Name: Chicken Fajita Bowl with Cilantro Lime Rice and Black Beans Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 1/2 pounds chicken breast; 1 teaspoon salt; 1 1/4 teaspoon garlic powder; 1 1/4 teaspoon cumin; 1 teaspoon brown sugar; 1 teaspoon oregano; 1 1/2 teaspoons chili powder; 3 teaspoons paprika; 1 tablespoon tapioca starch; 2 tablespoons olive oil; 3 bell peppers (any color), sliced; 1/2 large red onion, sliced; 2 cups cilantro lime rice; 1 can black beans (drained and rinsed); 2 cups chopped lettuce; 1/2 cup pico de gallo; 1/2 cup chipotle aioli (see recipe)

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Introduction

This Chicken Fajita Bowl is a vibrant and flavorful dish that brings the classic fajita experience into a wholesome bowl. Packed with juicy seasoned chicken, sautéed peppers, and fresh toppings, it’s perfect for a quick and satisfying meal.

A bowl filled with several layers starting with a base of white rice on the bottom right. On top of the rice is a mix of cooked chicken strips with grilled red and green peppers, all covered lightly with a creamy orange sauce. To the left of the chicken and peppers, there are black beans mixed with small pieces of diced tomato and onion. Above the beans and chicken, there is a portion of fresh green lettuce. Fresh chopped cilantro leaves are sprinkled all over the dish, with two lime wedges placed on the bottom left side. A golden spoon rests inside the bowl on the right, slightly digging into the rice and chicken. The bowl sits on a white marbled textured surface, with small bowls of chopped cilantro and crushed red pepper flakes nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds chicken breast
2 tablespoons olive oil
1 teaspoon salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons cumin
1 teaspoon brown sugar
1 teaspoon oregano
1 1/2 teaspoons chili powder
3 teaspoons paprika
1 tablespoon tapioca starch
3 bell peppers (any color)
1/2 large red onion
2 cups cilantro lime rice
1 can black beans (drained and rinsed)
2 cups chopped lettuce
1/2 cup pico de gallo
1/2 cup chipotle aioli (click for recipe)

Instructions

Step 1: Pound the chicken breasts to about 1/4–1/2 inch thick. You can cut the breasts in half lengthwise or simply cut into strips after cooking.
Step 2: In a bowl, combine salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika, and tapioca starch.
Step 3: Coat the chicken evenly with the seasoning mixture.
Step 4: Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 4–5 minutes on each side until fully cooked.
Step 5: Remove the chicken from the skillet and set aside. Slice into strips if not done earlier.
Step 6: In the same skillet, add sliced red onion and bell peppers. Sauté for 7–8 minutes until golden brown, adding more oil if needed.
Step 7: Return the chicken to the skillet and sauté for another 1–2 minutes to combine flavors.
Step 8: To assemble, start with a base of cilantro lime rice and chopped lettuce in each bowl.
Step 9: Add the chicken and pepper mixture, black beans, pico de gallo, and a drizzle of chipotle aioli on top.
Step 10: Serve with fresh guacamole and cilantro if desired. Enjoy your flavorful fajita bowl!

Tips & Variations

For a smoky twist, try using smoked paprika instead of regular paprika.
Substitute chipotle aioli with cashew queso and cilantro lime crema for a milder sauce option.
Use leftover rotisserie chicken to save time without sacrificing flavor.
Add sliced avocado or fresh lime wedges for extra freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and peppers gently in a skillet or microwave before assembling the bowl again. Keep fresh toppings separate until serving to maintain their crispness.

How to Serve

The dish is served in a white bowl filled with a base layer of white rice. On top, there is a colorful mix of cooked chicken pieces with browned edges, sautéed red and green bell peppers, and onions. Fresh chopped lettuce and black beans are placed on one side. The whole bowl is drizzled with a creamy light orange sauce and sprinkled with fresh green cilantro leaves and red pepper flakes, with two lime wedges on the side. A gold fork is resting inside the bowl, and the background shows small white bowls with spices on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness. Adjust cooking time as thighs may require a bit longer to cook through.

What can I substitute if I don’t have tapioca starch?

You can use cornstarch or arrowroot powder as a thickener in place of tapioca starch for this recipe.