Description

This Fajita Chicken Rice Bowl with Burnt Lime offers a vibrant and flavorful twist on traditional fajitas, combining roasted chicken and vegetables with zesty burnt lime and smoky chipotle chili paste. Served with hearty brown rice, black beans, fresh coriander, and salsa, this dish is a perfect balanced meal that’s easy to prepare and packed with bold flavors.

Ingredients

Scale

Protein and Vegetables

2 large chicken breasts
2 peppers, sliced
2 red onions, sliced
200g baby corn

Seasonings and Condiments

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

Preheat Oven and Prepare Tray: 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 and Season: Place the chicken breasts, sliced peppers, sliced red onions, and baby corn on the baking tray. Spoon the chipotle chilli paste evenly over all the ingredients, season with salt and pepper as desired, and toss everything together to coat thoroughly.
Add Burnt Lime and Oil: Place the lime halves cut-side down on the tray with the chicken and vegetables. Drizzle the vegetable oil evenly over the chicken and vegetables to help with roasting and enhance flavors.
Roast the Ingredients: Roast the chicken and vegetables in the oven for 20 minutes or until the chicken is fully cooked through and vegetables are tender with a slight char.
Warm and Season Beans: While roasting, warm the drained black beans in a small pan over low heat. Season the beans with salt and pepper to taste, then stir in half of the coriander and the lime zest for freshness and a citrusy aroma.
Add Lime Juice to Beans: After the lime has roasted, squeeze the juice from the burnt lime halves into the bean mixture. This adds a smoky tang that complements the smoky chipotle paste on the chicken and vegetables.
Slice Chicken and Assemble Bowls: Slice the cooked chicken thinly on the diagonal for easy eating. Divide the sliced chicken, roasted vegetables, warmed black beans with coriander and lime, and cooked brown rice evenly among four bowls.
Garnish and Serve: Sprinkle the remaining coriander over each bowl and serve with 1 tablespoon of salsa on top or on the side for added spice and moisture.

Notes

Ensure chicken is cooked to an internal temperature of 75°C (165°F) for food safety.
Roasting the lime halves cut-side down caramelizes the sugars and adds a unique burnt citrus flavor to the dish.
The chipotle chilli paste provides smoky heat; adjust quantity based on your spice tolerance.
Brown rice adds fiber and a nutty texture but white rice or quinoa can be substituted if preferred.
Leftover rice bowls can be refrigerated for up to 2 days and reheated gently before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-inspired

Keywords: fajita chicken, rice bowl, burnt lime, chipotle, roasted vegetables, black beans, easy dinner, Mexican-style