Description
This Chicken Fajita Bowl is a vibrant and flavorful meal perfect for a quick weeknight dinner. Tender chicken breast seasoned with a smoky blend of spices is sautéed alongside colorful bell peppers and onions. Served on a bed of cilantro lime rice and fresh lettuce, then topped with black beans, pico de gallo, and creamy chipotle aioli, this bowl offers a balanced combination of protein, vegetables, and bold Mexican-inspired flavors. Ready in just 30 minutes and yielding four hearty servings, it’s an easy and delicious way to enjoy fajita flavors without the tortillas.
Ingredients
Chicken and Seasoning
- 1 1/2 pounds chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 1/4 teaspoons garlic powder
- 1 1/4 teaspoons cumin
- 1 teaspoon brown sugar
- 1 teaspoon oregano
- 1 1/2 teaspoons chili powder
- 3 teaspoons paprika
- 1 tablespoon tapioca starch
Vegetables and Sides
- 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)
- 1/2 cup pico de gallo
Sauces and Extras
- 1/2 cup chipotle aioli
Instructions
- Pound the chicken: Pound the chicken breasts to about 1/4 to 1/2 inch thickness. You can also cut them into strips before seasoning if preferred.
- Combine seasonings: In a bowl, mix together salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika, and tapioca starch until well combined.
- Coat the chicken: Evenly coat the pounded chicken pieces with the seasoning mixture, ensuring all sides are covered.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for about 4-5 minutes on each side until fully cooked and golden brown.
- Slice chicken and set aside: Remove the chicken from the skillet and set on a plate. Cut into strips if not already cut.
- Sauté the vegetables: In the same skillet, add the sliced red onion and bell peppers. Sauté for about 7-8 minutes until they become golden brown and slightly tender. Add more oil if the vegetables start sticking.
- Combine chicken and veggies: Return the sliced chicken to the skillet with the peppers and onion. Sauté together for 1-2 minutes to blend the flavors.
- Assemble the 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 a generous drizzle of chipotle aioli.
- Optional sauce alternatives: If you prefer to avoid chipotle, replace the aioli with cashew queso and cilantro lime crema for a different twist.
- Serve and enjoy: Garnish with fresh guacamole and cilantro if desired. Serve immediately while warm and enjoy your vibrant Chicken Fajita Bowl!
Notes
- Pounding the chicken breast ensures even cooking and tender texture.
- Tapioca starch helps the seasoning adhere to the chicken and adds a slight crispness.
- You can customize your bowl by swapping out black beans for pinto beans or adding avocado slices.
- Leftover bowls can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, add sliced jalapeños to the sautéed peppers or extra chili powder to the seasoning mix.
