Chicken Fajita Bowl

Name: Chicken Fajita Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 600 g chicken breast (boneless, cut into thin strips); 2 tbsp olive oil; 2 tbsp lime juice (freshly squeezed); 4 pcs garlic (cloves, minced); 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp chili powder (mild); 0.5 tsp dried oregano; 0.5 tsp salt; 1 pinch black pepper; 3 pcs bell pepper (mixed colors, sliced into thin strips); 2 pcs onion (medium, thinly sliced); 1.5 cup basmati rice (rinsed); 3 cup water (for cooking rice); 3 tbsp cilantro (finely chopped); 1 pcs lime (cut into wedges for serving); 4 tbsp sour cream (for serving); 1 pcs tomato (medium, diced)

RATING

4.6/5(178)

TASTE SCORE

9/10

Juicy, spiced chicken strips with charred bell peppers and onions piled over cilantro-lime rice. This deconstructed Tex-Mex favorite brings all the sizzling fajita flavor into one loaded bowl, ready in under 40 minutes.

PREP

15m

COOK

25m

SERVES

1 BOWL

664 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Marinate the chicken.
1.In a mixing bowl, combine 1 tbsp olive oil, 1 tbsp lime juice, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper.
2.Add chicken strips and toss well to coat evenly.
3.Cover and let marinate for 10 minutes at room temperature.
TIPDon't marinate longer than 30 minutes — the lime juice starts cooking the chicken.
simmer · ~12 min
Cook the cilantro-lime rice.
1.Bring 3 cups water to a boil in a saucepan.
2.Add rinsed basmati rice, stir once, and reduce heat to low.
3.Cover and simmer for 12 minutes until water is absorbed.
4.Remove from heat, fluff with a fork, and stir in chopped cilantro and 1 tbsp lime juice.
TIPKeep the lid on during cooking — lifting it releases steam and leads to uneven rice.
grill · ~7 min
Grill the chicken strips.
1.Heat remaining 1 tbsp olive oil in a grill pan over medium-high heat until shimmering.
2.Add marinated chicken strips in a single layer.
3.Cook undisturbed for 3 minutes, then flip and cook 3-4 minutes more until charred and cooked through (165°F internal).
4.Transfer to a plate and tent with foil.
TIPDon't crowd the pan — cook in batches if needed. Overcrowding steams the chicken instead of searing it.
saute · ~5 min
Saute the peppers and onions.
1.In the same hot pan, add sliced bell peppers and onions.
2.Cook over high heat for 4-5 minutes, tossing occasionally, until charred at the edges but still crisp-tender.
3.Season with a pinch of salt.
TIPHigh heat and minimal stirring creates those restaurant-style charred spots on the vegetables.
assemble · ~2 min
Assemble the fajita bowls.
1.Divide cilantro-lime rice evenly among 4 bowls.
2.Top with grilled chicken strips and sauteed peppers and onions.
3.Add a spoonful of diced tomato and a dollop of sour cream.
4.Serve with a lime wedge on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice chicken and vegetables into uniform strips for even cooking and a neat bowl presentation.
2
Let the grill pan get shimmering hot before adding chicken to achieve a deep, smoky sear.
3
Rest the cooked chicken under foil for 5 minutes to keep it juicy before slicing.
4
Cook bell peppers and onions in the same pan as the chicken to pick up the flavorful browned bits.
5
Fluff the rice immediately after cooking, then fold in cilantro and lime while it's still warm for best flavor.
6
For a make-ahead option, prep the chicken marinade and slice the veggies up to one day in advance.
7
If your rice turns out sticky, rinse it thoroughly before cooking to remove excess starch.