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Chicken Fajita Rice Bowls

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A vibrant and colorful dish combining marinated chicken strips, sautéed vegetables, and fluffy rice for a delicious and convenient meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into strips
  • 2 tablespoons olive oil (for marinating)
  • 1 tablespoon lime juice
  • 1 packet fajita seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for sautéing veggies)
  • 1 large onion, sliced thinly
  • 3 bell peppers, sliced thinly (assorted colors)
  • 1.5 cups uncooked long-grain white rice
  • 3 cups chicken broth or water
  • 1 tablespoon butter or olive oil (optional)
  • ½ teaspoon salt (if using water)
  • Sour cream or Greek yogurt (optional)
  • Guacamole or sliced avocado (optional)
  • Salsa (optional)
  • Shredded cheese (optional)
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)
  • Pickled jalapeños (optional)

Instructions

  1. In a mixing bowl, combine chicken strips, olive oil, lime juice, fajita seasoning, smoked paprika, cumin, salt, and pepper. Allow to marinate for at least 30 minutes.
  2. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until fully cooked through. Set aside.
  3. Using the same skillet, toss in the sliced onion and bell peppers. Sauté for about 5 minutes until they are tender and fragrant.
  4. Rinse the rice under cold water, then combine it with chicken broth in a saucepan. Bring to a boil, reduce heat, and let simmer for 15-20 minutes.
  5. Once the rice is cooked, fluff it with a fork and stir in butter or olive oil if desired.
  6. To assemble your bowls, start with a base of rice. Layer the sautéed veggies and cooked chicken on top. Garnish with fresh cilantro, and serve with lime wedges on the side.

Notes

Feel free to customize with different vegetables or proteins. Leftovers can be stored in airtight containers for 3-4 days and reheated easily.

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