Chicken Fajita Bowl
A colorful, protein-packed bowl featuring marinated chicken, crisp peppers, onions, black beans, and corn over fluffy rice. Top with your favorite garnishes for a quick, nutritious, and satisfying meal that’s perfect for weeknight dinners or meal prep.
Equipment
- 12-inch cast-iron or large skillet
- Mixing Bowl
- Cutting board and knife
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts, thinly sliced
- 1 tbsp olive oil
- 1 tbsp fajita seasoning
- 2 cloves garlic minced
- 2 tbsp vegetable oil for cooking
For the Fajita Bowls:
- 2 tbsp vegetable or olive oil divided
- 3 bell peppers red and green, thinly sliced
- 1 medium yellow onion thinly sliced
- 1 tsp fajita seasoning
- 1 15-oz can black beans, rinsed and drained
- 1 tsp ground cumin
- 1 15-oz can whole corn kernels, drained
- 1 tbsp “Everything But the Elote” seasoning or 1 tsp chili, ½ tsp chipotle powder, 1 tsp cumin, ½ tsp salt
- 2 cups cooked Mexican or cilantro-lime rice
Optional Garnishes:
- Sour cream
- Guacamole
- Pico de gallo
- Lime wedges
- Fresh cilantro
- Shredded cheddar or crumbled cotija cheese
Instructions
- Marinate the Chicken: Start by preparing your chicken to ensure maximum flavor.In a medium mixing bowl, place the thinly sliced chicken breasts. Add 1 tablespoon of olive oil, 1 tablespoon of fajita seasoning, and the minced garlic cloves. Gently massage the seasonings into the chicken until each piece is evenly coated.Cover the bowl with plastic wrap or transfer the chicken to a resealable Ziploc bag, then refrigerate for at least 30 minutes. For deeper flavor, you can marinate it for up to 24 hours. This step infuses the chicken with aromatic spices and ensures juicy, tender meat after cooking.
- Sauté the Peppers and Onions: Place a large skillet over medium-high heat and add 1 tablespoon of oil. Once hot, add the thinly sliced bell peppers and onion. Sprinkle 1 teaspoon of fajita seasoning over the vegetables. Sauté for 2–3 minutes, stirring occasionally, until the vegetables are slightly charred but still retain a satisfying crunch. Remove the cooked peppers and onions from the skillet and transfer them to a bowl. This step ensures the veggies remain crisp and colorful while absorbing the rich flavors of the seasoning.
- Cook the Beans: In the same skillet, add another 1 tablespoon of oil. On one side of the pan, add the drained black beans. Sprinkle with 1 teaspoon of ground cumin and gently stir to coat. Cook for 1–2 minutes, allowing the beans to warm through without losing their texture. Once done, remove the black beans and set aside. Warming the beans separately prevents them from becoming mushy while enhancing their flavor with the spices.
- Cook the Corn Kernels: In the same skillet, add the drained corn kernels on the empty side of the pan. Sprinkle the “Everything But the Elote” seasoning (or your substitute mix: 1 tsp chili, ½ tsp chipotle powder, 1 tsp cumin, ½ tsp salt) over the corn. Stir to coat evenly, then allow the corn to cook for 1–2 minutes until lightly charred. Remove the corn from the skillet and place it in a separate bowl. Cooking the corn this way adds a subtle smoky flavor that pairs perfectly with the beans and vegetables.
- Cook the Marinated Chicken: Wipe the skillet lightly if needed, then add 2 tablespoons of oil over medium-high heat. Carefully place the marinated chicken slices in the hot skillet. Cook the chicken for 2–3 minutes per side, or until the internal temperature reaches 165°F (74°C).Avoid overcrowding the pan to ensure even browning. Once cooked, transfer the chicken to a cutting board and allow it to rest for 5 minutes. Resting the chicken locks in juices, making each bite tender and flavorful.
- Slice the Chicken: After resting, slice the chicken into thin, bite-sized strips. Make sure each piece is evenly cut to allow for easy assembly in the bowls and consistent flavor in every bite.
- Assemble the Fajita Bowls: Prepare four bowls for serving. Start with a base of ½ cup of cooked Mexican or cilantro-lime rice in each bowl. Layer on the sautéed peppers and onions, then add the warm black beans and charred corn. Finally, top each bowl with sliced chicken, distributing evenly. This layering creates a balanced bowl where every bite contains a mix of textures and flavors.
- Add Garnishes: Enhance your fajita bowls with optional toppings for extra flavor and freshness. Spoon on sour cream, guacamole, or pico de gallo as desired. Sprinkle with shredded cheddar or crumbled cotija cheese. Add a few fresh cilantro leaves and a lime wedge on the side for a citrusy zing. Garnishes elevate the presentation and flavor profile of the bowl.
- Serve and Enjoy: Serve immediately while the chicken is warm and the veggies are crisp. These bowls are perfect for a quick weeknight dinner, a family meal, or meal prep for the week. Leftovers can be stored in an airtight container in the refrigerator for 2–3 days. Keep toppings separate until serving to maintain freshness.
Notes
- Marinate Longer for Better Flavor: Allowing the chicken to marinate for 30 minutes to 24 hours intensifies the flavor and keeps the meat tender.
- Veggies Should Stay Crisp: Cook bell peppers and onions just until slightly charred but still crunchy to preserve texture and vibrant color.
- Char Adds Authentic Flavor: Don’t shy away from light charring on beans, corn, and chicken—it enhances smoky, roasted flavors.
- Seasoning Flexibility: If you don’t have “Everything But the Elote” seasoning, use a blend of chili powder, chipotle, cumin, and salt for similar flavor.
- Meal Prep Friendly: This recipe stores well; keep garnishes separate until ready to serve to maintain freshness.
