Easy Chicken Fajita Rice Bowl

- 1 pound boneless, skinless chicken breasts - 2 tablespoons fajita seasoning - 1 tablespoon olive oil - 1 bell pepper (red, yellow, or green), sliced - 1 medium onion, sliced - 1 cup cooked rice (white, brown, or cauliflower rice) - 1 cup black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 avocado, diced - 1 cup cherry tomatoes, halved - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving)

Discover the vibrant and healthy Sizzling Chicken Fajita Rice Bowl, a perfect meal for any occasion. Packed with lean protein, colorful veggies, and flexible ingredients, this dish makes weeknight dinners a breeze. From marinating the chicken to sautéing peppers and layering your bowl, each step is simple and satisfying. Whether you follow the traditional recipe or mix it up with your favorite toppings, this rice bowl is sure to impress family and friends alike.

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Ingredients

1 lb boneless, skinless chicken breasts, sliced into strips

1 tablespoon olive oil

1 bell pepper (any color), thinly sliced

1 medium onion, thinly sliced

2 teaspoons fajita seasoning (store-bought or homemade)

Salt and pepper to taste

2 cups cooked rice (white, brown, or cauliflower rice)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or canned)

1 avocado, diced

1 cup cherry tomatoes, halved

Fresh cilantro, for garnish

Lime wedges, for serving

Optional toppings: sour cream, shredded cheese, jalapeños

Instructions

Cook the Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the chicken strips and season with fajita seasoning, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly golden. Remove the chicken from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add the sliced onions and bell peppers. Sauté for about 5-6 minutes until they are tender but still crisp, stirring occasionally. You can add a splash of water if needed to prevent sticking.

Combine Ingredients: Return the cooked chicken to the skillet and stir well to combine with the veggies. Add the black beans and corn, mixing thoroughly. Cook for an additional 2-3 minutes until everything is heated through.

Assemble the Rice Bowls: Divide the cooked rice among serving bowls. Top with the chicken and vegetable mixture. Add diced avocado and cherry tomatoes on top.

Garnish and Serve: Sprinkle fresh cilantro over each bowl, and serve with lime wedges and any optional toppings you desire, such as sour cream, cheese, or jalapeños.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings