Bowls for a Crowd

Chopping up a bunch of veggies for dishes like this Chicken Fajita Bowl can seem like a massive nuisance if you’ve got to do all the work by yourself. If you’re cooking with a family, however, veggie-full bowls suddenly become a piece of cake! (Well, not literally…) If you’ve got small kids, investing in some kid-friendly vegetable knives is a nice way to give them a helpful job that lets them safely practice knife skills.

Chicken Fajita Bowls
Chicken Fajita Bowls

Chicken Fajita Bowls

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If you’ve got cooked rice on hand, these bowls come together in no time flat. Like a little extra spice? Kick the heat up a notch with a dash of your favorite hot sauce.

Servings: 6 (503 g )

Prep Time: 30 min.

Cook Time: 30 min.


  • 2½ lbs. chicken breasts, cut into strips
  • 4 cloves garlic, minced
  • 1 large bell pepper, julienned
  • 3 Tbsp. olive oil
  • ¼ cup lime juice, divided
  • 1 can (28 oz.) black beans, rinsed and drained
  • ½ cup sweet corn
  • ½ cup fresh tomatoes, diced
  • 1 red onion, diced
  • ¼ cup cilantro, minced
  • 3 cups brown rice, cooked
  • 1 avocado, diced


  1. In a large skillet, saute chicken, garlic and pepper in oil until chicken is cooked. Remove from heat and stir in 2 tablespoons lime juice.
  2. In a large bowl, combine beans, corn, tomatoes, onion, cilantro, and remaining lime juice.
  3. In serving bowls, layer chicken mixture, bean mixture, and hot rice. Top rice bowls with avocado and serve.