Chicken fajita bowl – bowl with chicken, rice and vegetables Recipe
Chicken fajita bowl is “deconstructed” fajitas in bowl form: seasoned chicken, colorful bell peppers, onion, rice, and fresh toppings. In the US, such bowls are popular in tex‑mex spots as a lighter alternative to tortillas. It’s a convenient weeknight meal – you layer everything in a bowl and everyone can mix it the way they like.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- rice - 220 g
- chicken breast - 500 g
- rapeseed oil - 30 ml
- red bell pepper - 120 g
- yellow bell pepper - 120 g
- onion - 80 g
- sweet paprika powder - 6 g
- ground cumin - 3 g
- chili powder - 1 g
- garlic - 6 g
- lime juice - 20 ml
- salt - 5 g
- canned sweetcorn - 120 g
- canned black beans - 120 g
- tomato - 150 g
- lettuce - 80 g
- sour cream - 80 g
Main Ingredient:
chicken
Preparation
- Cook the rice according to the package instructions in lightly salted water, until tender but not mushy. Drain and set aside, covered.
- Cut the chicken breast into thin strips. Finely chop the garlic.
- In a bowl, mix 2 tablespoons of oil, sweet paprika, cumin, chili, half of the salt, garlic, and lime juice. Add the chicken, coat it thoroughly in the marinade, and set aside for at least 10 minutes (you can also refrigerate it for an hour).
- Remove the seeds and membranes from the peppers and cut them into thin strips. Slice the onion into thin wedges. Dice the tomato and slice the lettuce into strips. Drain and rinse the corn and beans in a sieve.
- Heat the remaining oil in a large frying pan. Add the peppers and onion and fry for 5–7 minutes over fairly high heat, stirring, until they soften but are still slightly crunchy and lightly charred in spots. Remove from the pan.
- In the same pan, spread the chicken strips in a single layer. Fry for 3–4 minutes on one side, until browned, then turn and fry for another 3–4 minutes, until the meat is completely white inside.
- Season the chicken with the remaining salt, mix with the sautéed peppers and onion, and heat together for 1–2 minutes.
- In bowls, arrange a layer of rice, then add lettuce, corn, beans, and tomato. Top with the hot chicken and vegetables.
- Finish with a spoonful of sour cream or yogurt on each serving. Serve immediately, and you can drizzle with extra lime juice.
Storage
In fridge:
2 days
Freezing:
Yes
Keep the components in separate airtight containers in the fridge: rice, chicken with peppers and onion, and fresh vegetables. Reheat only the rice and chicken mixture, then add the cold toppings and sour cream just before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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