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Chicken Fajita Rice Bowl

Chicken Fajita Rice Bowl

Course Main Course
Cuisine American, Mexican
Keyword chicken fajita, fajita, meal prep, rice bowl, salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1-1.5 pounds Boneless Skinless Chicken Breast
  • 1 large Bell Pepper, sliced (I use parts of peppers of various colors)
  • 1 large Sweet Onion, sliced
  • 1/4 cup Canola Oil, divided
  • 1/2 cup Fajita Seasoning, divided (see Recipe Notes for a recipe)
  • 1/4 cup Lime Juice, divided
  • 3 cups Cooked White Rice
  • 1 14.5 ounce can Black beans, drained and rinsed
  • 1 cup Fresh Pico de Gallo (can substitute salsa)
  • 1 cup Shredded Cheddar Cheese
  • 1 Avocado, diced
  • Sour Cream for topping
  • Fresh Cilantro, torn garnish
  • Salt and Pepper to taste

Instructions

  1. Cut the chicken breast into 1/2 inch cubes and slice the bell pepper and onion.

  2. Heat a medium skillet over medium-high heat. Add 2 tablespoons of canola oil. When it begins to shimmer, add the peppers and onions and season with salt & pepper. Cook, stirring often, until the peppers begin to bend easily.

  3. Add 2 tablespoons of lime juice and 1/4 cup of the fajita seasoning. Mix everything well and cook for another 2 minutes. If the vegetables look dry, add a little water so the seasoning coats everything.

  4. Remove the vegetables to a plate and cover with foil to keep warm. This will also help them cook a little more.

  5. In the same pan, add the remaining 2 tablespoons of canola oil. Add the chicken and season with salt and pepper. Cook until the chicken is done, about 5-7 minutes, being careful to not overcook.

  6. Add the remaining 2 tablespoons of lime juice and 1/4 cup of fajita seasoning. Stir the chicken to completely coat it all. Add some water if the seasoning looks dry.

  7. Remove the chicken to a plate and allow it to cool as you build your salad.

  8. Place the drained beans in a microwave safe bowl and add just enough water to cover them. Microwave on high for 1 minute.

  9. In a bowl, add about 1/4 cup cooked rice. Add about 1/4 cup black beans. Then add some bell pepper and onion mix, and chicken. Top with fresh pico de gallo, avocado, cheddar cheese, sour cream, and fresh cilantro leaves. Enjoy!

Recipe Notes

Fajita Seasoning

  • 1/4 cup Paprika
  • 1/4 cup Cumin
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Dried Oregano

This can be doubled if needed.