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Chicken Fajita Rice Bowls Recipe

Chicken Fajita Rice Bowls Recipe
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★★★★★

4.8 from 28 reviews

These vibrant Chicken Fajita Rice Bowls feature tender marinated chicken strips cooked with sautéed bell peppers and onions, served over fluffy seasoned rice. Perfectly balanced with zesty lime, smoky spices, and customizable toppings, this dish delivers a fresh, flavorful, and colorful meal that’s easy to prepare and ideal for weeknight dinners or meal prep.

Ingredients

Scale

Chicken & Marinade

  • 1.5 lbs (about 680g) boneless, skinless chicken breasts, cut into ½-inch thick strips
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lime juice
  • 1 packet (around 1 oz or 28g) fajita seasoning mix
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste

Vegetables

  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 3 bell peppers (assorted colors like red, yellow, orange, green), thinly sliced

Rice

  • 1.5 cups uncooked long-grain white rice (or brown rice/quinoa as alternative)
  • 3 cups chicken broth or water
  • 1 tablespoon butter or olive oil (optional)
  • ½ teaspoon salt (if using water)

Optional Toppings & Garnishes

  • Sour cream or Greek yogurt
  • Guacamole or sliced avocado
  • Salsa (pico de gallo, corn salsa, or favorite jarred variety)
  • Shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
  • Fresh cilantro, chopped
  • Lime wedges
  • Pickled jalapeños

Instructions

  1. Prepare and Marinate the Chicken: In a medium bowl, combine chicken strips with olive oil, lime juice, fajita seasoning, smoked paprika, ground cumin, salt, and pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for enhanced flavor. A minimum of 15 minutes is sufficient if short on time.
  2. Cook the Rice: While marinating chicken, bring rice, chicken broth (or water), optional butter/oil, and salt to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and rice is tender. Remove from heat, let sit covered for 5-10 minutes, then fluff with a fork. For extra flavor, stir in chopped cilantro and lime juice.
  3. Cook the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers and sauté for 7-10 minutes until tender-crisp with light charring. Season briefly with salt and pepper if desired. Remove vegetables and set aside.
  4. Cook the Chicken: In the same skillet, add marinated chicken strips in a single layer (cook in batches if needed). Sear chicken 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Return all chicken and vegetables to skillet, toss to warm and combine flavors.
  5. Assemble the Bowls: Spoon cooked rice into bowls. Top generously with chicken and vegetable mixture. Garnish with desired toppings like sour cream or Greek yogurt, guacamole or avocado slices, salsa, shredded cheese, cilantro, lime wedges, and pickled jalapeños. Serve immediately and enjoy.

Notes

  • Marinating chicken longer intensifies flavor but even 15 minutes improves taste.
  • Brown rice or quinoa can be used, adjust cooking times accordingly.
  • Using chicken broth instead of water enhances rice flavor significantly.
  • Vegetables can be customized with other fajita-friendly options like mushrooms or zucchini.
  • For a dairy-free version, omit cheese and sour cream or use plant-based alternatives.
  • Ensure the skillet is hot before adding chicken for a good sear and flavor development.
  • Leftovers store well and can be reheated or used for meal prep.

Nutrition

Keywords: chicken fajita, rice bowl, Mexican-inspired, easy dinner, quick recipe, weeknight meal, fajita seasoning, healthy dinner

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