Chicken Fajita Bowl with Cilantro Lime Sauce
Chicken Fajita Bowl with Cilantro Lime Sauce
Ingredients
For the Fajita Chicken and Peppers
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 2 bell peppers, any color, cored and sliced
- 1/2 yellow onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cilantro Lime Rice
- 1 cup uncooked long-grain white rice
- 2 cups water
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon salt
For the Creamy Cilantro Lime Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 1 can black beans, 15 ounce, rinsed and drained
- 1 avocado, diced
- 1 cup pico de gallo
- 1 lime, cut into wedges, for serving
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the Cilantro Lime Rice: In a medium saucepan, combine the uncooked rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in lime juice, chopped cilantro, and salt. Set aside.
⏱️ 25 min
- 2
Prepare the Creamy Cilantro Lime Sauce: While the rice cooks, combine Greek yogurt, mayonnaise, chopped cilantro, lime juice, minced garlic, salt, and black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 3
Prepare the Fajita Chicken and Peppers: In a large bowl, toss the sliced chicken with 1 tablespoon of olive oil, chili powder, cumin, paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 4
Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 5
Add the sliced bell peppers and onion to the same skillet. Cook for 5-8 minutes, stirring occasionally, until vegetables are tender-crisp and slightly charred. Return the cooked chicken to the skillet and toss with the vegetables to combine and heat through.
⏱️ 8 min
- 6
Assemble the bowls: Divide the cilantro lime rice among four serving bowls. Top each with a generous portion of the fajita chicken and peppers. Add black beans, diced avocado, and pico de gallo to each bowl.
⏱️ 5 min
- 7
Drizzle each bowl with the creamy cilantro lime sauce. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Fajita Bowl with Cilantro Lime Sauce
For the Fajita Chicken and Peppers
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 2 bell peppers, any color, cored and sliced
- 1/2 yellow onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cilantro Lime Rice
- 1 cup uncooked long-grain white rice
- 2 cups water
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon salt
For the Creamy Cilantro Lime Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 1 can black beans, 15 ounce, rinsed and drained
- 1 avocado, diced
- 1 cup pico de gallo
- 1 lime, cut into wedges, for serving
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the Cilantro Lime Rice: In a medium saucepan, combine the uncooked rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in lime juice, chopped cilantro, and salt. Set aside.
⏱️ 25 min - 2
Prepare the Creamy Cilantro Lime Sauce: While the rice cooks, combine Greek yogurt, mayonnaise, chopped cilantro, lime juice, minced garlic, salt, and black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
⏱️ 5 min - 3
Prepare the Fajita Chicken and Peppers: In a large bowl, toss the sliced chicken with 1 tablespoon of olive oil, chili powder, cumin, paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 4
Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 5
Add the sliced bell peppers and onion to the same skillet. Cook for 5-8 minutes, stirring occasionally, until vegetables are tender-crisp and slightly charred. Return the cooked chicken to the skillet and toss with the vegetables to combine and heat through.
⏱️ 8 min - 6
Assemble the bowls: Divide the cilantro lime rice among four serving bowls. Top each with a generous portion of the fajita chicken and peppers. Add black beans, diced avocado, and pico de gallo to each bowl.
⏱️ 5 min - 7
Drizzle each bowl with the creamy cilantro lime sauce. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
⏱️ 5 min