Chicken Fajita Bowl
A colorful and flavorful bowl featuring seasoned chicken, sautéed peppers, creamy lime crema, and hearty black beans.
Equipment
- Large Skillet
- Saucepan
- Mixing Bowl
- Measuring Cups and Spoons
Ingredients
- 1 cup uncooked jasmine rice (or 3 cups cooked rice of your choice)
- 1 1/4 cups water
- 2 cans black beans (14.5 ounces each, drained)
- 1 1/2 lb raw chicken breast (cut into thin strips)
- 3 large bell peppers (a mix of red, yellow, green, and poblano)
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1 1/2 tsp. chili powder
- 1 Tbsp. smoked paprika
- 1 Tbsp. cornstarch
- 1 Tbsp. olive oil
- 3/4 cup light sour cream
- 1 Juice of lime
- 1/2 tsp. kosher salt
- 1/2 tsp. garlic powder
- optional toppings (cheese, shredded lettuce, avocado, pico de gallo, salsa, crushed tortilla chips, cilantro, extra lime)
Instructions
- In a small bowl, mix sour cream, lime juice, garlic powder, and salt to create the lime crema. Whisk until smooth and refrigerate until ready to use.
- In a saucepan, combine uncooked jasmine rice and water. Bring to a simmer, cover, and cook for 12 minutes. Let it sit for 10 minutes off the heat, then fluff with a fork.
- In a bowl, season chicken strips with cornstarch, salt, and spices. Mix well to coat.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown, about 4-5 minutes, stirring occasionally.
- Add sliced onions and bell peppers to the skillet. Cook for an additional 5 minutes until vegetables are tender.
- Warm black beans in a small pot over low heat.
- Assemble the bowls: start with a base of rice, top with black beans, chicken fajita mixture, and drizzle with lime crema. Add optional toppings as desired.
- Serve immediately and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.