30/05/2025
Loaded Chicken Fajita Rice Bowls with Smoky Chipotle Cream
Get your taste buds ready for Loaded Chicken Fajita Rice Bowls with Smoky Chipotle Cream! Perfect for busy weeknights, this dish is packed with flavor and loved by my family. Quick to whip up and oh-so-delicious!
Get ready to spice up your dinner with these Loaded Chicken Fajita Rice Bowls! They’re bursting with flavor and topped with a smoky chipotle cream. 🌶️🍚
Ingredients:
- 1 1⁄2 lbs boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- Juice of 1 lime
- 1⁄2 cup sour cream
- 1–2 tablespoons chipotle in adobo sauce (adjust to taste)
- 1 tablespoon lime juice
- 2 cups cooked white or brown rice
- 1 cup black beans, rinsed and drained
- 1 avocado, diced
- 1⁄2 cup corn (fresh or thawed frozen)
- Fresh cilantro, chopped
- Lime wedges
Directions:
1. In a large bowl, throw together your chicken, bell peppers, and onion with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Make sure everything is nicely coated!
2. Heat up a large skillet or grill pan over medium-high heat. Add in your chicken and veggies, cooking for about 8–10 minutes. Stir occasionally until the chicken is cooked through and those veggies are tender and just started to get that lovely char.
3. While that’s cooking, whip up your smoky chipotle cream by mixing the sour cream, chipotle in adobo, lime juice, and a pinch of salt in a separate bowl. Set that aside to let those flavors mingle.
4. Now it’s time to assemble! Start with a hearty scoop of rice in each bowl, then pile on the chicken fajita mixture. Scatter over some black beans, diced avocado, corn, and drizzle that delicious smoky chipotle cream on top.
5. Sprinkle with fresh cilantro and serve with lime wedges for that extra zing. Enjoy every bite of this flavorful fiesta in a bowl!
• 1 1⁄2 lbs boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• Juice of 1 lime
• 1⁄2 cup sour cream
• 1–2 tablespoons chipotle in adobo sauce (adjust to taste)
• 1 tablespoon lime juice
• 2 cups cooked white or brown rice
• 1 cup black beans, rinsed and drained
• 1 avocado, diced
• 1⁄2 cup corn (fresh or thawed frozen)
• Fresh cilantro, chopped
• Lime wedges
In a large bowl, toss chicken, bell peppers, and onion with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice until evenly coated. Heat a large skillet or grill pan over medium-high heat. Add the chicken and veggies and cook, stirring occasionally, for about 8–10 minutes or until chicken is cooked through and vegetables are tender and slightly charred. While the fajita mixture cooks, prepare the smoky chipotle cream by mixing sour cream, chipotle in adobo, lime juice, and a pinch of salt in a bowl. Set aside. To assemble the bowls, start with a scoop of rice, then top with the chicken fajita mixture. Add black beans, avocado, corn, and a drizzle of smoky chipotle cream. Garnish with fresh cilantro and serve with lime wedges.
