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Chicken Fajita Bowl with Rice and Peppers

Elina James
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • 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).
  • 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.
  • 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.
  • 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.
  • 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.