Description
This Chicken Fajita Bowl recipe is a vibrant, flavorful meal boasting tender marinated chicken, sautéed bell peppers and onions, fluffy rice, and pinto beans topped with fresh garnishes and a creamy cilantro ranch dressing. Perfect for a quick weeknight dinner or meal prep, it combines classic Tex-Mex flavors into a wholesome bowl that’s both satisfying and colorful.
Ingredients
Scale
Chicken and Marinade
- 1½ pounds chicken breast (thin or cut in half horizontally to be thin)
- 2 tablespoons fajita seasoning
- 1 tablespoon vegetable oil (divided)
- ½ lime (juiced, divided)
Vegetables
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 1 sweet yellow onion (sliced)
Base
- 1 cup long grain rice (uncooked)
- 2 cups pinto beans (cooked or canned)
Toppings
- ½ cup shredded Mexican blend cheese
- ½ cup pico de gallo
- ¼ cup guacamole
- 8 sprigs cilantro
- ¼ cup mayonnaise
- 1 tablespoon ranch seasoning
- 2 tablespoons sour cream
- 2 tablespoons buttermilk
- 2 tablespoons salsa verde (prepared)
- ½ cup fresh cilantro (for dressing)
- ½ lime (cut into wedges)
Instructions
- Prepare the rice: Cook the long grain rice according to the package directions until fluffy and tender. Set aside and keep warm.
- Make the cilantro ranch dressing: In a blender or food processor, combine mayonnaise, ranch seasoning, sour cream, buttermilk, salsa verde, and fresh cilantro. Blend until smooth. Refrigerate the dressing until ready to serve to allow flavors to meld.
- Marinate the chicken: Place the chicken breasts in a zip-top bag or container and add fajita seasoning, half of the lime juice, and 1 tablespoon of vegetable oil. Seal and toss to coat thoroughly. Let marinate while preparing vegetables.
- Slice the vegetables: Cut green and red bell peppers and the sweet yellow onion into thin strips for quick and even sautéing.
- Sauté the vegetables: Heat the remaining 1 tablespoon of vegetable oil over high heat in a large skillet. Once hot, add the sliced peppers and onions. Cook for 3 to 4 minutes, stirring occasionally until tender-crisp. Remove from the skillet and set aside.
- Cook the chicken: Place the marinated chicken in a single layer in the hot skillet. Cook without stirring for 2 to 3 minutes to get a good sear. Flip and cook for an additional 1 minute. Reduce the heat to low, cover the skillet, and cook for another 3 to 5 minutes or until the internal temperature reaches 165°F (75°C). Remove from skillet and slice into thin strips.
- Finish vegetables and chicken: Squeeze the remaining lime juice over the cooked peppers, onions, and chicken to brighten the flavors.
- Assemble the bowls: Divide the cooked rice evenly among four bowls. Layer pinto beans over the rice, then top with the sautéed peppers, onions, and sliced chicken fajita meat. Garnish each bowl with shredded Mexican blend cheese, pico de gallo, guacamole, fresh cilantro sprigs, and a wedge of lime.
- Add dressing and serve: Drizzle the prepared cilantro ranch dressing generously over each bowl just before serving for a creamy, zesty finish.
Notes
- You can use canned pinto beans; just drain and rinse before adding to the bowls.
- To keep the chicken juicy, avoid overcooking and ensure slicing is done thinly after resting briefly.
- Substitute any bell peppers with your preferred colors or add jalapeños for extra heat.
- This recipe is ideal for meal prep. Store components separately and assemble fresh when ready to eat.
- For a lower fat version, reduce or omit cheese and use low-fat sour cream and mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: chicken fajita bowl, fajitas, Tex-Mex, rice bowl, chicken recipe, healthy dinner, cilantro ranch dressing
