Fajita Bowls
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
35 mins
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Marinate
1 hr
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Total Time
2 hrs 5 mins
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Servings
4
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Calories
693 kcal
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Course
Main Course
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Cuisine
American
Fajita Bowls
Description
The chicken is marinated in a mixture of lime juice, honey, oil, white vinegar, and a blend of spices including garlic powder, chili powder, cumin, paprika, salt, and optional cayenne for heat, then refrigerated with vegetables like red onion and bell peppers to absorb the flavors. This marinating step enhances tenderness and infuses the meat and veggies with balanced acidity and smokiness.
The rice is cooked with sautéed onions, garlic, and cumin, then simmered in chicken broth with added black beans for protein and flavor. After cooking, lime juice and fresh cilantro are folded in gently to brighten the dish without turning the rice mushy.
A chipotle cream sauce is prepared by mixing sour cream or Greek yogurt with lime juice, chipotle chiles in adobo, salt, and chopped cilantro, lending a cooling but slightly spicy contrast that ties the bowl components together.
This bowl assembly is versatile—chicken can be swapped for steak, shrimp, or tofu for vegetarians, and brown rice may be used with increased cooking time. The dish makes a filling, balanced meal suitable for lunch or dinner, easily prepared ahead or assembled to taste.
Ingredients
Marinade:
- 1 pound chicken breast boneless skinless
- 2 Tablespoons lime juice
- 1 Tablespoon honey
- 1 1/2 teaspoons neutral cooking oil vegetable or canola oil, generic cooking oil
- 1 1/2 teaspoons white vinegar
- 1 teaspoon EACH chili powder
- 1 teaspoon EACH garlic powder
- 1 teaspoon EACH liquid smoke
- 1/2 teaspoon EACH ground cumin
- 1/2 teaspoon EACH paprika
- 1/2 teaspoon EACH salt
- ¼ teaspoon cayenne pepper (optional)
Veggies:
- 1/2 red onion , roughly chopped
- 1 red bell pepper , roughly chopped
- 1 green bell pepper , roughly chopped
- 1 cup corn , fresh, canned or frozen-thawed
Rice:
- 2 Tablespoons neutral cooking oil vegetable or canola oil, generic cooking oil
- ½ cup red onion , chopped
- 3 cloves garlic , minced
- 1 teaspoon cumin ground
- 1½ cups long-grain white rice (*see note below)
- 3 cups chicken broth low-sodium
- 15 ounce can black beans , drained and rinsed
- salt dash
- lime juice from 1-2 limes
- ½ cup cilantro chopped, fresh
Sauce:
- 3/4 cup sour cream (or plain Greek yogurt)
- 1 1/2 Tablespoons lime juice
- 1 teaspoon chipotle chiles in adobo sauce or more to taste, sauce from a can
- salt , to taste
- 1/3 cup cilantro finely chopped, fresh
Instructions
- Marinade:
- Mix marinade ingredients together. Place chicken and veggies in separate bowls or ziplock bags and pour half of the marinade over each. Refrigerate for 1-6 hours.
Rice:
- When ready to cook, heat 2 tablespoons of oil in a large pan over medium heat. Add onion and saute for 2-3 minutes or until tender. Add the rice and cook, stirring constantly, until golden, about 5 minutes.
- Add garlic, cumin and salt and cook for 30 seconds. Add chicken broth and bring to a boil. Once boiling, stir in the black beans, reduce heat to low, cover, and simmer for 20 minutes.
- Remove from heat. Remove lid and squeeze juice from 1 lime over the rice, but do NOT stir. Return lid and allow to rest for 5-10 minutes.
- Then, remove lid, sprinkle with cilantro and fluff gently with a fork. (Don't "stir" it, just fluff it with a fork so it doesn't get mushy.)
Sauce:
- While the rice is cooking, prepare chipotle cream sauce by mixing all ingredients together. Refrigerate until ready to serve.
Chicken and veggies:
- Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is hot, remove chicken from marinade and add to skillet. Cook for 2-3 minutes on one side, or until nicely browned. Turn chicken over and cook until cooked through. Remove to a cutting board and allow to rest for 5 minutes before slicing.
- While chicken is resting, add another splash of oil to the same skillet over medium-high heat. Drain vegetables in a colander to remove excess marinade. Add vegetables to the hot skillet and saute, stirring occasionally, for a few minutes, until warmed through. I like them to still have a little crunch.
Assemble:
- In bowls, layer rice, vegetables, and chicken. Top with Chipotle Lime Crema. Enjoy.
Notes
- Steak or shrimp can replace chicken for variation; tofu or additional vegetables work for a vegetarian version.
- Brown rice can be substituted but requires about 40 minutes simmering time until tender and liquid is absorbed.
- Marinate chicken and vegetables between 1 and 6 hours for best flavor infusion.
- Fluff rice gently after cooking and resting, without stirring too much, to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 693 kcal
% Daily Value*
| Calories | 693kcal | 35% |
| Carbohydrates | 96g | 32% |
| Protein | 45g | 90% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 74mg | 25% |
| Sodium | 722mg | 30% |
| Potassium | 1341mg | 29% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 1764IU | 35% |
| Vitamin C | 75mg | 83% |
| Calcium | 148mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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