Ingredients
1 rotisserie chicken (4–5 lbs)
2 red bell peppers, sliced
2 green bell peppers, sliced
1 large yellow onion, sliced
2 tbsp olive oil
2 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp smoked paprika
2 cups cooked white or brown rice
1 cup black beans, cooked or canned
1 cup corn kernels, fresh or frozen
Fresh cilantro, chopped
1 lime, cut into wedges
Instructions
Preheat oven to 350°F (180°C) if using a store-bought rotisserie chicken. Shred chicken into bite-sized pieces, discarding skin and bones.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add bell peppers and onions; sauté 5-7 minutes until tender.
Push vegetables to the side. Sprinkle chili powder, cumin, garlic powder, and paprika into the skillet. Add 1 tbsp olive oil and mix until fragrant (30 seconds).
Combine sautéed vegetables with shredded chicken in the skillet. Cook 4-5 minutes until well coated and heated through.
Divide cooked rice among bowls. Top with chicken-fajita mixture, black beans, corn, fresh cilantro, and a squeeze of lime.
Notes
Use store-bought rotisserie chicken to save time. For a grain-free option, substitute cauliflower rice. Add avocado or Greek yogurt (halal-friendly) as a creamy topping. Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Quick Chicken
- Method: Stir-frying
- Cuisine: Mexican-Inspired
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 130mg