Mexican chicken fajita bowls made with rice, seasoned chicken, fajita veggies, beans and pico de gallo. An easy lunch or dinner that's healthy and packed with flavor!
Place the chicken, olive oil, taco seasoning and lime juice in a bowl. Toss together and then marinate for at least 30 minutes. You can marinate up to 4 hours.
Heat a skillet on the stove-top over medium-high heat. Place the chicken in the skillet and cook each side 3-4 minutes, or until the center reaches 160°F. Remove and let rest. Tent with foil.
If there's enough room, you can add the bell peppers and onion in with the meat half way through. You may need to add a little more olive oil if they're sticking. Cook until tender, about 3-5 minutes. Then remove from heat.
Slice chicken against the grain after it has rested at least 5 minutes.
Add 1/2 cup rice to 4 bowls. Then divide the chicken, vegetables and beans on top. Then add the pico de gallo and top with your favorite toppings. Serve while warm.
Notes
Meal Prep: This makes a great meal prep dish. Simply allow the meat and veggies to cool slightly, then divide into 4 meal prep containers. Once cooled store in the fridge for up to 4 days. I like to place the toppings in individual containers. Cooking in oven: You can also place the chicken and bell peppers on a sheet pan and bake for 15 minutes at 400°F (or until cooked through). Optional add ins:
Some other great add in's while cooking the bell peppers are mushrooms, zucchini or corn.