Name: Charred Chicken Fajita Bowls with Toasted Chile-Lime Rice
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless skinless chicken breasts (sliced into strips); 2 tbsp olive oil; 2 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 red bell pepper (sliced); 1 yellow bell pepper (sliced); 1 large red onion (sliced); 1 cup long-grain white rice (uncooked); 2 dried guajillo chiles (stems and seeds removed); 1 lime (zested and juiced); 2 cups low-sodium chicken broth; 1 (15 oz) can black beans (drained and rinsed); 1 avocado (sliced); 1/2 cup fresh cilantro (chopped)

Charred Chicken Fajita Bowls with Toasted Chile-Lime Rice

TangyBasil2929

This Charred Chicken Fajita Bowl brings the spirit of California’s vibrant Mexican food scene right to your dinner table, all while staying completely dairy-free and protein-packed. Toasting guajillo chiles before adding them to the rice infuses the dish with smoky depth, and quickly charring fresh peppers and onions creates irresistible flavor and color. Juicy, seasoned chicken delivers satisfying protein, while creamy avocado and lime-brightened rice provide the perfect balance. These bowls are easy to assemble, customizable, and make for an exciting, nutritious meal that fits your calorie and protein goals. It's a taste of Mexican street food with a healthy, home-cooked twist!

Ingredients

Instructions

Toast the dried guajillo chiles in a dry skillet over medium heat until fragrant, about 2 minutes. Remove and finely chop.
Add 1 tbsp olive oil to a large skillet over medium-high heat. Add sliced chicken, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook, stirring, until chicken is browned and cooked through, about 7-8 minutes. Remove chicken from skillet and set aside.
In the same skillet, add remaining 1 tbsp olive oil, bell peppers, and red onion. Sauté until vegetables are charred at the edges and just tender, 6-7 minutes. Remove from heat.
Meanwhile, in a saucepan, combine rice, chopped toasted chiles, lime zest, and chicken broth. Bring to a boil, reduce to low, cover, and cook for 15 minutes until rice is tender. Fluff rice and stir in lime juice.
Warm black beans in a small saucepan over medium heat for 2-3 minutes until heated through.
Assemble bowls: Divide chile-lime rice among four bowls. Top with black beans, sautéed peppers and onions, chicken strips, avocado, and fresh cilantro. Serve with extra lime wedges if desired.