Fajita Chicken Bowl Recipe
Fajita Chicken Bowl Recipe is quick easy healthy meal cilantro rice, fajita chicken, pico filled avocado half, street corn, & Chipotle Ranch.
Servings 4 servings
Calories 478kcal
Ingredients
- 2 pounds chicken breasts boneless, skinless, cut into 1-inch cubes
- 2 tablespoons fajita seasoning Homemade recipe here
- 4 tablespoons Chipotle Ranch homemade recipe here, or you can purchase ready-made
- 2 medium avocados peeled, seeded, and sliced
Quick Pico
- 3 medium Roma tomatoes
- ¼ cup white onion yellow, sweet, or red
- 2 tablespoons fresh cilantro minced, adjust to your liking
- 1 tablespoon jalapeno pepper fresh or pickled, adjust to your liking
- 1 tablespoon lime juice freshly squeezed
Street Corn
- 10 ounces steam fresh corn
- 1 tablespoon butter melted
- 1 tablespoon mayonnaise
- ¼ teaspoon of each paprika, salt, pepper, garlic powder
- ¼ cup feta cheese crumbled
Rice
- 1 cup rice
- 1 tablespoon lime juice
- 1 tablespoon + some for garnish fresh cilantro chopped
Instructions
Easy Cilantro Rice
- In a saucepan, add 2 cups water and 1 cup rice. Bring to a boil and then turn the heat down to simmer. Simmer for 20 minutes until tender. Turn off the heat and let it steam for 5-10 minutes. Stir in cilantro and lime juice.
Chicken
- Cut chicken into cubes and sprinkle with seasoning. Cook chicken, about 4 to 5 minutes turned to cook every side. Cook through or internal temperature reaches 165 degrees F. Set aside.
Quick Pico
- Place all ingredients into a large bowl. Gently mix and season with salt, to taste. Cover and refrigerate until ready to serve!
Street Corn
- Steam corn. After steaming mix the corn with the remaining ingredients. Cover and refrigerate until ready to serve.
- *you can make the pico and corn early and refrigerate. The corn can be served cold or hot.
Assemble
- Spoon rice in the bottom of your bowl. Top with chicken, street corn, and avocado. Fill the avocado with pico. Drizzle Chipotle ranch over everything. Garnish with cilantro. Serve.
Nutrition
