Description
These Chicken Fajita Bowls offer a vibrant and healthy meal featuring marinated and skillet-cooked chicken, sautéed peppers and onions, fresh tomato-corn salsa, and seasoned black beans served over rice. Ready in just 35 minutes, they bring bold Mexican-inspired flavors to your table with a perfect balance of protein, vegetables, and grains.
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
Vegetables & Salsa
- 2 bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 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
Assembly
- 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, ground black pepper, and lime juice. Add the chicken, coating it thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours to develop flavor.
- Prepare the Salsa: In another bowl, mix together the quartered cherry tomatoes, corn kernels, finely diced red onion, chopped cilantro, lime juice, salt, and pepper. Stir well and set aside to let the flavors meld.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken into the skillet and cook for about 6-7 minutes on each side until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes, then slice into strips.
- Sauté the Vegetables: Using the same skillet, add the thinly sliced bell peppers and onion. Sauté for 5-7 minutes until the vegetables are tender and slightly charred to bring out sweetness and depth of flavor.
- Assemble the Bowls: Divide the cooked rice and black beans evenly among four serving bowls. Top each bowl with sliced chicken, the sautéed bell peppers and onions, and a generous scoop of the fresh tomato-corn salsa.
- Garnish and Serve: Garnish each bowl with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of citrus. Serve immediately and enjoy your vibrant Chicken Fajita Bowls!
Notes
- Marinating the chicken for longer than 30 minutes enhances the flavor but avoid exceeding 2 hours to prevent texture changes.
- Use boneless, skinless chicken thighs for juicier meat or breasts for leaner protein.
- For a spicy kick, add some chopped jalapeño to the salsa.
- Optionally substitute rice with cauliflower rice for a low-carb variation.
- Leftover fajita filling can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
