Chicken Fajita Bowls
Savory, perfectly seasoned Chicken Fajita Bowls are the ultimate meal. Blackened veggies and juicy chicken served over rice with scratch made chipotle vinaigrette. You are going to love these bowls. More room for customizable toppings.
Servings: 4
Equipment
- large cast iron skillet
Ingredients
- 1 cup rice, uncooked any rice of choice.
- 1½ lbs chicken breasts or chicken thighs, boneless and skinless
- 2 Tbsp olive oil separated
- 1 lime, squeezed to marinate chicken
- 1½ Tbsp smoked paprika
- 1½ Tbsp chili powder
- 1½ Tbsp galic powder
- 1 Tbsp cumin
- 1 tsp salt more as needed.
- 1 large red onion, sliced
- 2 bell peppers, sliced
- 1 jalapeno, sliced optional
- 3 large corn on the cob or 2 cups of corn kernels
- 1 avocado, smashed or sliced
Chipotle Vinaigrette (optional)
- 4 Tbsp avocado oil or neutral olive oil
- 2 limes, squeezed
- 1 Tbsp chipotle peppers in adobo
- 1 Tbsp honey
- ⅓ cup fresh cilantro more if desired.
- ¼ tsp salt more if needed
- 1 tsp garlic powder
Instructions
- Mix the seasonings together in a small bowl. Start the rice, cook according to the package. This takes about 20 minutes.
- Slice the chicken into equal small pieces or strips (about 1 inch in size). Add the chicken to a bowl. Add half of the seasonings and a squeeze of lime. Let the chicken marinate while you slice and prepare the veggies.
- Slice the veggies and add them to a plate or set them aside until they are ready to sauté.
- Add the chicken to a hot oiled skillet on medium high heat. To get a nice blackened finish of the chicken and the veggies, I suggest using a cast iron skillet.
- Cook the chicken for about 6 minutes on each side or until they are 165º internally.
- Make the dressing while the chicken cooks. Add all the ingredients into a small blender or food processor and blitz it to mix it up well. Give it a taste, adjust salt or honey if needed.
- Once the chicken is cooked, remove it from the pan set aside and add the rest of the oil and veggies. Sprinkle with remaining seasonings. Let them sauté!
- Saute the veggies for about 10 minutes on high, only toss them ocassionally if you wanted the classic fajita blackened veggies. The more you leave them untouched in the pan the more they will blacken.
- Build the fajita bowls once the veggies are cooked down to your liking and sizzling. Add all the toppings and a heavy drizzle of dressing. Enjoy.
Notes
- Don't overcook the chicken! It's always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Cook the veggies to your liking. I prefer them soft with a little char to emulate fajitas.
- Fire roast the corn cob for a smoky flavor. Just shuck the corn and give it a quick roast over a gas stovetop, turning often to get that fire roasted flavor. You can also grill it!
- Make it healthier. Cut back on some calories and serve this over shredded lettuce instead of rice and omit the avocado if desired!
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5 cups of fajita bowls with rice | Calories: 698kcal | Carbohydrates: 58g | Protein: 45g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 1007mg | Potassium: 1311mg | Fiber: 7g | Sugar: 16g | Vitamin A: 4444IU | Vitamin C: 92mg | Calcium: 67mg | Iron: 4mg