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

These chicken fajita bowls are a fun, customizable dinner that puts you in control. Start with a base of buttery rice, then layer on saucy spiced chicken, sautéed peppers and onions and a generous sprinkle of Monterey Jack cheese. Top it all with a fresh homemade pico de gallo and a tangy chili lime crema for a burst of flavor.

Crunchy blue corn tortilla chips add the perfect texture-crush them over the bowl for garnish or serve them alongside for scooping. However you build it, this bowl is a delicious twist on classic fajitas.

Log in to save recipes and build weekly shopping lists.

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 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. Cook the rice: In a small pot, combine 1/2 cup jasmine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat, fluff with a fork and stir in 1 tablespoon butter. Keep covered until ready to serve.
2. Prepare the pico de gallo: Dice the tomato and half the jalapeño (remove seeds for less heat). In a small bowl, combine tomato, jalapeño, a squeeze of lime juice and a pinch of salt. Set aside.
3. Make the chili lime crema: In another small bowl, mix the sour cream with the remaining lime juice and a pinch of chili powder. Season with salt to taste. Set aside.
4. Cook the chicken: Pat the chopped chicken breast dry with paper towels. Season with the southwest spice blend, salt and pepper. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Transfer to a plate.
5. Sauté the vegetables: While the chicken cooks, thinly slice the onion and long green pepper. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the onion, green pepper and remaining jalapeño (sliced). Cook until softened and lightly charred, about 4-5 minutes. Season with salt and pepper.
6. Combine and serve: Return the chicken to the skillet with the vegetables. Add the chicken stock concentrate and 2 tablespoons water. Stir to coat and heat through. Taste and adjust seasoning.
7. Assemble the bowls: Divide the buttery rice among bowls. Top with the chicken and pepper mixture. Sprinkle with Monterey Jack cheese. Add a generous spoonful of pico de gallo and drizzle with chili lime crema. Serve with blue corn tortilla chips on the side or crushed on top.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute white rice, brown rice or even cauliflower rice. Adjust cooking times accordingly.

How can I make this dish dairy-free?

Use a dairy-free sour cream alternative and omit the Monterey Jack cheese or replace it with a dairy-free shredded cheese.

Can I prepare any components ahead of time?

Absolutely! The pico de gallo and chili lime crema can be made a day in advance and refrigerated. Cooked rice and chicken also keep well for a few days.