Craving sizzling fajitas without the tortilla fuss? These Chicken Fajita Rice Bowls deliver all the vibrant, smoky flavors in one comforting meal. Tender marinated chicken, charred peppers and onions, and cilantro-lime rice come together in about 30 minutes for a satisfying weeknight dinner.
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Why You’ll Love This Chicken Fajita Rice Bowls
- All-in-one meal: Protein, veggies, and carbs mingle beautifully with fewer dishes.
- Bold flavor: Smoky, spicy marinade infuses the chicken with irresistible zest.
- Flexible recipe: Easily swap veggies or adjust heat to your taste.
- Meal prep friendly: Holds up wonderfully for ready-to-go lunches.
Ingredients & Tools
- 500 g boneless, skinless chicken breasts or thighs, sliced into strips
- 3 bell peppers (a mix of colors is nice), thinly sliced
- 1 large red onion, thinly sliced
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 200 g long-grain white rice, rinsed
- 480 ml chicken broth or water
- Juice of 1 lime
- 1/4 cup fresh cilantro, finely chopped
- Salt to taste
- Sour cream or Greek yogurt
- Avocado slices or guacamole
- Shredded cheese
- Fresh salsa or pico de gallo
For the Chicken Marinade:
For the Cilantro-Lime Rice:
For Serving (Optional):
Tools: A large skillet or cast-iron pan, a medium saucepan with a lid, a set of mixing bowls, and a set of tongs.
Notes: Don’t skip the smoked paprika for signature smokiness. Using chicken broth for the rice adds savory depth.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 14 g |
| Carbs: | 52 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Slice your chicken and veggies uniformly. This isn’t just for looks—it ensures everything cooks at the same rate, so you don’t end up with some pieces raw and others overcooked.
- Don’t have 30 minutes to marinate? No worries. Even a quick 10-15 minute soak in the marinade will impart great flavor. If you’re really in a rush, just toss everything together and get cooking—it’ll still be delicious.
- Get your skillet seriously hot. A hot pan is the secret to getting a nice sear on the chicken and those beautiful, slightly charred edges on the peppers and onions. That high heat equals maximum flavor.
- Rinse your rice! It might seem like a small step, but rinsing your rice until the water runs clear removes excess surface starch. This prevents your rice from becoming gummy and helps it cook up fluffy and separate.
How to Make Chicken Fajita Rice Bowls
Step 1: Marinate the Chicken. In a medium bowl, whisk together all the marinade ingredients: the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add your sliced chicken strips and toss until every piece is thoroughly coated. Let it sit for at least 15 minutes while you prep the rest of your ingredients. You’ll notice the aroma starting to build already—smoky, citrusy, and utterly inviting.
Step 2: Cook the Cilantro-Lime Rice. While the chicken is marinating, let’s get the rice going. In a medium saucepan, combine the rinsed rice and chicken broth. Bring it to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for about 15-18 minutes. You’ll know it’s done when the liquid is fully absorbed and the rice is tender. Remove it from the heat and let it sit, still covered, for 5 minutes. Then, fluff it with a fork and stir in the fresh lime juice and chopped cilantro. The steam will release an incredible fresh, zesty scent.
Step 3: Sear the Chicken. Place your large skillet or cast-iron pan over medium-high heat. You want it nice and hot. Once hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan—you might need to do this in two batches. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and has a beautiful golden-brown sear on the outside. The chicken should feel firm to the touch. Transfer the cooked chicken to a clean plate.
Step 4: Sauté the Veggies. In the same skillet (don’t wash it!), you’ll have all those delicious browned bits from the chicken. Add a tiny bit more oil if needed, then toss in your sliced bell peppers and onions. Sauté them for 6-8 minutes, stirring occasionally, until they are tender-crisp and have developed some lovely, slightly blackened spots. You’ll hear a satisfying sizzle—that’s the sound of flavor developing.
