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Flavorful Chicken Fajita Bowl Recipe with Creamy Avocado Crema

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A quick and easy chicken fajita bowl featuring marinated chicken, sautéed bell peppers and onions, served over rice with a creamy avocado crema topping. Perfect for a flavorful, fuss-free weeknight dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 tablespoon olive oil (for sautéing)
  • Pinch of salt and pepper
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup sour cream or Greek yogurt (use dairy-free yogurt for vegan option)
  • Juice of 1/2 lime
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • Optional: a handful of fresh cilantro
  • 2 cups cooked white or brown rice (about 380g cooked)
  • Optional: black beans or corn
  • Optional garnishes: fresh cilantro leaves, extra lime wedges, thinly sliced jalapeños, crumbled queso fresco or shredded cheese

Instructions

  1. In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, pepper, and lime juice. Add the thinly sliced chicken breasts and toss until each piece is coated. Cover and refrigerate for at least 20 minutes or up to 2 hours.
  2. Cook rice according to package instructions (about 15-20 minutes). Set aside and keep warm.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions with a pinch of salt and pepper. Stir frequently until tender but still crisp and slightly charred, about 8-10 minutes. Remove from skillet and set aside.
  4. In the same skillet, add marinated chicken in a single layer. Cook over medium-high heat for 3-4 minutes per side until cooked through and nicely seared. Avoid overcrowding; cook in batches if needed.
  5. In a blender or food processor, combine avocado, sour cream or Greek yogurt, lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy. Add a splash of water or more lime juice if needed to reach desired consistency. Adjust seasoning to taste.
  6. Assemble bowls by dividing cooked rice among bowls. Top with sautéed peppers and onions, then add cooked chicken. Drizzle or dollop avocado crema on top. Garnish with cilantro, jalapeños, lime wedges, and cheese if desired. Serve immediately.

Notes

Do not overcrowd the pan when cooking chicken to ensure a good sear. Marinate chicken for at least 20 minutes for best flavor and tenderness. Make avocado crema fresh to prevent browning. Use a sharp knife for even slicing. For dairy-free crema, substitute sour cream with coconut yogurt.

Nutrition

Keywords: chicken fajita bowl, avocado crema, quick dinner, easy recipe, weeknight meal, Mexican bowl, healthy chicken recipe

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