Description
These Chicken Fajita Rice Bowls are a vibrant and flavorful meal featuring marinated chicken strips sautéed with colorful bell peppers and onions, served over fluffy seasoned rice. Topped with fresh garnishes like sour cream, guacamole, salsa, and lime, this dish brings the bold taste of fajitas into a hearty bowl perfect for lunch or dinner.
Ingredients
Scale
Chicken & Marinade
- 1.5 lbs (about 680g) boneless, skinless chicken breasts, cut into ½-inch thick strips
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 1 packet (1 oz or 28g) fajita seasoning mix
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
Vegetables
- 1 tablespoon olive oil
- 1 large onion, thinly sliced (any color)
- 3 bell peppers (red, yellow, orange, and/or green), thinly sliced
Rice
- 1.5 cups uncooked long-grain white rice (or brown rice/quinoa)
- 3 cups chicken broth or water
- 1 tablespoon butter or olive oil (optional)
- ½ teaspoon salt (if using water)
Optional Toppings & Garnishes
- Sour cream or Greek yogurt
- Guacamole or sliced avocado
- Salsa (pico de gallo, corn salsa, or jarred variety)
- Shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
- Fresh cilantro, chopped
- Lime wedges
- Pickled jalapeños
Instructions
- Prepare and Marinate the Chicken: In a medium bowl, combine chicken strips with 2 tablespoons olive oil, lime juice, fajita seasoning, smoked paprika, cumin, salt, and pepper. Toss until evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours. A minimum of 15 minutes is acceptable for some flavor infusion.
- Cook the Rice: While chicken marinates, cook rice following package directions. Usually, bring rice, chicken broth (or water), optional butter or oil, and salt to a boil. Lower heat to a simmer, cover and cook for 15-20 minutes until liquid is absorbed and rice is tender. Let sit covered 5-10 minutes, then fluff with fork. For extra flavor, stir in chopped cilantro and lime juice after fluffing.
- Cook the Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers; sauté 7-10 minutes, stirring occasionally, until tender-crisp and slightly charred. Remove from pan, season lightly with salt and pepper if desired, and set aside.
- Cook the Chicken: Using the same skillet, add marinated chicken strips in a single layer (do in batches if needed). Cook 5-7 minutes per side until golden brown and cooked through, internal temperature reaching 165°F (74°C). Return all cooked chicken and vegetables to skillet; toss together and heat for 1-2 minutes to combine flavors.
- Assemble the Bowls: Spoon cooked rice into bowls, top with chicken and vegetable mixture. Garnish with sour cream or Greek yogurt, guacamole or avocado slices, salsa, shredded cheese, fresh cilantro, lime wedges, and pickled jalapeños as desired. Serve immediately and enjoy.
Notes
- Marinating the chicken longer enhances flavor—up to 4 hours recommended.
- Use chicken broth instead of water for more flavorful rice.
- For a gluten-free version, ensure fajita seasoning blend is gluten-free or make your own.
- Brown rice or quinoa can be substituted for white rice; adjust cooking time accordingly.
- Adding cilantro and lime juice to rice creates a delicious cilantro-lime variation.
- Cook chicken in batches to avoid overcrowding and achieve better searing.
- Optional toppings can be customized based on dietary preferences and spice tolerance.
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Sautéing and simmering
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 550
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 90mg
Keywords: chicken fajita rice bowls, fajitas, Mexican rice bowl, chicken dinner, quick fajita recipe, healthy Mexican food
