Description
A vibrant and flavorful Chicken Fajita Bowl featuring marinated grilled chicken, sautéed peppers and onions, served over fluffy rice with guacamole, black beans, cotija cheese, salsa, and fresh cilantro for a wholesome and colorful meal.
Ingredients
Scale
For the Chicken Marinade
- 1 1/2 lbs. Chicken Breast or Chicken Thighs
- 3 Tablespoons Oil
- 3 Tablespoons Fresh Lime Juice
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
For the Vegetables
- 1 Tablespoon Oil
- 1/2 Red Onion, sliced
- 1 Red Pepper, sliced
- 1 Yellow or Orange Pepper, sliced
For Serving
- 3 1/2 cups Cooked Rice
- Guacamole or Avocado
- Black Beans or Charred Corn
- Cotija Cheese
- Salsa
- Cilantro
Instructions
- Marinate the Chicken: In a large ziplock bag, combine the chicken breast or thighs with 3 tablespoons of oil, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper. Seal the bag and massage the marinade into the chicken. Let it marinate for at least 30 minutes, but ideally 2-4 hours or overnight in the refrigerator to allow the flavors to fully develop.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side or until internal temperature reaches 165°F (75°C) and the chicken is browned and cooked through. Let rest a few minutes before slicing into strips.
- Sauté the Vegetables: In the same pan, add 1 tablespoon of oil. Sauté the sliced red onion, red pepper, and yellow or orange pepper over medium heat until they are tender-crisp and slightly charred, about 5-7 minutes.
- Assemble the Fajita Bowls: Place cooked rice as the base in each bowl. Top with sliced chicken, sautéed vegetables, black beans or charred corn, dollops of guacamole or sliced avocado, a sprinkle of cotija cheese, fresh salsa, and garnish with chopped cilantro for a fresh finish.
Notes
- For extra smoky flavor, grill the chicken over charcoal or gas grill if possible.
- Feel free to substitute rice with cauliflower rice for a low-carb option.
- Adjust chili powder quantity based on preferred spice level.
- Leftover chicken works great for meal prep and can be refrigerated for up to 3 days.
