Description
Chicken Fajita Bowls are a vibrant and flavorful meal combining marinated and skillet-cooked chicken with sautéed bell peppers and onions, fresh tomato-corn salsa, black beans, and rice. This quick and easy recipe brings together smoky, tangy, and fresh flavors perfect for a satisfying weeknight dinner.
Ingredients
For the 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
For the 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
For the Bowls
- 2 bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 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 the juice of one lime. Coat the chicken pieces thoroughly in the marinade, cover the bowl, and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to penetrate the meat.
- Prepare the Salsa: In a separate bowl, mix together the quartered cherry tomatoes, corn kernels, finely diced red onion, chopped fresh cilantro, juice of one lime, and season with salt and pepper to taste. Stir well to combine and set aside to let the flavors meld.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips for serving.
- 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 until the vegetables are soft with slightly charred edges, enhancing their flavor and texture.
- Assemble the Bowls: Divide the cooked rice and rinsed black beans evenly among four serving bowls. Top each bowl with the sliced chicken, sautéed peppers and onions, and a generous scoop of the fresh tomato-corn salsa.
- Garnish and Serve: Garnish each bowl with chopped fresh cilantro and serve with lime wedges on the side for added zest. Serve immediately and enjoy your flavorful and colorful Chicken Fajita Bowls!
Notes
- You can substitute chicken thighs for breasts for a juicier option.
- Use fresh or frozen corn depending on availability.
- To make this recipe gluten-free, ensure the chili powder and spices do not contain gluten additives.
- For extra heat, add sliced jalapeños to the salsa or marinade.
- Leftover bowls can be refrigerated for up to 3 days; reheat before serving.
