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To make your Chicken Fajita Rice Bowls, gather these key ingredients: - 1 lb chicken breast, sliced into thin strips - 1 tablespoon olive oil - 1 bell pepper (red or yellow), sliced - 1 small onion, sliced - 1 teaspoon chili powder - 1 teaspoon cumin - ½ teaspoon garlic powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 2 cups cooked brown rice - 1 cup black beans, drained and rinsed - ½ cup corn (fresh or canned) - 1 avocado, sliced - ¼ cup fresh cilantro, chopped - Lime wedges for serving You can make your bowls even better with these optional ingredients: - Sour cream for creaminess - Queso fresco for a cheesy touch - Jalapeños for some heat - Cherry tomatoes for freshness - Shredded cheese for more flavor Don't have everything? Here are some simple swaps: - Use chicken thighs instead of breast for a juicier taste. - Swap olive oil with avocado oil for a different flavor. - Replace black beans with pinto beans if you like. - Choose quinoa instead of rice for a protein boost. - Use lime juice if you don't have fresh limes. These ingredients make your Chicken Fajita Rice Bowls tasty and fun. Enjoy the process of mixing flavors in your kitchen! Check out the Full Recipe for more details. Gather your ingredients before you start cooking. This makes the process smooth and fun. You will need: - 1 lb chicken breast, sliced into thin strips - 1 tablespoon olive oil - 1 bell pepper (red or yellow), sliced - 1 small onion, sliced - 1 teaspoon chili powder - 1 teaspoon cumin - ½ teaspoon garlic powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 2 cups cooked brown rice - 1 cup black beans, drained and rinsed - ½ cup corn (fresh or canned) - 1 avocado, sliced - ¼ cup fresh cilantro, chopped - Lime wedges for serving Wash and slice the vegetables first. This keeps the colors fresh and bright. Next, slice the chicken into thin strips. Thin pieces cook faster and soak up the spices better. Heat a large skillet over medium-high heat. Add the olive oil and let it warm up. Carefully place the sliced chicken in the skillet. Sprinkle the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper over the chicken. Cook for 5-7 minutes, stirring gently. You want the chicken to be brown and cooked through. After the chicken is ready, add the bell pepper and onion to the skillet. Cook for another 4-5 minutes. Stir often until the veggies are tender and slightly charred. This adds great flavor to your dish. While the chicken and veggies cook, divide the cooked brown rice into bowls. You can use any rice you like. Brown rice adds a nice nutty taste. Once the chicken and vegetables are cooked, it’s time to plate. Spoon the chicken and veggie mix over the rice in each bowl. Then, add the black beans and corn on top. This makes the bowls colorful and filling. Finally, garnish each bowl with sliced avocado and chopped cilantro. Don’t forget to squeeze some lime juice over everything. It adds a zesty kick. Serve with lime wedges on the side for extra flavor. Enjoy your tasty Chicken Fajita Rice Bowls! To make great chicken fajitas, use a hot skillet. This helps to sear the chicken quickly. Cut the chicken into thin strips. This ensures it cooks evenly. Season the chicken well before cooking. The spices add flavor. When you add the veggies, keep them crisp. Sauté just until they are tender. This adds texture to your bowl. Want to make your bowl even better? Try adding a few slices of jalapeño for heat. You can also add fresh lime juice for extra zing. A sprinkle of cheese can add creaminess. If you love spice, consider a dash of hot sauce. Fresh herbs like cilantro brighten up the dish. Store any leftovers in an airtight container. This keeps the flavors fresh. You can keep them in the fridge for up to three days. When reheating, add a splash of water or broth. This helps to keep the chicken moist. For longer storage, freeze the chicken fajita rice bowls. They can last up to three months in the freezer. Enjoy the Full Recipe for Chicken Fajita Rice Bowls to make this delightful dish! {{image_2}} You can easily make this dish vegetarian or vegan. Instead of chicken, try using tofu or tempeh. Both absorb flavors well and give a nice texture. For a vegan twist, skip the cheese and sour cream. Use avocado or cashew cream for creaminess. You can also add more veggies, like zucchini or mushrooms, for extra taste. Toppings make your Chicken Fajita Rice Bowls fun and unique. Here are some ideas: - Fresh salsa - Shredded cheese - Sour cream or Greek yogurt - Sliced jalapeños - Chopped green onions - Lime wedges Feel free to mix and match toppings as you like. They can add great flavor and color. You can switch up the rice for variety. While brown rice works well, try these options: - White rice for a lighter taste - Quinoa for added protein - Cauliflower rice for a low-carb meal - Cilantro-lime rice for a fresh twist Each option brings its own flavor and texture to the dish. Choose what fits your mood! Check out the Full Recipe for more details on making these tasty bowls. Store any leftover chicken fajita rice bowls in an airtight container. Make sure the bowl cools down first. Place it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, take the chicken fajita rice bowls from the fridge. You can use a microwave or a skillet. If using a microwave, heat for 1-2 minutes until warm. Stir halfway for even heating. If using a skillet, warm over medium heat for about 5 minutes. Add a splash of water to keep it moist. To freeze, place the cooled bowls in freezer-safe bags. Remove as much air as you can. Label the bags with dates. They can stay frozen for up to three months. When ready to eat, thaw in the fridge overnight before reheating. This keeps the flavors fresh. Yes, you can use any meat you like. Try beef, pork, or shrimp. Each option adds its unique flavor. Just remember to adjust cooking times. Cook beef until it’s no longer red. For pork, make sure it reaches 145°F. Shrimp cooks fast, so just sauté until it turns pink. You can pair these bowls with many sides. Try tortilla chips for crunch. A simple green salad adds freshness. Guacamole and salsa are great dips. You can also serve them with grilled veggies or a corn salad. These sides brighten the meal and add texture. Meal prepping is easy with this recipe. Cook a big batch of chicken and veggies. Divide them into containers. Add cooked rice to each container. Top with black beans and corn. Store them in the fridge for up to four days. Just heat and enjoy when you’re ready. For the full recipe of Chicken Fajita Rice Bowls, check out the original recipe above. It guides you through each step to make these bowls delicious and satisfying. This article covered all you need for Chicken Fajita Rice Bowls. We explored key ingredients, cooking steps, and tips for the best results. I shared ideas for variations and ways to store leftovers. Remember, you can customize this dish to fit your taste. Experiment with different toppings or proteins. Enjoy cooking, and have fun making this meal your own!

