Description
Spicy Chicken Fajita Rice Bowls are a flavorful and nutritious meal, combining spicy chicken, colorful vegetables, and hearty rice. This dish is easy to prepare, making it ideal for busy weeknights or casual gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 cups cooked rice (white or brown)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- Fresh cilantro, chopped (for garnishing)
- Lime wedges (for serving)
- Optional toppings: sour cream, shredded cheese, diced avocado, salsa
Instructions
- Marinate the chicken: In a medium-sized mixing bowl, add the sliced chicken along with olive oil, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until all the chicken strips are evenly coated with the spices. Allow the chicken to marinate for at least 15 minutes.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the marinated chicken strips. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and develops a slight caramelization. Remove the chicken from the skillet and set it aside.
- Sauté the vegetables: In the same skillet, add a splash of olive oil if necessary. Add the sliced red and green bell peppers along with the sliced yellow onion. Sauté the vegetables for 5-7 minutes until they become tender and just start to char.
- Combine rice and beans: In a large mixing bowl, combine the cooked rice, drained black beans, and corn. Stir well. Taste and adjust seasoning with salt and black pepper as preferred.
- Assemble the bowls: Divide the rice and bean mixture among four serving bowls. Top each bowl with a generous portion of the cooked chicken strips and a handful of the sautéed vegetables.
- Garnish and serve: Finish each bowl with a sprinkle of fresh chopped cilantro and a squeeze of lime juice. Add optional toppings as desired.
Notes
- For a vegetarian option, substitute chicken with marinated tofu or tempeh.
- Shrimp can be used as a seafood alternative.
- Experiment with other vegetables like zucchini, corn, or mushrooms.
- Meal prep by cooking components in advance and storing them separately.
- Serve with lime wedges for extra flavor.
- Use colorful bowls for a more appealing presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 450-550 (depending on toppings)
- Sugar: Low
- Sodium: Moderate
- Fat: Moderate
- Saturated Fat: Low
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: High
- Fiber: High
- Protein: High
- Cholesterol: Moderate