There’s something magical about the sizzle and aroma of chicken fajitas that instantly brings people to the table. These Chicken Fajita Rice Bowls take all those beloved flavors and transform them into a complete, satisfying meal that’s perfect for busy weeknights or casual weekend dinners.
Combining tender marinated chicken, colorful bell peppers, and onions with fluffy rice and your favorite toppings, these bowls offer the perfect balance of protein, vegetables, and grains in every bite. The best part? Everything comes together in about 45 minutes, making this a practical yet impressive meal for your regular rotation.
Why You’ll Love This
- One-dish meal that combines protein, veggies, and grains for a complete dinner
- Customizable with various toppings so everyone can build their perfect bowl
- Meal-prep friendly—components can be prepared ahead and assembled when needed
- Leftovers taste amazing the next day for lunch
- Healthier than restaurant versions but just as flavorful
Ingredients
- 1 1/4 pounds chicken breasts, diced
- 1 cup diced yellow onion
- 3 cups chopped bell pepper
- 3 cloves garlic, minced
- 1 2/3 cups low-sodium chicken broth
- 1 (15 oz) can fire roasted tomatoes
- 1 (15 oz) can black beans, drained
- 2 cups instant brown rice
- 2 1/2 tablespoons olive oil
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 tablespoons fresh lime juice
- Salt and pepper to taste
- 3/4 cup shredded Mexican cheese
- 1/3 cup chopped cilantro
Instructions
- Heat oil, cook seasoned chicken pieces until done, about 7 minutes. Wrap in foil to keep warm.
- Cook onions 3 minutes, add peppers for 3 more minutes, then garlic for 1 minute.
- Add broth, tomatoes, beans, and remaining seasonings. Bring to boil.
- Add rice, cover and simmer 6-7 minutes. Rest 5 minutes off heat.
- Stir in chicken, lime juice, cheese and cilantro.
Tips & Variations
- For a lower-carb option, serve over cauliflower rice or a bed of lettuce instead of regular rice
- Add a sprinkle of cheese (Mexican blend or cotija) for extra richness
- Spice it up with jalapeños or a dash of hot sauce if you prefer more heat
- For a vegetarian version, substitute the chicken with extra beans or pan-fried tofu
- Cook the rice with a bit of lime zest and cilantro for even more flavor
- Make it a burrito bowl by adding crushed tortilla chips on top for crunch
Serving Suggestions
These Chicken Fajita Rice Bowls are a complete meal on their own, but you can enhance the experience with some simple sides. Serve with warm tortillas on the side for those who want to create impromptu tacos or burritos from their bowl ingredients.
A simple side salad with a lime vinaigrette or some tortilla chips with guacamole make excellent accompaniments if you’re serving a crowd and want to stretch the meal further.
Notes
- Store leftovers in separate containers (keep cold toppings separate from cooked ingredients) for up to 3 days
- Chicken is done when it reaches an internal temperature of 165°F (74°C) and shows no pink in the center
- For meal prep, prepare all components ahead of time and assemble just before eating
- The fajita seasoning can be made in bulk and stored for future use
FAQs
Can I use pre-cooked chicken to save time?
Yes! Rotisserie chicken works great in this recipe. Simply shred or dice it, then warm it with a bit of the seasoning before adding to your bowls.
How can I make this dish spicier?
Add cayenne pepper to the marinade, include diced jalapeños with the vegetables, or serve with your favorite hot sauce on the side.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, but always check your specific brands of spices and condiments to be certain.
Can I freeze these bowls?
You can freeze the chicken and vegetable mixture for up to 3 months. The rice can also be frozen separately. Thaw overnight in the refrigerator and reheat before assembling with fresh toppings.
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