1/2 cup (120ml) cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup (60ml) chopped fresh cilantro
- 1/4 cup (60ml) shredded cheese (optional)
- Juice of 1 lime
Instructions
- In a mixing bowl, combine the chicken slices with olive oil and fajita seasoning.
- Warm a pan over medium-high heat and cook the seasoned chicken until it is golden and fully cooked, approximately 5–7 minutes. Remove from the pan and set aside.
- Using the same pan, add the sliced bell peppers and onion. Cook them for 5–6 minutes until they are soft and have a slight char.
- To serve, distribute the cooked rice into separate bowls. Layer with the cooked chicken, sautéed peppers and onions, corn, chickpeas, cherry tomatoes, and avocado slices, adding cheese if desired.
- Add a drizzle of smoky chipotle cream on top and finish with a sprinkle of cilantro and a squeeze of lime juice.
Notes
- Consider using cauliflower rice for a lighter option instead of traditional rice.
- Customize the vegetables to your liking or based on what you have available.
- For a spicier kick, add hot sauce or extra fajita seasoning to the chicken while cooking.
