Looking for a dinner that hits all the right notes? These Chicken Fajita Bowls with Rice are smoky, zesty, and loaded with colorful veggies, all nestled over a bed of fluffy rice. It’s like your favorite chicken fajita tacos got a cozy bowl makeover. Whether you're meal prepping for the week or making a laid-back family dinner, this recipe brings the bold flavors of a Mexican fajita recipe to your kitchen without the fuss. It's got the flair of sheet pan chicken fajitas, the convenience of one pan chicken, and the versatility to fit whatever cooking mood you’re in—oven, skillet, or even crockpot.
Chicken Fajita Bowls with Rice
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American, Mexican
Servings 4 Generous Bowls
Large skillet or cast iron pan Ideal for creating that perfect char and sear. A fajita skillet gives it that restaurant-quality sizzle.
Mixing bowls For marinating the chicken and tossing veggies.
Rice cooker or medium saucepan To cook the rice evenly.
Cutting board and sharp knife Essential for slicing your ingredients uniformly.
Tongs or spatula To stir and flip the ingredients as they cook.
Sheet pan (optional) Great for turning this into oven fajitas chicken or a simple fajita casserole.
For the chicken fajitas
- 1.5 lbs boneless skinless chicken thighs (can substitute chicken breast)
- 3 tablespoons olive oil
- Juice of 1 lime
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper optional, for heat
- Salt and black pepper to taste
For the veggies
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 large red onion sliced
For the rice
- 1 cup long-grain white or brown rice
- 2 cups water or chicken broth
- Pinch of salt
Optional toppings
- Chopped fresh cilantro
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Shredded cheese
- Lime wedges
- Salsa or pico de gallo
Step 1: Marinate the Chicken
Start by slicing the chicken thighs into thin strips. In a large bowl, whisk together olive oil, lime juice, and all the seasonings. This is essentially your homemade fajita seasoning—fresh, flavorful, and free from additives. Toss the chicken in the marinade, cover, and let it sit for at least 15 minutes (or up to 24 hours in the fridge for deeper flavor).
Step 2: Cook the Rice
While the chicken marinates, cook the rice. In a saucepan, bring 2 cups of water (or broth) to a boil. Add a pinch of salt and the rice. Reduce the heat to low, cover, and simmer for about 15-18 minutes until the rice is tender and water is absorbed. Fluff with a fork.
Step 3: Sauté the Veggies
Heat a tablespoon of olive oil in your skillet over medium-high heat. Add the sliced bell peppers and onions. Sauté until they're soft and slightly charred on the edges, about 6-8 minutes. Remove from skillet and set aside.
Step 4: Cook the Chicken
In the same skillet, add a little more oil if needed. Place the marinated chicken strips in a single layer. Cook on medium-high heat until the chicken is cooked through and slightly caramelized, about 5-6 minutes per side. Don’t overcrowd the pan—cook in batches if necessary.
Step 5: Assemble the Bowls
Divide the rice into four bowls. Top with equal parts of the sautéed veggies and cooked chicken. Add your favorite toppings like avocado, sour cream, cheese, and a squeeze of lime. A sprinkle of cilantro adds a fresh pop.
Pairings
These chicken fajita bowls pair wonderfully with a light, citrusy beer like a Mexican lager or a crisp Sauvignon Blanc. Want to keep it non-alcoholic? Try a lime agua fresca or a sparkling water with a splash of grapefruit. For side dishes, consider elote (Mexican street corn), black bean salad, or tortilla chips with chunky guacamole. You can also serve some warmed tortillas on the side to scoop up the goodness if you’re still craving that chicken fajita tacos vibe.
FAQs
1. Can I use chicken breast instead of thighs?
Absolutely. Chicken breast is leaner and works great, though thighs tend to stay juicier and soak up the marinade better.
2. What makes this the best chicken fajita recipe?
The secret is in the marinade. The combination of smoked paprika, lime juice, and oregano builds layers of flavor. It’s similar to what you'd find in the best restaurant chicken fajitas.
3. Can I make this in the oven?
Yes! Toss everything on a sheet pan and bake at 400°F for about 20-25 minutes for a simple sheet pan chicken fajitas approach.
4. Can I use a crockpot?
Totally. Combine all ingredients in your slow cooker and cook on low for 4-5 hours. You’ll get a version of a chicken fajita recipe crockpot style with super tender meat.
5. Is this a healthy chicken fajita recipe?
Definitely. It’s packed with lean protein, fiber-rich veggies, and you can make it even healthier by using brown rice and Greek yogurt instead of sour cream.
6. Can I cook it on the stove top without a skillet?
Yes, any large pan will work. That said, a cast iron fajita skillet really brings that signature char and heat.
7. How can I turn this into a fajita casserole?
Layer cooked rice, chicken, veggies, and cheese in a baking dish. Bake until bubbly and golden. It’s a cozy twist on fajita recipes.
8. Can I prep this ahead of time?
Absolutely. Store the chicken, veggies, and rice separately in airtight containers. Assemble when ready to serve.
9. What if I don’t have all the spices for the marinade?
You can use a store-bought chicken fajitas seasoning recipe packet, but homemade gives you control and freshness.