Chicken Fajita Rice Bowls

Satisfy your cravings with delicious Chicken Fajita Rice Bowls! This easy recipe combines tender chicken, vibrant veggies, and wholesome brown rice for a filling meal in just 30 minutes. Toss in black beans, corn, and fresh avocado for extra flavor and nutrition. Perfect for a quick dinner or meal prep, these bowls are both tasty and visually stunning. Click to explore the full recipe and bring this vibrant dish to your table!
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Ingredients
  

1 lb chicken breast, sliced into thin strips

1 tablespoon olive oil

1 bell pepper (red or yellow), sliced

1 small onion, sliced

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon smoked paprika

Salt and pepper to taste

2 cups cooked brown rice

1 cup black beans, drained and rinsed

½ cup corn (fresh or canned)

1 avocado, sliced

¼ cup fresh cilantro, chopped

Lime wedges for serving

Instructions
 

In a large skillet, heat olive oil over medium-high heat.

    Add the sliced chicken to the skillet and season with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes until the chicken is browned and cooked through.

      Add the sliced bell pepper and onion to the skillet with the chicken. Sauté for an additional 4-5 minutes until the vegetables are tender and slightly charred.

        While the chicken and veggies are cooking, prepare the rice by dividing the cooked brown rice into serving bowls.

          Top the rice in each bowl with the cooked chicken and vegetable mixture, followed by black beans and corn.

            Garnish each bowl with sliced avocado, chopped cilantro, and a squeeze of lime juice.

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

                - Presentation Tips: Serve the bowls with lime wedges on the side for an extra burst of flavor. You can also add a dollop of sour cream or a sprinkle of queso fresco for extra creaminess!