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A vibrant Chicken Fajita Bowl with spiced chicken, peppers, onions, and avocado over rice.
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Chicken Fajita Bowl

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 1 lb boneless skinless chicken breast, sliced into 1/2-inch strips
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 large yellow onion, sliced into wedges
  • 2 cups cooked long-grain white rice
  • 1 cup black beans, rinsed and drained
  • 1/2 cup corn kernels
  • 1 avocado , sliced
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  • In a medium bowl, combine chicken strips with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
  • Heat a large skillet over medium-high heat and add the seasoned chicken. Cook for 6 to 8 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and set aside.
  • In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onion. Sauté for 5 to 7 minutes until the vegetables are tender-crisp and have slight char marks.
  • Divide the cooked rice into four serving bowls.
  • Top each bowl with equal portions of the sautéed chicken, peppers, onions, black beans, and corn.
  • Garnish each bowl with avocado slices, a drizzle of lime juice, and fresh cilantro before serving.