Name: Charred Chicken Fajita Bowls with Cilantro-Lime Rice and Avocado Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts; 2 tbsp olive oil; 2 tsp chili powder; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 2 large bell peppers (preferably red and yellow); 1 large red onion; 1 cup long-grain brown rice; 2 cups water; 1/4 cup fresh cilantro (chopped); 1 lime (zested and juiced); 1 ripe avocado (diced); 1 medium tomato (diced); 1/4 cup red onion (finely diced); 1 small jalapeño (seeded, minced)

Charred Chicken Fajita Bowls with Cilantro-Lime Rice and Avocado Salsa

SeededFig5089

These Charred Chicken Fajita Bowls are a vibrant, Cal-Mex inspired dinner that brings together juicy, spice-rubbed chicken, smoky charred peppers and onions, zesty cilantro-lime rice, and a creamy avocado salsa. Charring the vegetables and chicken over high heat delivers bold flavor reminiscent of restaurant fajitas, while keeping the meal light and high in protein—perfect for your weight loss and health goals. The fresh salsa adds brightness and creamy contrast, making every bite exciting. Simple to prepare and packed with color, texture, and nutrition, these bowls are sure to become a weeknight favorite.

Ingredients

Instructions

Start the rice: Combine brown rice and water in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes or until rice is tender and water is absorbed.
Char the vegetables: While rice cooks, preheat a grill pan or large skillet over high heat. Core and slice bell peppers and red onion into strips. Toss with 1 tbsp olive oil and a pinch of salt. Char in the hot pan for 5-7 minutes, stirring occasionally, until lightly blackened and tender. Set aside.
Season and cook the chicken: In a bowl, mix chili powder, paprika, cumin, garlic powder, salt, and pepper. Coat chicken breasts with 1 tbsp olive oil and spice mixture. Grill or sear chicken on high heat, 5-7 minutes per side, until deeply charred and cooked through (internal temp 165°F). Let rest 3 minutes, then slice thinly.
Prepare the avocado salsa: In a bowl, combine diced avocado, tomato, 1/4 cup finely diced red onion, jalapeño, and half the lime juice. Toss gently and season with salt to taste.
Finish the rice: Fluff the cooked rice with a fork. Stir in lime zest, remaining lime juice, and chopped cilantro.
Assemble the bowls: Divide cilantro-lime rice among 4 bowls. Top with sliced chicken, charred peppers and onions, and a generous scoop of avocado salsa. Serve immediately.