Description
These Chicken Fajita Bowls are a vibrant, flavorful meal combining tender marinated chicken with sautéed bell peppers and onions, fresh tomato-corn salsa, black beans, and rice. Perfect for a quick and hearty dinner, this recipe delivers bold Tex-Mex flavors in a balanced, nutritious bowl.
Ingredients
Scale
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp ground black pepper
- Juice of 1 lime
For the Salsa
- 1 cup cherry tomatoes, quartered
- 1 cup corn kernels (fresh or thawed if frozen)
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper, to taste
For the Vegetables and Bowls
- 2 bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 2 cups cooked rice (white or brown)
- 1 can black beans, drained and rinsed
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice. Coat the chicken thoroughly with this marinade, cover the bowl, and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Make the Salsa: In a separate bowl, combine the cherry tomatoes, corn, diced red onion, chopped cilantro, lime juice, and season with salt and pepper to taste. Stir well, then set aside to let the flavors meld.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken in the skillet and cook for about 6-7 minutes on each side until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from heat and allow to rest for a few minutes before slicing into strips.
- Sauté the Vegetables: In the same skillet, add the thinly sliced bell peppers and onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and slightly charred for that smoky flavor.
- Assemble the Bowls: Divide the cooked rice and black beans evenly among serving bowls. Top each with the sliced chicken, sautéed vegetables, and a generous scoop of the tomato-corn salsa. Garnish with fresh cilantro and serve with lime wedges on the side.
- Serve and Enjoy: Serve the bowls immediately to enjoy the perfect balance of warm, smoky chicken and vegetables paired with fresh, zesty salsa for a flavorful and satisfying meal.
Notes
- Marinating the chicken longer (up to 2 hours) intensifies the flavors.
- You can substitute chicken thighs for a juicier result.
- Use brown rice for added fiber and nutrients.
- For a spicier kick, add sliced jalapeños to the salsa or vegetables.
- Leftovers store well in the refrigerator for up to 3 days.
