Chicken Fajita Rice Bowl
This bowl takes all the flavors of sizzling chicken fajitas — spiced chicken, peppers, onions, and lime — and serves them over fluffy rice with toppings like avocado, salsa, and cheese. A complete, balanced meal that’s easy enough for weeknights and great for meal prep.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings:4
Ingredients
For the Chicken Fajita Mix:
500g (1 lb) boneless, skinless chicken breast
2 bell peppers (red & yellow), sliced into strips
1 medium onion, sliced
2 tbsp olive oil
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
½ tsp garlic powder
½ tsp oregano
½ tsp salt
¼ tsp black pepper
Juice of 1 lime
For the Bowl Base & Toppings:
2 cups cooked rice (white, brown, or cilantro-lime rice)
1 avocado, sliced
1 cup corn
1 cup black beans
½ cup salsa or pico de gallo
½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
¼ cup fresh cilantro leaves
Lime wedges, for serving
Instructions
Season chicken & veggies:
In a large bowl, combine chicken strips, peppers, and onions. Toss with olive oil, chili powder, paprika, cumin, garlic powder, oregano, salt, pepper, and lime juice until evenly coated.
Cook fajita mix:
Heat a large skillet or cast-iron pan over medium-high heat. Add chicken, peppers, and onions. Cook 8–10 minutes, stirring occasionally, until chicken is cooked through (165°F / 74°C internal temp) and veggies are tender with slight char.
Prepare rice & toppings:
Cook or reheat rice. Slice avocado, prepare corn, beans, salsa, and cheese.
Assemble bowls:
Divide rice among 4 bowls. Top with fajita chicken, peppers, and onions. Add corn, black beans, avocado, salsa, and cheese.
Finish & serve:
Garnish with cilantro and serve with lime wedges for squeezing.
Notes & Tips
For a smoky twist, grill the chicken and peppers instead of pan-cooking.
Make it lighter by using cauliflower rice.
For meal prep, store chicken/veggies separately from toppings and assemble when serving.
Spice level can be adjusted by adding cayenne pepper or hot sauce.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breast?
Yes! Thighs are juicier and add more flavor.
Q: Can I make this vegetarian?
Swap chicken for portobello mushrooms or tofu — seasoned and cooked the same way.
Q: What rice works best?
Cilantro-lime rice adds a fresh kick, but plain white, brown, or Mexican rice all work well.
Nutritional Information
Calories: ~510
Protein: 35g
Carbs: 48g
Fat: 18g
Fiber: 9g