Dinner

Fajita Chicken Rice Bowl with Burnt Lime Recipe

BySophie Carsel January 18, 2026January 18, 2026

Introduction

This fajita chicken rice bowl with burnt lime is a vibrant and flavorful meal that’s perfect for a quick weeknight dinner. Packed with smoky chipotle-spiced chicken, colorful vegetables, and zesty black beans, it’s both satisfying and nutritious.

A white round plate filled with six main layers arranged side by side: on the right, there are slices of grilled chicken breast with a golden-brown sear and a tender white inside, topped with green herbs; next to it is a pile of black beans mixed with finely chopped herbs; beside the beans is a scoop of diced red tomatoes; next to that is grilled baby corn and colorful bell pepper strips with caramelized red onion, all seasoned and sprinkled with green herbs; at the far end of the plate is a mound of light brown rice. A gold fork rests on the right side of the plate. The plate is set on a deep purple cloth over a white marbled surface. Nearby, there is a grilled half lime with char marks, a small white dish of chopped green herbs, and a small green bowl of chunky red salsa. In the background, a glass of clear liquid with a lime wedge is visible. Photo taken with an iphone --ar 4:5 --v 7

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: Preheat the oven to 220°C (200°C fan) or gas mark 7. Line a large baking tray with baking parchment.
Step 2: Arrange the chicken breasts, sliced peppers, red onions, and baby corn on the baking tray. Spoon the chipotle chilli paste over everything, season with salt and pepper, then toss lightly to coat.
Step 3: Place the lime halves cut-side down on the tray. Drizzle the vegetable oil over the chicken and vegetables.
Step 4: Roast in the oven for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 5: While roasting, warm the drained black beans in a small pan over low heat. Season to taste.
Step 6: Stir half of the chopped coriander and the lime zest into the warmed beans. Squeeze over the juice from the roasted lime halves.
Step 7: Once cooked, slice the chicken thinly on the diagonal. Divide the cooked brown rice between four bowls.
Step 8: Top the rice with the sliced chicken, roasted vegetables, and spiced black beans. Sprinkle over the remaining coriander and serve each bowl with salsa.

Tips & Variations

Use chicken thighs instead of breasts for extra juiciness and flavor.
Add a dollop of sour cream or avocado slices to balance the heat from the chipotle paste.
Swap brown rice for quinoa or cauliflower rice for different textures and dietary preferences.
For a smoky touch, char the lime halves on a grill or directly on a flame before roasting.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stove until piping hot. To prevent the rice from drying out, sprinkle a little water over it before reheating.

How to Serve

On a large round white plate, there is a meal arranged in four sections: on the right, six slices of grilled chicken breast with a golden brown outside, stacked closely side by side; below the chicken, a layer of black beans mixed with some chopped green herbs; to the left of the beans, a scoop of fresh diced tomatoes on top of a small portion of cooked chickpeas; above the tomatoes, a colorful mix of grilled vegetables including baby corn, red and yellow bell peppers, and red onion, all lightly charred and topped with chopped green herbs; at the top right, a serving of brown rice. A gold fork rests on the plate next to the chicken, and the plate is on top of a folded deep purple cloth on a white marbled surface. Nearby is a grilled half lime, a small white bowl with chopped herbs, a green bowl with red salsa, and a glass with water and lime slices. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the chicken and vegetables in advance and reheat them before serving. The black beans mixture also keeps well when stored separately.