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Chicken Fajita Rice Bowls

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4.4 from 136 reviews

Delicious and vibrant Chicken Fajita Rice Bowls, packed with marinated chicken, sautéed vegetables, and topped with fresh ingredients.

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)
  • 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
  • Juice of 1 lime (about 2 tbsp)
  • 0.25 cup fresh cilantro, chopped (optional)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels
  • 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 (if using). Whisk until the marinade is smooth and well blended.
  2. Marinate the Chicken: Place the sliced chicken in a large bowl or a zip-top bag. Pour the marinade over the chicken and toss until every piece is coated. Cover and refrigerate for at least 20–30 minutes.
  3. Cook the Rice: Rinse the rice under cold water until the water runs mostly clear. In a medium saucepan, bring the chicken broth or water to a boil. Add the rinsed rice, butter or olive oil, and salt. Stir once, reduce heat, cover, and simmer for 15–18 minutes. Fluff the rice with a fork, then stir in lime juice and cilantro.
  4. Cook the Fajita Vegetables: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the bell peppers and onion. Season and cook for 6–8 minutes until tender-crisp. Set aside.
  5. Cook the Chicken: In the same skillet, increase heat to medium-high. Add marinated chicken strips and cook for 4–6 minutes, stirring occasionally, until cooked through. Adjust seasoning if desired.
  6. Warm the Beans and Corn: Warm black beans in a small saucepan and corn in another until heated through.
  7. Prepare Toppings: Slice avocado and chop cilantro. Set out toppings for easy assembly.
  8. Assemble the Bowls: Start with rice, then add chicken, fajita vegetables, beans, corn, cheese, and toppings.
  9. Serve immediately with lime wedges and enjoy!

Notes

Use fresh ingredients for the best flavor. Marinate the chicken overnight for deeper flavor.

Nutrition

Find it online: https://pennykitchenz.com/chicken-fajita-rice-bowls-recipe/

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