Chicken Fajita Bowls

A silver fork tucked into a chicken fajita bowl; the fajita bowl is made with thinly sliced fajita chicken, sauteed onions and peppers, tomato corn salsa, and black beans and rice, garnished with a dollop of sour cream, guacamole, and a lime wedge.

This chicken fajita bowl recipe will keep you - and your tastebuds - on your toes. While this recipe looks long - it is! - it's easy to manage and the steps are simple. Mise en place (i.e. "prep") is essential for cooking this recipe efficiency, so read through Note 1: Order of Operations before you get started.

Course Main Course

Cuisine Tex-Mex

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 635kcal

Author Danielle Esposti

Ingredients

Cilantro Lime Black Beans and Rice

2 teaspoons olive oil
1 cup long grain white rice jasmine or basmati
1½ cups water or low sodium chicken broth
½ teaspoon kosher salt
1 14-oz can black beans drained and rinsed
½ cup chopped cilantro
2 tablespoons lime juice fresh squeezed
½ teaspoon cumin

Tomato Corn Salsa

2 cups frozen corn
1 tablespoon unsalted butter
1 tablespoon olive oil
½ cup minced white onion about ½ medium onion
3 Roma tomatoes seeded and chopped to ¼”
2 tablespoons chopped cilantro
2 tablespoons lime juice
½ teaspoon kosher salt

Chicken Fajitas

4 tablespoons olive oil divided
1 pound boneless skinless chicken thighs
1 medium red bell pepper sliced to ½”
1 medium yellow bell pepper sliced to ½”
1 medium green bell pepper sliced to ½”
1 large yellow onion sliced to ½”

Fajita Seasoning

2 teaspoons cumin
2 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon oregano

Toppings

Sour cream
Guacamole
Lime wedges
Fresh cilantro
Tortilla strips
Shredded cheddar cheese

Instructions

Mise En Place (Prep)

Before you start the individual components, prep the ingredients first.
Make the fajita seasoning. Combine all fajita seasoning ingredients in a lidded jar or small bowl; shake or stir until well combined. Set aside.
Rinse the black beans. Place the black beans into a fine mesh sieve; run under cool water, gently stirring with a rubber spatula, until the water runs clear. Shake the release as much water as possible, then set aside.
Prep the produce. Dice the onion and tomatoes. Slice the onions and bell peppers into ½" wide strips. Finely mince the cilantro. Juice the limes.
Dry and trim the chicken. Remove the chicken from its packaging, unfold so it lies flat, then pat with paper towels to dry. Using kitchen shears, trim any large, visible fat deposits from the chicken.

Cilantro Lime Black Beans and Rice

Heat the oil in a 2-quart saucepan over medium heat until it shimmers. Add the rice and cook, stirring occasionally, for 2-3 minutes, or until very lightly browned around the edges; see Note 2. Stir in the water (or broth), increase the heat to high, and bring to a boil; reduce the heat to low to maintain a simmer, then cover and cook until the liquid is absorbed, 12-15 minutes.
Turn off the burner. Add the black beans to the pot, then replace the lid and steam the beans and rice for 5 minutes.
Just before serving, add the cilantro, lime juice, salt, and cumin and stir until well combined. Taste for seasoning and adjust the lime juice, salt, or cumin until the flavor sings.

Tomato Corn Salsa

Heat a 12” skillet over medium high heat. Add the butter and olive oil and heat until the butter melts, then foams.
Add the corn and a pinch of salt, toss to coat in the fat, then saute undisturbed for 4 minutes, or until lightly charred. Toss, then sautee 4 minutes more. Taste the corn for texture – if it’s not quite cooked through, saute undisturbed for 2-3 minutes more, or until charred to preference and bite tender.
Transfer the corn to a large bowl. Add the onion, tomatoes, cilantro, lime juice, and salt. Toss until well combined, then taste for seasoning; adjust the lime juice and/or salt until the flavor sings. Transfer to the fridge to chill while you cook the chicken.

Chicken Fajitas

Sprinkle the fajita seasoning all over the chicken. Using your (clean) hands, rub the seasoning into the chicken.
Heat a 12” skillet over medium high heat; add 2 tablespoons olive oil and heat until it shimmers. Add the chicken to the skillet smooth side down and arrange in a single layer. Sear, undisturbed, for 6-7 minutes until a deep golden brown crust forms. Flip the chicken and saute on the other side until equally golden brown, an additional 4-5 minutes; check the internal temperature and ensure it registers 165°F; if the chicken is still undercooked, saute 1-2 minutes longer. Remove the chicken using tongs and place on a cutting board. Rest for 10 minutes, then cut against the grain into ½" wide strips.
Add the remaining 2 tablespoons olive oil to the skillet and give it a minute to heat up; once shimmering, add the onions and peppers. Saute, tossing every 3 minutes, until the vegetables are cooked to your liking (9 minutes for crisper vegetables, 12 minutes for softer vegetables).

Compose the Fajita Bowls

Dive the rice and beans between 4 bowls or meal prep containers.
Top with one-quarter of the chicken, one-quarter of the peppers and onions, and one quarter of the corn salsa.
Top with your favorite garnishes, and enjoy!

Video

Notes

Note 1: Order of Operations. To make this recipe as efficiently as possible, follow this suggested order for prep:

Mise en place - trim the fat from the chicken, slice and/or chop the vegetables, mince the cilantro, juice the limes, and portion out the fajita seasoning.
Start the rice first.
While the rice simmers, char the corn.
When the corn is done, then toss the salsa and place into the fridge.
Add the black beans to the cooked rice.
While the black beans are warming, sear the chicken.
While the chicken is resting, sear the bell peppers.
With proper prep and the use of two burners, these fajita bowls will be ready in just about one hour!

Note 2. Toasting the rice in olive oil will add an additional layer of flavor. Allow the rice to very lightly brown around the edges, but watch it carefully and stir frequently to prevent it from burning.
Note 3. Nutritional information does not include toppings or garnishes.

Storing and Reheating

To store: divide the rice and beans, chicken, and bell peppers between four meal prep containers. Divide the tomato corn salsa between four smaller containers. If adding toppings, place into another set of small containers.
To reheat and serve: microwave the chicken, peppers, and rice for 60 seconds, stirring once halfway through. Sprinkle the salsa over the bowls, then add your toppings. Enjoy!

Nutrition