Fajita Bowls
These Fajita Bowls are the perfect combination of bold flavors, fresh ingredients, and wholesome goodness—all in one bowl! Juicy marinated chicken, sautéed peppers and onions, seasoned rice, and a zesty chipotle crema come together to create a meal that's both satisfying and delicious. Whether you're meal prepping or serving up a flavorful family dinner, this dish is a winner every time!
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📌 Servings
4 SERVINGS
⏳ Prep Time:
1 HOUR 30 MINUTES
⏰ Cook Time:
35 MINUTES
🛍️ Our Product:
SEASONINGS
🍽️ Type:
MAIN DISH
Ingredients
Marinade:
1 pound boneless skinless chicken breasts or thighs
2 Tablespoons lime juice
1 Tablespoon Fingerlakes Honey Company honey
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons white vinegar
3-4 Tablespoons Fingerlakes Honey Company Bee's Knees Seasoning
Veggies:
1/2 red onion , roughly chopped
1 red bell pepper , roughly chopped
1 green bell pepper , roughly chopped
1 cup corn, fresh, canned or frozen-thawed
Rice:
2 Tablespoons vegetable oil
½ cup red onion , chopped
3 cloves garlic, minced
1 teaspoon Fingerlakes Honey Company Bee's Knees Seasoning
1½ cups long grain white rice
3 cups low-sodium chicken broth
15 ounce can black beans, drained and rinsed
dash of salt
juice from 1-2 limes
½ cup fresh cilantro, chopped
Crema Sauce:
3/4 cup sour cream (or plain Greek yogurt)
1 1/2 Tablespoons lime juice
1 teaspoon sauce from a can of chipotle chiles in adobo sauce, or more to taste
salt, to taste
1/3 cup fresh cilantro , finely chopped
DIRECTIONS
Marinade:
Mix marinade ingredients together. Place chicken and veggies in separate bowls or ziplock bags and pour half of the marinade over each. Refrigerate for 1-6 hours.
Rice:
When ready to cook, heat 2 tablespoons of oil in a large pan over medium heat. Add onion and saute for 2-3 minutes or until tender. Add the rice and cook, stirring constantly, until golden, about 5 minutes.
Add garlic, Bee's Knees Seasoning and salt and cook for 30 seconds. Add chicken broth and bring to a boil. Once boiling, stir in the black beans, reduce heat to low, cover, and simmer for 20 minutes.
Remove from heat. Remove lid and squeeze juice from 1 lime over the rice, but do NOT stir. Return lid and allow to rest for 5-10 minutes.
Then, remove lid, sprinkle with cilantro and fluff gently with a fork. (Don't "stir" it, just fluff it with a fork so it doesn't get mushy.)
Crema Sauce:
While the rice is cooking, prepare chipotle cream sauce by mixing all ingredients together. Refrigerate until ready to serve.
Chicken and veggies:
Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is hot, remove chicken from marinade and add to skillet. Cook for 2-3 minutes on one side, or until nicely browned. Turn chicken over and cook until cooked through. Remove to a cutting board and allow to rest for 5 minutes before slicing.
While chicken is resting, add another splash of oil to the same skillet over medium-high heat. Drain vegetables in a colander to remove excess marinade. Add vegetables to the hot skillet and saute, stirring occasionally, for a few minutes, until warmed through. I like them to still have a little crunch.
Assemble:
In bowls, layer rice, vegetables, and chicken. Top with Chipotle Lime Crema. Enjoy.
Notes
Variations:
Steak Fajita Bowl: Swap out the chicken for steak.
Shrimp Fajita Bowl: Use shrimp instead of chicken.
Vegetarian Fajita Bowl: Leave out the chicken (or sub tofu), and feel free to add even more of your favorite veggies!
Brown Rice: Brown rice may be substituted, but increase cooking time to about 40 minutes, or until liquid is absorbed and rice is tender.
REVIEWS
No Reviews Yet.
We'd love to hear your thoughts if you make it.
stac
awesome!
Deb
I and my friends absolutely love this jalapeño honey peach jam. It has just enough kick with the jalapeños. Delicious on bread or crackers!
Deb
These spices made an excellent bread dip.We loved it!