Description
This Grilled Chicken Fajita Bowl recipe is a vibrant and satisfying dish featuring marinated chicken thighs grilled alongside colorful vegetables like bell peppers, onions, and corn. Served on a bed of cilantro lime rice and topped with black beans, fresh tomatoes, avocado, and zesty lime juice, it’s a perfect balanced meal bursting with smoky, tangy, and fresh flavors ideal for a wholesome lunch or dinner.
Ingredients
Scale
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
Toppings
- 1 15-ounce can black beans, drained and rinsed
- 1 cup diced tomatoes
- Avocado slices or guacamole
- 1/4 red onion, diced
Instructions
- Prepare the Base: Start by cooking the rice as per your preference. Once cooked, stir in chopped fresh cilantro and juice of one lime to create a zesty cilantro lime rice base.
- Marinate the Chicken: In a bowl, combine olive oil, fresh lime juice, and fajita seasoning (or individual spices). Add the boneless skinless chicken thighs and coat them thoroughly in the marinade. Set aside to let the flavors penetrate the chicken.
- Grill the Vegetables: Preheat the grill to medium-high heat. Brush the sliced onions, quartered bell peppers, and cleaned ears of corn with oil. Season them with kosher salt and freshly cracked pepper. Grill the vegetables until they develop nice char marks and become tender, turning occasionally to cook evenly.
- Cook the Chicken: Place the marinated chicken thighs on the grill. Cook until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through, about 6-8 minutes per side depending on thickness. Remove from grill and let rest before slicing.
- Assemble the Bowls: Spoon the cilantro lime rice into serving bowls. Top with sliced grilled chicken, grilled bell peppers and onions, corn, black beans, diced tomatoes, diced red onion, and avocado slices or guacamole. Drizzle extra lime juice if desired and serve immediately.
Notes
- Use a meat thermometer to ensure chicken is fully cooked but still juicy.
- Fajita seasoning can be homemade or store-bought according to preference.
- Grilling the vegetables adds a smoky flavor enhancing the bowl’s profile.
- Leftover ingredients can be stored separately and combined when ready to serve to keep textures fresh.
- To make it gluten-free, ensure the fajita seasoning contains no gluten.
