Introduction

This fajita chicken rice bowl with burnt lime is a vibrant and flavorful meal perfect for a quick weeknight dinner. Roasted chicken and vegetables are tender and smoky, while chipotle paste and fresh lime zest add a zesty kick. Served over brown rice with black beans and salsa, it’s a wholesome, satisfying bowl of deliciousness.

Fajita Chicken Rice Bowl with Burnt Lime Recipe - Recipe Image

Ingredients

2 large chicken breasts
2 peppers, sliced
2 red onions, sliced
200g baby corn
3 tsp chipotle chilli paste
1 lime, zested, then halved
2 tsp vegetable oil
400g can black beans, drained
15g coriander, roughly chopped
400g cooked brown rice
4 tbsp salsa, to serve

Instructions

Step 1: Heat the oven to 220C/200C fan/gas 7 and line a large baking tray with baking parchment. Arrange the chicken breasts, sliced peppers, sliced red onions, and baby corn evenly on the tray.
Step 2: Spoon the chipotle chilli paste over the chicken and vegetables. Season with salt and pepper, then toss gently to coat everything evenly. Place the lime halves cut-side down on the tray and drizzle the vegetable oil over the chicken and vegetables.
Step 3: Roast in the oven for 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
Step 4: While the chicken and vegetables roast, warm the drained black beans in a small pan on low heat. Season lightly with salt and pepper.
Step 5: Once warmed, mix the black beans with half of the chopped coriander and the lime zest. Squeeze the juice from the roasted lime halves over the beans and mix well.
Step 6: Slice the roasted chicken thinly on a diagonal. Divide the cooked brown rice between four bowls, then top with the sliced chicken, roasted vegetables, and black bean mixture.
Step 7: Sprinkle the remaining coriander over each bowl and serve with a generous spoonful of salsa on the side.

Tips & Variations

Use a mix of bell peppers (red, yellow, green) for a colorful presentation and varied sweetness.
For extra heat, add a dash of hot sauce or extra chipotle paste to the salsa before serving.
Swap brown rice for quinoa or cauliflower rice for a different texture or lower-carb option.
To make this gluten-free, simply ensure the salsa and chipotle paste do not contain gluten ingredients.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a pan until warmed through. To preserve the texture of the roasted vegetables, avoid overcooking when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and stay juicy during roasting. Adjust cooking time slightly if needed, as thighs may take a few minutes longer to cook through.

What can I substitute for chipotle chilli paste?

If you don’t have chipotle paste, use smoked paprika mixed with a little chilli powder or your favorite smoky hot sauce to achieve a similar smoky heat flavor.

Fajita Chicken Rice Bowl with Burnt Lime Recipe

Print Recipe

★★★★★

4.5 from 69 reviews

This vibrant Fajita Chicken Rice Bowl with Burnt Lime combines succulent roasted chicken with colorful peppers, onions, and baby corn, all infused with smoky chipotle chili paste. Served with zesty black beans, fresh coriander, and a lively salsa, this dish offers a hearty and flavorful meal perfect for a quick weeknight dinner or casual gathering.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Mexican-Inspired

Ingredients

Scale

Chicken and Vegetables

2 large chicken breasts
2 peppers, sliced
2 red onions, sliced
200g baby corn
3 tsp chipotle chilli paste
1 lime, zested, then halved
2 tsp vegetable oil

Additional Ingredients

400g can black beans, drained
15g coriander, roughly chopped
400g cooked brown rice
4 tbsp salsa, to serve

Instructions

Preheat and Prepare: Heat the oven to 220C/200C fan/gas 7 and line a large baking tray with baking parchment to prevent sticking and ease cleanup.
Arrange Ingredients: Place the chicken breasts, sliced peppers, sliced red onions, and baby corn on the prepared baking tray. Spoon the chipotle chili paste over the ingredients evenly, then season with salt and pepper. Toss everything gently so the paste coats all components.
Add Lime and Oil: Place the lime halves cut-side down on the tray among the chicken and vegetables. Drizzle the vegetable oil over the chicken and vegetables to enhance roasting and flavor.
Roast: Roast the tray in the preheated oven for 20 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Heat Beans: While roasting, warm the drained black beans in a small pan over low heat. Season to taste with salt and pepper.
Mix Beans with Flavor: Once warm, combine the black beans with half of the chopped coriander and the lime zest. Squeeze the juice from the roasted lime halves over the beans, mixing well to infuse a smoky citrus flavor.
Slice Chicken: Remove the chicken from the oven and slice thinly on the diagonal for easy eating and presentation.
Assemble Bowls: Divide the cooked brown rice evenly into four bowls. Top each with sliced chicken, roasted vegetables, and the seasoned black beans.
Finish and Serve: Sprinkle the remaining coriander over the bowls and serve each with a generous spoonful of salsa for a fresh, tangy contrast.

Notes

For extra smoky flavor, you can char the lime halves further under a grill before squeezing the juice.
If you prefer a spicier dish, increase the chipotle chili paste or add a pinch of smoked paprika.
Use any variety of peppers you like; red, yellow, and orange peppers add sweetness and color.
To save time, cook the brown rice ahead of time or use pre-cooked rice.
For a vegetarian version, substitute the chicken with tofu or tempeh and skip the chipotle paste or use a vegan-friendly alternative.

Keywords: fajita chicken rice bowl, roasted chicken, chipotle chili paste, burnt lime, black beans, healthy dinner, Mexican cuisine, easy weeknight meal