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
Notes
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.
