Description
A quick, one-skillet meal featuring marinated chicken strips and charred bell peppers and onions served over rice with customizable toppings. Perfect for busy weeknights and meal prep.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced into ½-inch strips
- 3 medium bell peppers (red, green, yellow), sliced into ¼-inch strips
- 1 large yellow onion, sliced into half-moons
- 2 limes (juice and zest)
- 4 cloves garlic, minced
- 3 tablespoons olive oil (divided)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 2 cups cooked white or brown rice
- 1 can black beans, drained and rinsed
- 1–2 avocados, sliced
- Shredded cheese (Cheddar or Mexican blend)
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Salsa
Instructions
- Slice chicken breasts into ½-inch strips. In a large bowl, whisk together olive oil, juice of one lime, minced garlic, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add chicken strips and toss to coat. Let marinate for at least 10 minutes (or up to 30 minutes).
- Cook rice according to package instructions, adding a pinch of salt and a squeeze of lime juice to the water. Keep warm.
- Heat a large skillet over medium-high heat with 1 tablespoon of oil. Add chicken strips in a single layer (cook in batches if necessary to avoid crowding). Sear for 3-4 minutes without moving, then flip and cook for another 2-3 minutes until cooked through (165°F). Remove chicken to a plate.
- In the same skillet, add another tablespoon of oil if needed. Increase heat to high. Add sliced bell peppers and onions. Cook for 5-7 minutes, stirring occasionally, until tender-crisp and slightly charred.
- Return the chicken to the pan with the vegetables. Toss together for 1-2 minutes to heat through and meld flavors. Taste and adjust seasoning with salt, lime, or spices.
- Divide warm rice among four bowls. Top with the chicken and vegetable mixture. Add black beans, sliced avocado, shredded cheese, sour cream or Greek yogurt, fresh cilantro, and salsa. Serve immediately.
Notes
Do not crowd the pan when searing chicken to ensure proper browning. Cook vegetables on high heat to prevent sogginess. For best flavor, toast cumin and chili powder in a dry pan for 30 seconds before adding to the marinade. Leftover rice works well in bowls. Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 18
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
Keywords: chicken fajita bowls, one pan dinner, weeknight dinner, meal prep, healthy dinner, gluten free, quick recipes