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Chicken Fajita Bowls with rice

Chicken Fajita Bowls with Rice

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 Generous Bowls

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Marinate the Chicken

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.