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Chicken Fajita Rice Bowls

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A vibrant and hearty dish combining marinated chicken, roasted vegetables, and fluffy rice, perfect for family gatherings or meal prep.

Ingredients

Scale
  • 1.5 lb (680 g) boneless, skinless chicken breasts or thighs, sliced into thin strips
  • 3 tbsp olive oil
  • 3 tbsp fresh lime juice (about 2 limes)
  • 2 tsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 – 1 tsp salt, to taste
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper (optional, for heat)
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp chili powder (optional)
  • 0.5 tsp ground cumin (optional)
  • 1.5 cups long-grain white rice or basmati rice
  • 3 cups low-sodium chicken broth or water
  • 1 tbsp butter or olive oil
  • 0.75 tsp salt
  • Juice of 1 lime (about 2 tbsp)
  • 0.25 cup fresh cilantro, chopped (optional)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded cheddar, Monterey Jack, or Mexican blend cheese
  • 1 large avocado, sliced or cubed
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup salsa or pico de gallo
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving
  • Pickled jalapeños or fresh sliced jalapeños (optional)
  • Hot sauce (optional)

Instructions

  1. Prepare the Marinade: In a medium bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne (if using). Whisk until the marinade is smooth and well blended.
  2. Marinate the Chicken: Place the sliced chicken in a large bowl or zip-top bag. Pour the marinade over the chicken and toss until every piece is coated. Cover and refrigerate for at least 20–30 minutes, up to 4 hours for deeper flavor.
  3. Cook the Rice: Rinse the rice under cold water until the water runs mostly clear. In a saucepan, bring chicken broth or water to a boil. Add rinsed rice, butter or olive oil, and salt. Stir once, cover, and simmer for 15–18 minutes until tender. Fluff with a fork, stir in lime juice and chopped cilantro.
  4. Cook the Fajita Vegetables: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add bell peppers and red onion. Season and cook for 6–8 minutes until tender-crisp. Transfer to a plate.
  5. Cook the Chicken: In the same skillet, add the marinated chicken in a single layer. Cook for 4–6 minutes until cooked through and charred. Adjust seasoning if needed.
  6. Warm the Beans and Corn: Heat black beans in a small saucepan and corn in another until warm.
  7. Prepare the Toppings: Slice avocado and set out toppings like sour cream, salsa, cheese, and jalapeños.
  8. Assemble the Chicken Fajita Rice Bowls: Start with a scoop of rice, add chicken, sautéed vegetables, beans, corn, cheese, and toppings.
  9. Serve immediately and encourage guests to mix the components for full flavor.

Notes

For a vegetarian version, replace chicken with grilled portobello mushrooms or extra beans.

Nutrition

Find it online: https://recypez.com/chicken-fajita-rice-bowls/

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