Go Back
- 1 lb boneless, skinless chicken breast, sliced into thin strips - 1 medium bell pepper (red or green), sliced into thin strips - 1 large onion, sliced into half-rings - 2 cloves fresh garlic, minced - 1 tablespoon extra virgin olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - 1/2 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 2 cups cooked rice (white or brown) - 1 cup canned black beans, rinsed and drained - 1 ripe avocado, diced - 1/2 cup corn (fresh off the cob or frozen) - Fresh cilantro, roughly chopped (for garnish) - Lime wedges (for serving) When cooking, fresh ingredients often bring the best taste. Fresh chicken, peppers, and onions have bright flavors. Fresh garlic adds a strong kick. However, frozen ingredients can save time. Frozen corn and beans still taste great when heated. Use what you can find. Both fresh and frozen work well in this dish. Spices make a big difference. Chili powder gives the chicken heat and depth. Ground cumin adds an earthy note. Smoked paprika brings warmth and a hint of smoke. Dried oregano adds a touch of herbiness. Adjust the salt and pepper to fit your taste. If you want more heat, add cayenne pepper or red chili flakes. {{ingredient_image_2}} Start with one pound of boneless, skinless chicken breast. Slice it into thin strips. This helps the chicken cook quickly and evenly. Heat one tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken strips to the skillet. Season them with one teaspoon of chili powder, one teaspoon of ground cumin, half a teaspoon of smoked paprika, half a teaspoon of dried oregano, and a pinch of salt and pepper. Stir the chicken well to coat it with the spices. Cook for about five to seven minutes. The chicken should be browned and fully cooked, reaching an internal temperature of 165°F. When the chicken is almost done, it’s time for the veggies. Add a sliced medium bell pepper and one large onion, cut into half-rings. Also, add two cloves of minced garlic for extra flavor. Stir the mixture and cook for another four to five minutes. You want the vegetables to be tender but still crisp. Look for a slight char on them for that perfect fajita taste. Now it’s time to assemble your rice bowls. Start with two cups of cooked rice as the base in each bowl. Spread it out evenly. Next, pile on the spicy chicken and vegetable mix. Make sure to get a good amount for a hearty meal. Add one cup of rinsed black beans and half a cup of corn on top. Finally, finish off each bowl with diced avocado and a sprinkle of fresh cilantro for a burst of flavor. Just before serving, squeeze fresh lime juice over the bowls. This will brighten all the flavors and make each bite even better. To cook chicken just right, slice it into thin strips. This helps it cook evenly. Heat olive oil in your skillet until it shimmers. Add the chicken strips and season them well. Use chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir the chicken to coat it in spices. Cook it for about 5-7 minutes until it browns and reaches 165°F inside. This keeps your chicken juicy and full of flavor. To boost flavor, consider adding fresh lime juice just before serving. This brightens the dish and adds zest. You can also mix in a pinch of cayenne for heat. Fresh cilantro gives a lovely finish too. If you like more texture, add crunchy toppings like tortilla strips or radishes. These changes make your fajita rice bowls even more exciting and tasty. Make your bowls pop with color! Use vibrant bowls to showcase the fresh ingredients. Layer your rice first, then the chicken and veggies. Top with warm black beans and corn. Don’t forget to add diced avocado and cilantro. Place lime wedges on the side. This not only looks good but also invites everyone to enjoy their meal. Pro Tips Marinate for More Flavor: Consider marinating the chicken in the spices and some lime juice for at least 30 minutes before cooking to enhance the flavor. Use Fresh Ingredients: Fresh bell peppers and onions not only add vibrant color but also contribute to the dish's crunch and overall flavor. Customize Your Toppings: Feel free to add your favorite toppings such as shredded cheese, sour cream, or jalapeños for a personalized touch. Meal Prep Friendly: These bowls are perfect for meal prep! Cook a larger batch and store them in airtight containers for quick, reheatable lunches during the week. {{image_4}} You can make these rice bowls vegetarian by skipping the chicken. Use extra veggies like zucchini, mushrooms, or even eggplant instead. For a vegan option, replace chicken with plant-based protein like tofu or tempeh. Just season them the same way as the chicken for great flavor. This gives you a tasty, meat-free meal. If chicken isn't your favorite, try other proteins. Shrimp cooks fast and adds a nice twist. Beef or pork strips also work well, just adjust the cooking time. For a lighter option, use turkey. Each protein brings its own flavor, making your rice bowl unique every time. Toppings can change your dish completely. Add fresh salsa, sour cream, or cheese for richness. Pickled jalapeños give a nice kick. For a fresh taste, throw on some chopped tomatoes or radishes. Don’t forget to drizzle lime juice over the top. Each topping adds a new layer of flavor and fun. To store your chicken fajita rice bowls, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to store them longer, freeze them. They will last for about three months in the freezer. Just remember to label your containers with the date. When you're ready to enjoy your leftovers, reheat them properly. For the microwave, put the bowl in for about 2-3 minutes. Stir halfway through to heat evenly. If you prefer the stove, use a pan over low heat. Add a splash of water or broth to keep it moist. Heat until warm, stirring often. Meal prepping these bowls is easy and fun! Cook a big batch of rice at the start of the week. Slice up your chicken and veggies ahead of time. Store them in separate containers. When you're ready, just cook them up fresh. This way, you can enjoy a quick, healthy meal any day. Yes, you can use brown rice. It adds a nutty flavor and more fiber. Brown rice takes longer to cook, so plan for that. Use the same amount of cooked brown rice as white rice. Just make sure it’s fully cooked and fluffy for the best texture. You can add many vegetables to your chicken fajita rice bowls. Consider these options: - Zucchini - Mushrooms - Spinach - Cherry tomatoes - Jalapeños for heat These veggies add color and nutrients. Feel free to mix and match to suit your taste! To add some heat, try these tips: - Use spicy chili powder instead of regular. - Add sliced jalapeños to the skillet with the veggies. - Top with a spicy salsa or hot sauce before serving. Adjust according to your spice level. Enjoy the kick! This blog post covered key steps to make tasty rice bowls. We explored what ingredients to use, including fresh and frozen options. I shared tips for cooking chicken perfectly and enhancing flavor with spices. We also looked at fun variations like vegetarian choices and how to store leftovers. In cooking, remember to enjoy the process. Experiment with different ingredients and flavors to make the dish your own. Keep these tips in mind, and you'll impress everyone at the table.

