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Chicken Fajita Rice Bowls

A vibrant and hearty meal combining tender chicken, colorful bell peppers, and fragrant spices on a bed of fluffy rice. Perfect for busy weeknights and customizable to suit your family's taste.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

For the Chicken

  • 2 pieces boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • to taste Salt and freshly ground black pepper
  • 1 tbsp lime juice
  • 1 tbsp fresh cilantro, chopped

For the Veggies

  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red onion, thinly sliced

For the Rice

  • 1 cup long-grain white rice
  • 2 cups chicken broth (or water)
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • to taste Salt

Toppings

  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • 1 piece avocado, sliced
  • 1/2 cup shredded cheese (cheddar or Mexican blend)
  • to taste Lime wedges
  • to taste Salsa (optional)

Instructions

Preparation

  • In a medium pot, combine the rice, chicken broth, cumin, chili powder, and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and fluff the rice with a fork.
  • In a small bowl, combine chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub this seasoning mix all over the chicken breasts.

Cooking

  • Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/75°C). Once cooked, remove from the skillet, let it rest for a few minutes, and then slice the chicken into strips.
  • Squeeze lime juice over the chicken and sprinkle with fresh cilantro.
  • In the same skillet, add another tablespoon of olive oil and heat over medium-high. Add the bell peppers and onion. Sauté for 5-7 minutes, or until the veggies are softened and slightly caramelized. Season with salt and pepper to taste.

Assembly

  • In each bowl, add a serving of the cooked rice as the base. Top with the sautéed fajita veggies, followed by the sliced chicken. Add your favorite toppings: sour cream, shredded cheese, sliced avocado, fresh cilantro, and a squeeze of lime. You can also add a spoonful of salsa.

Notes

For even more flavor, marinate the chicken in the seasoning mix and lime juice for a couple of hours before cooking. Experiment with different types of rice for a healthier twist, and don't hesitate to add additional toppings like jalapeños or black beans.