Introduction
Welcome to a fiesta of flavor with these vibrant Chicken Fajita Rice Bowls! They’re not just a meal; they’re a delightful experience for your taste buds. Imagine tender, juicy chicken paired with sweet bell peppers and zesty spices, all sitting atop a fluffy bed of brown rice. With the added creaminess of avocado and a squeeze of fresh lime, this dish is bursting with color and flavor. Perfect for a quick dinner that feels anything but ordinary, these bowls are sure to become a new family favorite!
Ingredients
- 2 cups cooked brown rice
- 1 lb boneless, skinless chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, diced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Directions and Instructions
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Add the sliced chicken to the skillet and sprinkle with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Sauté until the chicken is golden brown and no longer pink, about 5-7 minutes.
- Stir in the sliced bell peppers and onion, cooking for an additional 4-5 minutes until the vegetables are tender and slightly caramelized.
- Mix in the black beans and corn, cooking for another 2 minutes until everything is heated through. The aroma will be irresistible!
- To assemble the rice bowls, place a generous scoop of cooked brown rice at the bottom of each bowl.
- Top the rice with the savory chicken and vegetable mixture, allowing the vibrant colors to shine.
- Finish off each bowl with creamy diced avocado, a sprinkle of fresh cilantro, and a squeeze of lime juice for that pop of freshness.
Notes or Tips
This recipe is wonderfully versatile! Feel free to swap out the chicken for shrimp or tofu, and mix in your favorite veggies like zucchini or mushrooms. If you’re looking for an extra kick, add some diced jalapeños to the skillet while cooking. For meal prep, you can store everything separately in the fridge and assemble the bowls fresh throughout the week.
Cooking Techniques
Using a large skillet over medium-high heat allows for proper browning of the chicken, sealing in all those delicious flavors. Sautéing the vegetables until they’re tender yet still crisp ensures they retain their vibrant color and nutrients. The layering of flavors from the spices and fresh ingredients creates a comforting and satisfying dish that delights with every bite.
FAQ
Can I use white rice instead of brown rice?
Yes, you can definitely substitute white rice; just shorten the cooking time according to the package directions for the best results.
How long will leftovers last in the fridge?
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. Reheat gently in the microwave.
Can I freeze these rice bowls?
Yes, you can freeze the chicken and vegetable mixture. Just be sure to pack it in an airtight container, and it will stay fresh for up to 3 months. Cooked rice can also be frozen separately.
Conclusion
These Chicken Fajita Rice Bowls are a delicious and healthy option for a busy weeknight dinner. With their rich colors and diverse flavors, they are a feast for both the eyes and the palate. So gather your ingredients, channel your inner chef, and enjoy the vibrant taste of these easy-to-make bowls. Happy cooking!