Step 5: Bring It All Together. Return the cooked chicken to the skillet with the peppers and onions. Give everything a good toss and cook for just another minute or two to let the flavors meld and to reheat the chicken. The mixture should be vibrant and sizzling, filling your kitchen with that classic fajita aroma.
Step 6: Assemble Your Bowls. Now for the fun part! Divide the fluffy cilantro-lime rice among four bowls. Top generously with the chicken and veggie mixture. Finish it off with your favorite toppings—a dollop of cool sour cream, some creamy avocado slices, a sprinkle of cheese, or a spoonful of fresh salsa. The contrast of temperatures and textures is what makes this bowl so special.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for 3–4 days.
- Freezer: Freeze chicken and veggie mix (without rice) for up to 3 months.
- Reviving: Reheat gently in a skillet; add a splash of water to refresh rice.
Serving Suggestions
Complementary Dishes
- Black Bean & Corn Salad — The sweet corn and creamy beans add another layer of texture and make the meal even more hearty and satisfying.
- Warm Tortilla Chips with Queso — For dipping on the side, because who can resist a little melted cheese alongside their bowl?
- Simple Green Salad with a Lime Vinaigrette — A light, crisp salad helps balance the richness of the bowl and adds a refreshing element.
Drinks
- A Classic Margarita (or Mocktail) — The sharp, citrusy notes are a perfect partner for the smoky, spiced flavors in the bowl.
- Ice-Cold Mexican Lager — A crisp, light beer is fantastic for cutting through the richness and cleansing the palate between bites.
- Sparkling Water with Lime — Sometimes simplicity is best; the bubbles and lime are incredibly refreshing without overpowering the meal.
Something Sweet
- Churros with Chocolate Dipping Sauce — You get that warm, cinnamony crunch followed by a rich, dark chocolate dip. It’s the ultimate festive finish.
- Mango Sorbet — A light, fruity, and tangy sorbet is a wonderful palate cleanser that feels light after a savory meal.
- Tres Leches Cake — For a truly indulgent end, the moist, milky cake is a classic that never, ever disappoints.
Top Mistakes to Avoid
- Overcrowding the pan when cooking the chicken. If you put too much chicken in at once, the pan temperature will drop drastically. Instead of searing, the chicken will steam and release its juices, leading to a pale, boiled texture instead of a beautiful brown crust.
- Underseasoning the rice. The rice is the base of your entire bowl, so it needs to be flavorful on its own. Don’t forget the salt in the cooking liquid, and be generous with the fresh lime juice and cilantro at the end.
- Overcooking the vegetables. You want your peppers and onions to have a bit of a bite—a tender-crisp texture. If you cook them until they’re completely soft and mushy, you’ll lose that wonderful freshness and color.
- Skipping the rest time for the rice. That 5-minute rest after cooking, with the lid still on, is crucial. It allows the rice to finish steaming and absorb any remaining moisture evenly, resulting in a perfectly fluffy texture.
Expert Tips
- Tip: For an even deeper flavor, marinate the chicken overnight. The acids and spices will penetrate more thoroughly, making the chicken incredibly tender and flavorful. Just be sure to use a non-reactive container like glass or plastic.
- Tip: Use a cast-iron skillet if you have one. It retains heat exceptionally well, which gives you a superior sear on the chicken and creates those perfectly charred bits on the vegetables that are packed with flavor.
- Tip: Let the chicken rest for a few minutes after cooking before you slice it or add it back to the veggies. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and succulent.
- Tip: Toast your rice before cooking. Before adding the liquid, sauté the rinsed and drained rice in a little oil for 1-2 minutes until it smells nutty. This simple step adds a wonderful depth of flavor and helps keep the grains separate.
FAQs
Can I make this recipe with shrimp or steak instead of chicken?
Absolutely! The marinade works wonderfully with other proteins. For shrimp, marinate for only 10-15 minutes (as the lime juice can start to “cook” them) and then sauté quickly until pink and opaque. For steak, use sliced flank or skirt steak and follow the same cooking method as the chicken, adjusting the time based on your desired doneness.
How long do the leftovers last in the fridge?
Stored in an airtight container, these rice bowls will keep well for 3-4 days. I recommend storing the components separately if possible—the rice, the chicken/veggie mix, and the toppings in their own containers. This keeps the textures at their best when you reheat everything.
My family has different spice preferences. How can I adjust the heat level?
This recipe is really easy to customize. To make it milder, simply reduce or omit the chili powder. To kick up the heat, add a pinch of cayenne pepper to the marinade, or serve with sliced fresh jalapeños or a drizzle of hot sauce on the side so everyone can adjust their own bowl to their liking.
Can I use brown rice or cauliflower rice?
Of course! For brown rice, just follow the package directions for cooking, as it typically requires more liquid and a longer cooking time. For cauliflower rice, sauté it in a separate pan with a little oil for 5-7 minutes until tender. Just be aware that cauliflower rice will release more water and doesn’t hold up as well for meal prep.
Is it necessary to use chicken broth for the rice?
It’s not strictly necessary, but it is highly recommended. Using broth instead of water adds a rich, savory undertone that makes the rice a star component rather than just a bland base. If you don’t have any, water will work, but you may want to be a bit more generous with the salt and lime juice at the end.
Chicken Fajita Rice Bowls
Make easy Chicken Fajita Rice Bowls with tender chicken, peppers, and cilantro-lime rice. A perfect 30-minute meal for a busy weeknight. Get the recipe!
Ingredients
For the main ingredients:
-
500 g boneless, skinless chicken breasts or thighs (sliced into strips)
-
3 bell peppers (a mix of colors is nice, thinly sliced)
-
1 large red onion (thinly sliced)
For the Chicken Marinade:
-
3 tbsp olive oil
-
2 tbsp fresh lime juice
-
2 tsp chili powder
-
1 tsp ground cumin
-
1 tsp smoked paprika
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1 tsp salt
-
1/2 tsp black pepper
For the Cilantro-Lime Rice:
-
200 g long-grain white rice (rinsed)
-
480 ml chicken broth or water
-
Juice of 1 lime
-
1/4 cup fresh cilantro (finely chopped)
-
Salt (to taste)
For Serving (Optional):
-
Sour cream or Greek yogurt
-
Avocado slices or guacamole
-
Shredded cheese
-
Fresh salsa or pico de gallo
Instructions
-
In a medium bowl, whisk together all the marinade ingredients: the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add your sliced chicken strips and toss until every piece is thoroughly coated. Let it sit for at least 15 minutes while you prep the rest of your ingredients.01
-
While the chicken is marinating, let's get the rice going. In a medium saucepan, combine the rinsed rice and chicken broth. Bring it to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for about 15-18 minutes. You’ll know it’s done when the liquid is fully absorbed and the rice is tender. Remove it from the heat and let it sit, still covered, for 5 minutes. Then, fluff it with a fork and stir in the fresh lime juice and chopped cilantro.02
-
Place your large skillet or cast-iron pan over medium-high heat. You want it nice and hot. Once hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan—you might need to do this in two batches. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and has a beautiful golden-brown sear on the outside. The chicken should feel firm to the touch. Transfer the cooked chicken to a clean plate.03
-
In the same skillet (don’t wash it!), you’ll have all those delicious browned bits from the chicken. Add a tiny bit more oil if needed, then toss in your sliced bell peppers and onions. Sauté them for 6-8 minutes, stirring occasionally, until they are tender-crisp and have developed some lovely, slightly blackened spots.04
-
Return the cooked chicken to the skillet with the peppers and onions. Give everything a good toss and cook for just another minute or two to let the flavors meld and to reheat the chicken.05
-
Divide the fluffy cilantro-lime rice among four bowls. Top generously with the chicken and veggie mixture. Finish it off with your favorite toppings—a dollop of cool sour cream, some creamy avocado slices, a sprinkle of cheese, or a spoonful of fresh salsa.06
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