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Chicken Over Rice Fajita Bowls Recipe

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4.3 from 8 reviews

This Chicken Over Rice Fajita Bowl recipe combines tender, spiced chicken breasts with sautéed peppers and onions, served over a bed of fluffy rice. Finished with crumbled cotija cheese and creamy guacamole, this dish offers a flavorful, colorful, and satisfying meal that comes together quickly with a balance of smoky, savory, and tangy flavors.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Spices

  • 4 boneless skinless chicken breasts
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt (preferably thick flakes)
  • 1 tablespoon extra virgin olive oil

Vegetables and Rice

  • 2 whole peppers (any color, sliced)
  • 1 onion (yellow or white, sliced)
  • 2 cups rice (cooked - white, brown, or cauliflower rice)

Garnishes

  • 8 tablespoons cotija cheese (crumbled)
  • 8 tablespoons guacamole
  • Optional: sour cream for serving

Instructions

  1. Preheat the Oven: Set your oven to 450°F (232°C) to prepare for finishing the chicken after searing.
  2. Sauté the Vegetables: In a skillet, heat olive oil over medium heat and sauté the sliced peppers and onions until they become tender and slightly caramelized, about 5-7 minutes.
  3. Cook the Rice: Prepare the rice according to package instructions. Use white, brown, or cauliflower rice per your preference.
  4. Heat the Skillet: Place a skillet over high heat and let it heat for approximately 5 minutes to get hot enough for searing.
  5. Combine the Spices: In a bowl, mix together paprika, cayenne pepper, black pepper, dried thyme, garlic powder, onion powder, and salt.
  6. Season the Chicken: Brush the chicken breasts lightly with olive oil and generously pat the spice mixture on both sides to coat evenly.
  7. Sear the Chicken: Place the chicken breasts in the hot skillet and sear for 30 seconds on one side until blackened, then flip and sear the other side for another 30 seconds.
  8. Bake the Chicken: Transfer the seared chicken breasts to the preheated oven and bake for about 10 minutes or until the internal temperature reaches 165°F (74°C).
  9. Rest and Slice: Remove the chicken from the oven, transfer to a covered serving dish, and let rest for 5 minutes before slicing.
  10. Assemble the Bowls: Divide the cooked rice among four bowls, then top each with sautéed peppers and onions, sliced chicken breast, crumbled cotija cheese, guacamole, and optional sour cream.

Notes

  • You can substitute the chicken breasts with thighs if preferred, adjusting cooking time accordingly.
  • Use cauliflower rice for a low-carb or gluten-free option.
  • Adjust cayenne pepper quantity based on your heat preference.
  • Allowing the chicken to rest after baking ensures juicier slices.
  • Serve with additional lime wedges for an extra zesty touch.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop and Baking
  • Cuisine: Mexican-inspired

Find it online: https://avascooking.com/chicken-over-rice-fajita-bowls-recipe/