Customizable Chicken Fajita Bowl Recipe
This Customizable Chicken Fajita Bowl is a vibrant and nutritious meal prep option featuring tender chicken seasoned with fajita spices, sautéed bell peppers and onions, black beans, corn, and jasmine rice. Topped with creamy avocado, shredded cheese, and optional extras like salsa and olives, this bowl is perfect for a quick, flavorful lunch or dinner. Easily adaptable to your taste, it balances protein, fiber, and fresh flavors in about 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Protein and Vegetables
- 1 pound chicken breast or thighs (diced or cubed)
- 2 bell peppers, diced julienne
- 1 white or yellow onion, diced julienne
- 1 15.5 ounce can black beans (drained and rinsed)
- 1 15.5 ounce can corn (drained and rinsed)
- 1/2 cup cherry tomatoes
- Black olives, to taste
Grains and Dairy
- 2 cups cooked and cooled jasmine rice
- 1 cup shredded Mexican blend cheese
Seasonings and Oils
- 1 tablespoon olive oil
- 1/2-3/4 packet fajita seasoning (about 2 1/2 tablespoons)
- Salt, pepper, garlic powder to taste (for guacamole)
Additional Toppings and Condiments
- 1 medium avocado
- Salsa, to taste
- Chik-Fil-A Creamy Salsa Dressing, to drizzle
- Hot sauce, optional
Instructions
- Prepare the ingredients: Dice or cube the raw chicken breast or thighs. Drain and rinse the black beans and corn. Julienne the bell peppers and onions into thin strips.
- Sauté vegetables: Heat one tablespoon of olive oil in a pan over medium-high heat. Once hot, add the diced onions and bell peppers. Cook, stirring occasionally, for about 5-7 minutes or until tender. Remove the sautéed vegetables from the pan.
- Cook chicken: In the same pan, add the diced chicken. Add more oil if needed to prevent sticking. Cook the chicken, stirring occasionally, until its internal temperature reaches 165°F (74°C), ensuring it is fully cooked.
- Prepare toppings: While the chicken is cooking, prepare your toppings by slicing avocado, dicing olives and cherry tomatoes, and assembling any other desired toppings like guacamole or jalapeños.
- Add seasoning and vegetables: Stir in the fajita seasoning (about 2 1/2 tablespoons or 1/2 to 3/4 of a packet) along with 1/4 cup of water into the pan with the cooked chicken. Add back the sautéed peppers and onions. Bring the mixture to a boil, reduce heat, and simmer until the vegetables soften further to your liking.
- Warm beans and corn: Add the drained black beans and corn to the pan to heat through. Alternatively, warm them separately in the microwave. Once heated, turn off the stove.
- Heat rice: Reheat the cooked jasmine rice in the microwave until it reaches a warm serving temperature of approximately 165°F.
- Assemble the bowl: In serving bowls or meal prep containers, place 1/2 cup of warmed rice, about 4 ounces of the cooked chicken fajita mixture, 1/4 cup black beans, 1/4 cup shredded cheese, and add toppings such as olives, corn, guacamole (or sliced avocado), and jalapeños as desired. Drizzle with Chik-Fil-A Creamy Salsa Dressing, salsa, and hot sauce if preferred.
- Store leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. For meal prep, keep avocado slices separate and add fresh on the day you consume the bowl to maintain freshness and texture.
Notes
- You can use either chicken breasts or thighs according to preference; thighs tend to be juicier.
- Adjust fajita seasoning quantity to your taste for spice and flavor intensity.
- Use any rice or grain you prefer, but jasmine rice adds a nice fragrant touch.
- For a higher fiber content, add more avocado or include extra beans and vegetables.
- Keep avocado fresh by adding it just before eating or using guacamole with lime to prevent browning.
- This recipe is excellent for meal prepping and storing for several days.
