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Four colorful bowls filled with seared chicken, charred peppers, onions, and brown rice garnished with cilantro

High Protein Chicken Fajita Rice Bowls

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 465 kcal

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.