Description
These chicken fajita bowls are loaded with juicy chicken, colorful peppers, tender onions, rice, corn, and all of your favorite toppings. This easy dinner recipe is ideal for busy weeknights, Tex-Mex night, and meal prep.
Ingredients
Scale
For The Chicken
- 2 pounds boneless, skinless chicken breast or chicken thighs
- 2 tablespoons olive oil
- 1/2 tablespoon chili powder
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoons garlic powder
- 2 tablespoons lime juice
For The Vegetables
- 2 bell peppers
- 1 onion
- 2 tablespoons olive oil
- 1 /4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For The Bowls
- 4 cups prepared rice
- 1 can (15 oz) fire roasted corn
Optional Garnishes
- drained black beans
- salsa
- avocado or guacamole
- shredded cheese
- lime wedges
- cilantro
- sour cream
- jalapeno slices
Instructions
- Cut the chicken into thin, uniform slices.
- In a medium mixing bowl mix together the chicken marinade ingredients. Add the sliced chicken and marinade for 30 minutes to 2 hours.
- Slice the peppers and onions into about ⅓ inch slices.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced peppers and onions and cook until tender. Sprinkle with salt and pepper. Remove from the skillet and set aside.
- In the same hot skillet, cook the sliced chicken until fully cooked and browned.
- Warm the prepared rice and corn if desired.
- Assemble each bowl with the prepared rice, fajita vegetables, sliced chicken, and corn.
- Add your favorite toppings.
- Serve and enjoy.
Notes
- Slice the chicken uniformly for even cooking.
- Make sure the skillet is hot (hot hot) before adding the chicken.
- If your skillet is not big enough for the chicken to spread out, cook the chicken in batches for best browning on the chicken.
- You can use boneless, skinless chicken breast or thighs. Completely up to you.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Stovetop