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Easy Chicken Fajita Bowls Recipe

Seasoned chicken, charred fajita vegetables, black beans, corn, rice, avocado, and lime come together in these colorful, satisfying dinner bowls. This recipe makes four servings in about 40 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Bowls
  • 1 cup Uncooked long-grain white rice
  • 1 3/4 cups Chicken broth or water
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs
  • 2 tablespoons Olive oil, divided
  • 1 large Large red bell pepper, thinly sliced
  • 1 large Large green bell pepper, thinly sliced
  • 1 medium Medium yellow onion, thinly sliced
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn kernels, fresh, frozen, or canned
  • 1 whole Avocado, sliced or diced
  • 1 whole Lime, cut into wedges
  • As desired Fresh cilantro
Fajita Seasoning
  • 1 1/2 teaspoons Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Dried oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper

Method
 

Step-by-Step
  1. Combine the rice, chicken broth or water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer according to the rice package directions, usually 15 to 18 minutes. Remove from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.
  2. Mix the chili powder, cumin, paprika, garlic powder, oregano, kosher salt, and black pepper in a small bowl. Pat the chicken dry with paper towels, then coat both sides thoroughly with the seasoning mixture.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken breasts for about 5 to 7 minutes per side, or chicken thighs for about 5 to 6 minutes per side, until the thickest part reaches 165°F (74°C). Transfer the chicken to a plate, rest for 5 minutes, and slice or chop.
  4. Add the remaining 1 tablespoon of olive oil to the skillet. Cook the onion and red and green bell peppers for 5 to 7 minutes, stirring occasionally, until softened and lightly charred. Add the corn and cook for 1 to 2 minutes more.
  5. Stir the drained and rinsed black beans into the skillet with the vegetables. Heat for 1 to 2 minutes, just until the beans are warmed through.
  6. Divide the cooked rice among four bowls. Top with sliced chicken, fajita vegetables, black beans, corn, avocado, lime juice, cilantro, salsa, and any other desired toppings.

Notes

Use a hot skillet and avoid overcrowding the vegetables so they brown instead of steam. If using lime juice to marinate the chicken, add it shortly before cooking rather than leaving the chicken in lime juice for many hours. For meal prep, store avocado and fresh toppings separately and add them before serving.