Chicken Fajita Bowls

Perfectly seasoned chicken and veggies are pan-seared to perfection and served over a cilantro lime rice topped with grilled corn, black beans and sliced avocado in this chicken fajita bowl recipe. 

The perfect recipe to make when you want an easy, yet filling dinner.  Full of southwest spices and a touch of heat from the poblano, chicken fajita bowls are forgiving to whatever toppings you want to add.  The base of cilantro-lime rice, seasoned chicken and veggies remains the same. 

Take advantage of sales on boneless, skinless chicken breasts, avocados and fresh corn at Safeway to make this meal for dinner this week. 

Ingredients

• 2 lbs. boneless skinless chicken breasts, cut into 1/2″ pieces or strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 poblano pepper, sliced and seeds removed
• 1 red onion, sliced
• 1 teaspoon ground cumin 
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper 
• 2 tablespoons olive oil, divided
• Corn on the cob
• 1 can black beans, drained

Cilantro Lime Rice

• 1 cup basmati rice
• 1 1/2 cups water
• 1 tablespoon salted butter
• 2 tablespoons cilantro
• 1 tablespoon green onion
• lime zest and juice
• salt and pepper to taste

Garnish

• avocado, sliced for garnish 

How to Make Chicken Fajita Bowls

Combine the spices – chili powder, cumin, oregano, salt and pepper into a small bowl and mix well to incorporate. 

Start by seasoning the chicken pieces with 3/4 of the seasoning mix.  Reserve 1/4 for seasoning the vegetables. 

Heat 1 tablespoon olive oil over medium heat in large skillet.  Add the chicken and cook for about 8 – 10 minutes, stirring frequently until the chicken is no longer pink and cooked through. 

Remove the chicken from the pan and reserve it on a plate. 

Add 1 tablespoon olive oil to the skillet and add the peppers and onions.  Saute the vegetables over medium-high heat until softened and slightly charred. 

Meanwhile – heat a grill pan over medium heat to toast/char the corn on the cob.  Add the corn to the pan and rotate frequently until it’s slightly charred on all sides – about 10 – 15 minutes.   Once the corn is grilled, cut the corn off the cob, using a sharp knife and reserve the kernels in a bowl as a topping for the fajita bowls. 

Cilantro Lime Rice

Prepare the rice according to package drections.  Once the rice is cooked, add the butter, green onions, cilantro, lime juice and lime zest.  Stir until incorporated. 

To prepare the bowls, layer some cilantro-lime rice, chicken, sauteed veggies, black beans, grilled corn and sliced avocado. 

Enjoy!

Chicken Fajita Bowls

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American, Mexican

Keyword: Chicken Fajita Bows

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories:

Author: Eva Fry

Ingredients

• 2 lbs. boneless skinless chicken breasts cut into 1/2" pieces or strips
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 poblano pepper sliced and seeds removed
• 1 red onion sliced
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil divided
• Corn on the cob
• 1 can black beans drained

Cilantro Lime Rice

• 1 cup basmati rice
• 1 1/2 cups water
• 1 tablespoon salted butter
• 2 tablespoons cilantro
• 1 tablespoon green onion
• lime zest and juice
• salt and pepper to taste

Garnish

• avocado sliced for garnish

Instructions

• Combine the spices - chili powder, cumin, oregano, salt and pepper into a small bowl and mix well to incorporate.
• Start by seasoning the chicken pieces with 3/4 of the seasoning mix.  Reserve 1/4 for seasoning the vegetables.
• Heat 1 tablespoon olive oil over medium heat in large skillet.  Add the chicken and cook for about 8 - 10 minutes, stirring frequently until the chicken is no longer pink and cooked through.
• Remove the chicken from the pan and reserve it on a plate.
• Add 1 tablespoon olive oil to the skillet and add the peppers and onions.  Saute the vegetables over medium-high heat until softened and slightly charred.
• Meanwhile - heat a grill pan over medium heat to toast/char the corn on the cob.  Add the corn to the pan and rotate frequently until it's slightly charred on all sides - about 10 - 15 minutes.   Once the corn is grilled, cut the corn off the cob, using a sharp knife and reserve the kernels in a bowl as a topping for the fajita bowls.
• Cilantro Lime Rice
• Prepare the rice according to package drections.  Once the rice is cooked, add the butter, green onions, cilantro, lime juice and lime zest.  Stir until incorporated.
• To prepare the bowls, layer some cilantro-lime rice, chicken, sauteed veggies, black beans, grilled corn and sliced avocado.