Name: Charred Chicken Fajita Bowl with Toasted Chile Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast; 2 tbsp olive oil; 1 1/2 tsp kosher salt, divided; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 2 large bell peppers (red and yellow), sliced; 1 large red onion, sliced; 1 cup brown rice (uncooked); 1 cup low-sodium chicken broth; 2 dried guajillo or ancho chiles, stems/seeds removed; 2 cloves garlic; 2 medium tomatoes; 1/4 cup chopped cilantro; 1 lime, cut into wedges

Charred Chicken Fajita Bowl with Toasted Chile Salsa

SweetLemon3307

This Charred Chicken Fajita Bowl with Toasted Chile Salsa delivers classic Mexican flavors with a California twist—perfect for fueling muscle growth and supporting fat loss. Toasting the dried chiles before blending them into a smoky salsa adds incredible depth and authenticity, while charring the vegetables brings out their natural sweetness. Lean chicken breast provides the high protein you need for muscle building, and the brown rice keeps you satisfied without excess calories. This bowl is vibrant, fresh, and easy enough for any home cook to master, making it a go-to for busy weeknights. Plus, it’s adaptable—add avocado or swap the chicken for shrimp for fun variations!

Ingredients

Instructions

Start by toasting the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Remove, then soak in hot water for 10 minutes to soften.
In the same skillet, add the tomatoes and char them over high heat, turning occasionally, until blackened in spots (about 6 minutes). Set aside.
Cook the rice: Rinse the brown rice, then combine with the chicken broth and 1/2 tsp salt in a small pot. Bring to a boil, cover, and simmer for 25-30 minutes until tender. Fluff with a fork.
While rice cooks, slice the chicken breasts into strips. In a bowl, toss chicken with 1 tbsp olive oil, cumin, chili powder, smoked paprika, and 1/2 tsp salt.
Heat 1/2 tbsp olive oil in a large skillet or grill pan over medium-high. Add chicken strips and cook, turning once, until golden and cooked through (about 6-8 minutes). Set aside.
Add remaining 1/2 tbsp olive oil to the same pan. Sauté bell peppers and onions with remaining 1/2 tsp salt for 6-7 minutes, until charred and tender.
Make the salsa: Blend soaked chiles, charred tomatoes, garlic, and a pinch of salt until smooth. Stir in chopped cilantro.
Serve bowls: Divide rice among bowls, top with chicken, sautéed peppers and onions, and a generous spoonful of salsa. Garnish with fresh cilantro and lime wedges.