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Chicken Fajita Rice Bowls

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Vibrant Chicken Fajita Rice Bowls packed with chili-tinged chicken, sautéed veggies, and customizable toppings.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into strips
  • 2 tablespoons olive oil (for marinating)
  • 1 tablespoon lime juice
  • 1 packet fajita seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for sautéing veggies)
  • 1 large onion, sliced thinly
  • 3 bell peppers, sliced thinly (assorted colors)
  • 1.5 cups uncooked long-grain white rice
  • 3 cups chicken broth or water
  • 1 tablespoon butter or olive oil (optional)
  • ½ teaspoon salt (if using water)
  • Sour cream or Greek yogurt (optional)
  • Guacamole or sliced avocado (optional)
  • Salsa (optional)
  • Shredded cheese (optional)
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)
  • Pickled jalapeños (optional)

Instructions

  1. In a mixing bowl, toss together the chicken strips, olive oil, lime juice, fajita seasoning, smoked paprika, cumin, salt, and pepper. Allow them to marinate for at least 30 minutes.
  2. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until fully cooked through.
  3. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onion and bell peppers and sauté for approximately 5 minutes.
  4. While the veggies are cooking, rinse the rice under cold water and combine it with chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
  5. Fluff the cooked rice and mix in butter or olive oil if desired.
  6. To assemble, place rice in a bowl, top with sautéed veggies and chicken, then add your favorite toppings like cilantro and lime wedges.

Notes

Letting the chicken marinate longer enhances the flavor, aim for a few hours or overnight if possible.

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