Loaded Chicken Fajita Rice Bowl
This hearty rice bowl is packed with bold Tex-Mex flavors — tender grilled fajita chicken, charred bell peppers and onions, cilantro-lime rice, and a variety of fresh toppings like avocado, salsa, and cheese. It’s nutritious, easy to customize, and perfect for meal prep.
Time Required
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Chicken Marinade
1½ lbs boneless, skinless chicken breasts or thighs
2 tbsp olive oil
Juice of 1 lime
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
½ tsp paprika
½ tsp oregano
Salt and pepper, to taste
For the Fajita Veggies
1 tbsp olive oil
1 red bell pepper, sliced
1 yellow or green bell pepper, sliced
1 red onion, sliced
Salt, pepper, and optional chili flakes
For the Rice
1½ cups cooked rice (white, brown, or cauliflower rice)
Juice of ½ lime
2 tbsp chopped fresh cilantro
Salt, to taste
Optional Toppings
1 avocado or guacamole
½ cup salsa or pico de galla
½ cup shredded cheddar or Mexican blend cheese
¼ cup sour cream or Greek yogurt
Fresh chopped jalapenos or pickled ones
Tortilla strips or crushed tortilla chips
Fresh lime wedges
Instructions
1. Marinate the Chicken
1. In a bowl, whisk together olive oil, lime juice, garlic, and spices.
2. Add chicken and coat well. Marinate for at least 20 minutes or up to 4 hours.
2. Cook the Chicken
1. Heat a grill, grill pan, or skillet over medium-high heat.
2. Cook chicken for 5–7 minutes per side (internal temp should reach 165°F / 74°C).
3. Let rest 5 minutes, then slice into strips.
3. Cook the Fajita Veggies
1. In a separate pan, heat olive oil and sauté bell peppers and onion over medium heat until softened and slightly charred (about 8–10 minutes). Season with salt and pepper.
4. Prepare the Rice
1. Mix warm cooked rice with lime juice, cilantro, and a pinch of salt.
5. Assemble the Bowls
1. Divide rice among 4 bowls.
2. Top with sliced chicken, sauteed peppers and onions, and any desired toppings.
3. Finish with a squeeze of lime and serve warm.
Notes
- Swap chicken for steak, shrimp, tofu, or beans for variation.
- Use cauliflower rice for a lower-carb version.
- Great for meal prep — store components separately and reheat as needed.
Tips
- Use a cast-iron skillet to get those classic fajita char marks.
- Double the marinade and use half to drizzle over bowls as a dressing.
- Make it spicier with cayenne, hot sauce, or chipotle peppers.
Frequently asked questions FAQs
Q: Can I make this ahead of time?
A: Yes! Prep everything and assemble when ready. Store in airtight containers up to 4 days.
Q: Can I freeze it?
A: Freeze cooked chicken, rice, and veggies separately. Thaw and reheat when needed — skip freezing fresh toppings.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free tortillas or chips and seasonings.
Q: Can I make it dairy-free?
A: Absolutely — just skip the cheese and sour cream or use dairy-free alternatives.
Nutritional Information
Calories: 480
Protein: 35g
Carbs: 38g
Fat: 22g
Fiber: 6g
Sugar: 5g
Sodium: 580mg