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Easy Chicken Fajita Bowl Recipe with Zesty Cilantro Lime Rice for Perfect Dinner

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A quick and easy chicken fajita bowl featuring seasoned chicken, sautéed bell peppers and onions, served over zesty cilantro-lime rice. This fresh and flavorful meal is perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 medium onion, thinly sliced (sweet or yellow)
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup long-grain white rice, rinsed
  • 2 cups water or low-sodium chicken broth
  • Zest and juice of 1 large lime
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tbsp unsalted butter or olive oil
  • Salt, to taste
  • Optional toppings: fresh avocado slices or guacamole, sour cream or Greek yogurt, shredded cheese (cheddar or Monterey Jack), fresh jalapeño slices, fresh lime wedges

Instructions

  1. Slice the chicken breasts into thin strips about 1/2 inch thick. Slice the bell peppers and onion into similar-sized strips.
  2. In a mixing bowl, toss the chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until well coated. Let sit for 5 minutes if possible.
  3. Rinse the rice under cold water until water runs clear. In a saucepan, bring water or broth to a boil. Add rice and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit covered for 5 minutes.
  4. Fluff the rice with a fork, then stir in lime zest, lime juice, chopped cilantro, and butter or olive oil. Adjust salt to taste.
  5. Heat a large skillet over medium-high heat. Add seasoned chicken strips in a single layer and cook 3-4 minutes per side until browned and cooked through. Remove chicken and set aside.
  6. In the same skillet, add more olive oil if needed. Sauté sliced peppers and onions for 5-7 minutes until softened with slight char. Season lightly with salt and pepper.
  7. Return chicken to the skillet, stir to combine with veggies, and remove from heat.
  8. Serve chicken and veggies over cilantro-lime rice. Add optional toppings as desired.

Notes

Slice chicken thinly for even cooking and tenderness. Rinse rice well to keep it fluffy. Stir lime and cilantro into rice after cooking to preserve fresh flavor. Cook chicken in batches to avoid overcrowding and ensure browning. Adjust seasoning to taste. Leftovers store well up to 3 days refrigerated; reheat gently with a splash of water or lime juice.

Nutrition

Keywords: chicken fajita bowl, cilantro lime rice, easy dinner, quick recipe, gluten-free, healthy, weeknight meal

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