Rice Bowl with Chicken Fajitas




45 mins


4 bowls 


  • 4 large chicken thighs, skinless and boneless
  • 2 cups Morama Crunchy Breader Mix
  • 1 tsp vanilla
  • 6 eggs
  • 6 tbsp milk
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp oil
  • 1 large garlic clove, minced
  • 1 / 2-1 tsp ground chili (adjust to your spicy preference)
  • 1 tsp ground cumin and salt
  • 1 tbsp chopped fresh cilantro (optional)
  • 2 bell peppers, cut in strips
  • 1/2 cup long grain white rice
  • 1 cup chicken broth
  • 1 garlic clove, minced
  • 1-2 tbsp lime juice
  • 2-3 tbsp finely chopped cilantro (or parsley)
  • 5 cups romaine lettuce leaves washed and strained, dried
  • 2 ½ cup black beans, washed and drained
  • 1 avocado, mashed


  • Beat 6 eggs and 6 tbsp of milk in a bowl. Soak and drain chicken in the mixture.
  • Add Crunchy Breader mix to a large plate and roll the chicken on both sides.
  • In a large skillet heat 1 tbsp oil. Fry chicken on both sides until golden.
  • Add the peppers to the skillet (drizzle with a little extra oil only if needed) and cook until soft and slightly charred. Season with salt and pepper.
  • Combine the rice, chicken broth, and garlic in a saucepan over high heat. Mix well and bring to boil.
  • Reduce the heat and cover with a lid until the rice is cooked through.
  • Fluff the rice with a fork, add lime juice and cilantro. Season to taste with salt and pepper, if necessary.
  • Build your bowl! First add lettuce as a base to 4 bowls, then add the beans, avocado and rice. Top each bowl with chicken and peppers.