Chicken Fajita Rice Bowl. If you’re craving bold flavors and a healthy, this satisfying Chicken Fajita Bowl (Easy, Flavor-Packed, & Meal Prep Friendly) that comes together in under 30 minutes, this Chicken Fajita Rice Bowl is for you.
Made with juicy marinated chicken, sautéed bell peppers and onions, fluffy cilantro-lime rice, and your favorite toppings—this recipe is a Tex-Mex dream in a bowl. Plus, it’s great for meal prep, weeknight dinners, or even a fun DIY fajita night with the family.
Why You’ll Love This Chicken Fajita Rice Bowl
I am always a sucker for easy, budget-friendly meals, and this Chicken Fajita bowl is that kind of meal that ticks those boxes. I love that they are freezable too. This Chicken Fajita bowl is not unusual, as Mexican food is prevalent in the USA. However, it’s often served with tacos and eaten on its own, making it a good pairing with rice for a quick meal. The ingredients are already available in your pantry.
- ✅ Quick and easy to make
- ✅ Naturally gluten-free
- ✅ Packed with protein and flavor
- ✅ Customizable with your favorite toppings
- ✅ Perfect for lunch, dinner, or leftovers
For the Chicken Marinade:
- 1 Lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Fajita Veggies:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tablespoon olive oil
- Pinch of salt
Assemble your Chicken Fajita Rice bowl to Yumminess:
- 2 cups cooked white or brown rice (or cauliflower rice)
- 1/2 cup black beans (optional)
- Fresh cilantro
- Lime wedges
- Avocado or guacamole
- Sour cream or Greek yogurt
- Salsa or Pico de Gallo
How to Make Chicken Fajita Bowls
1. Marinate the Chicken
In a bowl or zip-top bag, combine chicken with marinade ingredients. Let it sit for at least 15 minutes (or up to 24 hours in the fridge for extra flavor).
2. Cook the Chicken
Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side until cooked through. Let it rest, then slice into strips.
3. Sauté the Veggies
In the same pan, add a bit more oil and sauté the peppers and onions until soft and slightly charred, about 6–8 minutes.
4. Assemble the Bowl
Start with rice, then layer on sliced chicken, veggies, beans, and your favorite toppings.
5. Serve & Enjoy
Finish with fresh cilantro, a squeeze of lime, and dig in!
Meal Prep Tips
- Double the recipe to have lunch or dinner ready for the week.
- Store components separately in airtight containers for up to 4 days.
- Reheat in the microwave or skillet and add fresh toppings just before serving.
Topping Ideas for Your Fajita Bowl
- 🥑 Sliced avocado or guacamole
- 🌶️ Pickled jalapeños
- 🧀 Shredded cheese
- 🌽 Roasted corn
- 🧅 Pickled red onions
- 🥬 Shredded lettuce for crunch
Make It Your Way
- Low carb: Swap rice for cauliflower rice.
- Vegetarian: Use grilled portobello mushrooms or tofu.
- Spicy: Add hot sauce or extra jalapeños.
More Tex-Mex Recipes to Try
Final Thoughts
This Chicken Fajita Bowl is fast, flavorful, and flexible—everything you want in a go-to dinner. Whether you’re cooking for one or feeding a crowd, this bowl delivers big taste without the fuss.
📌 Pin this recipe or print it out for your next meal prep day!
💬 Have questions or want to share your version? Leave a comment below—I’d love to hear how yours turned out!
Chicken Fajita Bowl (Easy, Flavor-Packed, & Meal Prep Friendly)
Equipment
- 1 Pan
- 1 Ladle for mixing
Ingredients
Chicken Marinade
- 1 lb Boneless Chicken Breast
- 2 tbsp Olive Oil
- 1 piece Juice of One lime
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- Salt and pepper to taste
Fajita Veggies
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tbsp olive oil
- Pinch of salt
For the Bowl
- 2 cups Rice
- 1/2 cup black beans (optional)
- Fresh cilantro
- Lime wedges
- Avocado or guacamole
- Sour cream or Greek yogurt
- Salsa or pico de gallo
Instructions
Marinate the Chicken
- In a bowl or zip-top bag, combine chicken with marinade ingredients. Let it sit for at least 15 minutes (or up to 24 hours in the fridge for extra flavor).
Cook the Chicken
- Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side until cooked through. Let it rest, then slice into strips.
Saute' the Veggies
- In the same pan, add a bit more oil and sauté the peppers and onions until soft and slightly charred, about 6–8 minutes.
Assemble the Bowl
- Start with rice, then layer on sliced chicken, veggies, beans, and your favorite toppings.
Serve & Enjoy
- Finish with fresh cilantro, a squeeze of lime, and dig in!
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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