Fajita Grilled Chicken & Charred Pepper Bowl
Spiced grilled chicken with charred bell peppers and onions over cilantro lime rice.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Fajitas depend on high heat: the peppers need to char at the edges while staying crisp in the middle. Cooking them separately from the chicken keeps both from steaming. A cumin-chili rub with lime gives the chicken its flavor.
Why this recipe works
Cooking the vegetables first at very high heat gives them the char and slight crunch of restaurant fajitas. The lime in the marinade brightens the spices and helps them stick.
Ingredient notes
Chili powder in the US is a blend of mild chile and spices, not pure cayenne. Different brands vary in heat.
Common mistakes
- Stirring the peppers constantly; let them sit to char.
- Marinating the chicken in lime juice for hours, which changes its texture.
What to serve with it
Salsa, guacamole, sour cream or warm tortillas on the side.
Meal prep
Fajita bowls reheat well. Add fresh toppings after reheating.
More bowls like this
Cooking tips
Slice the peppers the same width so they cook evenly. Cook the vegetables in two batches if your pan is small.
Swaps and variations
Use flank steak or shrimp instead of chicken. Use brown rice or cauliflower rice.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot throughout (165°F / 74°C).
Recipe
Fajita Grilled Chicken & Charred Pepper Bowl
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the chicken
- For the vegetables
- For the rice
You’ll need: grill pan or large cast-iron skillet; medium saucepan with lid; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and simmer on low 15 minutes, rest 5 minutes, then fluff in 1 tablespoon lime juice and the cilantro.
-
Mix 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, cumin, garlic powder and 3/4 teaspoon salt. Coat the chicken and let it sit 15 minutes.
-
Heat a grill pan or cast-iron skillet over high heat. Toss the peppers and onion with the remaining olive oil and salt and cook in a single layer 8 to 10 minutes, turning occasionally, until charred in places but still a little crisp. Transfer to a plate.
-
Reduce the heat to medium-high. Cook the chicken 5 to 6 minutes per side, until 165°F (74°C). Rest 5 minutes and slice into strips.
-
Divide the rice among 4 bowls and top with the peppers, onions and chicken.
Questions
Can I bake the chicken and vegetables together?
Yes. Roast at 425°F (220°C) for 20 to 25 minutes; they won't char as much.
How do I keep the chicken juicy?
Pound it evenly, don't overcook, and rest it before slicing.
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