Fajita Bowls
📌Servings:
4 SERVINGS
⏳Prep Time:
1 HOUR 30 MINUTES
⏰Cook Time:
35 MINUTES
🍽️Type:
MAIN DISH
👌🏻Perfect For:
Gluten-Free, healthy bowls, protein rich, vibrant veggies, easy dinner, flavorful meal
📝Description:
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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🍯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
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.
*Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon servings. Exact information will depend upon the brands of ingredients and precise measurements used.
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Fajita Bowls
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