Southwest Fajita Chicken Bowl Recipe
South of the border style with sautéed onions and peppers, crisp romaine, corn, black beans, fresh pico de gallo, guacamole, jalapeños and now with rice pilaf. Topped with fresh cilantro, chipotle sauce and seasoned chicken.
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Ingredients
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Chicken and Seasoning
Vegetables
Toppings
Rice Pilaf
Method
Preparing the Rice Pilaf
- 1
Cook the Rice
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1/4 cup of finely chopped onion and sauté until translucent. Add 1 cup of long-grain rice and stir for 1-2 minutes until lightly toasted. Pour in 2 cups of chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.
Cooking the Chicken
- 2
Season the Chicken
While the rice is cooking, season 1 pound of boneless, skinless chicken breasts with 2 tablespoons of olive oil, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Rub the seasoning into the chicken thoroughly.
- 3
Sautéing the Vegetables
- 4
Sauté the Peppers and Onions
In the same skillet used for the chicken, add 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 sliced onion. Sauté over medium heat for about 5-7 minutes until they are tender and slightly caramelized.
Assembling the Bowl
- 5
Assemble the Southwest Fajita Chicken Bowl
In a large serving bowl, start with a base of 4 cups of chopped romaine lettuce. Layer on the cooked rice pilaf, sautéed peppers and onions, 1 cup of corn, 1 cup of black beans, sliced jalapeños to taste, and the sliced chicken. Top with 1 cup of pico de gallo, 1 cup of guacamole, 1/2 cup of chopped cilantro, and finish with a drizzle of 1/2 cup of chipotle sauce.
