Bold, colorful, and satisfying — this Chicken Fajita Rice Bowl combines juicy, spiced chicken with vibrant sautéed peppers and onions. Each bite bursts with smoky, zesty flavors that perfectly complement the fluffy rice base and fresh toppings.
Whether you’re meal prepping for the week or craving a quick, hearty dinner, this dish delivers convenience and freshness in every bowl.
- Juicy, well-seasoned chicken with authentic fajita spices for irresistible flavor.
- Quick sautéed veggies add color, crunch, and nutrition.
- Customizable toppings offer endless ways to personalize your bowl.
- Easy to prepare and ideal for meal prep with up to 4 days storage.
Ingredients
- Chicken breast (1 lb / 450 g): Lean protein sliced thin for quick cooking and maximum flavor absorption.
- Olive oil (3 tablespoons): Used to marinate the chicken and sauté the vegetables, adding richness.
- Chili powder (1 teaspoon): Provides warm, mildly spicy undertones key to fajita seasoning.
- Paprika (1 teaspoon): Adds vibrant color and a subtle smoky depth.
- Cumin (1 teaspoon): Offers earthy, nutty aroma essential for traditional fajita flavor.
- Garlic powder (½ teaspoon): Enhances savory notes without overpowering.
- Onion powder (½ teaspoon): Complements fresh onions with a gentle sweetness.
- Salt & pepper: Balances and brightens all ingredients.
- Juice of ½ lime: Adds bright acidity for freshness and tenderizes the chicken.
- Red bell pepper (1, sliced): Provides crunchy sweetness and vibrant color.
- Green bell pepper (1, sliced): Adds a slightly bitter contrast and crunch.
- Small onion (1, sliced): Gives savory sharpness and sweetness when sautéed.
- Cooked rice (1½ cups): Fluffy white or brown rice forms the hearty base of the bowl.
- Chopped cilantro (optional): Adds fresh, herbaceous brightness.
- Toppings (avocado, salsa, sour cream/Greek yogurt, shredded cheese, lime wedges): Create various textures and flavors to finish each bowl.
Instructions
- Season Chicken with Fajita Spice Blend
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In a medium bowl, combine olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, pepper, and fresh lime juice. Toss the sliced chicken breast thoroughly to ensure even coating. This marinade infuses bold flavors, tenderizing the chicken for juicy results.
- Cook the Chicken until Golden and Tender
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Heat a large skillet over medium-high heat and cook the chicken slices for 5–6 minutes, turning occasionally. Aim for a nice golden sear while ensuring the chicken cooks fully. Remove from heat and set aside; resting helps retain moisture.
- Sauté Bell Peppers and Onions
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In the same skillet, add olive oil, along with the sliced red and green bell peppers and onion. Season with salt and pepper, then sauté for 4–5 minutes until veggies are tender yet crisp. This step develops caramelized flavors that complement the chicken perfectly.
- Combine Chicken and Vegetables
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Return the cooked chicken to the skillet and toss with the sautéed vegetables for about 1 minute. This melds the flavors and warms the chicken, making every bite harmonious.
- Assemble Your Fajita Rice Bowl
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Place cooked rice in individual serving bowls. Top generously with the combined fajita chicken and vegetable mixture. Add optional chopped cilantro for an herbal twist.
- Add Fresh Toppings and Serve
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Finish each bowl with your choice of avocado slices, salsa, sour cream or Greek yogurt, shredded cheese, and a squeeze of lime wedges for added zest. Serve warm for a comforting and satisfying meal.
- For extra heat, add cayenne pepper or fresh jalapeños to the seasoning mix.
- Chipotle powder can be swapped in place of paprika for smoky richness.
- Using cauliflower rice is a great low-carb alternative to traditional rice.
- This dish stores well in airtight containers for up to 4 days refrigerated, perfect for meal prep.
- Reheat gently with a splash of water to maintain moisture.
Storage Tips
Store leftover fajita chicken, veggies, and rice separately or combined in airtight containers for up to 4 days refrigerated. Reheat in a skillet or microwave with a sprinkle of water to keep moist.
Serving Suggestions
Serve your Chicken Fajita Rice Bowl with crisp tortilla chips or a simple green salad for a balanced meal. Pair with fresh lime wedges or a drizzle of cilantro-lime crema for added zest and freshness.
- Use thinly sliced chicken breast to ensure quick, even cooking and tender pieces.
- Marinate chicken for at least 10 minutes before cooking to maximize flavor infusion.
- Don’t overcook the vegetables—keeping them crisp enhances texture and visual appeal.
- Experiment with additional toppings like pickled jalapeños or fresh diced tomatoes for extra brightness.
FAQs
- Can I use chicken thighs instead of chicken breasts?
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Yes! Chicken thighs can add extra juiciness and flavor. Just adjust cooking time slightly until cooked through.
- Is this recipe gluten-free?
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Absolutely. All ingredients used are naturally gluten-free. Just double-check your salsa and other condiments.
- What type of rice is best?
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White or brown rice both work well. Brown rice offers more fiber and a nuttier flavor, while white rice is softer and quicker to cook.
- Can I freeze the leftovers?
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While it’s best fresh or refrigerated, fajita chicken and rice bowls can be frozen but veggies may lose some texture upon thawing.
- How can I make this recipe spicier?
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Add cayenne pepper, chipotle powder, or diced jalapeños to the seasoning or toppings for a spicy kick.
- Can I prepare this recipe in advance?
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Yes! Prepare the chicken and veggies ahead, then assemble fresh rice and toppings when ready to serve.
- What are suitable vegetarian alternatives?
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Substitute chicken with grilled tofu, tempeh, or roasted portobello mushrooms seasoned with the same spices.
Chicken Fajita Rice Bowl
Equipment
- 1 skillet for cooking chicken and vegetables
- 1 bowl to mix chicken marinade
Ingredients
- 1 lb chicken breast sliced
- 2 tablespoons olive oil divided
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Juice of ½ lime
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 small onion sliced
- 1½ cups cooked white or brown rice
- ½ teaspoon salt
- Optional: chopped cilantro
- Avocado slices
- Salsa
- Sour cream or Greek yogurt
- Shredded cheese
- Lime wedges
Instructions
- In a bowl, combine olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice; toss chicken to coat.
- Heat skillet over medium-high heat and cook chicken for 5 to 6 minutes until browned and cooked through; remove and set aside.
- In the same skillet, add remaining olive oil, bell peppers, onion, salt, and pepper; sauté for 4 to 5 minutes until tender-crisp.
- Return cooked chicken to the skillet and toss with vegetables for 1 minute to combine.
- Assemble bowls by adding rice, topping with fajita chicken and vegetables, then finish with avocado, salsa, sour cream or yogurt, shredded cheese, and lime wedges.
- Serve warm, adding extra lime juice as desired.
Notes
- Add cayenne or jalapeños for extra spice.
- Use chipotle powder for smoky flavor.
- Swap rice for cauliflower rice for low-carb option.
- Drizzle with cilantro-lime crema for sauce.
- Meal prep keeps 4 days refrigerated.
