Chicken Fajita Bowl

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.

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