Chicken Fajita Rice Bowl
This Chicken Fajita Rice Bowl is bursting with flavor! Quick, colorful, and completely customizable, it’s perfect for any meal.
Equipment
- Large Skillet or Frying Pan
- Spatula
- Cutting board and knife
- Measuring Spoons
- Serving bowls
Ingredients
- 1 tbsp olive oil
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 yellow onion, sliced
- 2 cups cooked chicken breast, diced
- 1 tsp chili powder
- 1 tsp garlic salt
- 1 tsp ground cumin
- 1 to 2 limes, juice of
- 4 cups cooked rice
- Avocado, sliced
- Tomato, diced
- Sour cream
- Cilantro, chopped
- Lime wedges
- Cheese, shredded
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and bell peppers. Sauté for about 5-7 minutes, or until the veggies are tender and slightly caramelized.
- Stir in the diced cooked chicken, chili powder, garlic salt, and ground cumin. Mix well to ensure the chicken is evenly coated with the spices. Cook for an additional 3-4 minutes until the chicken is heated through.
- Remove the skillet from heat and squeeze the juice of one to two limes over the chicken and veggies. Toss everything together to incorporate the zesty flavor.
- In serving bowls, layer the cooked rice as the base. Top with the chicken and vegetable mixture.
- Add your favorite toppings such as sliced avocado, diced tomatoes, a dollop of sour cream, chopped cilantro, shredded cheese, and lime wedges.
- Your delicious Chicken Fajita Rice Bowl is ready to be served! Dig in and enjoy the burst of flavors in every bite.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze chicken and veggies for up to 2 months; thaw in the refrigerator before reheating.
- Use leftovers creatively in wraps or quesadillas.