Zesty Lime Chicken Fajita Bowls Recipe

About this recipe

Zesty Lime Chicken Fajita Bowls are the perfect way to bring bold Mexican flavors to your dinner table. Juicy chicken strips are marinated in fresh lime juice and spices, then paired with sautéed bell peppers and onions for a vibrant, colorful meal. Served over a bed of fluffy seasoned rice, this dish is as nutritious as it is delicious. Packed with 43g of protein, it’s a great post-workout dinner or a flavorful way to end your day. With just 40 minutes from start to finish, you’ll love how easy it is to whip up this satisfying bowl of goodness. Garnish with fresh coriander for an extra pop of flavor, and enjoy every zesty bite!

Ingredients

• 1 Lime - 1 Each
• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• NaN Tilda Long Grain Rice
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 2 Per Pack Natoora White Onions
• 50G Black Garlic Cloves, 50G
• 100 G Trs Ground Cumin Jeera Powder
• - Mama Sita'S Annatto Powder
• - La Chinata Sweet Smoked Paprika
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• - Biona Capers In Olive Oil
• - Coriander Seeds Catering Size

Instructions

1. 1. Slice the chicken breast into thin strips to ensure even cooking and better marination.
2. 2. In a bowl, mix lime juice, garlic, cumin, chili powder, smoked paprika, salt, and black pepper to make the marinade.
3. 3. Add the chicken strips to the marinade, ensuring they are fully coated, and let it rest for 15 minutes.
4. 4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. 5. Add the marinated chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until fully cooked and golden brown.
6. 6. Remove the chicken from the skillet and set aside, keeping it warm under foil.
7. 7. In the same skillet, add the remaining olive oil and sauté the sliced peppers and onions for 5-7 minutes until tender but still slightly crisp.
8. 8. Season the vegetables with a pinch of salt and pepper, stirring well to combine with the natural juices in the skillet.
9. 9. To assemble, divide the cooked white rice evenly between two bowls as the base.
10. 10. Top each bowl with the sautéed peppers and onions, followed by the cooked chicken strips.
11. 11. Sprinkle freshly chopped coriander over the bowls for added color and flavor.
12. 12. Serve immediately with optional lime wedges on the side for an extra zesty kick.