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In the hustle and bustle of daily life, finding the time and energy to prepare a nutritious meal can often feel overwhelming. Whether juggling work commitments, family responsibilities, or social engagements, many people find themselves reaching for convenience foods that may not offer the best nutritional value. Enter the Quick Chicken Fajita Rice Bowl: a vibrant, satisfying dish that captures the essence of Mexican cuisine while being simple enough for any weeknight. This recipe combines tender chicken, colorful vegetables, and zesty spices served over a bed of rice, making it a perfect option for families looking to enjoy a wholesome meal without spending hours in the kitchen.

Quick Chicken Fajita Rice Bowl Recipe for Busy Weeknights

Looking for a quick and delicious meal for busy weeknights? Try this Quick Chicken Fajita Rice Bowl! Packed with tender chicken, colorful bell peppers, and zesty spices, this recipe can be ready in under 30 minutes. It's not only flavorful but also customizable, allowing everyone to build their perfect bowl. Plus, it's nutritious with lean protein, fiber, and vitamins. Perfect for families or anyone on the go! #ChickenFajita #RiceBowls #QuickMeals #HealthyEating #DinnerIdeas #MealPrep #EasyRecipes
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Ingredients
  

1 pound boneless, skinless chicken breast, sliced into thin strips

1 tablespoon olive oil

1 medium onion, thinly sliced

1 bell pepper (red or green), thinly sliced

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper to taste

2 cups cooked rice (white or brown)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1/2 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken and cook for about 5 minutes, until lightly browned and cooked through.

    Add the sliced onion, bell pepper, and garlic to the skillet. Sauté for an additional 3-4 minutes, until the vegetables are softened.

      Season the mixture with chili powder, cumin, paprika, salt, and pepper. Stir well to ensure the chicken and veggies are coated in the spices.

        In a separate pot or microwave, heat the black beans and corn until warm.

          To assemble the rice bowls, divide the cooked rice among serving bowls. Top each bowl with the chicken fajita mixture, followed by the warmed black beans and corn.

            Finish with cherry tomatoes and a sprinkle of shredded cheese. Garnish with fresh cilantro and serve with lime wedges on the side.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4