Grilled Chicken Fajita Bowl with Cilantro Lime Rice
Fajitas are one of my favorite dishes! In college I used to make them for snack after a long day at school. Unfortunately, since our family has pretty much eliminated wheat–dad and the two older boys can’t eat it–I haven’t indulged in fajitas much lately. They just aren’t the same with store-bought corn tortillas. I know, I need to get a tortilla press so I can make my own delicious wheat-free corn tortillas, but until that day…
Each month a group of blogging friends and I remake one of our favorite pins. Last month I posted my favorite Detox Body Scrub that I’ve been using for the past 6 months and LOVE!
This month I thought a food remake would be perfect for the grilling season. This Easy Chicken Fajitas Recipe pin is very similar to how I make fajitas. Though the author sounds like she might be a bit more pro with the prep than I am.
To offer my family a wheat-free option, I thought, what an easy substitute rice would be! Cilantro lime rice always pairs well with fajita seasoned meat!
Pair the cilantro lime rice with the fajita fixins and you have Grilled Chicken Fajita Bowls with Cilantro Lime Rice! Sounds delish, doesn’t it?!
Don’t be turned off by the number of ingredients on the list. I’m willing to bet you already have most of these in your spice cupboard. If not, it is time to make a little investment. These spices are super versatile and having them on hand will allow you to quit buying those spice packets with all the unnecessary additives.
Save RecipeIngredients
- 2-3 chicken breasts thinly sliced
- 1 1/2 cups basmati (or long grain white) rice
- 2 cups water
- 2 bell peppers (red, orange, yellow, or green)
- 1 medium onion
- 2 tbsp chopped cilantro + extra for garnish
- 1/2 can black beans (optional)
- 1 tsp salt
- 1 1/2 tbsp lime juice
- 1/2 tbsp lemon juice
- 1/2 bay leaf
- 4 tbsp olive oil divided
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp fresh ground pepper
- 1/2 tsp onion powder
- 1 avocado sliced
- sour cream and salsa if desired
Instructions
- Slice chicken breasts into thin strips. Combine 3 tbsp olive oil, chili powder, paprika, cumin, and onion powder in a quart size ziplock bag.
- Add chicken to bag and let it marinate.It is a good idea to start the marination process at least an hour before you cook.
- While onions saute start the chicken grilling. You can either throw the chicken strips on your outdoor grill or on a Foreman Grill. I cooked mine indoor on the Foreman Grill. 3-5 minutes will do it.
- Keep the bag with the marinade to use for the fajita veggies.
- These instructions are for cooking rice in a RICE COOKER. You may need to alter the amount of water you use if boiling in a pot on the stove.
- Combine rice, water, bay leaf, and salt in your rice cooker and start.
- When your rice is done cooking, remove bay leaf and stir in the cilantro, lime juice, and lemon juice.
- While your rice is cooking, Slice onion into thin strips.
- Heat 1 tbsp olive oil on medium high in a large skillet and add onion.
- Cook onion for about 2 minutes then add thinly sliced bell peppers.
- Immediately add the marinade retained from the chicken and cook approximately 3 minutes.
- Remove from heat.
- If using black beans, add them to bell pepper/onion mixture and stir.
- Layer rice, bell peppers and onions, meat, garnishes, and avocado in that order.
- Enjoy!
But wait! Did you know that these chicken fajita bowls are also 21 Day Fix Friendly?!
To make these Grilled Chicken Fajita Bowls for your 21 Day Fix just follow these simple steps:
- Use brown rice instead of white.
- Fill Red container with chicken.
- Fill Green container with veggies.
- Yellow container with rice and black beans.
- Count as many containers as you want to eat, and add 1 tsp for each three containers consumed.
Check out these other 21 Day Fix Friendly Recipes!
Sautéed Zucchini Noodles with Avocado Pesto Sauce
How to Cook the BESTÂ Pot Roast
About Amy @ Oh So Savvy Mom
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