Chicken Fajita Rice Bowls
Enjoy a flavorful and colorful bowl of chicken fajitas served over rice with fresh vegetables and creamy avocado sauce.
Ingredients
Protein
- 1.5 lbs boneless, skinless chicken breasts cut into strips
- 2 tablespoons olive oil divided
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon onion powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Vegetables
- 2 any color bell peppers sliced
- 1 large onion sliced
Grains and Legumes
- 2 cups cooked white or brown rice
- 1 cup black beans rinsed and drained
- 1 cup corn frozen or canned
- 1 cup cherry tomatoes halved
Fruits & Dairy
- 1 ripe avocado
- 0.25 cup Greek yogurt
- 0.25 cup cilantro chopped
- 1 lime juice
- 1 clove garlic minced
- 2 tablespoons water for avocado cream, add more as needed
Additional
- to taste salt for avocado cream
Instructions
- Prepare rice according to package instructions and set aside.
- Mix chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper to make fajita seasoning.
- Toss chicken strips with 1 tablespoon olive oil and half of the seasoning. Cook in a skillet over medium-high heat for 5-7 minutes until golden and cooked through. Remove and set aside.
- Sauté sliced peppers and onion in the same skillet with remaining seasoning until tender-crisp, about 5-7 minutes. Return chicken to skillet and cook for 2 more minutes.
- Blend avocado, Greek yogurt, cilantro, lime juice, garlic, and water until smooth to make avocado cream. Add salt to taste.
- Assemble bowls with rice, chicken fajita mixture, black beans, corn, cherry tomatoes, and drizzle with avocado cream. Serve immediately.
Notes
For extra flavor, marinate chicken with spices ahead of time or add your favorite toppings like cheese or hot sauce.