Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Fajita Rice Bowl Recipe

Chicken Fajita Rice Bowl Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 25 reviews

  • Total Time: 22 minutes
  • Yield: 4 1x

Description

Sizzling chicken fajita rice bowl brings Mexican-inspired flavors to your dinner table. Colorful peppers, tender chicken, and zesty seasonings combine for a delicious meal that satisfies you completely.


Ingredients

Scale

Proteins:

  • 1 pound boneless, skinless chicken breasts, sliced into strips

Vegetables:

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, minced

Spices and Seasonings:

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil
  • Juice of 1 lime

Instructions

  1. Sizzle chicken strips in a large skillet with olive oil over medium-high heat at 375°F until golden brown and fully cooked, approximately 5-7 minutes.
  2. Transfer chicken to a separate plate, keeping the flavorful skillet residue.
  3. In the same skillet, sauté bell peppers and onions until they become tender and slightly caramelized, about 5 minutes.
  4. Enhance the vegetable medley with aromatic garlic, robust chili powder, warm cumin, smoky paprika, earthy oregano, salt, and freshly ground black pepper, stirring to distribute spices evenly.
  5. Reintroduce the cooked chicken to the skillet, allowing it to mingle with the spiced vegetables and absorb additional flavors.
  6. Brighten the mixture with a fresh lime juice squeeze, cooking for an additional 2 minutes to meld the ingredients.
  7. Create individual rice bowls by distributing cooked rice as the foundational layer.
  8. Layer the chicken fajita mixture generously over the rice, ensuring equal distribution.
  9. Enhance the bowl with colorful black beans, sweet corn kernels, creamy avocado chunks, vibrant cherry tomatoes, and fresh cilantro.
  10. Optional: Sprinkle shredded cheese for extra richness.
  11. Accompany the rice bowls with complementary sides of tangy sour cream, zesty salsa or pico de gallo, and citrusy lime wedges.

Notes

  • Swap white rice for cauliflower rice to create a low-carb, keto-friendly version of this dish that’s packed with nutrients and flavor.
  • Marinate chicken in yogurt or buttermilk for 30 minutes before cooking to ensure extra tenderness and deeper flavor absorption.
  • Customize the spice level by adjusting chili powder and adding hot sauce or jalapeños for those who love a spicy kick.
  • Prep ingredients ahead of time for a quick weeknight meal, storing chopped vegetables and pre-cooked chicken separately in the refrigerator for easy assembly.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Lunch, Dinner
  • Method: Sautéing
  • Cuisine: Mexican

Nutrition

  • Serving Size: 4
  • Calories: 265 kcal
  • Sugar: 4 g
  • Sodium: 310 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 75 mg