Description
A delicious and colorful Chicken Fajita Rice Bowl that combines tender chicken, sautéed vegetables, and flavorful spices over a bed of rice.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1 cup corn (canned or frozen)
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and season with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Add the sliced bell peppers and onion to the skillet. Sauté for an additional 5 minutes, or until the vegetables are tender. Stir in the corn and black beans, cooking for another 2-3 minutes until heated through.
- To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the chicken and vegetable mixture.
- Add slices of avocado and sprinkle with shredded cheddar cheese. Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños to the chicken mixture while cooking.
- You can also substitute quinoa or brown rice for a healthier grain option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg