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Flavorful Cilantro Lime Grilled Chicken Fajita Bowls

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Bright, bold, and easy-to-make grilled chicken fajita bowls with a fresh cilantro lime marinade, smoky char, and sautéed veggies served over rice or cauliflower rice.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • Juice and zest of 2 fresh limes
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 tablespoon olive oil
  • Salt and pepper to season
  • 2 cups cooked rice or cauliflower rice
  • Optional toppings: sliced avocado, fresh lime wedges, chopped cilantro, sour cream or Greek yogurt, shredded cheese

Instructions

  1. Prepare the marinade by combining lime juice and zest, chopped cilantro, minced garlic, olive oil, ground cumin, smoked paprika, salt, and pepper in a medium bowl. Whisk until well mixed.
  2. Place chicken breasts in a shallow dish or resealable plastic bag. Pour marinade over chicken, coat thoroughly, seal, and refrigerate for at least 30 minutes up to 2 hours.
  3. Slice red and yellow bell peppers and red onion into thin strips. Toss with olive oil, salt, and pepper; set aside.
  4. Heat grill or grill pan over medium-high heat. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C) with nice char marks.
  5. While chicken cooks, heat a large skillet over medium heat. Add sliced peppers and onions and sauté for 8-10 minutes until tender but slightly crisp with caramelized edges.
  6. Transfer cooked chicken to a plate and let rest for 5 minutes. Slice chicken into thin strips against the grain.
  7. Assemble bowls by dividing cooked rice or cauliflower rice between bowls. Add sautéed veggies and top with sliced grilled chicken. Garnish with optional toppings like avocado, cilantro, lime wedges, sour cream, or cheese.

Notes

Marinate chicken for 30 minutes to 2 hours to avoid mushy texture. Pat chicken dry before grilling to prevent flare-ups. Rest chicken 5 minutes before slicing for juiciness. Sauté veggies until tender-crisp with slight caramelization. Use a meat thermometer to ensure chicken reaches 165°F (74°C).

Nutrition

Keywords: cilantro lime chicken, grilled chicken fajita bowls, healthy chicken recipe, easy weeknight dinner, gluten-free, low-carb, Mexican chicken bowl

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