Description
These Chicken Fajita Bowls are a vibrant and flavorful meal featuring perfectly seasoned and blackened chicken strips, sautéed bell peppers and onions, and fluffy rice, all topped with a zesty chipotle-lime dressing and fresh avocado. This quick and easy recipe brings the best of Tex-Mex flavors into a wholesome bowl, ready in about 40 minutes, perfect for a satisfying family dinner or meal prep.
Ingredients
For the Chicken and Veggies
- 1½ lbs chicken breasts or boneless skinless chicken thighs, sliced into 1-inch pieces
- 1½ Tbsp smoked paprika
- 1½ Tbsp chili powder
- 1½ Tbsp garlic powder
- 1 Tbsp cumin
- 1 tsp salt (plus more as needed)
- 2 Tbsp olive oil, divided
- 1 large red onion, sliced
- 2 bell peppers, sliced
- 1 jalapeno, sliced (optional)
- 3 large corn on the cob or 2 cups corn kernels
- 1 cup uncooked rice (any variety)
For the Dressing
- 4 Tbsp avocado oil or neutral olive oil
- 1 lime, squeezed (for chicken marinade)
- 2 limes, squeezed (for dressing)
- 1 Tbsp chipotle peppers in adobo sauce
- 1 Tbsp honey
- ⅓ cup fresh cilantro, chopped (more if desired)
- ¼ tsp salt (adjust to taste)
- 1 tsp garlic powder
- 1 avocado, smashed or sliced
Instructions
- Prepare the Seasoning Mix and Rice. In a small bowl, combine smoked paprika, chili powder, garlic powder, cumin, and 1 tsp salt. Cook the rice according to package instructions, which should take about 20 minutes.
- Marinate the Chicken. Slice the chicken into uniform 1-inch strips. Place in a bowl and toss with half of the seasoning mix and the juice of 1 lime. Let it marinate while prepping other ingredients.
- Slice the Vegetables. Slice the red onion, bell peppers, and jalapeno (if using). Set aside on a plate until ready to cook.
- Cook the Chicken. Heat 1 Tbsp olive oil in a hot skillet (preferably cast iron) over medium-high heat. Add the marinated chicken pieces and cook for about 6 minutes per side, or until the internal temperature reaches 165ºF and chicken has a nice blackened finish.
- Make the Dressing. While the chicken cooks, combine avocado oil, juice of 2 limes, chipotle peppers in adobo, honey, cilantro, ¼ tsp salt, and 1 tsp garlic powder in a small blender or food processor. Blend until smooth and adjust seasoning as needed.
- Sauté the Vegetables. Remove cooked chicken from the skillet and set aside. Add the remaining 1 Tbsp olive oil and the sliced vegetables and corn to the skillet. Sprinkle with remaining seasoning mix. Sauté over high heat for about 10 minutes, occasionally tossing to encourage blackening and caramelization.
- Assemble the Bowls. Once the vegetables are tender and blackened to your liking, divide the cooked rice among four bowls. Top with the sautéed veggies and blackened chicken. Add sliced or smashed avocado and drizzle generously with the chipotle-lime dressing. Serve immediately and enjoy!
Notes
- For extra smoky flavor, use smoked paprika and chipotle peppers in adobo.
- Cast iron skillet is recommended to achieve the ideal blackened effect on chicken and veggies.
- Adjust spice level by omitting jalapeno or reducing chili powder if desired.
- Use any rice variety you prefer, such as white, brown, or basmati.
- Leftover bowls keep well refrigerated for up to 3 days and can be reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
