Start by gathering all your ingredients for the Chicken Fajita Bowls. Dice the bell peppers, onion, and tomatoes into bite-sized pieces. Rinse and drain the black beans. If you’re using homemade fajita seasoning, mix the spices together in a small bowl.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of long grain white rice, stirring to coat it and toast for 2-3 minutes until slightly golden. Pour in 2 cups of water or chicken broth and bring to a boil. Reduce to low, cover, and simmer for 15-18 minutes, or until the rice is fluffy. Mix in the black beans, cilantro, lime juice, and cumin afterward.

In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 cup of frozen corn and sauté for about 5 minutes until golden and crispy. Transfer the corn to a bowl and mix it with the diced onions, tomatoes, cilantro, lime juice, and a sprinkle of salt.

Season the chicken thighs liberally with the fajita seasoning. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs and sear for 6-7 minutes on each side until they're golden brown and the internal temperature reaches 165°F. Remove from the heat and let the chicken rest for a few minutes before slicing it into strips.

In the same skillet used for the chicken, add a bit more olive oil if needed and toss in the onions and bell peppers. Sauté them over medium heat for about 5-7 minutes until they soften and develop a slight char.

Gather your meal prep containers or serving bowls. Start by laying down a generous scoop of the flavored rice and black beans mixture. Layer on the sliced chicken, sautéed onions, and bell peppers, followed by a generous portion of corn salsa. Finish with your favorite toppings like guacamole, sour cream, lime wedges, or shredded cheese.