It is 6pm and you are tired. Dinner needs to happen fast. These Chicken Fajita Rice Bowls are your new secret weapon for busy nights.
They are fresh, filling, and colorful. You get all the classic fajita flavors without the messy tortillas. This is a meal your whole family will actually enjoy.
Why This Recipe Is a Winner
You will love how fast these come together. They are perfect for a healthy reset any day of the week. This recipe is a total meal prep hero for your busy schedule.
It keeps everyone full and satisfied for hours. The ingredients are simple and budget-friendly too. You probably have the spices in your pantry right now.
Simple Method
You just sear the chicken and sauté the veggies. Everything happens in one big, heavy skillet. This keeps the cleanup very minimal and easy.
Even if you are a beginner, you can master this. It is a simple, fail-proof method for great flavor. You will feel like a pro in no time.
Ingredients You’ll Need
These bowls use fresh produce and lean protein for a balanced bite every time.
- 650g boneless skinless chicken breast, sliced into thin strips
- 2 tablespoons extra virgin olive oil, divided
- 1 large red bell pepper, julienned
- 1 large yellow bell pepper, julienned
- 1 large red onion, thinly sliced
- 2 cups cooked brown rice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro, chopped
Step-by-Step
- In a small bowl, whisk together the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper to create the fajita spice seasoning.
- In a medium bowl, toss the chicken strips with 1 tablespoon of olive oil and exactly half of the prepared spice seasoning.
- Place a large heavy-bottomed skillet over medium-high heat; once hot, add the chicken and sear for 6 to 8 minutes until the internal temperature reaches 165°F (74°C).
- Remove the cooked chicken from the skillet and set aside on a plate, covering loosely with foil to retain moisture.
- Add the remaining 1 tablespoon of olive oil to the same skillet and sauté the bell peppers and red onion for 5 to 7 minutes until edges are charred but texture remains tender-crisp.
- Stir the remaining spice seasoning and lime juice into the vegetable mixture, using a wooden spoon to scrape any browned bits from the bottom of the pan.
- Divide the 2 cups of cooked brown rice evenly among four serving bowls.
- Top each bowl with an equal portion of the sautéed fajita vegetables and the seared chicken strips.
- Garnish each bowl with chopped fresh cilantro before serving.
Best Ways to Enjoy It
Serve these in your favorite wide bowls. Add a slice of creamy avocado on top for extra richness. A dollop of Greek yogurt works great as a healthy sour cream swap.
These are perfect for lunch the next day. Just pack them into airtight containers. They are delicious hot or even at room temperature.
Keep It Fresh
Store any leftovers in the fridge for up to four days. Use glass containers to keep the peppers crisp. Reheat them in the microwave for about two minutes.
You can also freeze the chicken and peppers separately. This makes future weeknight dinners even faster. Just thaw them overnight in the refrigerator.
Recipe Tips
- Don’t skip the lime juice at the end.
- Use a cast iron skillet for the best char.
- Avoid crowding the pan when searing the chicken.
- Slice your vegetables into even strips for uniform cooking.
- Double the spice mix and keep it in a jar.
- Add a pinch of cayenne if you want more heat.
- Use pre-cooked rice to save ten extra minutes.
Ways to Switch It Up
- Swap brown rice for cauliflower rice for a low-carb option.
- Use shrimp instead of chicken for a faster protein choice.
- Add black beans for extra fiber and plant-based protein.
- Use green peppers for a slightly more bitter, earthy flavor.
Quick Answers
Can I use chicken thighs instead?
Yes, chicken thighs work beautifully in this recipe. They stay very juicy and are hard to overcook. Just ensure they reach the safe internal temperature.
Is this recipe gluten-free?
Yes, all the ingredients listed are naturally gluten-free. Always check your spice labels to be 100% sure. It is a safe and healthy choice.
Can I make the rice ahead of time?
Absolutely, making rice ahead is a great time-saver. Cold rice actually fries better if you choose to toss it in the pan. It makes the meal come together in minutes.
I hope these Chicken Fajita Rice Bowls bring some ease to your busy week. They are a staple in my home for a reason. Give them a try tonight and enjoy a fresh, healthy meal!
— Lidia
High Protein Chicken Fajita Rice Bowls
Ingredients
- 650 g boneless skinless chicken breast, sliced into thin strips
- 2 tablespoons extra virgin olive oil, divided
- 1 large red bell pepper, julienned
- 1 large yellow bell pepper, julienned
- 1 large red onion, thinly sliced
- 2 cups cooked brown rice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
- In a small bowl, whisk together the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper to create the fajita spice seasoning.
- In a medium bowl, toss the chicken strips with 1 tablespoon of olive oil and exactly half of the prepared spice seasoning.
- Place a large heavy-bottomed skillet over medium-high heat; once hot, add the chicken and sear for 6 to 8 minutes until the internal temperature reaches 165°F (74°C).
- Remove the cooked chicken from the skillet and set aside on a plate, covering loosely with foil to retain moisture.
- Add the remaining 1 tablespoon of olive oil to the same skillet and sauté the bell peppers and red onion for 5 to 7 minutes until edges are charred but texture remains tender-crisp.
- Stir the remaining spice seasoning and lime juice into the vegetable mixture, using a wooden spoon to scrape any browned bits from the bottom of the pan.
- Divide the 2 cups of cooked brown rice evenly among four serving bowls.
- Top each bowl with an equal portion of the sautéed fajita vegetables and the seared chicken strips.
- Garnish each bowl with chopped fresh cilantro before serving.
