We were in Lafayette, Louisiana last weekend for my son’s baseball tournament, and the concession stand there was serving these chicken fajita bowls that were amazing! They were so good that I tried to recreate them at home. My version isn’t exactly the same, but it’s pretty close!

It’s basically just grilled fajita chicken with a few veggies mixed in over rice, then topped with cheese and creole sauce. The sauce they used had a sweet flavor, so I decided to use Yum-Yum Sauce on mine, like the sauce at a Japanese restaurant. I was even able to find a “light” version of the sauce at my grocery store! I served mine over cauliflower rice since I’m on a diet, and served the rest of my family’s over regular white rice. We all loved it!

I’m all about saving some time, so I bought pre-cooked grilled fajita chicken, a jar of fire-roasted red peppers, and a bag of frozen sweet corn.

Here’s what you’ll need:

• 1 bag pre-cooked grilled fajita chicken, cut into bite-sized pieces
• 1 can black beans, drained and rinsed
• 1 jar fire-roasted red peppers
• 1 bag frozen sweet corn (or fresh sweet corn cut off the cob)
• olive oil
• Yum-Yum sauce
• shredded cheese
• cooked rice (or cauliflower rice)

*You can use any vegetables you’d like (jalapeños, onions, green onions…) – These were just the ones the ballpark used.*

While the rice is cooking, heat 1-2 tbs olive oil in a large skillet. When the oil is hot, add in the chicken and vegetables, then toss around for a few minutes until everything is heated through.

Top cooked rice with the chicken and veggies, then top with shredded cheese immediately so it can melt. Once cheese melts, drizzle with the sauce. And that’s it!

So easy and so delicious! This literally took me less than 30 minutes to make. The longest step was just cooking the rice. And it’s also really pretty with all the different colors!

The coolness and sweetness of the sauce makes this a perfect summer meal, even though the rest of the dish is hot. I hope you and your family enjoy this as much as we did!

Thanks y’all!

-Nikki