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

These loaded chicken fajita bowls take all the flavors of classic fajitas and turn them into a fun, customizable meal. You get a bed of buttery lime rice topped with saucy spiced chicken, tender sautéed peppers and onions and a trio of toppings: tangy pico de gallo, creamy chili lime crema and a blend of Monterey Jack and cotija cheeses. Crunchy blue corn tortilla chips add the perfect finish, whether you crush them over the top or use them for scooping.

Building your bowl is half the fun-layer the crema on the bottom, pile on the rice and chicken and go wild with the garnishes. This recipe is all about making it your own and it comes together in under an hour. Perfect for a weeknight dinner that feels like a fiesta!

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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

0.5 cup Cotija CheeseView 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView 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. 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 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 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 chicken in a single layer and season with the Southwest Spice Blend and remaining chili powder. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Stir in the chicken 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 rice between bowls and top with chicken and veggies. Drizzle with the crema. Top with Monterey Jack cheese, cotija 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 jasmine rice with long-grain white rice or brown rice. Adjust the cooking time and water amount according to the rice package instructions.

How can I make this recipe vegetarian?

Replace the chicken with a plant-based protein like tofu or tempeh and use vegetable stock concentrate instead of chicken stock. The rest of the ingredients are vegetarian-friendly.

Can I prepare any components ahead of time?

Absolutely! The pico de gallo, crema and rice can be made a day in advance and stored in the refrigerator. Reheat the rice before serving.