Chicken Fajita Bowls Chicken Fajita Bowls with Air Fried Sweet Corn

By James Brace

Prep: 10 min
Cook: 15 min
Serves: 2
Difficulty: Medium

Everything you love about chicken fajitas served in an easy-to-build bowl. Seasoned chicken, colorful peppers and onions, fluffy rice, and buttery air-fried sweetcorn come together for a fresh, flavorful meal that's perfect for any night of the week.

Ingredients

2 sweetcorn cobs
2 tbsp butter, softened
1 tsp garlic citrus seasoning (such as Tequila and Lime seasoning)
600 g chicken breast, thinly sliced
2 tbsp cooking oil
3 tbsp fajita seasoning (such as Tequila and Lime seasoning)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 pouch microwave rice
2 tbsp water
Lime wedges, for serving
Soured cream, for serving
Hot sauce, for serving (optional)

Directions

Preheat the Blackstone Air Fryer to 400°F (200°C).
Mix the softened butter with the garlic citrus seasoning. Air fry the sweetcorn for 15–18 minutes, turning occasionally, until tender and lightly browned.
Brush the cooked sweetcorn generously with the seasoned butter, then return it to the air fryer for 1–2 minutes. Remove and coat with a little more butter before setting aside.
Heat the griddle to medium-high heat and drizzle with cooking oil.
Toss the sliced chicken with the oil and fajita seasoning until evenly coated.
Spread the chicken onto the griddle and cook for 6–8 minutes, stirring occasionally, until it begins to brown and is nearly cooked through.
Add the sliced onion and peppers to the griddle and cook for 4–5 minutes, keeping the vegetables slightly crisp while allowing them to pick up the seasoning from the chicken.
Place the microwave rice onto the griddle with the water. Cover with a melting dome or cloche and steam until hot, then fluff with a spatula.
Divide the rice between serving bowls. Top with the cooked chicken, peppers, onions, and a buttered corn cob.
Serve with lime wedges, a dollop of soured cream, and your favorite hot sauce, if desired.