Chicken Fajita Rice Bowl Recipe

Craving a hearty, flavorful meal that combines the vibrant flavors of fajitas with the satisfying comfort of a rice bowl? This Chicken Fajita Rice Bowl recipe is a delicious fusion of spicy, marinated chicken, sautéed bell peppers, and onions, all served over a bed of fluffy rice. It’s perfect for a quick weeknight dinner or meal prep, as it’s both easy to make and packed with bold, fresh flavors.

In this guide, you’ll find detailed step-by-step instructions, tips for success, variations, and ways to serve this dish to create your ultimate chicken fajita rice bowl.

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a medium bowl, combine 2 tablespoons olive oil, juice of 2 limes, 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 1/2 teaspoon cayenne pepper (optional). Add the minced garlic and stir to combine.
2. Place the chicken breasts in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, but for the best flavor, marinate for up to 4 hours. This step infuses the chicken with bold, zesty flavors.

Step 2: Prepare the Rice

1. While the chicken is marinating, cook the rice. In a medium saucepan, bring 3 cups of chicken broth (or water) to a boil.
2. Add 1 1/2 cups of rice, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon cumin (optional).
3. Stir, cover, and reduce the heat to low. Let the rice simmer for 15-20 minutes for white rice or 40-45 minutes for brown rice, until fully cooked and fluffy.
4. Once cooked, fluff the rice with a fork and set aside.

Step 3: Cook the Fajita Vegetables

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
2. Add the sliced red, yellow, and green bell peppers along with the sliced red onion.
3. Sprinkle the vegetables with 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and a pinch of salt and pepper.
4. Sauté the vegetables for 6-8 minutes, stirring occasionally, until they are tender and slightly charred around the edges. Remove from heat and set aside.

Step 4: Cook the Chicken

1. Heat a grill pan, cast-iron skillet, or regular skillet over medium-high heat.
2. Remove the marinated chicken from the refrigerator and let it sit at room temperature for a few minutes.
3. Drizzle a little olive oil into the hot pan and place the chicken breasts in the skillet.
4. Cook for 6-8 minutes per side (depending on the thickness of the chicken) or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and cooked through.
5. Once the chicken is cooked, remove it from the heat and let it rest for 5 minutes before slicing it into strips.

Step 5: Assemble the Chicken Fajita Rice Bowls

1. To assemble each rice bowl, start by adding a generous scoop of cooked rice to the bottom of the bowl.
2. Layer the sautéed fajita vegetables on one side of the bowl.
3. Add sliced grilled chicken on top of the rice.
4. Garnish with your favorite toppings like shredded cheese, avocado slices, sour cream, cilantro, jalapeños, and a squeeze of fresh lime juice.

Tips for Success

1. Marinating for Maximum Flavor

Marinating the chicken for at least 30 minutes is essential for achieving that bold fajita flavor. If possible, marinate for up to 4 hours or even overnight for the best results. The lime juice not only adds a zesty taste but also helps tenderize the chicken.

2. Cook the Chicken on High Heat

To get a nice sear on your chicken, make sure your pan or grill is hot before adding the marinated chicken. This will help create a beautiful char on the outside while keeping the chicken juicy on the inside.

3. Customize the Spice Level

For those who love heat, don’t be shy with the cayenne pepper in the marinade or top your bowl with sliced jalapeños. If you prefer a milder flavor, simply omit the cayenne or reduce the amount.

4. Use Fresh Ingredients

The fresher the ingredients, the more vibrant and delicious the dish will be. Opt for fresh bell peppers, onions, and lime juice to enhance the flavors.

Variations

1. Vegetarian Fajita Rice Bowl

Swap out the chicken for marinated tofu or black beans for a delicious vegetarian option. Use the same marinade for the tofu, pressing the tofu beforehand to remove excess moisture. Sauté the tofu in the skillet until crispy on all sides, and proceed with the recipe as usual.

2. Shrimp Fajita Rice Bowl

For a seafood twist, replace the chicken with shrimp. Marinate the shrimp for only 10-15 minutes, as shrimp quickly absorb flavors. Cook the shrimp for 2-3 minutes per side until pink and opaque.

3. Quinoa Fajita Bowl

If you’re looking for a healthier grain option, swap out the rice for cooked quinoa. Quinoa is rich in protein and will still absorb all the flavors from the fajita vegetables and chicken.

4. Low-Carb Fajita Bowl

For a low-carb alternative, serve the chicken and fajita vegetables over cauliflower rice instead of traditional rice. Simply pulse cauliflower florets in a food processor until they resemble rice, then sauté them with olive oil and seasonings for a flavorful base.

