Chicken Fajita Bowl with Cilantro Lime Crema
Easy chicken fajita bowls with marinated chicken, sautéed peppers, black beans, and a quick cilantro lime crema over rice. Meal prep friendly and totally customizable.
Servings: 4
Calories: 633kcal
Ingredients
Chicken & Marinade
- 2 tablespoons avocado oil plus more for cooking the chicken
- 3 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ pounds boneless skinless chicken breasts
Cilantro Lime Crema
- ¾ cup sour cream can sub plain Greek yogurt
- ¼ cup fresh cilantro, finely chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- ½ teaspoon garlic powder
- Pinch of salt
- 2 tablespoons water, to thin optional
Vegetables
- ½ tablespoon avocado oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 poblano pepper, sliced
- 1 large red onion, sliced
For Serving
- 4 cups cooked white or brown rice can sub cilantro lime rice
- 15-ounce can fire-roasted corn, drained can sub regular corn
- 15-ounce can black beans, drained and rinsed can sub pinto beans
- Optional toppings: sliced avocado or guacamole, pico de gallo, shredded cheddar or Monterey Jack cheese, crumbled cotija, sliced jalapeños, lime wedges
Instructions
- Marinate the chicken. In a bowl or zip-top bag, whisk together the avocado oil, lime juice, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken and turn to coat. Cover or seal and marinate in the fridge for at least 30 minutes and up to 4 hours (see Note 1).
- Make the crema. Whisk the sour cream, cilantro, lime juice, lime zest, garlic powder, and salt until smooth. Add water to reach your desired consistency. Cover and chill until serving.
- Cook the chicken. Heat 1 tablespoon avocado oil in a skillet over medium-high heat. Add the chicken and cook 4 minutes per side (see Note 2), until browned and cooked through to 165°F. Transfer to a cutting board and rest 5 to 10 minutes, then slice against the grain.
- Cook the vegetables. Add the remaining ½ tablespoon avocado oil to the same skillet. Add the peppers and onion and sauté up to 5 minutes, stirring occasionally, until softened but not mushy.
- Assemble. Divide the rice among bowls. Top with the corn, black beans, chicken, and peppers. Drizzle with cilantro lime crema and finish with your favourite toppings.
Notes
- Marinating: Marinate for at least 30 minutes and up to 4 hours. Any longer and the lime juice can negatively affect the texture of the chicken.
- Chicken cook time: For average breasts (¾ to 1 inch), cook about 4 minutes per side. For thicker breasts (1¼ inches or more), sear the first side uncovered, then flip, lower the heat, and cover for 5 to 6 minutes or until cooked through to 165°F. Pound to an even thickness before marinating for more even cooking.
- Storage: Store the chicken and pepper mixture in an airtight container in the fridge for up to 4 days. Keep the crema, rice, and other components in separate containers.
- Reheating: Warm the chicken, peppers, and rice in the microwave or a skillet over medium heat until heated through. Add the cold crema and fresh toppings after reheating.
Nutrition
Calories: 633kcal | Carbohydrates: 60g | Protein: 47g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 134mg | Sodium: 809mg | Potassium: 1219mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1903IU | Vitamin C: 127mg | Calcium: 108mg | Iron: 3mg
