Spice Up Your Life Chicken Fajita Bowls


4 servings


C = cup
T = tablespoon
t = teaspoon


  • 2 red bell peppers

  • 2 green bell peppers

  • 1 red onion

  • 3 cloves garlic

  • 2 T extra-virgin olive oil

  • kosher salt, for seasoning

  • freshly ground black pepper, for seasoning

  • 1½ C shredded cooked chicken

  • 1 t ground cumin

  • ½ t smoked paprika

  • ½ t chili powder

  • ½ t crushed red pepper flakes

  • 3 limes

  • 4 C cooked brown rice

  • 8-ounce can black beans

  • 1 C cherry tomatoes

  • 8-ounce can whole kernel sweet corn

  • ½ C pasteurized queso fresco

  • 1 avocado

  • 1 handful fresh cilantro


  1. Thoroughly wash 2 red bell peppers and 2 green bell peppers under cool, running, drinkable water. Thinly slice. 

  2. Thinly slice 1 red onion and 3 cloves of garlic.

  3. In a large skillet over high heat, add 2 tablespoons of extra-virgin olive oil. Add sliced bell peppers, sliced red onion, and sliced garlic. Season with kosher salt and freshly ground black pepper. Sauté until tender and charred, about 4-5 minutes. 

  4. Add 1½ cups of shredded cooked chicken, 1 teaspoon of ground cumin, ½ teaspoon of smoked paprika, ½ teaspoon of chili powder, and ½ teaspoon of crushed red pepper flakes.

  5. Thoroughly wash 3 limes (including the rind) under cool, running, drinkable water. Juice 2 limes over the skillet, reserve 1 for garnish. Toss to combine and cook an additional 2-3 minutes. Remove from heat.

  6. Divide 4 cups of cooked brown rice between bowls and top with chicken and vegetables.

  7. Drain and rinse one 8-ounce can of black beans and distribute over bowls. 

  8. Thoroughly wash 1 cup of cherry tomatoes under cool, running, drinkable water. Halve and distribute over bowls. 

  9. In a small skillet over medium heat, add one 8-ounce can of whole kernel sweet corn. Stir frequently for a few minutes until all corn is warm. Distribute over bowls. 

  10. Crumble ½ cup of pasteurized queso fresco over bowls.

  11. Thoroughly wash 1 avocado (including the tough skin) and a handful of fresh cilantro under cool, running, drinkable water. Slice the avocado and distribute over the bowls. Loosely chop and garnish each bowl with cilantro and lime wedges from reserved lime. Eat up, Mama!

  12. Once cooled completely, store leftovers in an airtight plastic bag in the freezer. Your future self will thank you kindly.

Recipe By

Danielle Campbell
of Chef Danielle Campbell

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

Site Design by Shoppe Theory
Site Development by Alchemy+Aim

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