Fajita Chicken Rice Bowl with Burnt Lime Recipe
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.
- 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
