Spicy Chicken Fajita Bowl with Avocado Rice and Corn Salsa
Description:
This vibrant fajita bowl is loaded with juicy, spicy chicken, colorful sautéed peppers and onions, creamy avocado-infused rice, and a sweet, zesty corn salsa. Perfect for a weeknight dinner or meal prep, it balances spice, freshness, and creaminess in every bite.
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Spicy Chicken Fajitas:
1 lb (450g) boneless, skinless chicken breasts, thinly sliced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cumins
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (adjust to taste)
Salt and pepper, to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
1 tablespoon lime juice
For the Avocado Rice:
1 cup long-grain white or jasmine rice
2 cups water or chicken broth
1 ripe avocado
1 tablespoon lime juice
Salt, to taste
Optional: chopped cilantro
For the Corn Salsa:
1 cup cooked corn (fresh or frozen)
½ red onion, finely diced
1 small red chili or jalapeño, finely diced
1 tablespoon lime juice
2 tablespoons chopped cilantro
Salt and pepper, to taste
Optional Toppings:
Sour cream or Greek yogurt
Sliced jalapeños
Extra lime wedges
Instructions
Step 1: Cook the Rice
Rinse 1 cup of rice under cold water until water runs clear.
In a medium pot, bring 2 cups water (or chicken broth) to a boil. Add rice and a pinch of salt.
Reduce heat to low, cover, and cook for 15–18 minutes, or until water is absorbed.
Mash 1 ripe avocado in a bowl, mix with 1 tbsp lime juice and a pinch of salt.
Stir mashed avocado into cooked rice. Add cilantro if using. Keep warm.
Step 2: Prepare the Corn Salsa
In a medium bowl, combine cooked corn, red onion, chili, lime juice, and cilantro.
Season with salt and pepper to taste. Mix well. Refrigerate until ready to serve.
Step 3: Cook the Spicy Chicken and Veggies
In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, cayenne, salt, and pepper.
Toss sliced chicken with 1 tablespoon olive oil and the spice mixture.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add chicken and cook for 5–7 minutes, until fully cooked. Remove from pan and set aside.
In the same skillet, sauté sliced bell peppers and onions for 4–5 minutes, until slightly tender but still crisp.
Return chicken to the skillet, add 1 tablespoon lime juice, and toss everything together.
Step 4: Assemble the Fajita Bowls
Divide avocado rice among 4 bowls.
Top with spicy chicken and sautéed peppers/onions.
Add a scoop of corn salsa.
Garnish with optional toppings like sour cream, extra jalapeños, or lime wedges.
Tips & Q&A
Q: Can I use frozen chicken or vegetables?
A: Yes! Just thaw chicken fully before cooking. Frozen peppers/onions can be used but may release more water; sauté until excess moisture evaporates.
Q: How spicy is this?
A: Mild to medium by default. Adjust cayenne and chili to your heat preference.
Q: Can I make this ahead of time?
A: Absolutely! Keep chicken and veggies separate from avocado rice (rice may brown slightly if mixed too early). Corn salsa can be made 1–2 days ahead.
Q: Can I swap rice for something else?
A: Brown rice, quinoa, or cauliflower rice all work beautifully.
Q: How do I keep chicken juicy?
A: Don’t overcook and let it rest for a few minutes after cooking. Slicing thinly also helps it cook evenly.