Chicken Fajita Bowl (Print Version)

Tender chicken strips with sautéed peppers and onions served over fluffy rice with fresh garnishes.

# Ingredient List:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts, sliced into thin strips
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1 tsp chili powder
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - Juice of ½ lime

→ Vegetables

11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced
15 - 1 tbsp olive oil
16 - Pinch of salt and black pepper

→ Rice

17 - 1¼ cups long-grain rice (white or brown)
18 - 2 cups water or chicken broth
19 - ½ tsp salt

→ Toppings (optional)

20 - 1 avocado, sliced
21 - ½ cup shredded cheddar or Monterey Jack cheese
22 - ½ cup salsa or pico de gallo
23 - ⅓ cup sour cream or Greek yogurt
24 - Fresh cilantro leaves
25 - Lime wedges

# How to Make:

01 - Rinse rice under cold water. Bring 2 cups water or chicken broth to a boil in a saucepan. Add rice and salt, cover, reduce heat to low, and simmer for 15–18 minutes for white rice or 35–40 minutes for brown rice until tender. Fluff with a fork and set aside.
02 - Combine chicken strips with olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and lime juice in a bowl. Toss to coat evenly and marinate for at least 10 minutes.
03 - Heat a large skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, until cooked through and lightly browned, approximately 6–8 minutes. Transfer to a plate and keep warm.
04 - Using the same skillet, add olive oil. Sauté bell peppers and red onion with a pinch of salt and pepper until tender-crisp and slightly charred, about 5–7 minutes.
05 - Divide the cooked rice among four serving bowls. Top each with chicken strips and sautéed vegetables. Add desired optional toppings such as avocado, cheese, salsa, sour cream, cilantro, and lime wedges.
06 - Serve immediately and enjoy.

# Expert Advice:

01 -
  • The whole thing comes together faster than takeout, and tastes infinitely fresher because you know exactly what went into every layer.
  • It's endlessly customizable—swap proteins, pile on your favorite toppings, use whatever peppers look good at the market.
  • One pan does most of the work, which means less cleanup and more time enjoying the results.
02 -
  • Don't skip the lime juice on the chicken—I learned this the hard way when I tried it without and the whole thing tasted flat and one-dimensional.
  • The vegetables only take about five minutes if your heat is right; overcooking them turns the whole bowl mushy and sad.
03 -
  • If you're cooking for a crowd, double the chicken and vegetables but keep the rice separate; people eat more of the toppings than you'd expect.
  • Brown rice takes longer to cook, so start it first if that's your choice—white rice waits better.
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