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Chicken Fajita Bowls Recipe

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★★★★★

4.8 from 145 reviews

A flavorful and colorful Chicken Fajita Bowl featuring marinated chicken breast cooked with sautéed bell peppers and onions, served over long grain rice and pinto beans. Finished with Mexican cheese, pico de gallo, guacamole, fresh cilantro, and a creamy cilantro ranch dressing for a vibrant, satisfying meal perfect for any day of the week.

Ingredients

Scale

Chicken and Vegetables

  • 1½ pounds chicken breast (thin or cut in half horizontally to be thin)
  • 2 tablespoons fajita seasoning
  • 2 tablespoons vegetable oil (divided)
  • 1 lime (juiced, divided)
  • 1 green bell pepper (sliced)
  • 1 red bell pepper (sliced)
  • 1 sweet yellow onion (sliced)

Rice and Beans

  • 1 cup long grain rice (uncooked)
  • 2 cups pinto beans (cooked or canned, drained and rinsed)

Toppings

  • ½ cup shredded Mexican blend cheese
  • ½ cup pico de gallo
  • ¼ cup guacamole
  • 8 sprigs fresh cilantro
  • 1 lime (cut into wedges)

Cilantro Ranch Dressing

  • ¼ cup mayonnaise
  • 1 tablespoon ranch seasoning
  • 2 tablespoons sour cream
  • 2 tablespoons buttermilk
  • 2 tablespoons salsa verde (prepared)
  • ½ cup fresh cilantro

Instructions

  1. Prepare Rice: Cook the long grain rice according to the package directions and set aside.
  2. Make Cilantro Ranch Dressing: In a blender or food processor, combine mayonnaise, ranch seasoning, sour cream, buttermilk, salsa verde, and fresh cilantro. Blend until smooth, then refrigerate until ready to use.
  3. Marinate Chicken: Combine chicken breast, fajita seasoning, half of the lime juice, and 1 tablespoon vegetable oil in a zip-top bag or container. Marinate while prepping vegetables.
  4. Prepare Vegetables: Slice green and red bell peppers and sweet yellow onion into thin strips.
  5. Cook Peppers and Onions: Heat remaining 1 tablespoon vegetable oil in a large skillet over high heat. Add sliced peppers and onions, cooking 3-4 minutes while stirring occasionally until slightly softened. Remove from skillet and set aside.
  6. Cook Chicken: Place marinated chicken in a single layer in the hot skillet. Cook without stirring for 2-3 minutes, then flip and cook 1 minute more. Reduce heat to low, cover, and cook an additional 3-5 minutes, or until chicken reaches 165°F internal temperature. Remove from skillet and slice thinly.
  7. Combine Flavors: Squeeze remaining lime juice over cooked vegetables and sliced chicken.
  8. Assemble Bowls: Divide cooked rice evenly among four bowls. Top with pinto beans, sautéed peppers and onions, and sliced chicken.
  9. Add Toppings: Garnish each bowl with shredded Mexican cheese, pico de gallo, guacamole, fresh cilantro sprigs, and lime wedges.
  10. Drizzle Dressing: Finish each bowl with a generous drizzle of the chilled cilantro ranch dressing before serving.

Notes

  • For a vegetarian version, substitute chicken with grilled portobello mushrooms or tofu and adjust seasoning accordingly.
  • Use fresh homemade pinto beans or canned beans rinsed well to reduce sodium.
  • Adjust fajita seasoning level to control spice heat according to preference.
  • Cilantro ranch dressing can be made a day ahead and stored in the refrigerator.
  • Ensure chicken is cooked to an internal temperature of 165°F for food safety.
  • Serve with lime wedges to add a fresh burst of acidity to bowls.

Keywords: chicken fajita bowl, fajita seasoning, Mexican chicken bowl, cilantro ranch dressing, bell peppers, pinto beans, Mexican rice bowl

Find it online: https://ellaeatsdaily.com/chicken-fajita-bowls-recipe/