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Chicken Fajita Rice Bowls

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A vibrant and zesty dish featuring marinated chicken, sautéed peppers, and fluffy rice, served with a variety of fresh toppings.

Ingredients

Scale
  • 1.5 lb (680 g) boneless, skinless chicken breasts or thighs, sliced into thin strips
  • 3 tbsp olive oil
  • 3 tbsp fresh lime juice (about 2 limes)
  • 2 tsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 –1 tsp salt, to taste
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper (optional, for heat)
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp chili powder (optional)
  • 0.5 tsp ground cumin (optional)
  • 1.5 cups long-grain white rice or basmati rice
  • 3 cups low-sodium chicken broth or water
  • 1 tbsp butter or olive oil
  • 0.75 tsp salt (if using salted broth, reduce to 0.25)
  • Juice of 1 lime (about 2 tbsp)
  • 0.25 cup fresh cilantro, chopped (optional for cilantro-lime rice)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (frozen and thawed, canned and drained, or fresh cooked)
  • 1 cup shredded cheddar, Monterey Jack, or Mexican blend cheese
  • 1 large avocado, sliced or cubed
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup salsa or pico de gallo
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving
  • Pickled jalapeños or fresh sliced jalapeños (optional)
  • Hot sauce (optional)

Instructions

  1. Prepare the Marinade: In a medium bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne. Whisk until smooth.
  2. Marinate the Chicken: Place sliced chicken in a bowl or zip-top bag. Pour the marinade over and toss to coat. Cover and refrigerate for at least 20-30 minutes, up to 4 hours.
  3. Cook the Rice: Rinse rice under cold water until mostly clear. In a saucepan, bring chicken broth or water to a boil. Add rice, butter, and salt. Stir, reduce heat, cover, and simmer for 15-18 minutes. Remove from heat, fluff with a fork, and stir in lime juice and cilantro.
  4. Cook the Fajita Vegetables: Heat olive oil in a skillet, add bell peppers and onion. Season with salt, black pepper, chili powder, and cumin. Cook for 6-8 minutes until tender-crisp. Set aside.
  5. Cook the Chicken: In the same skillet, add marinated chicken strips, cook for 4-6 minutes until cooked through. Return any accumulated juices to skillet, toss to coat, and heat through.
  6. Warm the Beans and Corn: In a saucepan, warm black beans with water for 3-5 minutes. Warm corn separately if desired.
  7. Prepare Toppings: Slice avocado and chop cilantro for garnish.
  8. Assemble the Bowls: Start with a scoop of rice, add fajita chicken, sautéed peppers, black beans, corn, cheese, avocado, sour cream, salsa, and garnish.
  9. Serve immediately while warm, encouraging everyone to mix the components together.

Notes

For maximum flavor, allow the chicken to marinate longer. Customize the bowls with your favorite toppings.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/chicken-fajita-rice-bowls-recipe/

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