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30-Minute Chicken Fajita Bowls

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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs, sliced into strips
  • 2 tablespoons olive oil divided
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper optional
  • Salt and pepper to taste
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 orange bell pepper sliced
  • 1 large onion sliced
  • Juice of 1 lime
  • 3 cups cooked rice white, brown, or cilantro-lime
  • 1 cup black beans drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 1 avocado sliced
  • 1/2 cup shredded cheese cheddar or Mexican blend
  • 1/2 cup sour cream or Greek yogurt
  • Salsa or pico de gallo
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. Make the fajita seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and pepper. Mix well.
  2. Season the chicken. Place chicken strips in a bowl and toss with half of the fajita seasoning and 1 tablespoon of olive oil until evenly coated.
  3. Cook the chicken. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the skillet and set aside.
  4. Cook the vegetables. In the same skillet, add the remaining tablespoon of olive oil. Add sliced bell peppers and onion along with the remaining fajita seasoning. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
  5. Finish with lime. Return the chicken to the skillet with the vegetables. Squeeze fresh lime juice over everything and toss to combine. Remove from heat.
  6. Warm the beans and corn. In a small saucepan or microwave, warm the black beans and corn. Season with a pinch of salt.
  7. Assemble the bowls. Divide rice among four bowls. Top each with chicken and vegetable mixture, black beans, corn, sliced avocado, shredded cheese, sour cream, and salsa. Garnish with fresh cilantro and serve with lime wedges.