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American Recipes
Fajita-Style Chicken Bowl

Fajita-Style Chicken Bowl

with Basmati Rice and Lime Crema

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Easy, fast and packed with flavour, this dish gives you the fiesta without the fuss! Bell peppers and green onions pair perfectly with tender chicken for a fun fajita bowl that comes together with our fabulous Mexican seasoning.

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

620 g

Chicken Thighs

113 g

Corn Kernels

2 tbsp

Mexican Seasoning

1.5 cup

Basmati Rice

4 unit

Green Onions

14 g


200 g

Green Bell Pepper

160 g

Roma Tomato

½ cup

Monterey Jack Cheese, shredded


12 g


6 tbsp

Sour Cream


1 unit


Not included in your delivery

3 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories730 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate77 g
Sugar5 g
Dietary Fiber3 g
Protein46 g
Cholesterol185 mg
Sodium1010 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Add 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. Meanwhile, pat chicken dry with paper towels. Toss chicken with half the garlic and half the Mexican Seasoning in a medium bowl. Season with salt and pepper. Set aside. Peel, then mince or grate garlic. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry, until golden, 2-3 min per side. Remove pan from heat. Transfer chicken to a baking sheet. Roast in middle of oven, until chicken is cooked through, 7-10 min.**


While chicken cooks, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Roughly chop cilantro. Thinly slice green onions. Zest, then cut lime into wedges. Combine lime zest and sour cream in a small bowl. Season with salt and pepper. Set aside.


Heat the same pan over medium-high heat. Add another 1 tbsp oil, then peppers, corn, remaining garlic and remaining Mexican seasoning. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove the pan from heat and transfer pepper mixture to a plate.


Fluff rice with a fork. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then rice. Cook, stirring occasionally, until any liquid is absorbed and rice starts to turn brown, 2-3 min. Add green onions, pepper mixture and half the cilantro. Season with salt and pepper. Stir together, until warmed through, 1-2 min.


Thinly slice chicken. Divide fajita rice mixture between bowls. Top with chicken and tomatoes. Sprinkle over cheese and remaining cilantro. Dollop with zesty-crema. Squeeze over a lime wedge, if desired.