Ingredients
4 boneless, skinless chicken thighs
3 tbsp avocado oil
2 tbsp fajita seasoning
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium sweet onion, sliced
1 tbsp lemon juice (or vinegar)
3–4 cups cooked rice
1 can black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or frozen)
½ cup salsa
½ cup sour cream
½ cup shredded cheese (cheddar or Mexican blend)
1 lime, cut into wedges
Fresh cilantro for garnish
Salt and pepper, to taste
Instructions
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Prepare the Chicken: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Season the chicken thighs with fajita seasoning, salt, and pepper. Cook for 6-8 minutes per side until golden and cooked through (internal temperature should reach 165°F). Let rest for 5 minutes, then slice into strips.
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Cook the Veggies: Add the remaining tablespoon of avocado oil to the same skillet. Sauté the sliced bell peppers and onion for 5-7 minutes until tender. Add lemon juice (or vinegar) and cook for an additional minute to deglaze the pan.
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Assemble the Bowls: Divide the cooked rice into 4 bowls.
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Add Toppings: Top each bowl with sliced chicken, sautéed peppers and onions, black beans, corn, salsa, sour cream, and shredded cheese.
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Garnish and Serve: Garnish with fresh cilantro and lime wedges. Serve immediately and enjoy!
Notes
Meal Prep Tip: You can prepare the chicken, rice, and veggies ahead of time and store separately for up to 3-4 days in the fridge.
Substitutions: Swap chicken thighs for chicken breast, beef, shrimp, or plant-based protein.
Rice Options: Use brown rice, quinoa, or cauliflower rice for a lower-carb alternative.
Toppings: Customize with guacamole, jalapeños, or a dairy-free option like plant-based sour cream and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Healthy, Burrito Bowl
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
