Chicken Fajita Rice Bowl
This chicken fajita rice bowl is a quick, one-pan meal filled with tender chicken, colorful peppers, black beans, and brown rice, all tossed in smoky spices and finished with lime and cheese. Perfect for meal prep or a busy weeknight dinner!
Equipment
- 12-inch non-stick skillet
- Wooden Spoon
- Measuring Cups and Spoons
Ingredients
- 1 1/4 lbs boneless skinless chicken breasts diced into 1-inch pieces
- salt and freshly ground black pepper to taste
- 2 1/2 Tbsp olive oil divided
- 1 cup yellow onion diced
- 3 cups bell peppers chopped (about 2 medium)
- 3 cloves garlic minced
- 1 2/3 cups low-sodium chicken broth
- 1 (15 oz) can fire roasted tomatoes
- 1 (15 oz) can black beans drained and rinsed
- 2 1/2 tsp chili powder divided
- 1 1/2 tsp ground cumin divided
- 2 cups instant brown rice
- 1 1/2 Tbsp fresh lime juice
- 3/4 cup shredded Mexican cheese blend
- 1/3 cup fresh cilantro chopped
Instructions
- Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add chicken, season with 1 1/2 tsp chili powder, 1 tsp cumin, and salt and pepper. Cook, tossing occasionally, until cooked through, about 7 minutes. Transfer chicken to a sheet of foil and wrap to keep warm.
- Return skillet to medium-high heat. Add remaining 1 1/2 Tbsp olive oil, then add onions and sauté for 3 minutes.
- Add bell peppers and sauté for 3 minutes longer, then add garlic and sauté 1 minute more until fragrant.
- Add chicken broth, fire roasted tomatoes, black beans, remaining 1 tsp chili powder, and 1/2 tsp cumin. Season with salt and pepper to taste and bring to a boil.
- Add instant brown rice and stir to coat and submerge in liquid. Reduce heat to medium, cover, and simmer for 6–7 minutes.
- Remove from heat and let rest for 5 minutes. Stir in chicken, fresh lime juice, cheese, and cilantro. Serve warm and enjoy!
Notes
Top with avocado slices, extra cheese, or a dollop of sour cream for a restaurant-style presentation. Great for meal prep!
