Chicken Fajita Rice Bowl
Juicy fajita-seasoned chicken paired with sautéed peppers and onions over fluffy rice, topped with fresh avocado, salsa, and cheese for a colorful, satisfying meal.
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.