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Easy Chicken Fajita Rice Bowl photo

Chicken Fajita Rice Bowl

A quick, colorful chicken fajita rice bowl topped with fresh avocado, tomato, cheese, sour cream, and cilantro.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 red bell pepper sliced into thin strips
  • 1 green bell pepper sliced into thin strips
  • 1 yellow bell pepper sliced into thin strips
  • 1 yellow onion sliced
  • 2 cups cooked chicken breast diced
  • 1 tsp chili powder
  • 1 tsp garlic salt
  • 1 tsp ground cumin
  • 1 to 2 limes juice of
  • 4 cups cooked rice
  • avocado sliced
  • tomato diced
  • sour cream
  • cilantro chopped
  • lime wedges
  • cheese shredded

Equipment

  • Large Skillet
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Spatula or spoon
  • bowls for serving

Method
 

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until hot.
  2. Add the sliced red, green, and yellow bell peppers and the sliced yellow onion; cook, stirring occasionally, until slightly charred and beginning to soften, about 3 minutes.
  3. Stir in the diced cooked chicken, 1 tsp chili powder, 1 tsp garlic salt, and 1 tsp ground cumin.
  4. Squeeze the juice of 1 to 2 limes over the mixture and toss to coat; cook just until the chicken is heated through and flavors are combined, about 1–2 minutes.
  5. Meanwhile, divide the 4 cups of cooked rice among 4 bowls.
  6. Top each bowl of rice with the fajita chicken and vegetables, then add sliced avocado, diced tomato, shredded cheese, sour cream, chopped cilantro, and lime wedges as desired.
  7. Serve immediately and enjoy.

Notes

  • Use pre-cooked rotisserie chicken to save time.
  • Adjust chili powder to taste for more or less heat.
  • Rice should be hot when assembling bowls.
  • Slice avocado just before serving to prevent browning.