Chicken Fajita Rice Bowls with Cilantro Lime Dressing

This meal comes together pretty fast and is great for meal prep. It packs well for lunches and heats up well.


  • 1 pound boneless skinless chicken breasts
  • 1 can whole kernel corn
  • 1 can black beans
  • 2 cups white rice
  • 1 green bell pepper, sliced thin
  • 1/2 yellow onion, sliced thin
  • Taco seasoning (I use this one)
  • Olive oil
  • Salt and pepper to taste
  • Fresh chopped cilantro


  • In a medium sauce pan, prepare the rice according to package directions (I like Minute Rice because of the fast cook time).
  • While rice cooks, wash the chicken tenders and pat dry.
  • Drizzle chicken tenders with olive oil, salt, and pepper and grill on a skillet or griddle for about 6 minutes per side, until golden brown.
  • Heat corn in the microwave (about 5 minutes) and set aside.
  • Heat black beans in the microwave (about 5 minutes) and set aside.
  • Slice a green bell pepper and 1/2 onion into thin strips.
  • Chop up grilled chicken tenders and sauté in a hot skillet with peppers and onions until peppers are soft.
  • Season chicken and pepper mixture with 1 tablespoon of taco seasoning and 1/4 cup water.
  • Simmer while you build the bowls.
  • Once rice is cooked, season with salt, pepper, fresh chopped cilantro, and the juice of 1/2 a lime. Stir well.
  • Build your bowls: add 1/2 cup of cooked cilantro lime rice to the bottom of the bowl. Top with 1/4 cup beans and 1/4 cup corn. Add about 1/2 cup chicken and pepper mixture.
  • Once bowls are assembled, make a quick cilantro lime dressing by combining a few tablespoons of olive oil with the juice of 1 lime, a pinch of salt and pepper, and 1 teaspoon fresh chopped cilantro.
  • Whisk together until well combined.
  • Drizzle over rice bowls and serve with a wedge of lime.

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