Chicken Fajita Rice Bowls are the ultimate weeknight meal, offering a vibrant and customizable explosion of flavor that’s both incredibly easy to make and satisfyingly healthy. This recipe provides a delicious and quick way to recreate your favorite Tex-Mex flavors at home, perfect for busy evenings.
Key Ingredients for Chicken Fajita Rice Bowls
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon olive oil, plus more for cooking
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 2 cups cooked rice (white, brown, or cauliflower rice)
- For Serving (Optional, but highly recommended):
- ½ cup shredded cheddar or Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 2 tablespoons sour cream or plain Greek yogurt
- Lime wedges
- Salsa
- Avocado, sliced or guacamole
How to Make Chicken Fajita Rice Bowls
Whip up these delicious Chicken Fajita Rice Bowls in under 30 minutes! This recipe is a culinary superhero, delivering complex, savory flavors with minimal effort. Imagine tender, perfectly seasoned chicken and crisp-tender veggies piled high on a bed of fluffy rice, creating a truly satisfying meal.
Step-by-Step Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to ensure the chicken is evenly coated. Let it marinate for at least 10 minutes while you prepare the vegetables. For an even deeper flavor, you can marinate it for up to 30 minutes.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced red bell pepper, green bell pepper, and yellow onion to the hot skillet. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables are tender-crisp and slightly charred. Remove the vegetables from the skillet and set them aside in a clean bowl.
- Cook the Chicken: Add another teaspoon of olive oil to the same skillet if needed, and increase the heat slightly to medium-high. Add the marinated chicken in a single layer. Cook for 5-7 minutes, flipping halfway through, until the chicken is cooked through and lightly browned. Avoid overcrowding the pan; cook in batches if necessary to ensure proper searing.
- Combine and Warm: Return the sautéed vegetables to the skillet with the cooked chicken. Stir everything together for about 1-2 minutes to allow the flavors to meld and everything to heat through.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top generously with the chicken and vegetable mixture.
- Add Toppings: Customize your Chicken Fajita Rice Bowls with your favorite toppings! Sprinkle with shredded cheese, fresh cilantro, a dollop of sour cream or Greek yogurt, and serve with lime wedges for a fresh squeeze of citrus. Salsa and sliced avocado or guacamole are also fantastic additions.
Why You’ll Love This Chicken Fajita Rice Bowls
Get ready to fall head over heels for these Chicken Fajita Rice Bowls, a vibrant symphony of tender chicken, crisp-tender bell peppers, and sweet onions, all infused with a zesty blend of smoky spices that will transport your taste buds straight to Tex-Mex paradise. Unlike a restaurant take-out or a complicated Tex-Mex casserole, these bowls are incredibly budget-friendly to prepare at home, allowing you to enjoy a gourmet-quality meal without breaking the bank, making them a smart choice for families and savvy home cooks alike. The delightful medley of fresh ingredients, from the colorful peppers to the optional creamy avocado and tangy salsa, creates a perfectly balanced bite that’s as healthy as it is craveable.
This dish is an absolute game-changer for busy weeknights, offering a satisfying and nutritious meal that can be customized to everyone’s liking. Forget spending a fortune on takeout; these Chicken Fajita Rice Bowls deliver all the authentic flavors you love at a fraction of the cost and with the added benefit of knowing exactly what’s going into your food. So, gather your ingredients, get ready for an explosion of deliciousness, and dive into this amazing recipe today – your taste buds will thank you!Storing and Reheating Tips
Leftover Chicken Fajita Rice Bowls can be stored in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, you can either microwave individual portions for 1-2 minutes, stirring halfway through, or gently warm the mixture in a skillet over medium heat until heated through. If you’re planning to freeze portions for future meals, allow the cooked chicken and vegetable mixture to cool completely before transferring it to freezer-safe containers or bags. The rice can be stored separately or with the chicken and vegetable mixture. Frozen Chicken Fajita Rice Bowls will keep for up to 2-3 months and can be thawed overnight in the refrigerator before reheating.
Final Thoughts
These Chicken Fajita Rice Bowls are a fantastic and flavorful way to satisfy your Tex-Mex cravings with ease and speed. We encourage you to give this recipe a try for a delicious and adaptable meal that’s perfect for any night of the week. Enjoy the vibrant tastes and the simplicity of this wonderful dish!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chicken Fajita Rice Bowls
Ingredients
Equipment
Method
- In a medium bowl, combine the thinly sliced chicken with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to ensure the chicken is evenly coated. Let it marinate for at least 10 minutes while you prepare the vegetables. For an even deeper flavor, you can marinate it for up to 30 minutes.1 pound boneless, skinless chicken breasts or thighs, thinly sliced, 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt and freshly ground black pepper
- Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced red bell pepper, green bell pepper, and yellow onion to the hot skillet. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables are tender-crisp and slightly charred. Remove the vegetables from the skillet and set them aside in a clean bowl.1 tablespoon olive oil, 1 large red bell pepper, thinly sliced, 1 large green bell pepper, thinly sliced, 1 large yellow onion, thinly sliced
- Add another teaspoon of olive oil to the same skillet if needed, and increase the heat slightly to medium-high. Add the marinated chicken in a single layer. Cook for 5-7 minutes, flipping halfway through, until the chicken is cooked through and lightly browned. Avoid overcrowding the pan; cook in batches if necessary to ensure proper searing.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- Return the sautéed vegetables to the skillet with the cooked chicken. Stir everything together for about 1-2 minutes to allow the flavors to meld and everything to heat through.1 large red bell pepper, thinly sliced, 1 large green bell pepper, thinly sliced, 1 large yellow onion, thinly sliced, 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- Divide the cooked rice evenly among four bowls. Top generously with the chicken and vegetable mixture.2 cups cooked rice, 1 large red bell pepper, thinly sliced, 1 large green bell pepper, thinly sliced, 1 large yellow onion, thinly sliced, 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- Customize your Chicken Fajita Rice Bowls with your favorite toppings! Sprinkle with shredded cheese, fresh cilantro, a dollop of sour cream or Greek yogurt, and serve with lime wedges for a fresh squeeze of citrus. Salsa and sliced avocado or guacamole are also fantastic additions.1/2 cup shredded cheddar or Monterey Jack cheese, 1/4 cup chopped fresh cilantro, 2 tablespoons sour cream or plain Greek yogurt, lime wedges, salsa, avocado, sliced or guacamole