Chicken Fajita Bowl
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Chicken Fajita Bowl
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Layer on the flavor with this easy Chicken Fajita Bowl recipe! With tender seasoned grilled chicken and bell peppers over flavorful cilantro lime rice, this one-bowl meal is ultra customizable - with corn salsa, pickled red onions, creamy avocado, tomatoes, and more!
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Ingredients
For the chicken & peppers
- 1½ pounds boneless, skinless chicken breast
- 1 tablespoon garlic powder
- 1 teaspoon Morton kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon Chili flakes, use more or less to taste
- 2 tablespoons olive oil
- 1 red bell pepper, cored and sliced
- 1 green bell pepper, cored and sliced
For the fajita bowls
- Cilantro Lime Rice
- Roasted Chili Corn Salsa
- pickled red onions
- avocado, sliced
- cherry tomatoes, cut in half
- Lime wedges
- sour cream
- cilantro, optional garnish
Instructions
For the chicken & peppers
- Place chicken breasts on a clean cutting board and pat them dry with paper towels. This helps the seasoning adhere better and ensures even cooking.
- In a small bowl, mix the garlic powder, salt, black pepper, cumin, cayenne pepper, and chili flakes.
- Rub a bit of olive oil over the chicken breasts to help the seasoning stick, then rub the spice mixture evenly onto both sides of the chicken breasts. Make sure to coat them thoroughly for maximum flavor.
- Preheat the grill or a grill pan on the stovetop to medium/medium-high heat. If using an outdoor grill, ensure the grates are clean and lightly oiled to prevent sticking.
- Once hot, place the seasoned chicken breasts onto the grill pan or grill grates. Let the chicken cook for about 5-7 minutes per side, depending on the thickness of the breasts. Use tongs to flip the chicken breasts and cook for an additional 5-7 minutes, or until they reach an internal temperature of 165°F and are no longer pink in the center. Cooking times will vary depending on the size and thickness of the chicken breasts, and your heat temperature, so always use an instant-read meat thermometer to ensure they're fully cooked.
- Once the chicken breasts are done, transfer them to a clean plate and let rest for 5-10 minutes to lock in the tasty juices. Then slice them into bite-sized cubes or strips.
- Add the sliced bell peppers to the same grill and cook for 3-5 minutes, or until they're tender and a bit charred. Remove from the grill and set aside.
To assemble
- Start with a scoop of cilantro lime rice in a bowl. Top with fajita chicken and peppers, followed by any other ingredients you like, such as roasted chili corn salsa, pickled red onions, cherry tomatoes, avocado, and cilantro. Offer lime wedges for squeezing over the top. Get creative and add any extra toppings you love. Enjoy!
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