Smoky Lime Chicken Fajita Bowls

Smoky Lime Chicken Fajita Bowls bring everything you love about sizzling fajitas into one colorful, satisfying meal. Tender chicken strips are coated with citrus, warm spices, and a touch of brown sugar. Then, they are seared until juicy with beautifully caramelized edges.

Meanwhile, sweet peppers, red onion, and corn cook in the same skillet. As a result, they pick up every flavorful browned bit left behind by the chicken. Each bowl starts with buttery cilantro-lime rice and quick cumin-garlic black beans.

In addition, fresh tomatoes, creamy avocado, salty cotija, and cool garlic-lime crema create plenty of delicious contrast. The finished bowl feels generous and restaurant-worthy. However, the method remains practical enough for a weeknight dinner.

Finally, serve everything with fresh cilantro and lime wedges. The toppings can also be arranged separately, making these chicken fajita bowls easy for everyone to customize.

Recipe Yield: 4 servings

INGREDIENTS

Cilantro-lime rice:
1 cup long-grain white rice, rinsed and drained
1½ cups low-sodium chicken broth
1 tbsp unsalted butter
¼ tsp kosher salt
2 tbsp chopped fresh cilantro
1 tbsp fresh lime juice

Smoky lime chicken:
1½ lb boneless skinless chicken breasts, cut into ½-inch-thick strips
3 tbsp olive oil, divided
1 tbsp fresh lime juice
1 tbsp fresh orange juice
1 tsp finely grated lime zest
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
1 tsp light brown sugar
1 tsp kosher salt
¼ tsp black pepper

Fajita vegetables and beans:
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn, thawed and patted dry
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium red onion, thinly sliced
½ tsp kosher salt
¼ tsp ground cumin
¼ tsp garlic powder
¼ tsp kosher salt
2 tbsp water

Lime crema and toppings:
½ cup full-fat plain Greek yogurt or sour cream
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
1 small garlic clove, finely grated
½ tsp honey
¼ tsp kosher salt
1 to 2 tbsp water, as needed
1 large ripe avocado, sliced
1 cup cherry tomatoes, halved
½ cup crumbled cotija cheese
1 lime, cut into wedges
2 tbsp chopped fresh cilantro

INSTRUCTIONS

1. Cook the rice:
Combine the rice, chicken broth, butter, and salt in a medium saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

2. Make the lime crema:
Whisk the Greek yogurt, lime juice, cilantro, garlic, honey, and salt until smooth. Add enough water for a spoonable consistency. Refrigerate until serving.

3. Season the chicken:
Toss the chicken with 1 tbsp olive oil, lime juice, orange juice, lime zest, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, brown sugar, salt, and pepper. Let rest for 15 minutes.

4. Sear the chicken:
Heat a large 12-inch skillet over medium-high heat. Lift the chicken from the marinade, letting excess liquid drip away. Cook in two batches, adding 1½ tsp olive oil before each batch. Sear undisturbed for 2 minutes, then cook for 2–4 minutes more, turning occasionally. Transfer to a plate once browned and cooked to 165°F. Rest for 5 minutes.

5. Char the vegetables:
Add the remaining 1 tbsp olive oil to the skillet. Add the peppers, onion, and salt in an even layer. Cook undisturbed for 2 minutes, then stir occasionally for 3–4 minutes until tender with lightly charred edges. Add the corn and cook for 2 minutes. Transfer to a plate.

6. Season the beans:
Reduce the heat to medium. Add the black beans, cumin, garlic powder, salt, and water. Cook for 2–3 minutes, stirring occasionally, until hot and lightly coated with the seasonings.

7. Finish the rice:
Fluff the rested rice with a fork. Gently fold in the cilantro and lime juice.

8. Assemble the bowls:
Divide the cilantro-lime rice among four bowls. Add the beans, fajita vegetables, chicken, avocado, tomatoes, and cotija. Drizzle with lime crema, sprinkle with cilantro, and serve with lime wedges.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Cook the chicken in two batches: A spacious skillet gives the chicken better caramelization. Let each batch sear undisturbed before turning the pieces.
• Keep the marinade brief: Fifteen minutes gives the chicken plenty of citrus flavor. Avoid marinating longer than 30 minutes because the lime juice can soften the surface excessively.
• Dry the corn thoroughly: Extra moisture makes corn steam. Patting it dry helps create lightly blistered, golden kernels.
• Prep the components ahead: The rice, beans, vegetables, chicken, and crema can be prepared in advance. Store the avocado, tomatoes, cheese, and crema separately from the warm ingredients.