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A ceramic bowl full of rice, shredded chicken, peppers, black beans, avocado, cherry tomatoes, and a spoon. A small bowl of creamy cilantro sauce sits nearby.

Fajita Chicken Rice Bowls

Sara
An easy chicken fajita rice bowl recipe with seasoned chicken breast, bell pepper, onion, black beans, and a creamy cilantro sauce.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2 bowls
Calories 605 kcal

Ingredients
 
 

For the Chicken + Fajita Vegetables:

  • 2 tbsp. Avocado Oil divided
  • 8 oz. Chicken Breast cut into bite-sized pieces
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Chili Powder
  • 1/2 tsp. Ground Cumin
  • 1/2 tsp. Kosher Salt plus more to taste
  • 2 cups sliced Bell Peppers any color
  • 1 cup chopped Onion yellow or white, cut into bite-sized pieces

For the Rice Bowls + Toppings

  • 2 cups Cooked Rice white or brown rice
  • 1 cup canned Black Beans drained and rinsed
  • 1/2 fresh Avocado sliced or diced
  • 2/3 cup quartered Cherry Tomatoes
  • Lime Wedges for squeezing over the bowls :)

For the Creamy Cilantro Sauce:

  • 1/2 cup Plain Greek Yogurt or Sour Cream
  • 1/2 cup packed Cilantro big stems removed
  • 1 tbsp. Mayonnaise good quality
  • 2 tsp. fresh Lime Juice
  • 1/2 tsp. Kosher Salt or to taste

Instructions
 

  • Make the Cilantro Lime Sauce. Combine the Greek yogurt, cilantro, mayonnaise, lime juice, and salt in a mini food processor. Blend for 1-2 minutes until the sauce is smooth. Taste and season with more salt or lime juice if needed, then transfer to a bowl and set aside until ready to serve.
    A mini food processor full of ingredients to make a creamy cilantro lime sauce.
  • Prep the Chicken and Vegetables. Cut the chicken and onion into bite-sized pieces, then slice the peppers into thin strips. (Discard the seeds and membranes of the peppers). Set the chicken aside, separate from the veggies.
    A skillet full of sliced bell peppers and chopped white onion.
  • Cook the Bell Peppers and Onion. Heat one tablespoon of oil in a large nonstick skillet over medium-high heat. Add the sliced bell peppers, chopped onions, and a healthy pinch of salt. Cook for 5-6 minutes until the veggies are softened and slightly charred, then push the veggies to one side of the pan.
    A pair of tongs pushing cooked peppers and onions to the side of a skillet.
  • Add the Chicken and Seasonings to the Pan.  Add the remaining oil to the empty side of the pan, followed by the cubed chicken, onion powder, garlic powder, chili powder, cumin, and salt.
    A woman's hand holding a small bowl of seasonings over a skillet full of peppers and onions.
  • Cook the Chicken and Vegetables Together. Use tongs to toss the chicken and seasonings into the cooked peppers and onions. Cook everything for 7-8 minutes, turning the chicken pieces over so they brown evenly on all sides, until the internal temperature of the chicken reaches 165 F and the veggies are a little more charred. Turn the heat off from underneath the pan.
    Seasoned chicken, peppers, and onions in a large skillet.
  • Build the Fajita Chicken Bowls. Spoon one cup of cooked rice into each bowl. Divide the fajita chicken and vegetable mixture between the bowls, followed by the black beans, cherry tomatoes, avocado, and creamy cilantro lime sauce.
    A woman's hand holding a spoon of sauce over a chicken fajita rice bowl. Another chicken fajita rice bowl sits next to it.

Nutrition

Serving: 1bowlCalories: 605kcalCarbohydrates: 86gProtein: 38gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 63mgSodium: 2547mgPotassium: 1502mgFiber: 14gSugar: 14gVitamin A: 4985IUVitamin C: 215mgCalcium: 173mgIron: 7mg
Keyword fajita chicken rice bowls
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