Description
Delicious and colorful Chicken Fajita Bowls featuring tender, spiced chicken thighs air fried to perfection, served with sautéed bell peppers and onions over cilantro-lime rice. A quick and flavorful meal perfect for weeknight dinners.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken thighs (or breasts, see note 1)
- 4 teaspoons olive oil
- 1 1/2 teaspoons balsamic vinegar
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large lime (optional)
Vegetables
- 2 large bell peppers (thinly sliced)
- 1 large yellow onion (thinly sliced)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Other
- Cilantro-lime rice (or plain white rice), enough for 4 servings
- Toppings as desired (see note 2), such as sour cream, avocado, shredded cheese, salsa, or fresh cilantro
Instructions
- Season Chicken: Trim any excess fat off the chicken thighs and place them in a mixing bowl. Add 4 teaspoons olive oil and balsamic vinegar, then toss with tongs to coat the chicken evenly. Sprinkle the chili powder, paprika, cumin, garlic powder, dried oregano, onion powder, salt, and pepper over the chicken. Toss again thoroughly until well coated with all the spices.
- Cook Chicken: Lay the seasoned chicken smooth side down in a single layer inside the basket of an air fryer. Air fry the chicken at 400°F for 10 to 12 minutes or until the internal temperature reaches 160°F. Remove from the air fryer and transfer to a cutting board. Let the chicken rest for 5 minutes before slicing thinly. Optionally, squeeze fresh lime juice over the chicken for added brightness.
- Cook Peppers and Onions: Heat a large nonstick 12-inch skillet over medium-high heat. Add 2 tablespoons of olive oil and once hot, add the sliced bell peppers and onions in an even layer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir occasionally and cook until the vegetables are tender and charred in spots, about 10 to 12 minutes. Remove from heat and transfer to a plate.
- Assemble Bowls: Divide the prepared cilantro-lime rice equally among four bowls. Top each bowl with sliced chicken and the sautéed bell pepper and onion mixture. Add desired toppings such as sour cream, avocado, shredded cheese, salsa, or fresh cilantro. Serve immediately and enjoy.
Notes
- Note 1: Chicken breasts can be used instead of thighs but may require slightly adjusted cooking time due to leaner meat.
- Note 2: Popular toppings include sour cream, shredded cheese, guacamole or sliced avocado, fresh salsa, jalapeños, and chopped fresh cilantro.
