Chicken Al Pastor Bowls with Cilantro Lime Rice and Fajita Veggies

These chicken al pastor bowls are a vibrant and flavorful twist on classic tacos. Instead of tortillas, we pile seasoned chicken, fajita veggies, cilantro lime rice and all the fixings into a bowl for a satisfying meal. The combination of sweet, spicy and tangy flavors will make this a new favorite.

With quick-cooking chicken, charred pineapple and a homemade spicy crema, this recipe comes together in under an hour. It’s perfect for a busy weeknight when you want something exciting but easy. Customize with your favorite toppings and enjoy!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest the lime and quarter it. Drain the pineapple over a small bowl, reserving the juice. Pat the pineapple dry with paper towels.
2. In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
3. While the rice cooks, dice the tomato. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Roughly chop the cilantro. Halve, core and thinly slice the green pepper into strips. In a second small bowl, combine the tomato, minced onion, half the cilantro and a big squeeze of lime juice to taste. Season with salt and pepper.
4. Heat a large dry pan over medium-high heat. Add the pineapple; cook, stirring occasionally, until lightly charred, 3-5 minutes. Transfer to a plate. Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced onion and green pepper; cook, stirring occasionally, until charred and softened, 7-9 minutes. Add half the Fajita Spice Blend (you’ll use the rest in the next step) and a splash of water; cook, stirring, until fragrant and the water has evaporated, 1-2 minutes. Season with salt and pepper. Turn off the heat; transfer to the plate with the pineapple. Wipe out the pan. Tip: Tent with foil to keep warm.
5. Heat a drizzle of oil in the same pan over medium-high heat. Once hot, add the chicken; cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Add the chili powder, remaining Fajita Spice Blend, reserved pineapple juice and a big pinch of salt. Cook, stirring, until the chicken is coated and the sauce has reduced, 1-2 minutes. Remove from heat and stir in a big squeeze of lime juice. In a third small bowl, combine the sour cream and hot sauce to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
6. Fluff the rice with a fork; stir in the lime zest, remaining cilantro and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide the rice between bowls; top with the chicken, pineapple and veggies and pico de gallo. Sprinkle with Monterey Jack cheese. Drizzle with the spicy crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground pork or turkey would work well in place of chicken. Adjust cooking time as needed.

How do I make the rice ahead?

Cook the rice, let it cool and store it in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.

Can I omit the cheese?

Absolutely. The bowls are delicious without cheese or you can substitute with a dairy-free alternative.