Ingredients

1½ pounds chicken breast (thin or cut in half horizontally to be thin)

2 tablespoons fajita seasoning

2 tablespoons vegetable oil (divided)

1 lime (juiced)

1 green bell pepper (sliced)

1 red bell pepper (sliced)

1 sweet yellow onion (sliced)

1 cup long grain rice (uncooked)

2 cups pinto beans

½ cup shredded Mexican blend cheese

½ cup pico de gallo

¼ cup guacamole

8 sprigs cilantro

1 lime (cut into wedges)

¼ cup mayonnaise

1 tablespoon ranch seasoning

2 tablespoons sour cream

2 tablespoons buttermilk

2 tablespoons salsa verde (prepared)

½ cup fresh cilantro

Instructions

Step 1: Prepare the rice according to package directions.

Step 2: Make the cilantro ranch dressing by combining mayonnaise, ranch seasoning, sour cream, buttermilk, salsa verde, and fresh cilantro in a blender or food processor. Blend until smooth and refrigerate until ready to use.

Step 3: In a zip-top bag or container, combine chicken with fajita seasoning, half the lime juice, and 1 tablespoon vegetable oil. Marinate while preparing vegetables.

Step 4: Slice the green and red bell peppers and the sweet yellow onion into thin strips.

Step 5: Heat the remaining 1 tablespoon of vegetable oil in a large skillet over high heat. Add the peppers and onions and cook for 3-4 minutes, stirring occasionally. Remove from skillet and set aside.

Step 6: Place the marinated chicken in a single layer in the hot skillet. Cook without stirring for 2-3 minutes, then flip and cook for 1 minute. Reduce heat to low, cover, and cook for an additional 3-5 minutes until chicken reaches 165˚F internal temperature. Remove and slice thinly.

Step 7: Squeeze the remaining lime juice over the cooked chicken and vegetables.

Step 8: To assemble bowls, divide rice evenly among four bowls. Top rice with pinto beans, then layer peppers, onions, and sliced chicken on top.

Step 9: Garnish each bowl with shredded cheese, pico de gallo, guacamole, fresh cilantro sprigs, and lime wedges.

Step 10: Drizzle the prepared cilantro ranch dressing over the bowls before serving.

Tips & Variations

Use brown rice or cauliflower rice as a healthier or lower-carb alternative to white rice.

For extra smoky flavor, try adding a pinch of smoked paprika to the fajita seasoning.

Swap pinto beans for black beans or refried beans based on your preference.

Grill the chicken and vegetables for a charred, outdoor-cooked taste.

Add sliced avocado or extra jalapeños for added creaminess or heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the cilantro ranch dressing separate to prevent sogginess. Reheat chicken and vegetables gently in the microwave or a skillet until warmed through. Add fresh toppings like pico de gallo and guacamole after reheating.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken to save time. Just reheat it gently and combine with sautéed peppers and onions before assembling the bowls.

Is fajita seasoning easy to make at home?

Absolutely! Fajita seasoning typically includes chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Mixing your own allows you to control the spice level.