Description
This Grilled Chicken Fajita Bowl is a vibrant and flavorful meal combining juicy grilled chicken thighs, charred bell peppers and onions, fresh cilantro lime rice, and a medley of classic toppings. Perfect for a wholesome, satisfying dinner with a Tex-Mex flair, this recipe balances smoky grilled flavors with fresh ingredients and zesty seasonings.
Ingredients
Scale
Rice Base
- 2 cups cooked rice
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Chicken Marinade
- 2 tablespoons olive oil
- 2 tablespoons fresh squeezed lime juice
- 2 tablespoons fajita seasoning (or 1 teaspoon each garlic powder, chili powder, cumin, paprika, and salt)
- 6-8 boneless skinless chicken thighs (about 2 pounds)
Vegetables
- 1 medium red onion, cut into thick slices
- 1 medium white or yellow onion, cut into thick slices
- 3 large bell peppers, any color or mix, cut into quarters
- 3 ears of corn, husks and silky fibers removed
- 1 tablespoon oil
- Kosher salt and freshly cracked pepper, to taste
Additional Ingredients
- 1 15-ounce can black beans, drained and rinsed
- 1 cup diced tomatoes
- Avocado slices or guacamole, for topping
- 1/4 red onion, diced (for garnish)
Instructions
- Prepare the Base: Start by cooking your rice as desired. Once cooked, mix in the chopped fresh cilantro and juice of one lime to create a bright and flavorful cilantro lime rice base for the bowls.
- Marinate the Chicken: In a bowl, combine olive oil, fresh lime juice, and fajita seasoning (or the individual spices: garlic powder, chili powder, cumin, paprika, and salt). Add the chicken thighs and coat thoroughly with the marinade. Set aside to let the flavors infuse while you prepare the vegetables.
- Grill the Vegetables: Preheat your grill to medium-high heat. Brush the sliced onions, bell peppers, and ears of corn with oil, then season them with kosher salt and freshly cracked pepper. Place them on the grill and cook until they are nicely charred and tender, turning occasionally to ensure even cooking.
- Cook the Chicken: Once the grill is hot, place the marinated chicken thighs on it. Grill the chicken until it is cooked through and reaches an internal temperature of 165°F (74°C), usually about 5-7 minutes per side depending on thickness. Remove from grill, let rest for a few minutes, then slice into strips.
- Assemble the Bowls: Divide the cilantro lime rice among four bowls. Top each with sliced grilled chicken, grilled onions, bell peppers, corn, black beans, and diced tomatoes. Add avocado slices or guacamole and sprinkle diced red onion over the top for extra flavor and texture. Serve immediately and enjoy your colorful, nutritious fajita bowls.
Notes
- For a spicier kick, add sliced jalapeños or a dash of hot sauce to your bowls.
- If you don’t have a grill, you can use a grill pan or roast the vegetables and chicken in the oven on a high broil setting.
- Leftover bowls can be stored in airtight containers in the refrigerator for up to 3 days.
- Feel free to substitute rice with quinoa or cauliflower rice for a different base or lower carb option.
- Adjust fajita seasoning amounts to taste if you prefer a milder or stronger spice profile.
