Description
This Chicken Fajita Bowl is a vibrant, flavorful meal combining tender sautéed chicken breast seasoned with a zesty fajita spice blend, sautéed bell peppers and onions, served over cilantro lime rice with fresh black beans, lettuce, pico de gallo, and a creamy chipotle aioli. It's a quick and easy dish perfect for a satisfying lunch or dinner, delivering a colorful and balanced bowl bursting with Tex-Mex flavors.
Ingredients
Chicken and Seasoning
- 1 1/2 pounds chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 1/4 teaspoon garlic powder
- 1 1/4 teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon oregano
- 1 1/2 teaspoons chili powder
- 3 teaspoons paprika
- 1 tablespoon tapioca starch
Vegetables and Base
- 3 bell peppers (any color), sliced
- 1/2 large red onion, sliced
- 2 cups cilantro lime rice
- 2 cups chopped lettuce
- 1 can black beans (drained and rinsed)
Toppings and Sauces
- 1/2 cup pico de gallo
- 1/2 cup chipotle aioli (or substitute with cashew queso and cilantro lime crema)
Instructions
- Pound chicken: Pound the chicken breasts to about 1/4 to 1/2 inch thickness. You can also cut them lengthwise to make long thinner pieces, or leave whole and slice after cooking.
- Combine seasoning: In a bowl, mix salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika, and tapioca starch until well blended.
- Coat chicken: Rub the seasoning mixture evenly over the chicken breasts ensuring all sides are covered.
- Cook chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for about 4-5 minutes per side until cooked through and internal temperature reaches 165°F.
- Set aside: Remove the cooked chicken from the skillet, place on a plate, and slice into strips if not pre-sliced.
- Sauté peppers and onions: In the same skillet, add the sliced red onion and bell peppers. Cook, stirring occasionally, until they become golden brown and tender, about 7-8 minutes. Add additional oil if needed to prevent sticking.
- Add chicken back: Return the sliced chicken to the skillet and sauté with the vegetables for an additional 1-2 minutes to meld the flavors together.
- Assemble bowls: Start with a base of cilantro lime rice and chopped lettuce in each bowl. Top with the chicken and pepper mixture, black beans, pico de gallo, and chipotle aioli.
- Add sauce and garnish: For an alternative sauce, use cashew queso and cilantro lime crema instead of chipotle aioli. Add fresh guacamole and chopped cilantro on top for extra flavor if desired.
- Serve: Enjoy your vibrant, flavorful Chicken Fajita Bowl warm for a delicious and balanced meal.
Notes
- Pounding the chicken ensures even cooking and tender texture.
- Tapioca starch helps the seasoning stick nicely and gives a slight crispy finish.
- Using the same skillet for peppers allows them to absorb residual chicken flavors.
- Adjust chili powder and paprika amounts for spiciness preference.
- Chipotle aioli adds a smoky heat, but cashew queso and cilantro lime crema are great milder alternatives.
- Fresh guacamole and cilantro garnish elevate the freshness and creaminess of the bowl.
- Make sure chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
- Black beans should be drained and rinsed to reduce sodium and improve texture.