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Charred Pepper Fajita Bowl with Chicken

A close-up of a Charred Pepper Fajita Bowl featuring seasoned chicken, colorful charred peppers over rice, drizzled with a vibrant green sauce.
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Make a flavorful fajita bowl featuring chicken, charred peppers, and onions, served over lime-seasoned rice with a simple avocado crema.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, sliced into strips
  • 2 large bell peppers (any color), sliced
  • 1 large yellow onion, sliced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • For the Rice:
  • 2 cups cooked white or brown rice
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • For the Avocado Crema:
  • 1 ripe avocado
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 tablespoon lime juice
  • 2 tablespoons water (or more for desired consistency)
  • Salt to taste
  • Optional Toppings: Black beans, salsa, cilantro

Instructions

  1. Season the chicken: In a bowl, toss the chicken strips with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Set aside for 10 minutes.
  2. Char the vegetables: Heat a large cast-iron skillet or grill pan over high heat. Add the remaining 1 tablespoon of olive oil. Add the sliced peppers and onions. Cook without stirring for 3-4 minutes until the vegetables begin to blacken in spots. Toss and cook for another 3-4 minutes until softened and charred to your liking. Remove vegetables from the skillet and set aside.
  3. Cook the chicken: Return the skillet to medium-high heat. Add the seasoned chicken in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and lightly browned.
  4. Prepare the rice: In a small bowl, combine the cooked rice with lime juice and lime zest. Mix well.
  5. Make the crema: Combine the avocado, Greek yogurt (or sour cream), lime juice, water, and salt in a small food processor or blender. Blend until completely smooth, adding more water if needed to reach a drizzly consistency.
  6. Assemble the bowls: Divide the lime rice among serving bowls. Top with the charred peppers and onions, followed by the cooked chicken. Add your desired toppings like black beans, salsa, and a drizzle of the avocado crema.

Notes

  • To achieve a deeper char on the peppers without overcooking the onions, you can broil them separately under high heat for 5 minutes, turning once, before adding them to the skillet with the chicken.
  • For a vegetarian option, substitute the chicken with 1 can of drained and rinsed black beans or firm tofu cubes seasoned with the same spices.
  • Make the avocado crema ahead of time and store it in the refrigerator for up to one day.

Nutrition

Find it online: https://recipesfleet.com/charred-pepper-fajita-bowl-recipe/