Name: Chicken Fajita Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Southwest
Ingredients: 1.5- 2 pounds boneless, skinless chicken breasts; 6 tablespoons avocado oil, divided; juice from 3 1/2 limes, divided; 1 tablespoon worcestershire sauce; 1 1/2 teaspoons coconut sugar; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 3 garlic cloves, minced; 2 tablespoons chopped fresh cilantro; 1 jalapeno pepper, deveined, seeds removed, and finely chopped; 1 onion, sliced; 2-3 bell peppers, color(s) of choice, veins and seeds removed and sliced; 1 cup white rice; 2 cups water; 1 tablespoon butter; salt and pepper; Optional toppings: sour cream, Greek yogurt, avocados, spicy avocado crema from these Vegan Stuffed Peppers, shredded cheese, tomatoes

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This Chicken Fajita Bowl recipe brings all the flavor of traditional chicken fajitas in a lighter bowl form! This easy recipe is great for make-ahead and meal prep.

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Rice bowls make the most satisfying dinner. When you combine the yummy fajita flavor with them, the recipe is always a hit. Let’s make chicken fajita rice bowls together!

I get excited every time I make these chicken fajita rice bowls because they deliver so much flavor without a complicated process.

My family loves them for dinner, and we never skip a chance to enjoy those well-seasoned bites of chicken and veggies. Each bowl feels hearty yet simple, perfect for a busy weeknight or a laid-back weekend.

The bold seasoning on the chicken complements the colorful peppers, and it all comes together fast if you do meal prep. You can even customize yours with your favorite toppings to match everyone’s taste buds. If you want to create a big flavor that feels satisfying but not heavy, keep reading to make these fajita bowls!

Why You’ll Love These Fajita Rice Bowls

The smokey fajita flavor paired with colorful veggies and fluffy rice is one of the most heartwarming meals for me. Besides its big flavor profile, I also adore how simple it is to put together. Here are some reasons you will also adore these rice bowls:

Simple Ingredients: I use fresh ingredients like red bell peppers and green bell peppers with basic seasonings like chili powder and onion powder, which means I don’t have to spend hours in the kitchen.
Customizable: Whether you enjoy chicken or want to switch things up, these bowls welcome all sorts of proteins. I love tossing in shrimp fajitas for a seafood twist, but I’ve also tried chicken thighs with these spices, and the result was fantastic.
Bowls are the best! I love layering my bowl with sautéed red onions, poblano peppers, and tangy peppers of any color. This blend brings freshness and a colorful look to every serving. Using bright veggies in a dish feels like a balanced way to indulge in comforting meals.
Easy Recipe: These fajita bowls are perfect for a family dinner or casual gatherings. You can keep them plain or pair them with your favorite side dishes, like roasted veggies or a light salad.
Adaptable: If I have a crowd to feed, I double the ingredients and keep extra garnishes on the table, like shredded cheddar cheese and chopped cilantro. The best part is, you can find all the ingredients at a regular grocery store, and the meal still tastes like something from my favorite mexican food spot.

Ingredients Needed for This Hearty Chicken Fajita Rice Bowl Recipe

If you love flavorful chicken on a bed of rice and sauteed veggies, you’re in for a treat with these bowls. And the best part is, you only need a few ingredients to make these yummy bowls that your whole family will love. Here’s what you need to make fulfilling bowls on any night of the week:

Boneless, skinless chicken breasts: Tender meat that cooks quickly and is a lean protein.
Avocado oil: Helps sear the chicken for added flavor.
Lime juice: Brings tang to the marinade.
Worcestershire sauce: Adds a savory depth.
Coconut sugar: Balances out the spice,
Ground cumin: Contributes earthy notes.
Smoked paprika: Delivers a rich, smoky taste. Don’t mix it up with sweet paprika, that smoky flavor is perfect here!
Cloves, minced: Gives a bold punch.
Chopped fresh cilantro: Adds herby brightness.
Jalapeno pepper: Provides mild heat.
Onion, sliced: Creates sweet-savory contrast. You can use red onion, yellow onion, or whichever you prefer.
Bell peppers: Bring color and crunch.
White rice: Forms the comforting base. White rice cooks quickly, but you can also use brown rice if you prefer.
Butter: Adds a hint of richness to the rice.