How to Serve

1. Make it a Burrito

If you’re a fan of handheld meals, turn this fajita rice bowl into a burrito! Warm up a large tortilla, fill it with rice, fajita vegetables, chicken, and your choice of toppings, then roll it up for a delicious on-the-go meal.

2. Serve with Chips and Salsa

Add a side of tortilla chips and your favorite salsa or guacamole for a Mexican-inspired feast. The crunch of the chips pairs perfectly with the soft rice and juicy chicken.

3. Taco Night

Turn your chicken fajita rice bowl into a taco bar by serving everything separately. Let everyone build their own tacos with chicken, fajita veggies, rice, and all the toppings.

Frequently Asked Questions

Can I use pre-cooked rice?

Yes! Using pre-cooked rice or even microwaveable rice packets is a great time-saver. Just reheat the rice according to package instructions and proceed with the recipe as usual.

Can I meal prep this recipe?

Absolutely! This chicken fajita rice bowl is perfect for meal prep. Store the cooked rice, chicken, and fajita vegetables in separate containers in the refrigerator. When you’re ready to eat, assemble the bowls and reheat in the microwave or on the stovetop.

Can I freeze leftovers?

Yes, you can freeze the cooked chicken and fajita vegetables in an airtight container for up to 3 months. However, it’s best to prepare the rice fresh as it can become mushy when frozen and reheated.

Conclusion

This Chicken Fajita Rice Bowl recipe is a perfect blend of bold, zesty flavors and satisfying textures. It’s an ideal dish for anyone looking to enjoy the taste of fajitas in a wholesome, hearty meal. With its endless customizations and variations, this recipe can cater to every preference, from a vegetarian version to a spicy shrimp option.

Not only is this dish quick and easy to prepare, but it’s also perfect for meal prepping, family dinners, or even hosting a casual get-together. Enjoy the vibrant colors, fresh ingredients, and spicy flavors with every bite, and don’t forget to top your bowl with your favorite garnishes for the ultimate finishing touch!

Yield: 4

Chicken Fajita Rice Bowl Recipe

Print

Craving a hearty, flavorful meal that combines the vibrant flavors of fajitas with the satisfying comfort of a rice bowl? This Chicken Fajita Rice Bowl recipe is a delicious fusion of spicy, marinated chicken, sautéed bell peppers, and onions, all served over a bed of fluffy rice. It's perfect for a quick weeknight dinner or meal prep, as it’s both easy to make and packed with bold, fresh flavors.

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

• For the Chicken Fajitas:
• 2 boneless, skinless chicken breasts (thinly sliced)
• 2 tablespoons olive oil
• 1 tablespoon fajita seasoning (or make your own with a mix of chili powder, cumin, garlic powder, paprika, and oregano)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 large onion (sliced)
• 2 cloves garlic (minced)
• Juice of 1 lime
• Salt and pepper to taste
• For the Rice Bowl:
• 2 cups cooked white or brown rice (or cauliflower rice for a low-carb option)
• 1 can of black beans (rinsed and drained)
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa or pico de gallo
• 1/4 cup fresh cilantro (chopped)
• 1 avocado (sliced)
• Lime wedges for serving

Instructions

1. Cook the Chicken:
   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced chicken, fajita seasoning, and a pinch of salt and pepper. Sauté for 5-7 minutes until the chicken is cooked through and browned. Remove from the skillet and set aside.
   
2. Sauté the Vegetables:
   In the same skillet, heat the remaining tablespoon of olive oil. Add the sliced bell peppers, onion, and garlic. Sauté for 5-6 minutes until the vegetables are tender and slightly charred. Squeeze fresh lime juice over the vegetables and stir well.
   
3. Prepare the Rice Bowl:
   In a large bowl, layer a base of cooked rice. Top with a portion of the cooked chicken, sautéed bell peppers, and onions.
   
4. Add the Toppings:
   Top the fajita bowls with black beans, shredded cheddar cheese, sour cream, salsa or pico de gallo, avocado slices, and chopped cilantro. Serve with lime wedges on the side for extra flavor.

Notes

• Make It Spicy: Add a pinch of cayenne pepper or crushed red pepper flakes to the fajita seasoning if you like more heat.
• Meal Prep: This recipe works great for meal prep. Just portion the ingredients into airtight containers and refrigerate for up to 3 days. Reheat and add fresh toppings when serving.
• Customizable: Feel free to swap chicken for steak, shrimp, or tofu, and adjust toppings to suit your taste.