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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.

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.

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.

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.

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.

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.

Drizzle each bowl with the creamy cilantro lime sauce. Garnish with fresh cilantro and serve immediately with lime wedges on the side.


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.

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.

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.

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.

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.

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.

Drizzle each bowl with the creamy cilantro lime sauce. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