How to Make These Easy Chicken Fajita Bowls

I love this chicken fajita bowl recipe because of its flavor profile and how satisfying it is. If you want to eat something healthy with a little effort, here’s how you make these fajita rice bowls:

Place the chicken breasts in a bag or shallow baking dish.
Make the marinade: In a small bowl, whisk together 4 tablespoons avocado oil, juice from 3 limes, 1 tablespoon worcestershire sauce, 1 1/2 teaspoons coconut sugar, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 3 minced garlic cloves, 2 tablespoons chopped fresh cilantro, and chopped jalapeno pepper.
Reserve 1/4 cup of the marinade and set it aside. Then, add 1 teaspoon salt to the remaining marinade. Pour that over the chicken breasts. Turn the chicken over so it is fully coated. Refrigerate the chicken in the marinade for 15 minutes, turning the chicken over half way through the marinading time. Because of the lime in the marinade, do not marinate more than 15 minutes or it will begin cooking your chicken. We don’t want that!
Place the rice in a small saucepan and cover with 2 cups of water. Add 1 tablespoon butter. Bring to a boil, then reduce the heat to a simmer and cover. Cook for 10 minutes and then turn off the heat and allow the rice to sit while everything else is cooking.
In a large skillet, heat 1 tablespoon avocado oil over medium heat. Place the chicken in the skillet and allow to cook, undisturbed, for 8 minutes. Turn the breasts over and cook an additional 8-10 minutes, until cooked through. Remove from heat, cover, and allow to rest.
To cook the peppers and onion, you can either use the same pan and cook them while the chicken is resting, or you can cook them at the same time the chicken is cooking in a separate skillet. Heat 1 tablespoon avocado oil over medium heat. Add the peppers and onions and season with salt and pepper. Sauté until they are done to your likeness, 7-10 minutes. Turn off the heat and add 2 tablespoons of the reserved marinade to the peppers. Stir so they are evenly coated.
Next, slice the chicken breasts. Place them in a bowl and add the remaining 2 tablespoons of the reserved marinated and toss them to coat.
Remove the lid from the rice sauce pan and fluff the rice with a fork.
Build the chicken fajita bowls: To each bowl, add an equal amount of rice, vegetables, and chicken. Top with any toppings you’re using. Enjoy!

How to Put a Twist on These Chicken Fajita Rice Bowls

I love that these bowls never get boring, and I can switch things around without losing the fajita-style goodness. I’ve tested several ideas, and they’ve all turned out tasty. Below are some ways to change up your bowls so you can keep your meal plan fresh:

Try Different Proteins

You can swap chicken for chicken tenders, steak fajitas, or even skillet chicken fajitas made with pre-cut strips. I’ve used leftover roast turkey in a pinch, and it still works. Another meaty option is chicken thighs, which cook nicely at high heat and stay juicy.

Change Up the Seasonings

You can use my homemade taco seasoning to create more depth of flavor or sprinkle in cayenne pepper or brown sugar for a sweet-spicy combo. If you prefer a different kick, stir in homemade fajita seasoning with some tomato paste and a dash of citric acid.

Switch Your Base

These bowls are great with a standard base of rice, but you can switch to brown rice if you want extra fiber or even cauliflower rice for fewer carbs. I’ve turned mine into taco bowls by putting everything in crispy tortilla shells. You can also layer them like burrito bowls with extra beans or serve over a bed of cilantro lime rice for a citrus twist.

Pile on the Veggies

You can never have too many veggies—feel free to add extra peppers or mushrooms to mimic traditional fajitas. You can toss in diced fresh tomatoes or char some zucchini if that’s what you have. You can stir-fry extra onions, or swap red peppers for yellow ones.

Fun Toppings and Sides

Your add-ons can change the entire vibe of your dish. For example, you can break up tortilla chips on top for extra crunch, or add queso fresco. Add the spicy avocado crema from these Quinoa Stuffed Peppers–trust me, you’ll love it!

FAQs

How do I store these bowls for later?

You can refrigerate leftovers in an airtight container and reheat them when you’re ready to eat. This method helps maintain flavor, especially if you keep sauces or favorite toppings separate until serving. In the photo above, I have each container with a serving ready to be reheated for lunch or dinner.

Can I use another protein instead of chicken?

Of course. You can use shrimp fajitas or steak fajitas cuts. You can also try fish or tofu if that’s your preference. Any of these options taste great with peppers and onions.

Do I need special pans or tools?

A sturdy pan works best, like a cast iron skillet, because it handles high heat and gives a good sear to the chicken and peppers. Other than that, basic kitchen tools are enough to prepare it.

If you love your dinner in bowls, like I do, scroll below the recipe card for more bowls recipes!

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Chicken Fajita Bowls