Description
This Grilled Chicken Fajita Bowl combines juicy, marinated grilled chicken thighs with vibrant peppers, onions, and corn. Served over cilantro lime rice and topped with fresh black beans, tomatoes, and avocado slices, it’s a colorful and flavorful meal perfect for a nutritious 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 (for brushing vegetables)
- Kosher salt and freshly cracked pepper (to taste)
Additional 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 making the cilantro lime rice. Combine cooked rice with chopped fresh cilantro and the juice of one lime. Mix well and set aside as the base for your fajita bowl.
- Marinate the Chicken: In a bowl, mix olive oil, fresh lime juice, and fajita seasoning (or the combination of garlic powder, chili powder, cumin, paprika, and salt). Add the boneless skinless chicken thighs to the marinade, coating them thoroughly. Let them sit to absorb the flavors while you prepare the veggies and grill.
- Preheat and Prepare the Grill: Heat your grill to medium-high. Brush the prepared bell peppers, red onion, white/yellow onion slices, and ears of corn with oil. Season with kosher salt and freshly cracked pepper for balanced flavor.
- Grill the Vegetables: Place the vegetables on the grill and cook until they develop char marks and become tender, about 8-12 minutes depending on your grill’s heat. Turn occasionally to ensure even grilling.
- Cook the Chicken: Place the marinated chicken thighs on the grill. Cook them thoroughly until the internal temperature reaches 165°F (75°C), generally about 6-8 minutes per side depending on thickness. Once cooked, allow the chicken to rest for a few minutes, then slice it into strips.
- Assemble the Bowls: Spoon the cilantro lime rice into each bowl. Top with sliced grilled chicken, grilled bell peppers, onions, corn, rinsed black beans, diced tomatoes, diced red onion, and avocado slices or guacamole. Serve immediately for the freshest flavor.
Notes
- Fajita seasoning can be homemade using 1 tsp each of garlic powder, chili powder, cumin, paprika, and salt if you prefer a custom blend.
- For extra smoky flavor, try grilling the corn directly on the grill without oil and peel the kernels off after grilling.
- This recipe is easily customizable with your favorite toppings such as shredded cheese, sour cream, or jalapeños.
- Leftover bowls can be stored in airtight containers in the refrigerator for up to 3 days. Reheat in a microwave or skillet before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
