Loaded Chicken Fajita Rice Bowls with Smoky Chipotle Cream
These vibrant rice bowls combine tender, smoky chicken fajitas with colorful bell peppers, fluffy rice, and a creamy chipotle sauce. Perfect for meal prep or a weeknight dinner, they’re hearty, balanced, and full of flavor.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
For the Chicken Fajitas:
1 lb (450 g) chicken breasts, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, sliced
2 tbsp olive oil
2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp oregano
Salt & black pepper, to taste
Juice of 1 lime
For the Rice:
2 cups cooked white or brown rice
1 tbsp olive oil
1 clove garlic, minced
½ tsp salt
2 tbsp fresh cilantro, chopped
For the Smoky Chipotle Cream:
½ cup Greek yogurt (or sour cream)
1–2 chipotle peppers in adobo sauce, finely minced
1 tsp lime juice
1 tsp honey
Pinch of salt
Toppings:
Sliced avocado or guacamole
Fresh salsa or pico de gallo
Shredded cheese
Chopped cilantro
Lime wedges
Instructions
Marinate the Chicken
In a large bowl, toss sliced chicken with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, oregano, salt, pepper, and lime juice.
Set aside for at least 15 minutes (or up to overnight for more flavor).
Cook the Fajitas
Heat a large skillet over medium-high heat.
Add the chicken and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
In the same skillet, add sliced peppers and onion. Saute for 5 minutes until tender-crisp. Return chicken to skillet and toss together.
Prepare the Rice
In a saucepan, heat olive oil and saute garlic for 1 minute.
Stir in cooked rice, salt, and cilantro. Keep warm.
Make the Smoky Chipotle Cream
Mix Greek yogurt, minced chipotle peppers, lime juice, honey, and a pinch of salt until smooth and creamy. Adjust spice to taste.
Assemble the Bowls
Divide cilantro rice into bowls.
Top with chicken and fajita veggies.
Drizzle generously with smoky chipotle cream.
Add your favorite toppings like avocado, salsa, or cheese.
Notes & Tips
Mild version: Use only a little chipotle or swap with smoked paprika for a non-spicy smoky cream.
Meal prep: Store in airtight containers for up to 3 days (keep sauce separate until serving).
Rice swap: Try quinoa or cauliflower rice for a lighter option.
Protein swap: Use shrimp, steak, or tofu instead of chicken.
Frequently Asked Questions
Q: Can I grill the chicken instead of pan-frying?
A: Yes! Grilling adds extra smoky flavor. Just grill chicken and veggies separately, then slice and assemble.
Q: What if I don’t have chipotle peppers?
A: Use a little smoked paprika mixed with mayo or Greek yogurt for a smoky sauce substitute.
Q: Can I make this dairy-free?
A: Yes, use coconut yogurt or a dairy-free sour cream alternative for the chipotle cream.
Nutritional information
Calories: ~460
Protein: 32 g
Carbs: 42 g
Fat: 17 g
Fiber: 6 g
Sugar: 5 g