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

This deconstructed fajita bowl takes all the flavors of classic chicken fajitas and turns them into a fun, customizable meal. You get buttery rice, saucy spiced chicken, sautéed peppers and onions, plus all the fixings: homemade pico de gallo, a tangy chili lime crema, Monterey Jack cheese and blue corn tortilla chips for crunch.

Build your bowl however you like-layer the crema on the bottom, pile on the rice and chicken or crush the chips on top for extra texture. It’s an easy, crowd-pleasing dinner that’s perfect for busy weeknights.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Food Should Taste Good™ Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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, ¾ cup water (1½ 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 heat until ready to serve.
3. While the rice cooks, in a small bowl, combine the 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 green pepper and sliced onion; cook, stirring occasionally, until browned and softened, 7-9 minutes. Season with salt and pepper. Tip: Lower the heat and add a splash of water if the veggies begin to brown too quickly. Turn off the heat; transfer to a medium bowl and cover to keep warm. Wipe out the pan.
5. While the veggies cook, pat the chicken dry with paper towels. Once the veggies are done, heat another drizzle of oil in the same pan over medium-high heat. Add the chicken, Southwest spice 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 the heat. Season with salt and pepper.
6. Fluff the rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings) and the 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 cheese and the pico de gallo. Serve with tortilla chips and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute long-grain white rice or brown rice, but adjust the cooking time and liquid accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and add fresh toppings before serving.

Can I make this vegetarian?

Absolutely! Replace the chicken with black beans or grilled tofu and use vegetable stock concentrate instead of chicken stock.