Description
A delightful mix of flavors and textures featuring tender chicken, colorful bell peppers, and zesty spices, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 500 g chicken breast, diced
- 2 bell peppers (red and green), sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons lime juice
- 300 g cooked rice
- 1 can (400 g) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- A handful of cilantro, chopped
- 1 avocado, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Marinate the chicken with lime juice, cumin, paprika, salt, and pepper for at least 15 minutes.
- In a skillet, heat 1 tablespoon of olive oil and cook the marinated chicken until golden brown, about 6-8 minutes.
- In the same skillet, add another tablespoon of olive oil, sauté the onion for 2-3 minutes, then add bell peppers and garlic, cooking for an additional 5-7 minutes.
- Return the cooked chicken to the skillet, add black beans and corn, and stir to combine, cooking for another 2-3 minutes.
- Assemble the bowls with a scoop of rice, topped with the chicken and vegetable mixture.
- Garnish with avocado slices and chopped cilantro.
- Serve warm, adding extra lime juice or hot sauce if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, marinate chicken for at least 30 minutes.
- Use a cast-iron skillet for a nice char on the veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Chicken Fajita Rice Bowl, Mexican cuisine, quick dinner, meal prep