The Chicken Fajita Bowl with Rice and Peppers is a vibrant, flavor-packed dish inspired by the classic Tex-Mex fajita experience — but in a bowl! Juicy marinated chicken, tender sautéed bell peppers, and onions come together over a fluffy bed of seasoned rice, all drizzled with creamy toppings like guacamole, salsa, or sour cream.

This dish perfectly balances protein, carbs, and vegetables, making it a wholesome meal that’s as delicious as it is satisfying. It’s colorful, customizable, and brimming with smoky-sweet, citrusy flavors. The best part? It’s easy to make, perfect for meal prep, and every bite feels like a fiesta!

Why I Love This Recipe

I love this recipe because it brings the excitement of fajita night into a simple, hearty bowl. The combination of juicy chicken, smoky spices, and caramelized peppers never fails to please. The layering of flavors — from the charred edges of the chicken to the freshness of lime and cilantro — makes this dish so addictive.

It’s also a meal-prepper’s dream: the components can be cooked in advance and assembled whenever hunger strikes. Whether you’re looking for a high-protein lunch, a quick family dinner, or a post-workout meal, this bowl delivers on all fronts — flavor, nutrition, and comfort.

Why It’s a Must-Try Dish

This Chicken Fajita Bowl is a must-try because it captures the essence of a fajita — bold, sizzling, and deeply satisfying — without needing tortillas or a lot of fuss. It’s a one-bowl wonder that’s hearty yet healthy. The smoky seasoning, colorful peppers, and creamy toppings create a perfect balance of textures and tastes.

Plus, it’s endlessly customizable — you can make it low-carb, vegetarian, or extra spicy depending on your preferences. It’s proof that eating well doesn’t mean sacrificing flavor!

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 bowls
• Calories: ~450 kcal per serving
• Course: Main Course / Lunch / Dinner
• Cuisine: Tex-Mex / Mexican-Inspired

Ingredients

For the Chicken Fajita Marinade:

• 500 g (1 lb) boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 tablespoons lime juice (freshly squeezed)
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Fajita Vegetables:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Rice Base:

• 2 cups cooked white or brown rice (or cilantro-lime rice)
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro
• Salt, to taste

Optional Toppings:

• Guacamole or sliced avocado
• Salsa or pico de gallo
• Sour cream or Greek yogurt
• Shredded cheese
• Lime wedges

Cooking Directions

Step-by-Step Preparation Method

1. Marinate the Chicken:
   • In a medium bowl, combine olive oil, lime juice, garlic, and all fajita spices.
   • Add the chicken and toss to coat evenly.
   • Let it marinate for at least 20 minutes (or up to 2 hours in the fridge for deeper flavor).
2. Cook the Rice:
   • While the chicken marinates, cook your rice according to package instructions.
   • Once cooked, fluff with a fork and stir in lime juice, cilantro, and a pinch of salt. Set aside.
3. Cook the Chicken:
   • Heat a large skillet or grill pan over medium-high heat.
   • Add a drizzle of olive oil and cook the chicken for 5–6 minutes per side, until golden brown and cooked through (internal temperature 75°C/165°F).
   • Remove from heat and let it rest for 5 minutes before slicing.
4. Sauté the Vegetables:
   • In the same pan, add olive oil and toss in the sliced peppers and onions.
   • Sauté for 5–7 minutes, until softened and slightly charred at the edges.
   • Season with salt and pepper.
5. Assemble the Bowls:
   • In each bowl, layer a serving of rice, followed by sliced chicken and sautéed peppers and onions.
   • Top with your choice of guacamole, salsa, cheese, and a squeeze of lime.

How to Serve

Serve the Chicken Fajita Bowl warm, topped with a dollop of sour cream or guacamole and a few lime wedges on the side. Garnish with chopped cilantro for freshness. Pair it with tortilla chips or a side of black beans for a complete Tex-Mex feast.

This dish is perfect for lunch, dinner, or even a casual gathering where guests can assemble their own bowls.

Recipe Tips

• Marinate longer for more intense flavor — overnight if possible.
• Use high heat when cooking chicken and veggies for that signature fajita char.
• Don’t overcrowd the pan — cook in batches to get a nice sear.
• Add a drizzle of hot sauce or chipotle mayo for extra spice.
• For a lighter version, use cauliflower rice instead of white rice.

Variations

1. Steak Fajita Bowl: Replace chicken with thinly sliced flank steak.
2. Shrimp Fajita Bowl: Use shrimp marinated for just 10 minutes, then cook quickly in the pan.
3. Vegetarian Version: Substitute tofu or tempeh and add black beans for protein.
4. Low-Carb Option: Use cauliflower rice or zucchini noodles instead of regular rice.
5. Extra Veggie Bowl: Add corn, roasted sweet potatoes, or sautéed mushrooms.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: The cooked chicken and rice can be frozen (separately) for up to 2 months. Avoid freezing raw veggies or toppings like avocado.
• Reheating: Reheat in the microwave or skillet with a splash of water to keep everything moist.

Special Equipment Needed

• Large skillet or grill pan
• Mixing bowls for marinating
• Rice cooker or saucepan
• Tongs or spatula

FAQ

Q1: Can I make this recipe in advance?
Yes! All components can be prepared ahead and stored separately, then assembled before eating.

Q2: Can I make it spicy?
Absolutely — add cayenne pepper, hot sauce, or jalapeños to the marinade or toppings.

Q3: What rice works best?
Long-grain white rice, basmati, or brown rice works best. You can also use quinoa for added nutrition.

Q4: Can I bake the chicken instead of pan-searing?
Yes. Bake at 200°C (400°F) for about 20–25 minutes until fully cooked.

Q5: How can I make it dairy-free?
Skip the cheese and sour cream — use avocado or a dairy-free yogurt instead.

Conclusion

The Chicken Fajita Bowl with Rice and Peppers is everything you love about fajitas — smoky, zesty, and satisfying — in one colorful, wholesome bowl. It’s nutritious, family-friendly, and endlessly customizable, making it perfect for busy weeknights or meal prep.

Each bite bursts with bold Tex-Mex flavors, from the tender chicken to the charred peppers and tangy lime rice. Once you try it, it’ll become a regular on your table — the kind of meal that feels indulgent but is secretly healthy.