Jun 09 2026
Restaurants›The Rockhill Grille›Fajita Chicken Bowl Recipe

Fajita Chicken Bowl Recipe

Inspired by The Rockhill Grille
Time1h
Serves4

marinated chicken breast, basmati rice, fajita veggies, black beans, roasted sweet corn, tomatillo salsa, pineapple pico

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Ingredients

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Marinated Chicken

Fajita Veggies

Basmati Rice

Black Beans

Roasted Sweet Corn

Tomatillo Salsa

Pineapple Pico

Method

Marinated Chicken

  1. 1

    Marinate the Chicken

    In a bowl, combine olive oil, lime juice, garlic powder, cumin, paprika, salt, and black pepper. Add the chicken breast, ensuring it's well-coated. Cover and marinate in the refrigerator for at least 30 minutes (or overnight for more flavor).

  2. 2

    Cook the Chicken

    Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked (internal temperature of 165°F). Remove from heat and let rest before slicing.

Fajita Veggies

  1. 3

    Prepare the Veggies

    Slice the bell pepper and onion into thin strips. In a skillet, heat olive oil over medium heat, then add the sliced veggies. Season with salt and black pepper. Sauté for about 5-7 minutes until tender and slightly caramelized.

Basmati Rice

  1. 4

    Cook the Rice

    In a saucepan, combine basmati rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork before serving.

Black Beans

  1. 5

    Heat the Beans

    In a small saucepan, combine canned black beans (rinsed and drained), cumin, and garlic powder. Heat over medium heat until warmed through, about 5 minutes.

Roasted Sweet Corn

  1. 6

    Roast the Corn

    If using fresh corn, preheat the oven to 400°F. Toss sweet corn with olive oil and salt. Spread on a baking sheet and roast for about 15-20 minutes, stirring halfway through, until slightly charred. If using frozen corn, simply sauté in a skillet with olive oil until heated through.

Tomatillo Salsa

  1. 7

    Make the Salsa

    In a blender or food processor, combine tomatillos, jalapeño, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.

Pineapple Pico

  1. 8

    Prepare the Pico

    In a mixing bowl, combine diced pineapple, red onion, cilantro, lime juice, and salt. Toss gently to combine and let sit for about 10 minutes to allow flavors to meld.

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