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Chicken Fajita Bowl with Cilantro Lime Rice and Black Beans Recipe

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★★★★★

4.6 from 61 reviews

This Chicken Fajita Bowl is a vibrant and flavorful meal packed with seasoned chicken breast, sautéed bell peppers and onions, served over cilantro lime rice with black beans, fresh lettuce, pico de gallo, and topped with a smoky chipotle aioli. Perfect for a healthy and satisfying weeknight dinner with Tex-Mex flair.

Ingredients

Scale

Chicken and Seasoning

  • 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

Vegetables and Sides

  • 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

Sauces

  • 1/2 cup chipotle aioli (see recipe)

Instructions

  1. Prepare the chicken: Pound the chicken breasts to about 1/4 to 1/2 inch thickness. You may choose to leave the chicken whole and cut after cooking or slice into strips before seasoning.
  2. Mix seasonings: In a bowl, combine salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika, and tapioca starch until well mixed.
  3. Coat chicken with seasoning: Thoroughly coat the pounded chicken breasts in the seasoning mixture, ensuring even coverage.
  4. Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes on each side, or until fully cooked and internal temperature reaches 165°F (74°C).
  5. Set chicken aside: Remove the chicken from the skillet and place on a plate. Slice into strips if not sliced before cooking.
  6. Sauté vegetables: In the same skillet, add sliced bell peppers and red onions. Sauté for 7-8 minutes until vegetables are golden brown and tender. Add more oil if needed to prevent sticking.
  7. Combine chicken and vegetables: Return the sliced chicken to the skillet with the vegetables and sauté together for 1-2 minutes to blend the flavors.
  8. Assemble the bowls: Start with a base of cilantro lime rice and chopped lettuce in each bowl. Top with the chicken and pepper mixture, black beans, and pico de gallo.
  9. Add sauce and garnishes: Drizzle chipotle aioli over the bowls. Alternatively, you can use cashew queso and cilantro lime crema if preferred. Optionally, garnish with fresh guacamole and extra cilantro.
  10. Serve: Serve immediately and enjoy your flavorful and satisfying Chicken Fajita Bowl.

Notes

  • To make the dish spicier, add extra chili powder or cayenne pepper to the seasoning mix.
  • If you don’t have tapioca starch, cornstarch can be used as a substitute for coating the chicken.
  • The chipotle aioli adds a smoky heat; substitute with cashew queso and cilantro lime crema for a milder flavor.
  • Use any bell pepper colors you prefer for a vibrant presentation.
  • Leftover chicken mixture can be refrigerated for up to 3 days.
  • Serve with warm flour tortillas for a fajita-style wrap variation.

Keywords: chicken fajita bowl, fajitas, chicken recipe, Tex-Mex bowl, healthy bowls, stovetop chicken, bell peppers, cilantro lime rice, black beans, chipotle aioli

Find it online: https://thedishspot.com/chicken-fajita-bowl-with-cilantro-lime-rice-and-black-beans-recipe/