Description
This Chicken Fajita Rice Bowl combines perfectly seasoned chicken strips with caramelized bell peppers and onions, all served over fluffy rice for a complete meal in one dish. It delivers all the vibrant flavors of traditional fajitas but in a convenient, customizable format that’s perfect for busy weeknights or meal prep. With its colorful presentation and balanced nutrition, this bowl is sure to become a family favorite!
Ingredients
Scale
Main Components
- 1 ½ lbs boneless, skinless chicken breasts (about 2 large breasts), thinly sliced
- 2 cups long-grain white rice (or brown rice, if you prefer)
- 1 Tbsp olive oil, plus extra for drizzling
- 1 large red bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 1 medium yellow onion, thinly sliced
Seasoning Blend
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt (plus more to taste)
- ¼ tsp freshly ground black pepper
To Finish and Serve
- Juice of 1 lime (about 2 Tbsp)
- ½ cup chopped fresh cilantro, plus extra for garnish
- 1 avocado, sliced (optional but highly recommended!)
- Sour cream or Greek yogurt, for topping
- Hot sauce or salsa, to serve
Instructions
- Cook the Rice:
- Rinse 2 cups of rice under cold water until the water runs clear.
- In a medium pot, combine the rice with 4 cups of water, a pinch of salt, and a drizzle of olive oil.
- Bring to a boil, then reduce to low, cover, and simmer 15–18 minutes (or according to package directions) until fluffy.
- Fluff with a fork and keep covered while preparing the other components.
- Season the Chicken:
- In a large bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, ½ tsp salt, and ¼ tsp pepper.
- Add the sliced chicken, drizzle 1 Tbsp olive oil over top, and toss until each piece is thoroughly coated in the spice blend.
- Sauté the Vegetables:
- Heat a large skillet or cast-iron pan over medium-high heat.
- Add a splash of olive oil, then the sliced onions and bell peppers.
- Season lightly with salt and cook, stirring occasionally, until they’re just tender and caramelized at the edges—about 6–8 minutes.
- Transfer vegetables to a plate and set aside.
- Cook the Chicken:
- In that same hot skillet, add the seasoned chicken strips in a single layer (working in batches if necessary to avoid overcrowding).
- Let the chicken sizzle without moving for 2 minutes, then stir and cook another 2–3 minutes until cooked through and lightly charred.
- Assemble the Bowls:
- Divide the warm rice among four bowls as your base layer.
- Top each with a portion of the sizzling chicken and the caramelized peppers and onions.
- Squeeze fresh lime juice over everything and sprinkle with chopped cilantro.
- Add sliced avocado if using.
- Finish and Serve:
- Dollop with sour cream or Greek yogurt.
- Serve with your favorite salsa or hot sauce on the side.
- Enjoy immediately while hot!
Notes
- For a flavor upgrade, make cilantro-lime rice by stirring the juice of half a lime and ¼ cup chopped cilantro into the cooked rice.
- Marinate the chicken in lime juice and a minced garlic clove for 15 minutes before seasoning for extra flavor depth.
- For a more substantial bowl, add black beans or corn alongside the vegetables.
- Meal prep tip: Store components separately in airtight containers for up to 4 days. The flavors often improve overnight!
- When reheating, add a small splash of water or broth to prevent the rice from drying out.
- For a lower-carb option, replace half or all of the rice with cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired, Tex-Mex
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 485
- Sugar: 4g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg