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Grilled chicken fajita bowl with charred peppers, black beans, rice and lime crema
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Chicken Fajita Bowl

Grilled chicken with charred peppers and onions over rice, with black beans and a Greek yogurt lime crema. 54 g protein per bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the chicken and vegetables
  • 1½ lb 680 g boneless skinless chicken breast, about 2 large breasts
  • 1 large red bell pepper 150 g, cut into wide planks
  • 1 large yellow bell pepper 150 g, cut into wide planks
  • 1 medium red onion 150 g, cut into thick rounds
  • 1 tbsp olive oil
For the fajita seasoning
  • 1½ tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp black pepper
For the bowls
  • 1 cup 180 g long grain white rice, uncooked
  • 1 can black beans 250 g drained, rinsed well
  • 2 oz 60 g feta, crumbled
  • Small handful fresh cilantro chopped
  • 1 lime cut into wedges
For the lime crema
  • ⅔ cup 150 g plain 2% Greek yogurt
  • 1 tbsp lime juice
  • ¼ tsp of the fajita seasoning
  • Pinch of salt

Method
 

Prep
  1. Slice each chicken breast horizontally into two thinner cutlets, or pound to an even ¾-inch thickness. Rub with half the oil and two thirds of the seasoning.
  2. Cook the rice according to package directions. Cool completely if meal prepping.
Grill
  1. Preheat the grill to 400–450°F. Clean and oil the grates. Toss the pepper planks and onion rounds with the remaining oil and seasoning.
  2. Grill the chicken 5–6 minutes per side with the lid closed, pulling it at 160°F. Grill the vegetables 4–5 minutes per side until charred.
  3. Rest the chicken 5 minutes, then slice against the grain. Slice the vegetables into strips.
Assemble
  1. Whisk the yogurt with lime juice, a pinch of seasoning and salt. Layer each bowl: rice, beans, chicken and vegetables, feta, cilantro, crema, lime wedge.