Sizzling Chicken Fajita Rice Bowls

A flavorful and vibrant dish featuring spicy chicken, sautéed vegetables, and fresh toppings served over a bed of rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, sliced into thin strips
  • 1 medium bell pepper (red or green), sliced into thin strips
  • 1 large onion, sliced into half-rings
  • 2 cloves fresh garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • to taste salt and freshly ground black pepper
  • 2 cups cooked rice (white or brown)
  • 1 cup canned black beans, rinsed and drained
  • 1 ripe avocado, diced
  • 1/2 cup corn (fresh off the cob or frozen)
  • to taste fresh cilantro, roughly chopped (for garnish)
  • as needed lime wedges (for serving)

Instructions
 

  • In a large skillet, heat the olive oil over medium heat until shimmering.
  • Add the sliced chicken strips to the skillet, evenly seasoning them with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to coat the chicken with the spices. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through (internal temperature should reach 165°F).
  • Once the chicken is nearly done, stir in the sliced bell pepper, onion, and minced garlic. Cook for an additional 4-5 minutes, stirring constantly until the vegetables are tender yet crisp and have developed a slight char.
  • While the chicken and vegetables are cooking, place the rinsed black beans and corn in a small saucepan over low heat. Stir occasionally and warm them through. This should take about 5 minutes.
  • To assemble the bowls, start by layering the cooked rice as the base in each serving dish.
  • Top the rice generously with the spicy chicken and fajita vegetable mixture for a hearty filling.
  • Next, add a layer of warm black beans and corn to each bowl. Finally, finish with a handful of diced avocado and a sprinkle of fresh cilantro for a burst of flavor and freshness.
  • Just before serving, squeeze fresh lime juice over each bowl to enhance and elevate the dish’s flavors.

Notes

Serve with lime wedges for added zest and use colorful bowls for presentation.
Keyword chicken, easy dinner, fajitas, rice bowls