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- 1 pound boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 medium onion, sliced - 2 tablespoons fajita seasoning - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 avocado, diced - 1 cup cherry tomatoes, halved - Cooked rice (white, brown, or cauliflower rice, as preferred) - Optional toppings: sour cream, shredded cheese, cilantro, lime wedges

Easy Chicken Fajita Rice Bowl

Discover the vibrant and delicious Sizzling Chicken Fajita Rice Bowl, a perfect blend of protein, vegetables, and spices that brings the flavors of Mexican cuisine to your home. Ideal for weeknight dinners or meal prep, this dish is easily customizable to fit various dietary preferences. With simple steps to prepare and a colorful presentation, it’s sure to delight everyone at the table. Try it today for a satisfying and nutritious meal!
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Ingredients
  

1 lb boneless, skinless chicken breasts, sliced into thin 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, drained)

1 ripe avocado, diced

1 cup cherry tomatoes, halved

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Optional toppings: sour cream, shredded cheese, sliced jalapeños

Instructions
 

Cook the Chicken: Begin by heating the olive oil in a large skillet over medium-high heat. Once hot, add the sliced chicken strips to the skillet. Season the chicken with the fajita seasoning, along with salt and pepper to taste. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is cooked through and exhibits a slight golden color. Once done, remove the chicken from the skillet and set it aside.

    Sauté the Vegetables: In the same skillet where you cooked the chicken, add the thinly sliced onions and bell peppers. Sauté them for about 5-6 minutes or until they are tender yet still retain some crispness. Stir occasionally to ensure even cooking and avoid sticking; you may add a splash of water if necessary to help with this.

      Combine Ingredients: Return the cooked chicken back to the skillet and stir well to incorporate it with the sautéed vegetables. Next, add the drained and rinsed black beans, along with the corn, mixing thoroughly. Continue to cook for an additional 2-3 minutes until all ingredients are heated through and well combined.

        Assemble the Rice Bowls: To serve, divide the cooked rice evenly among serving bowls. Generously top each bowl with the chicken and vegetable mixture. Add the diced avocado and halved cherry tomatoes on top for added flavor and color.

          Garnish and Serve: Finish by sprinkling fresh cilantro leaves over each bowl for a burst of freshness. Serve with lime wedges on the side and offer optional toppings such as sour cream, shredded cheese, or sliced jalapeños for guests to customize their bowls.

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