Healthy Chicken Fajita Bowls Recipe

Healthy chicken fajita bowl with blackened chicken, cilantro lime rice, black beans, corn, and homemade guacamole.

Healthy Chicken Fajita Bowls Recipe

These healthy chicken fajita bowls will be your new favorite 30-minute meal prep recipe. It's packed with blackened chicken, sautéed peppers, and homemade cilantro-lime rice, with 35 grams of protein per bowl.

5 from 10 votes

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Prep Time 5

Cook Time 25

Total Time 30

Serving servings

Ingredients

Chicken:

1 lb chicken tenders or 3 boneless skinless chicken breasts, sliced
1 tablespoon olive oil or avocado oil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne, optional for spice
Salt & pepper, to taste

Fajita Veggies:

1 tablespoon olive oil or avocado oil
1 green bell pepper, de-seeded and sliced
1 yellow bell pepper, de-seeded and sliced
1 large red onion, sliced
1 large garlic clove, minced
A handful of fresh cilantro, chopped
1 large lime, juiced
½ teaspoon of salt, or to taste

For the Cilantro Lime Rice:

1 cup long-grain rice, or 2 packages of frozen rice (4 servings)
½ cup cilantro, chopped
½ teaspoon lime zest
Juice of 1 lime

For the Guacamole:

2 medium avocados, mashed
1 large lime, juiced
2 tablespoon red onion, minced
2 tablespoon cilantro, chopped
Salt, to taste

For the Corn & Beans:

1 ½ cups frozen corn
1 - 2 cups cooked black or pinto beans, drained and rinsed
Salt and pepper to taste

Toppings:

Sour cream or plain Greek yogurt, shredded cheese, chopped romaine, pico de gallo, fresh cilantro, jalapeño slices, extra lime wedges,

Instructions

Cook the Rice: Cook rice according to package directions or use two bags of Trader Joe's frozen white or brown rice. Once done, fluff with a fork and stir in lime juice, lime zest, and cilantro while still hot.
Make the Guacamole: Mash avocados in a bowl with lime juice, red onion, cilantro, and a pinch of salt. Store in the fridge while you prep everything else.
Season the Chicken: Combine all blackened seasoning spices in a small bowl and coat chicken generously on all sides. Heat a cast iron skillet over medium-high heat with oil.
Cook the Chicken: Cook chicken 3-4 minutes per side until you get a deep, smoky crust and internal temperature reaches 165°F. Remove from skillet, let rest 5 minutes, then slice.
Cook the Fajita Veggies: In the same skillet over medium-high heat, add oil and cook onions, peppers, and garlic with a pinch of salt and cilantro. Let sit untouched for 3-5 minutes to char on one side, then toss until cooked but still have some texture. Squeeze lime over top and set aside.
Warm the Beans: In the same pan over low heat, warm the black beans with a pinch of salt, picking up all the leftover seasoning from the pan.
Warm the Corn: Heat frozen corn in the microwave or on the stovetop until hot. Season with salt and pepper.
Assemble the Bowls: Start with cilantro lime rice, add blackened chicken, charred fajita veggies, black beans, and corn. Top with guacamole, sour cream, pico de gallo, shredded cheese, fresh cilantro, and jalapeño. Squeeze extra lime over the top and enjoy!

Notes

Zest limes first — always zest your lime before you cut it or you won't be able to zest it

Use a cast iron pan — this is what gives the chicken that crispy, smoky crust

Rest the chicken — let it sit for 5 minutes before cutting so it stays juicy

Don't touch the peppers — let them cook without stirring for 3-5 minutes so they get charred

Beans in the same pan — the leftover chicken seasoning in the pan makes the beans taste amazing

Storing leftovers — keep everything in separate containers in the fridge for up to 4 days

Guacamole tip — press plastic wrap right onto the guacamole so it doesn't turn brown

Want low carb? — just swap the rice for cauliflower rice

Nutrition

Course Lunch & Dinner

Cuisine Mexican

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!