Description
This Chicken Fajita Bowl is a vibrant and flavorful meal combining juicy, spiced chicken fajitas with black beans, jasmine rice, and a tangy lime crema. It’s an easy-to-make, well-balanced dish perfect for weeknight dinners or meal prep, topped with your favorite fresh accompaniments like avocado, salsa, and cilantro.
Ingredients
Rice and Beans
- 1 cup uncooked jasmine rice (or 3 cups cooked rice of your choice)
- 1¼ cups water
- 2 14.5 ounce cans black beans, drained
- Cooking spray
Chicken Fajitas
- 1½ lb raw chicken breast or tenderloins, cut into thin strips
- 1 red onion, thinly sliced
- 3 large peppers, thinly sliced (a mix of red, yellow, green, and poblano works well)
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1½ tsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp cornstarch
- 1 tbsp olive oil
Lime Crema
- ¾ cup light sour cream
- Juice of one lime
- ½ tsp kosher salt
- ½ tsp garlic powder
Delicious Toppings (optional)
- Cheese
- Shredded lettuce
- Avocado
- Pico de Gallo
- Salsa
- Crushed tortilla chips
- Cilantro
- Extra lime wedges
Instructions
- Make the Lime Crema: In a small bowl, whisk together light sour cream, lime juice, garlic powder, and kosher salt. Add 2 to 3 tablespoons of water until the crema reaches a drizzle-able but not soupy consistency. Cover and refrigerate until serving.
- Cook the Rice: In a saucepan, combine rice and water. Bring to a gentle simmer uncovered. When it reaches a gentle boil, reduce heat to low and cover. Cook for 12 minutes, then remove from heat without uncovering and let it steam for another 10 minutes. Fluff rice with a fork and season to taste with salt and pepper.
- Prepare Chicken Fajitas: In a bowl, rub the chicken strips thoroughly with cornstarch, kosher salt, garlic powder, cumin, dried oregano, chili powder, and smoked paprika. Set aside.
- Cook Peppers and Onions: Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add sliced peppers and onions and cook, stirring occasionally, until softened and lightly charred, about 5 minutes. Remove from skillet and set aside.
- Cook Chicken: Add 2 teaspoons olive oil to the same skillet over medium-high heat. Add the seasoned chicken strips in a single layer and let sear undisturbed for 4 to 5 minutes until a golden brown crust forms. Flip and stir to finish cooking for another 3 to 4 minutes until cooked through.
- Combine Fajita Ingredients: Return the cooked peppers and onions to the skillet with the chicken. Stir together to combine, then remove from heat.
- Warm Black Beans: Spray the skillet with cooking spray and reduce heat to low. Add drained black beans with a pinch of salt and warm for 1 to 2 minutes. (Optional: You may skip warming the beans to save time.)
- Assemble Bowls: In individual bowls, layer ½ cup each of warm black beans and rice, top with 1 cup of chicken fajitas, drizzle with approximately 2½ tablespoons of lime crema, and add your choice of optional toppings such as cheese, lettuce, avocado, pico de gallo, salsa, crushed tortilla chips, and cilantro. Serve with extra lime wedges if desired.
Notes
- Let the chicken sear without stirring initially to develop a beautiful golden crust rather than steaming.
- Slice chicken, peppers, and onions into thin, even strips for quicker, more even cooking.
- Do not overcook peppers; the ideal texture is soft with a little bite for better texture in the bowls.
- For a low-carb variation, substitute rice with cauliflower rice or chopped lettuce.
- Serving size is one bowl: 1 cup chicken fajitas, ½ cup black beans, ½ cup rice, and about 2½ tablespoons lime crema.
- Weight Watchers Points: 6 points per serving.