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Chicken Fajita Bowls

Chicken Fajita Bowls

The ultimate comfort food, Chicken Fajita Bowls are a perfect blend of flavors and textures. With tender marinated chicken, colorful vegetables, and zesty toppings, this easy weeknight dinner is a crowd-pleaser. You'll crave this delicious dish again and again!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mexican
Servings 8 servings
Calories 650 kcal

Equipment

  • Skillet
  • Frying Pan
  • Whisk
  • Large Pot
  • Saucepan
  • Chef's Knife
  • Cutting Board
  • Mixing Bowl
  • Wooden Spoon

Ingredients
  

  • 1.5 pounds chicken breasts pounded thin
  • 0.25 cup lime juice
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons liquid smoke
  • 2 teaspoons garlic powder or 2 cloves garlic, finely minced
  • 1-2 teaspoons chipotle chili powder (2 for spicier)
  • 1 teaspoon salt each
  • 1 teaspoon ground cumin each
  • 1 teaspoon smoked paprika each
  • 0.25 teaspoon pepper
  • 0.25-0.5 teaspoon cayenne pepper (optional)
  • 0.33 cup honey reserved marinade
  • 0.5 red onion diced OR QUARTERED if grilling
  • 2 red bell peppers thinly sliced then cut into thirds OR QUARTERED if grilling
  • 1 green bell pepper thinly sliced then cut into thirds OR QUARTERED if grilling
  • 1.5 cups sweet corn (fresh canned or frozen-thawed) OR 1 EAR CORN, shucked if grilling
  • 2 tablespoons olive oil
  • 0.5 cup red onion chopped
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1.5 cups long-grained rice
  • 3 cups low-sodium chicken broth
  • 1 can (14.5 oz) black beans , drained and rinsed
  • 1 dash salt and pepper
  • 0.5 cup cilantro loosely packed, chopped
  • 2 tablespoons lime juice
  • 1 cup sour cream
  • 2 tablespoons lime juice
  • 0.25-1 teaspoon chipotle chili powder (start with ¼ tsp)
  • 0.5 teaspoon salt
  • dash cayenne optional
  • 0.25-0.5 cup cilantro loosely packed, finely chopped
  • 2 cups shredded Monterey jack cheese

Instructions
 

  • Start by placing the chicken breasts in a large freezer bag. Use a meat mallet or the side of a large can to pound the chicken thin, ensuring even cooking. In a medium bowl, mix together the lime juice, honey, olive oil, white vinegar, soy sauce, liquid smoke, garlic powder, chipotle chili powder, salt, ground cumin, smoked paprika, pepper, and optional cayenne pepper for heat. Pour half of this marinade over the pounds of chicken in the bag, making sure to coat evenly. Seal the bag and refrigerate for at least 6 to 10 hours, allowing the flavors to meld.
  • While the chicken is marinating, prepare the vegetables. In a separate bowl, take the remaining marinade and whisk in the reserved honey. Add the red onion, red bell peppers, green bell pepper, and sweet corn to this mixture, tossing to coat. Transfer to another freezer bag and let them marinate in the fridge alongside the chicken.
  • When you're ready to cook, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped red onion and sauté for about 3 to 5 minutes, or until tender. Stir in the minced garlic and ground cumin, cooking for an additional 30 seconds. Next, add the long-grain rice, stirring to coat it in the oil and aromatics for a few seconds. Pour in the black beans and chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for approximately 20 minutes until the rice is tender, stirring once at the 15-minute mark. Remove from heat and season with salt and pepper to taste. Finish by stirring in lime juice and chopped cilantro.
  • While the rice cooks, prepare the creamy topping. In a small bowl, mix together the sour cream, lime juice, salt, and finely chopped cilantro. Start with just half a teaspoon of chipotle chili powder, adjusting to your desired spiciness. Store the crema in the refrigerator until ready to use.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, remove the chicken from the marinade and add it to the skillet, discarding the marinade. Cook without moving for 2 to 3 minutes until nicely browned on one side. Flip the chicken, cover, and reduce the heat to medium. Cook for an additional 5 to 8 minutes, depending on thickness, until fully cooked and the juices run clear (a thermometer should read 165 degrees F). Transfer the cooked chicken to a cutting board and let it rest for 3 to 5 minutes before slicing.
  • In the same skillet used for the chicken, add another tablespoon of olive oil over medium heat. Discard the marinade from the fajita vegetables and add them to the skillet. Cook just until warmed through, stirring occasionally.
  • To serve, layer the cooked rice at the bottom of each bowl. Top with slices of the sliced chicken, followed by the sautéed fajita vegetables and a generous sprinkle of shredded cheese. Finish with a dollop of Chipotle Lime Crema and a sprinkle of fresh cilantro. Enjoy your delicious creation!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently to maintain texture.
Keyword chicken fajita bowls, easy dinner recipe, Fajita Bowl Recipe, Healthy Chicken Bowls