Mexican Chicken Fajita Bowls

Name: Mexican Chicken Fajita Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch strips); 1 red bell pepper (sliced); 1 yellow bell pepper (sliced); 1 yellow onion (medium, sliced); 2 tablespoon olive oil; 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 1.5 cup white rice (uncooked); 2.25 cup water; 0.25 cup fresh cilantro (chopped); 2 tablespoon lime juice (freshly squeezed); 1 can black beans (rinsed and drained); 1 cup frozen corn (thawed); 0.5 cup Roma tomatoes (diced)

Flavorful chicken and vibrant vegetables roasted with zesty spices, served over cilantro-lime rice with a fresh black bean corn salsa for a complete and satisfying meal.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $3.09/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Gluten-Free
High-Protein
Low-Fat
Low-Sugar
Low-Saturated-Fat

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch strips)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 yellow onion (medium, sliced)
2 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon garlic powder
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
1.5 cup white rice (uncooked)
2.25 cup water
0.25 cup fresh cilantro (chopped)
2 tablespoon lime juice (freshly squeezed)
1 can black beans (rinsed and drained)
1 cup frozen corn (thawed)
0.5 cup Roma tomatoes (diced)

Instructions

Preheat oven to 400°F (200°C). In a large bowl, toss the chicken strips, sliced red bell pepper, yellow bell pepper, and yellow onion with 1 tablespoon of olive oil, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread the mixture in a single layer on a large baking sheet.
Roast for 20-25 minutes, stirring once halfway, until chicken is cooked through and vegetables are tender-crisp.
While the fajitas roast, prepare the cilantro-lime rice. In a medium saucepan, combine 1 1/2 cups white rice, 2 1/4 cups water, and 1/4 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
Once rice has rested, fluff with a fork and stir in 1/4 cup fresh cilantro and 2 tablespoons lime juice.
For the black bean corn salsa, combine 1 can black beans, 1 cup frozen corn, 1/2 cup diced Roma tomatoes, 1/4 cup fresh cilantro (from remaining), 1 tablespoon lime juice, and a pinch of kosher salt and black pepper in a small bowl. Stir well.
To serve, divide cilantro-lime rice among bowls, top with chicken and vegetable fajitas, and add a generous spoonful of black bean corn salsa.

Notes

Leftovers store well in airtight containers for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 561
Protein: 41.6 g
Carbohydrates: 74.9 g
Fat: 9.8 g
Fiber: 8.1 g
Sodium: 888 mg
Saturated Fat: 1.4 g
Sugar: 7.6 g
Cholesterol: 96 mg