Description
Zesty fiesta chicken bowls deliver a flavor explosion of Mexican-inspired ingredients dancing with a tangy cilantro lime drizzle. Colorful layers of seasoned chicken, black beans, and fresh vegetables create a delicious meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 pounds boneless chicken breasts or thighs (thinly sliced)
- 3 cloves garlic (chopped)
- 1 yellow onion (sliced)
Seasoning and Spices:
- 2 tablespoons smoked paprika
- 2 teaspoons chili powder or Tajin
- 2 teaspoons cumin
- Kosher salt
- Black pepper
Vegetables and Base:
- 3 bell peppers (sliced)
- 3–4 cups cooked rice
- 3 cups grilled corn kernels
- 1/2 cup crumbled cotija cheese
- Shredded lettuce
- Mashed/whipped avocado
- Jalapeños
- Cilantro
- Tortillas
Cilantro Lime Vinaigrette:
- 1/3 cup extra virgin olive oil
- 1/3 cup salsa Verde
- 1/4 cup lime juice
- 2 teaspoons spicy honey
- 1/3 cup chopped cilantro
Cooking Oil:
- 2 tablespoons extra virgin olive oil
Instructions
- Heat olive oil in a large skillet over high heat, then add chicken seasoned with paprika, chili powder, cumin, salt, and pepper. Sear chicken thoroughly for 8-10 minutes, incorporating minced garlic during the final 2 minutes of cooking.
- Transfer cooked chicken to a separate plate, maintaining the flavorful skillet residue for subsequent cooking.
- Sauté diced onions in the same skillet until they become translucent and aromatic, approximately 5 minutes.
- Introduce sliced bell peppers to the onions, seasoning with additional salt and pepper, and cook until vegetables reach a tender consistency.
- Reunite the seared chicken with the sautéed peppers and onions, gently mixing to distribute flavors evenly.
- Prepare the cilantro lime vinaigrette by combining all dressing ingredients in a jar, whisking thoroughly and adjusting seasoning as needed.
- Assemble bowls by layering rice as the base, then topping with the chicken and vegetable mixture.
- Garnish with crisp lettuce, grilled corn kernels, crumbled cheese, sliced avocado, chopped jalapeños, and fresh cilantro.
- Drizzle generously with prepared cilantro lime vinaigrette and serve alongside warm tortillas for a complete meal experience.
Notes
- Swap chicken for tofu or tempeh to create a vegetarian version that maintains the zesty, bold flavors of the original recipe.
- Prep ingredients beforehand to streamline cooking and reduce overall kitchen time, making this meal perfect for busy weeknights.
- Opt for brown rice or cauliflower rice as healthier alternatives to white rice, boosting nutritional value without compromising taste.
- Customize heat levels by adjusting chili powder and adding fresh jalapeños, allowing each person to control their spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg