These Chicken Fajita Rice Bowls are a vibrant, one-pan meal perfect for busy nights. Tender spiced chicken and sizzling peppers pile onto fluffy cauliflower rice for a satisfying, healthy dinner. The aroma is intoxicating, and the whole dish comes together surprisingly fast.
Nothing beats a great Chicken Fajita Rice Bowls. Whether you're a fan of Dinner Ideas or want to try something from our Chicken Breast Recipes selection, keep scrolling!
Why You’ll Love This Chicken Fajita Rice Bowls
- One-pan wonder: Maximum flavor with minimal cleanup.
- Dynamic flavor: Smoky, savory spices cling to every bite.
- Incredibly versatile: Easily customize the base and toppings.
- Fantastic leftovers: Flavors meld and improve overnight.
Ingredients & Tools
- 500 g boneless, skinless chicken breasts or thighs, sliced into strips
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tbsp olive oil or avocado oil, divided
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- Juice of 1 lime
- 450 g cauliflower rice (fresh or frozen)
- Salt and black pepper to taste
- For serving: fresh cilantro, sliced avocado, sour cream or Greek yogurt, shredded cheese
Tools: A large skillet (cast iron is fantastic for this), a sharp knife, a couple of mixing bowls.
Notes: Don’t be shy with the spices—they’re the soul of this dish. Using a mix of bell pepper colors gives you a slightly different sweetness from each one.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 16 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Slice everything evenly. This is the real key to even cooking. If your chicken strips and vegetable slices are all roughly the same thickness, they’ll cook at the same rate, preventing some pieces from being overdone while others are still raw.
- Don’t skip the lime juice. It might seem like a small thing, but that fresh, acidic zing at the end is what brightens up the entire dish and balances the rich, smoky spices. It really wakes everything up.
- Pat your chicken dry. Before you toss the chicken with the spices and oil, use a paper towel to pat the strips dry. This helps the spices stick better and promotes a beautiful sear instead of steaming in its own moisture.
- Consider your cauliflower rice. If you’re using frozen cauliflower rice, I highly recommend letting it thaw and then squeezing out the excess moisture in a clean kitchen towel. This prevents your final bowl from being watery.
How to Make Chicken Fajita Rice Bowls
Step 1: Start by prepping all your ingredients. Thinly slice the chicken breasts, bell peppers, and onion. In a small bowl, mix together the smoked paprika, cumin, garlic powder, chili powder, oregano, a good pinch of salt, and a few cracks of black pepper. This is your fajita seasoning blend. Honestly, giving it a quick mix beforehand ensures every bit of chicken and veg gets an even coating.
Step 2: Place the chicken strips in a medium bowl. Drizzle with one tablespoon of the oil and sprinkle over about two-thirds of your spice mix. Use your hands to toss everything together, making sure every piece of chicken is thoroughly coated. You’ll notice the chicken will already start to take on that beautiful reddish hue from the paprika. Let it sit for 5-10 minutes while your skillet heats up.
Step 3: Heat a large skillet over medium-high heat. Add the remaining tablespoon of oil. Once the oil is shimmering, carefully add the chicken in a single layer. You should hear a satisfying sizzle. Resist the urge to move it around! Let it cook undisturbed for 3-4 minutes to get a nice sear on one side.
Step 4: Flip the chicken strips and cook for another 3-4 minutes, until cooked through and beautifully browned on the outside. The internal temperature should reach 74°C. Once cooked, transfer the chicken to a clean plate. Don’t wipe the skillet—all those browned bits at the bottom are pure flavor gold.
Step 5: In the same skillet, add the sliced bell peppers and onion. Sprinkle them with the remaining spice mix. The veggies will sizzle as they hit the hot pan. Sauté them, stirring occasionally, for about 6-8 minutes. You’re looking for them to be tender-crisp, with some lovely charred edges and the onions becoming soft and translucent.
Step 6: While the veggies are cooking, it’s time to prepare your cauliflower rice. If you’re using fresh, simply sauté it in a separate pan with a tiny bit of oil for 3-5 minutes until hot. If using frozen (and thawed/dried), you can often just heat it through in the microwave or add it to the skillet for the last minute to warm up.
Step 7: Return the cooked chicken to the skillet with the peppers and onions. Squeeze the juice of one fresh lime all over everything. Give it a good, final toss to combine, letting the lime juice deglaze the pan and mix with all the spices. The aroma at this point is absolutely incredible.
Step 8: To assemble your bowls, divide the warm cauliflower rice among four bowls. Top generously with the chicken and veggie fajita mixture. Now, the fun part—load it up with your favorite toppings! A dollop of cool sour cream, some creamy avocado slices, a sprinkle of sharp cheese, and a handful of fresh cilantro make it a complete and utterly delicious meal.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 3 days.
- Freezer: Freeze chicken and veggie mix for up to 2 months; cauliflower rice is best fresh.
- Reviving: Reheat in a skillet with a splash of water to restore texture and warmth.
Serving Suggestions
Complementary Dishes
- A simple black bean salad — Just mix rinsed black beans with chopped red onion, cilantro, and a squeeze of lime. It adds a lovely creamy texture and extra protein.
- Cheesy keto tortillas — If you’re missing the wrap element, these are a game-changer. They add a fantastic crispy, cheesy component that feels indulgent.
- A quick pico de gallo — The fresh, chunky salsa made with tomatoes, onions, and cilantro provides a juicy, acidic contrast that cuts through the richness perfectly.
Drinks
- Sparkling water with lime — The bubbles and citrus are incredibly refreshing and help cleanse the palate between bites of the spiced chicken.
- Iced herbal tea — A caffeine-free peppermint or hibiscus tea served over ice is a wonderfully light and sweet pairing that doesn’t compete with the flavors.
Something Sweet
- A few dark chocolate-covered almonds — Just a small handful satisfies that sweet tooth with a hint of bitterness that complements the smoky dinner you just enjoyed.
- Chia seed pudding — Make it ahead with coconut milk and a touch of vanilla. It’s cool, creamy, and feels like a proper dessert without being too heavy.
Top Mistakes to Avoid
- Overcrowding the pan. If you dump all the chicken in at once, it will steam instead of sear. You’ll end up with pale, boiled-tasting chicken rather than pieces with a beautiful, flavorful crust. Cook in batches if your pan is small.
- Using watery vegetables. If your bell peppers are particularly wet or you don’t dry your thawed cauliflower rice, you’ll end up with a soupy fajita mix. That excess moisture will dilute all those wonderful spices you worked so hard to build.
- Adding the lime juice too early. If you add the lime juice while the chicken is still cooking, it can actually “cook” the chicken further in the acid, making it tough. Always add it at the very end, off the heat, to preserve its bright, fresh flavor.
- Underseasoning. Don’t be timid with the salt and spice mix. Cauliflower rice can be a bit bland on its own, so the fajita topping needs to be boldly seasoned to carry the whole dish.
Expert Tips
- Tip: Let the chicken rest after cooking. I know it’s tempting to dig right in, but if you let the chicken rest on the plate for just 5 minutes after searing, the juices will redistribute throughout the meat. This results in chicken that’s incredibly tender and moist, not dry.
- Tip: Get your skillet seriously hot. A properly preheated skillet is non-negotiable for that perfect sear. You should see a light shimmer in the oil, and a drop of water should sizzle and evaporate instantly. This creates the Maillard reaction—that complex, savory browning that equals big flavor.
- Tip: Toast your spices. For an even deeper flavor, you can toast the dry spice mix in a dry skillet for about 30 seconds before you mix it with the oil and chicken. It wakes up the essential oils in the spices and makes the entire dish smell and taste more aromatic.
- Tip: Use thigh meat for more flavor. While breasts work perfectly fine, chicken thighs are more forgiving and have a richer, more robust flavor that stands up wonderfully to the strong fajita spices. They’re less likely to dry out, too.
FAQs
Can I make this recipe ahead of time?
Absolutely, and it works brilliantly. You can cook the entire chicken and vegetable mixture and store it in an airtight container in the fridge for up to 3 days. The cauliflower rice is best made fresh, but you can prep that ahead too—just be sure to reheat everything gently in a skillet to bring back that fresh-cooked texture and warmth. The flavors really do meld and improve, making it a fantastic meal prep option.
What’s the best way to reheat the leftovers?
