Chicken Fajita Bowls

5 from 1 vote

These Chicken Fajita Bowls are the perfect back to school dinner idea. Truly everything you’ve ever wanted, steamed white rice, black beans, charred corn, pico, guacamole and more! And best part about it… you serve it in a bowl. Which if you’re new here, is my all time favorite way to eat anything. Bowls all day, every day.

Prep Time1 5

Cook Time15

Total Time1 20

Course: Dinner, Lunch

Cuisine: Mexican

Servings: people

Author: Gaby Dalkin

Ingredients

For the Chicken

1 ½ pounds Chicken Breasts
2 tablespoons lime juice
3 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon Cumin
½ teaspoon Chili Powder
½ teaspoon Red Pepper Flakes

For the veggies

1 poblano pepper thinly sliced
1 red bell pepper thinly sliced
1 yellow pepper thinly sliced
½ yellow onion thinly sliced
½ red onion thinly sliced

For the Bowls

4 cups steamed white rice
1 cup canned black beans, rinsed
1 cup Charred Corn
1 cup Chopped Tomatoes
1 recipe Guacamole
Limes
Fresh Cilantro

Instructions

Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.
Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.
Serve in a bowl with rice, black beans, charred corn, chopped tomatoes, a big spoonful of guacamole and a wedge of lime.

Notes

This is the perfect family or party meal because everyone can customize their own dish!

Nutrition