Chicken Fajita Bowls

Chicken fajita bowls with rice, black beans, corn, sautéed peppers, guacamole and a jalapeño yogurt drizzle. High protein, ready in 15 min with prepped chicken.

Course Dinner, Lunch

Cuisine Mexican

Keyword chicken fajita bowl, chicken fajita bowl recipe, fajita bowl with black beans, healthy chicken fajita bowls, high protein fajita bowl

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 506kcal

Author Alida Ryder

Ingredients

1 lb (500g) boneless skinless chicken breasts 4 chicken breasts
Garlic Paprika Marinade

For the rice

1 cup jasmine rice any long grain rice will work
2 cups water
14 oz/400g black beans 1 can, drained and rinsed
1 cup frozen corn fresh or canned can also be used
1 tsp salt
1 tsp taco seasoning

For the peppers and onions

3 bell peppers I used red, yellow and green, sliced
1 large onion sliced,
2 tsp olive oil
salt to taste

For the jalapeño yogurt crema

1 cup low fat Greek yogurt
1-2 jalapeños seeds removed, if necessary
2 tbsp chopped chives or cilantro/coriander
1-2 tsp lime/lemon juice
salt to taste
1 garlic clove optional

Instructions

Marinate the chicken for at least 30 minutes, ideally overnight in the fridge.
Place the rice in a small pot over medium-high heat then pour in the water and season with salt and taco seasoning.
Allow to come to a boil then cook until the water has been absorbed. Add the beans and frozen corn then cover with a lid, turn the heat all the way down and allow to cook for another 10 minutes until the rice is cooked. Turn off the heat and allow to steam for another 5 minutes.
While the rice is cooking, grill the chicken in a hot grill pan for 8-10 minutes (or until the chicken is cooked through). The chicken can be baked or air fried too.
In a large frying pan, sauté the sliced onions and peppers until caramelized and tender.
Combine all the sauce ingredients in a bowl or jug and using an immersion blender, blend until smooth (you can use a blender or food processor too).
To assemble, spoon the rice, beans and corn mixture into serving bowls. Slice the chicken and place on top. Add the peppers and sliced avocado (or guacamole). Drizzle over the yogurt sauce.
Garnish with fresh cilantro and sliced jalapeños and serve.

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