There’s something truly special about a hearty, flavorful rice bowl, and this Chicken Fajita Rice Bowl is no exception. Bursting with bold spices, juicy chicken, and a colorful mix of bell peppers and onions, this dish is like a sizzling plate of fajitas served conveniently over a bed of fluffy rice.
Whether you’re looking for a quick weeknight dinner, meal prep inspiration, or a dish that brings the whole family to the table, this recipe checks all the boxes. It’s satisfying, customizable, and comes together in one pan—less cleanup, more deliciousness!
Why You’ll Love This Recipe
- Packed with flavor – The combination of smoky spices, seared chicken, and caramelized veggies makes every bite irresistible.
- Easy to make – Simple ingredients and a straightforward process make this a go-to meal for busy nights.
- Great for meal prep – Make a big batch, portion it out, and enjoy delicious lunches all week long.
- Customizable – Swap in your favorite vegetables, adjust the spice level, or serve it with different grains like quinoa or cauliflower rice.
- Family-friendly – A dish that both kids and adults will enjoy, with the option to add toppings like cheese, avocado, or salsa.
Ingredients You’ll Need
For the Chicken Fajitas:
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- Juice of 1 lime
For the Rice Bowl:
- 2 cups cooked white or brown rice
- 1 cup black beans, drained and rinsed
- ½ cup corn kernels (fresh, canned, or frozen)
- ½ cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
Optional Toppings:
- Sliced avocado
- Shredded cheese
- Salsa or pico de gallo
- Sour cream or Greek yogurt
- Jalapeño slices
How to Make Chicken Fajita Rice Bowls
Step 1: Prepare the Chicken
In a large bowl, toss the sliced chicken with chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper until fully coated. Let it sit for 10-15 minutes to absorb the flavors. If you have extra time, marinating the chicken for an hour enhances the taste even more!
Step 2: Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set it aside.
Step 3: Sauté the Vegetables
In the same skillet, add the sliced bell peppers and red onion. Sauté for 4-5 minutes until they soften slightly but still have a little crunch. Squeeze the juice of one lime over the veggies for a fresh, tangy finish.
Step 4: Assemble the Rice Bowls
Start with a generous scoop of cooked rice in each bowl. Then, layer on black beans, corn, cherry tomatoes, and the sautéed fajita veggies. Top with the juicy cooked chicken and sprinkle with fresh cilantro.
Step 5: Add Your Favorite Toppings
Now for the fun part—customizing your bowl! Add avocado slices, shredded cheese, salsa, sour cream, or jalapeños to make it your own.
Helpful Tips
- Slice chicken evenly – This ensures even cooking and keeps the chicken juicy.
- High heat for the best sear – Cooking the chicken over medium-high heat gives it that perfect golden-brown crust.
- Let the chicken rest – After cooking, let it sit for a few minutes before slicing to lock in the juices.
- Use leftover rice – Day-old rice works great because it’s firmer and less sticky.
- Meal prep tip – Store the components separately and assemble fresh when ready to eat.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free
Notes
- For a lower-carb version, swap rice for cauliflower rice or lettuce wraps.
- Feel free to use chicken thighs instead of breasts for extra juiciness.
- If you like it spicy, add a pinch of cayenne pepper to the seasoning mix.
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 35g
- Carbohydrates: 45g
- Fat: 10g
- Fiber: 8g
- Sugar: 5g
Frequently Asked Questions
Can I use a different protein?
Yes! You can substitute chicken with shrimp, beef, tofu, or even chickpeas for a vegetarian option.
How do I store leftovers?
Store each component separately in airtight containers in the fridge for up to 4 days. When ready to eat, reheat the chicken and veggies in a skillet or microwave and assemble your bowl fresh.
Can I make this in advance for meal prep?
Absolutely! Cook everything ahead of time and store in separate containers. When ready to eat, just reheat and add fresh toppings.
What’s the best way to reheat it?
For best results, warm the chicken and veggies in a skillet over medium heat. Rice can be reheated in the microwave with a splash of water to prevent drying out.
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Conclusion
This Chicken Fajita Rice Bowl is a meal you’ll come back to again and again. It’s quick, delicious, and packed with bold flavors that make dinner exciting. Whether you’re whipping up a weeknight meal or prepping for the week ahead, this dish is sure to become a staple in your kitchen.
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Chicken Fajita Rice Bowl
Description
There’s something truly special about a hearty, flavorful rice bowl, and this Chicken Fajita Rice Bowl is no exception. Bursting with bold spices, juicy chicken, and a colorful mix of bell peppers and onions, this dish is like a sizzling plate of fajitas served conveniently over a bed of fluffy rice.
Whether you’re looking for a quick weeknight dinner, meal prep inspiration, or a dish that brings the whole family to the table, this recipe checks all the boxes. It’s satisfying, customizable, and comes together in one pan—less cleanup, more deliciousness!
Ingredients
For the Chicken Fajitas:
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- Juice of 1 lime
For the Rice Bowl:
- 2 cups cooked white or brown rice
- 1 cup black beans, drained and rinsed
- ½ cup corn kernels (fresh, canned, or frozen)
- ½ cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
Optional Toppings:
- Sliced avocado
- Shredded cheese
- Salsa or pico de gallo
- Sour cream or Greek yogurt
- Jalapeño slices
Instructions
In a large bowl, toss the sliced chicken with chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper until fully coated. Let it sit for 10-15 minutes to absorb the flavors. If you have extra time, marinating the chicken for an hour enhances the taste even more!
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set it aside.
In the same skillet, add the sliced bell peppers and red onion. Sauté for 4-5 minutes until they soften slightly but still have a little crunch. Squeeze the juice of one lime over the veggies for a fresh, tangy finish.
Start with a generous scoop of cooked rice in each bowl. Then, layer on black beans, corn, cherry tomatoes, and the sautéed fajita veggies. Top with the juicy cooked chicken and sprinkle with fresh cilantro.
Now for the fun part—customizing your bowl! Add avocado slices, shredded cheese, salsa, sour cream, or jalapeños to make it your own.
Notes
- For a lower-carb version, swap rice for cauliflower rice or lettuce wraps.
- Feel free to use chicken thighs instead of breasts for extra juiciness.
- If you like it spicy, add a pinch of cayenne pepper to the seasoning mix.