Enjoy this flavorful and wholesome Chicken Fajita Rice Bowl for a fun, rustic dinner that’s sure to be a hit with the whole family!
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon fajita seasoning (store-bought or homemade)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup cooked rice (white, brown, or cilantro-lime rice)
- 1/2 cup black beans (optional)
- 1/2 cup corn (optional)
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup salsa or pico de gallo
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
- Sour cream (optional)
Instructions:
- Prepare the Chicken:
- Slice the chicken breasts into thin strips.
- In a large bowl, toss the chicken strips with olive oil and fajita seasoning until evenly coated.
- Cook the Chicken:
- Heat a large skillet over medium heat and cook the chicken for 6-8 minutes, or until fully cooked and slightly browned. Remove from skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add a little more olive oil if needed.
- Sauté the bell peppers and onions for about 5-6 minutes, until softened and slightly charred around the edges.
- Assemble the Bowls:
- In each serving bowl, start with a base of cooked rice.
- Add a layer of sautéed peppers and onions, followed by the cooked chicken strips.
- Top with black beans and corn (if using), shredded cheese, salsa or pico de gallo, and avocado slices.
- Garnish:
- Sprinkle with fresh cilantro and serve with lime wedges on the side for a fresh citrus kick.
- Optional Additions:
- Add a dollop of sour cream for extra creaminess, or drizzle with a squeeze of fresh lime juice for brightness.
Serving Suggestions:
- This dish pairs well with a simple side of tortilla chips and guacamole or a refreshing Mexican street corn salad.
- It’s versatile—make it a meal prep option by packing the ingredients separately, reheating the chicken and veggies before assembling.