Description
Chicken Fajita Bowls are a vibrant and flavorful dish featuring marinated and sautéed chicken breasts or thighs served over rice and black beans, topped with sautéed bell peppers and onions, and a fresh tomato-corn salsa. Perfect for a quick and healthy dinner packed with Tex-Mex flavors.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp ground black pepper
- Juice of 1 lime
Salsa
- 1 cup cherry tomatoes, quartered
- 1 cup corn kernels (fresh or thawed if frozen)
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper, to taste
Vegetables
- 2 bell peppers, thinly sliced
- 1 large onion, thinly sliced
Base and Garnish
- 2 cups cooked rice (white or brown)
- 1 can black beans, drained and rinsed
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and lime juice. Coat the chicken breasts or thighs thoroughly in the marinade, cover the bowl, and refrigerate for at least 30 minutes or up to 2 hours to let the flavors penetrate the meat.
- Make the Salsa: In another bowl, mix together quartered cherry tomatoes, corn kernels, finely diced red onion, chopped fresh cilantro, lime juice, and season with salt and pepper to taste. Stir the salsa well and set aside to allow flavors to meld.
- Cook the Chicken: Heat a skillet over medium-high heat until hot. Add the marinated chicken and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked. Remove from heat and let the chicken rest for a few minutes before slicing it into strips.
- Sauté the Vegetables: In the same skillet used for the chicken, add the thinly sliced bell peppers and onions. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and slightly charred, enhancing their flavor and texture.
- Assemble the Bowls: Divide the cooked rice and black beans evenly among four serving bowls. Top each bowl with slices of the cooked chicken and the sautéed bell peppers and onions. Add a generous scoop of the prepared tomato-corn salsa on top.
- Serve and Enjoy: Garnish each bowl with freshly chopped cilantro and serve with lime wedges on the side for added zest. Serve immediately to enjoy the fresh, vibrant flavors of your Chicken Fajita Bowls.
Notes
- Marinating the chicken overnight enhances the flavor even more, but 30 minutes is sufficient for a quick meal.
- You can substitute the chicken breasts with thighs for juicier meat.
- Use brown rice for a healthier, higher fiber option.
- Adjust the chili powder level to suit your preferred spice tolerance.
- Vegetables can be grilled instead of sautéed for a smoky flavor.
- Leftover components can be stored separately in airtight containers for up to 3 days.
