Chicken Fajita Bowls with Cilantro Lime Rice

Name: Chicken Fajita Bowls with Cilantro Lime Rice
Cook time: 18 min
Yield: 4 servings
Ingredients: 240 g long-grain white rice rinsed; 360 ml water for rice; 4 g kosher salt for rice; 680 g boneless skinless chicken thighs cut into 2.5 cm strips; 4 g chili powder divided; 2 g ground cumin divided; 2 g smoked paprika divided; 1 g dried oregano divided; 0.5 g black pepper divided; 4 g kosher salt divided; 20 ml neutral oil divided; 10 ml neutral oil divided; 160 g yellow onion thinly sliced; 450 g bell peppers seeded and sliced into strips; 2 g kosher salt divided; 12 g garlic cloves minced; 4 g chili powder divided; 2 g ground cumin divided; 1 g smoked paprika divided; 0.5 g black pepper divided; 30 ml lime juice divided; 15 g fresh cilantro finely chopped, divided; 2 g lime zest finely grated; 15 ml lime juice divided; 120 g salsa for serving; 200 g avocado sliced; 80 g sour cream for serving

A weeknight bowl built in one skillet and one pot: spiced chicken and peppers are cooked quickly, then layered over cilantro lime rice with fresh toppings.

By Julienne

Chicken Fajita Bowls with Cilantro Lime Rice

Cook time: 18 minutes

Servings: 4

Ingredients

240 g long-grain white rice rinsed
360 ml water for rice
4 g kosher salt for rice
680 g boneless skinless chicken thighs cut into 2.5 cm strips
4 g chili powder divided
2 g ground cumin divided
2 g smoked paprika divided
1 g dried oregano divided
0.5 g black pepper divided
4 g kosher salt divided
20 ml neutral oil divided
10 ml neutral oil divided
160 g yellow onion thinly sliced
450 g bell peppers seeded and sliced into strips
2 g kosher salt divided
12 g garlic cloves minced
4 g chili powder divided
2 g ground cumin divided
1 g smoked paprika divided
0.5 g black pepper divided
30 ml lime juice divided
15 g fresh cilantro finely chopped, divided
2 g lime zest finely grated
15 ml lime juice divided
120 g salsa for serving
200 g avocado sliced
80 g sour cream for serving

Instructions

Start the rice: combine the rinsed rice, water, and salt in the saucepan. Bring to a boil over high heat, then cover, reduce to low, and cook until the water is absorbed and the grains are tender, about 15 minutes. The rice is tender and the surface looks dry with small steam holes.
While the rice cooks, toss the chicken with 4 g chili powder, 2 g cumin, 2 g smoked paprika, 1 g oregano, 0.5 g black pepper, and 4 g salt. The chicken looks evenly coated and lightly seasoned.
Heat 20 ml oil in the skillet over medium-high heat. Add the chicken in a single layer and cook, turning once or twice, until browned and cooked through, about 5 to 6 minutes total. Transfer to a plate. The chicken is browned at the edges and reaches 74°C / 165°F internally.
Add the remaining 10 ml oil to the same skillet. Add the onion and bell peppers with 2 g salt and cook for 3 to 4 minutes, stirring occasionally, until crisp-tender. Add the garlic and cook for 30 seconds. The vegetables are softened at the edges but still slightly crisp, and the garlic smells fragrant.
Stir in the remaining 4 g chili powder, 2 g cumin, 1 g smoked paprika, and 0.5 g black pepper. Return the chicken to the skillet, add 30 ml lime juice, and toss for 30 seconds to coat. The filling looks glossy and seasoned, with the spices no longer raw-smelling.
Fluff the rice with a fork, then fold in the cilantro, lime zest, and the remaining 15 ml lime juice. The rice is fluffy, aromatic, and evenly flecked with herbs.
Divide the rice among bowls, top with the chicken and vegetables, and spoon salsa over each serving. Add avocado and sour cream if using. The bowls are assembled and ready to serve immediately.