Chicken Fajita Rice Bowls
These Chicken Fajita Rice Bowls are a bold, satisfying meal loaded with tender, seasoned chicken, sautéed peppers and onions, and fluffy rice. Bursting with smoky, Tex-Mex flavor and colorful veggies, they’re hearty yet fresh and perfect for meal prep or busy weeknights. Easy to customize and endlessly comforting, this bowl is a go-to favorite.
Ingredients
For the Chicken Fajitas
- 1½ pounds boneless skinless chicken breasts or thighs
- Thighs stay extra juicy but breasts work great too.
- 2 tablespoons olive oil
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For the Vegetables
- 3 bell peppers sliced (any colors)
- 1 large yellow or red onion sliced
- 1 tablespoon olive oil
- ¼ teaspoon salt
For the Rice
- 2 cups cooked white or brown rice
- Cilantro-lime rice works especially well here.
Optional Toppings
- Fresh cilantro
- Avocado or guacamole
- Pico de gallo or salsa
- Sour cream or Greek yogurt
- Shredded cheese
- Lime wedges
Instructions
1. Season the Chicken
- Slice the chicken into thin strips. In a large bowl, toss the chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Mix until evenly coated.
- Let it marinate for at least 15 minutes while you prep the vegetables.
2. Prepare the Vegetables
- Slice the bell peppers and onion into thin strips. Toss with olive oil and salt.
3. Cook the Chicken
- Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes per side, until cooked through and lightly charred. Remove from the pan and set aside.
4. Sauté the Vegetables
- In the same skillet, add the peppers and onions. Cook for 5–7 minutes, stirring occasionally, until tender and slightly caramelized.
5. Combine
- Return the chicken to the skillet with the vegetables. Toss everything together and cook for 1–2 more minutes so the flavors meld.
6. Assemble the Bowls
- Divide rice among bowls. Top with chicken and fajita vegetables. Add your favorite toppings and finish with a squeeze of lime.
Video
Notes
📝 Notes
- Use boneless, skinless chicken breast or thighs for quick, even cooking.
- Slice peppers and onions evenly to ensure they cook at the same rate.
- Fajita seasoning can be homemade or store-bought for convenience.
- Cook rice ahead of time to make bowl assembly fast and easy.
- Add lime juice at the end to brighten all the flavors.
- Swap white rice with brown rice or cauliflower rice if preferred.
- Top with salsa, avocado, or sour cream for extra freshness.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
🍽️ Nutrition Facts (Per Serving)
Calories: 460 kcal,Carbohydrates: 48 g,
Fiber: 5 g,
Sugars: 6 g,
Protein: 32 g,
Fat: 18 g,
Saturated Fat: 4 g,
Cholesterol: 95 mg,
Sodium: 720 mg,
Potassium: 620 mg,
Calcium: 70 mg,
Iron: 2.5 mg