Spiced Chicken Fajita Bowl with Pico De Gallo and Chili Lime Crema

Forget the tortilla-these fajita-inspired bowls are a flavor-packed twist on a classic. We start with a base of buttery jasmine rice, then layer on saucy spiced chicken, sautéed peppers and onions and a trio of toppings: Monterey Jack cheese, crumbled cotija and a fresh homemade pico de gallo. A drizzle of chili lime crema and a handful of crunchy blue corn tortilla chips finish it off.

The best part? You get to build your bowl exactly how you like it. Crema on the bottom, rice on top of the chicken, crushed chips for garnish or whole chips for scooping-the choice is yours. This recipe is all about bold flavors and fun assembly.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Cotija CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView 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

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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

Instructions

1. Wash and dry all produce. Dice the tomato. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Zest and quarter the lime. Mince the jalapeño, removing ribs and seeds for less heat. Halve, core and thinly slice the green pepper into strips.
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 rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a small bowl, combine the diced tomato, minced onion, a squeeze of lime juice and as much jalapeño as you like. Season with salt and pepper. In a separate small bowl, combine the sour cream, a squeeze of lime juice and a pinch of chili powder (you’ll use the rest later). Season with salt and pepper. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and green pepper; cook, stirring occasionally, until browned and softened, 7-9 minutes. Season with salt and pepper. Tip: Lower heat and add a splash of water if the veggies begin to brown too quickly. Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out the pan.
5. Heat another drizzle of oil in the same pan over medium-high heat. Open the package of chicken and drain off any excess liquid. Add the chicken in a single layer and season with the Southwest Spice Blend and remaining chili powder. Cook, stirring occasionally, until the chicken is browned and cooked through, 4-6 minutes. Stir in the stock concentrate and a splash of water; cook until saucy, 1-2 minutes. Turn off heat. Season with salt and pepper.
6. Fluff the rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings) and lime zest. Season with salt and pepper. Divide the rice between bowls and top with the chicken and veggies. Drizzle with the crema. Top with Monterey Jack, cotija cheese and pico de gallo. Serve with tortilla chips and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast. Adjust cooking time as needed to ensure it’s cooked through.

What can I use instead of cotija cheese?

Feta cheese makes a good substitute for cotija, as it has a similar salty and crumbly texture.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and chicken in the microwave or on the stovetop.