When your day is packed and your energy is low, but you still want something warm, satisfying, and full of flavor—look no further than a chicken fajita rice bowl. This vibrant, all-in-one dish takes the sizzle and spice of classic chicken fajitas and layers it over a bed of rice for a complete meal that’s easy to prepare, easy to customize, and hard to resist.
Whether you’re meal-prepping for the week, making a family dinner, or cooking for one, this rice bowl offers everything you need: lean protein, tender veggies, fluffy rice, and your favorite toppings. It’s the kind of meal that tastes like comfort but fuels you with clean, whole ingredients. For an even quicker version, try using rotisserie chicken fajita bowls—a great meal-prep hack for busy weeknights.
What Is a Chicken Fajita Rice Bowl?
You’ve probably had fajitas before—the sizzling platter of grilled chicken, peppers, and onions served with tortillas. A chicken fajita rice bowl takes that concept and serves it in a new way. Instead of wrapping everything in tortillas, you layer those fajita ingredients over rice and add whatever toppings you like.
This not only makes it easier to eat but also more flexible. You can control your portions, adjust your spice level, and load it up with healthy extras like avocado or fresh salsa. It’s basically fajitas, reinvented for busy weeknights and smart meal prep. Love rice bowls? Be sure to check out this spicy favorite Buffalo Chicken Rice Bowl.
Ingredients You’ll Need
Creating your own chicken fajita rice bowl is simple. Start with the core components, and then get creative with the toppings.
For the Chicken and Veggies:
- 1 lb boneless, skinless chicken breasts (thinly sliced)
- 3 bell peppers (any color), sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
For the Base:
- 2 cups cooked rice (white, brown, or cilantro lime rice)
Topping Options:
- Diced avocado or guacamole
- Lime wedges
- Shredded cheese
- Fresh salsa or pico de gallo
- Chopped cilantro
- Sour cream or Greek yogurt
- Jalapeños or hot sauce for extra heat
How to Make a Chicken Fajita Rice Bowl
1. Marinate and Cook the Chicken
Start by seasoning your chicken with chili powder, cumin, garlic powder, paprika, salt, pepper, and a drizzle of olive oil. Let it marinate for at least 15 minutes—30 is better—so the flavors really soak in.
Heat a skillet over medium-high heat and cook the chicken until it’s browned and cooked through, about 6–8 minutes. Set it aside once it’s done.
2. Sauté the Veggies
Add the sliced bell peppers and onion to the same skillet. Cook them until they’re soft and slightly caramelized. You’ll want them to be tender but still have a little bite. Add another pinch of seasoning if you like your veggies bold.
3. Cook the Rice
If you don’t already have cooked rice, now’s the time to prepare it. Use your favorite kind—brown, white, jasmine, or even a zesty cilantro lime rice.
4. Assemble the Bowls
Go ahead and add your favorite toppings—like creamy avocado, melty cheese, fresh salsa, a bit of cilantro, or a splash of lime juice. It’s your bowl, your way.
Tips for the Best Fajita Rice Bowl Experience
- Use a cast iron skillet if you have one. It gives the chicken and veggies that signature fajita char.
- Don’t overcrowd the pan. Cook in batches if needed so everything sears instead of steams.
- Make your own seasoning blend for better control over sodium and spice levels.
- Prep in advance. You can cook the chicken, veggies, and rice ahead of time and assemble when ready.
Simple Variations to Try
One of the greatest parts of this dish is how easily it can be customized.
Low-Carb Version
Swap the rice for cauliflower rice or a bed of shredded lettuce.
Vegetarian Option
Swap the chicken for grilled portobello mushrooms, tofu, or a plant-based chicken alternative.
Add More Veggies
Toss in zucchini, corn, or black beans for extra fiber and flavor.
Make It Spicy
Stir in cayenne pepper to your seasoning mix or top your bowl with jalapeños or hot sauce. Check this bang bang chicken bowl recipe.
Storage and Reheating Tips
These bowls are meal prep gold.
- Refrigerator: Store in airtight containers for up to 4 days.
- Freezer: Freeze cooked chicken and veggies separately for best texture.
- Reheating: Warm everything in a skillet for the freshest taste, or microwave in short bursts until heated through.
FAQs
Is this recipe good for meal prep?
Yes! Cook everything in advance and portion it into containers. Add toppings like avocado or salsa fresh before eating.
Can I use store-bought fajita seasoning?
You can. Just check the label—some mixes are high in salt or include preservatives. Homemade seasoning gives you more control.
What rice works best for fajita bowls?
White rice, brown rice, jasmine, or even cilantro lime rice all work. For added fiber and nutrients, go with brown rice or cauliflower rice.
How do I keep the chicken juicy?
Don’t overcook it. Thin slices cook fast, so once they’re golden on the outside and cooked through, pull them from the pan.
Why This Chicken Fajita Rice Bowl Belongs in Your Weekly Lineup
You want meals that are quick, healthy, and bursting with flavor—and the chicken fajita rice bowl checks every box. It’s simple enough for a weeknight, yet bold enough to satisfy any craving. Whether you’re building your weekly meal plan or just trying to get dinner on the table in under 30 minutes, this bowl is one you’ll come back to again and again.
Chicken Fajita Rice Bowl
Ingredients
For the Chicken & Vegetables:
- 1 lb boneless skinless chicken breasts thinly sliced
- 3 bell peppers red, yellow, green – sliced
- 1 large red onion sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
For the Rice Base:
- 2 cups cooked rice white, brown, or cilantro lime rice
Optional Toppings:
- 1 avocado sliced or mashed
- Fresh lime wedges
- ½ cup shredded cheese
- ½ cup fresh salsa or pico de gallo
- ¼ cup chopped fresh cilantro
- ¼ cup sour cream or plain Greek yogurt
- Jalapeño slices or hot sauce optional
Instructions
Marinate Chicken:
- In a bowl, toss sliced chicken with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Let it sit for 15–30 minutes for maximum flavor.
Cook Chicken:
- Heat a skillet over medium-high heat. Add the chicken and cook for 6–8 minutes until golden and fully cooked. Remove from skillet and set aside.
Sauté Veggies:
- In the same skillet, add sliced onions and bell peppers. Cook for 5–7 minutes until softened and lightly charred.
Prepare Rice:
- Cook rice according to package instructions or reheat pre-cooked rice.
Assemble Bowls:
- In each serving bowl, add a base of rice, followed by cooked chicken, sautéed vegetables, and your choice of toppings. Squeeze fresh lime juice over the top and serve immediately.
Notes
For meal prep, store bowls in airtight containers and add fresh toppings before eating.
Spice it up with cayenne, chipotle powder, or jalapeños.
Substitute cauliflower rice for a low-carb version.