The stovetop is your best friend here. Reheating in the microwave can make the cauliflower rice a bit soggy and the chicken rubbery. Instead, just toss everything back into a skillet over medium heat with a tiny splash of water or oil. Stir it until it’s heated through. This method helps revive the texture and keeps everything tasting fresh.
My family doesn’t like cauliflower rice. What can I use instead?
No problem at all! The beauty of a bowl is its flexibility. You can easily swap in cooked quinoa, brown rice, or even shredded lettuce for a taco-salad vibe. The chicken and veggie fajita mix is so flavorful that it will taste great on just about any base you choose. You could even serve it in low-carb tortillas.
How can I make this spicier?
I love a good kick! There are a few easy ways to turn up the heat. You can add a pinch of cayenne pepper to the spice mix, include some sliced fresh jalapeños or serrano peppers when you cook the bell peppers, or offer a spicy hot sauce on the side for everyone to customize their own bowl to their preferred heat level.
Can I use a different protein?
Of course! This method works wonderfully with other proteins. Strips of steak (like flank or skirt steak) are a classic fajita choice. Large shrimp also cook up incredibly fast and absorb the spices beautifully. For a vegetarian version, firm tofu or thick slices of halloumi cheese would be absolutely delicious—just adjust the cooking time accordingly.
Chicken Fajita Rice Bowls
Make easy, healthy Chicken Fajita Rice Bowls in one pan! Tender chicken, peppers & cauliflower rice in 35 minutes. Get the simple recipe here!
Ingredients
For the main ingredients:
-
500 g boneless, skinless chicken breasts or thighs (sliced into strips)
-
1 large red bell pepper (thinly sliced)
-
1 large green bell pepper (thinly sliced)
-
1 large yellow onion (thinly sliced)
-
2 tbsp olive oil or avocado oil (divided)
-
2 tsp smoked paprika
-
1 tsp ground cumin
-
1 tsp garlic powder
-
0.5 tsp chili powder
-
0.5 tsp dried oregano
-
1 juice of lime
-
450 g cauliflower rice (fresh or frozen)
-
Salt and black pepper (to taste)
For serving:
-
fresh cilantro
-
sliced avocado
-
sour cream or Greek yogurt
-
shredded cheese
Instructions
-
Start by prepping all your ingredients. Thinly slice the chicken breasts, bell peppers, and onion. In a small bowl, mix together the smoked paprika, cumin, garlic powder, chili powder, oregano, a good pinch of salt, and a few cracks of black pepper. This is your fajita seasoning blend.01
-
Place the chicken strips in a medium bowl. Drizzle with one tablespoon of the oil and sprinkle over about two-thirds of your spice mix. Use your hands to toss everything together, making sure every piece of chicken is thoroughly coated. Let it sit for 5-10 minutes while your skillet heats up.02
-
Heat a large skillet over medium-high heat. Add the remaining tablespoon of oil. Once the oil is shimmering, carefully add the chicken in a single layer. Let it cook undisturbed for 3-4 minutes to get a nice sear on one side.03
-
Flip the chicken strips and cook for another 3-4 minutes, until cooked through and beautifully browned on the outside. The internal temperature should reach 74°C. Once cooked, transfer the chicken to a clean plate.04
-
In the same skillet, add the sliced bell peppers and onion. Sprinkle them with the remaining spice mix. Sauté them, stirring occasionally, for about 6-8 minutes. You’re looking for them to be tender-crisp, with some lovely charred edges and the onions becoming soft and translucent.05
-
While the veggies are cooking, it’s time to prepare your cauliflower rice. If you’re using fresh, simply sauté it in a separate pan with a tiny bit of oil for 3-5 minutes until hot. If using frozen (and thawed/dried), you can often just heat it through in the microwave or add it to the skillet for the last minute to warm up.06
-
Return the cooked chicken to the skillet with the peppers and onions. Squeeze the juice of one fresh lime all over everything. Give it a good, final toss to combine, letting the lime juice deglaze the pan and mix with all the spices.07
-
To assemble your bowls, divide the warm cauliflower rice among four bowls. Top generously with the chicken and veggie fajita mixture. Load it up with your favorite toppings.08
Not what you're looking for?
