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Rainbow Grilled Chicken Fajita Bowl

Packed with vibrant veggies, juicy grilled chicken, and seasoned to perfection, this dish is not just a feast for the eyes but also a wholesome, satisfying meal. 
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Ingredients
  

For the Chicken Marinade:

  • 2 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the Fajita Veggies:

  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 1 red onion sliced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika

For the Bowls:

  • 2 cups cooked brown rice or quinoa
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh or canned
  • ½ cup cherry tomatoes halved
  • 1 avocado sliced
  • Fresh cilantro and lime wedges for garnish

Instructions
 

Marinate the Chicken:

  • In a bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Add the chicken breasts and coat them thoroughly. Let the chicken marinate for at least 30 minutes (or up to 4 hours for deeper flavor).

Grill the Chicken:

  • Heat a grill pan over medium-high heat. Grill the marinated chicken for 5-7 minutes on each side until fully cooked. Let the chicken rest for 5 minutes, then slice it thinly.

Sauté the Veggies:

  • In a large skillet, heat olive oil over medium heat. Add the sliced bell peppers and onions. Sprinkle with chili powder, cumin, and smoked paprika. Sauté for 5-7 minutes until tender but still crisp.

Assemble the Bowls:

  • Divide the cooked rice or quinoa into bowls. Top each with black beans, corn, sautéed veggies, grilled chicken slices, cherry tomatoes, and avocado.

Garnish and Serve:

  • Garnish with fresh cilantro and a squeeze of lime juice. Serve immediately and enjoy!
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