Ingredients

For the Chicken & Fajita Veggies

1 lb (450g) boneless, skinless chicken breast, sliced

1 tbsp olive oil

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

Juice of 1 lime

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 medium onion, sliced

For the Bowls

2 cups cooked rice (white, brown, or cilantro-lime rice)

1 cup black beans, drained and rinsed

1 cup corn (fresh, canned, or frozen)

Optional Toppings

Sliced avocado or guacamole

Sour cream or Greek yogurt

Shredded cheese (cheddar or Mexican blend)

Fresh cilantro

Pico de gallo or salsa

Lime wedges

Cook Mode Prevent your screen from going dark

Instructions

Season the Chicken
In a bowl, toss sliced chicken with olive oil, spices, and lime juice until evenly coated.

Cook the Chicken
Heat a large skillet over medium-high heat. Cook chicken for 6–8 minutes until fully cooked and slightly charred. Remove and set aside.

Sauté the Vegetables
In the same skillet, add a little more oil if needed. Cook peppers and onions for 5–7 minutes until tender-crisp and slightly caramelized.

Warm the Extras
Heat black beans and corn in a small pan or microwave until warmed through.

Assemble the Bowls
Divide rice into bowls. Top with chicken, fajita veggies, beans, and corn.

Add Toppings & Serve
Finish with your favorite toppings and a squeeze of fresh lime juice.

Notes

Cooking Tips

Slice chicken thinly for faster, more even cooking.
Don’t overcrowd the pan—cook in batches if needed for better browning.
Use a cast iron skillet for that classic fajita char.
Add a splash of lime juice at the end to brighten flavors.
Let chicken rest a few minutes before serving to retain juices.

Variations

Low-Carb/Keto: Swap rice for cauliflower rice.
Spicy Version: Add cayenne pepper or sliced jalapeños.
Vegetarian: Replace chicken with tofu, mushrooms, or extra beans.
Steak Fajita Bowls: Use sliced flank steak instead of chicken.
Shrimp Option: Quick-cook shrimp with the same seasoning.
Meal Prep: Store components separately for up to 4 days.
Tex-Mex Style: Add tortilla strips or crushed chips on top.
Creamy Version: Drizzle with chipotle mayo or cilantro-lime crema.

Author: Emma
Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 6g
Sodium: 620mg
Fat: 18g
Carbohydrates: 45g
Fiber: 8g
Protein: 35g