This Chicken Fajita Rice Bowl is the ultimate easy, family-friendly meal. It’s got juicy seasoned chicken, tender bell peppers, fluffy rice, and all your favorite toppings in one bowl. It’s quick, customizable, and packed with flavor—basically, it’s the kind of meal that makes everyone happy! Whether you’re meal-prepping for the week or throwing dinner together last-minute, this recipe has you covered.
What You’ll Need
For the Chicken & Fajita Veggies:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
For the Rice:
- 2 cups cooked white rice
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt
Toppings (Optional but Recommended!):
- ½ cup shredded cheddar cheese
- ½ cup salsa
- 1 avocado, diced
- ¼ cup sour cream
- ¼ cup chopped fresh cilantro
Pro Tips
- Slice the chicken thin – This helps it cook faster and soak up all the delicious seasoning.
- Use leftover rice – Cold rice works best because it won’t get mushy when mixed with the lime and cilantro.
- Let the chicken rest – After cooking, let it sit for 5 minutes before slicing to keep it juicy.
- Customize your toppings – Let the family build their own bowls! Kids might prefer just cheese and chicken, while adults might love salsa and avocado.
- Double the batch – This meal makes great leftovers, so cook extra for tomorrow’s lunch!
Tools You’ll Need
- Large skillet
- Cutting board
- Sharp knife
- Mixing bowls
- Measuring spoons
- Citrus juicer (or just squeeze by hand!)
Substitutions & Variations
- Swap the protein – Use shrimp, steak, or even tofu instead of chicken.
- Make it spicy – Add a pinch of cayenne or top with sliced jalapeños.
- Go low-carb – Swap the rice for cauliflower rice or shredded lettuce.
- Try different toppings – Black beans, corn, or crumbled queso fresco would be delicious!
Make-Ahead Tips
- Cook the rice in advance and store it in the fridge.
- Pre-slice the peppers and onions for quicker cooking.
- Season the chicken and let it marinate for extra flavor.
How to Make Chicken Fajita Rice Bowls
1. Season the Chicken
Rub the chicken breasts with olive oil and season evenly with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Cook the Chicken
Heat a large skillet over medium-high heat and cook the chicken for 5-7 minutes per side, until golden brown and cooked through. Remove from heat and let it rest before slicing.
3. Sauté the Peppers & Onions
In the same skillet, add the sliced bell peppers and onions. Cook for about 4-5 minutes until they are tender and slightly charred.
4. Mix the Rice
In a large bowl, toss the cooked rice with lime juice, chopped cilantro, and salt.
5. Assemble the Bowls
Slice the rested chicken, then layer the cilantro-lime rice, sautéed veggies, and chicken in a bowl. Top with cheese, salsa, avocado, sour cream, and fresh cilantro.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stovetop with a splash of water.
- Keep toppings separate for the best texture.
Final Thoughts
This Chicken Fajita Rice Bowl is easy, packed with flavor, and perfect for busy weeknights. Give it a try and let me know how your family likes it in the comments below! Got questions or fun variations? I’d love to hear them! 🌮💛