These easy fajita bowls are a total weeknight win—juicy spiced chicken, caramelized peppers, and all your favorite toppings, piled over fluffy cilantro-lime rice.
About This Recipe
If you love fajitas but also love not standing over the stove with tortillas curling at the edges, these chicken fajita bowls are your new dinner BFF. Same bold flavors, way easier to serve.
- It’s meal prep gold. Make it once, enjoy it all week.
- Totally customizable. Swap the toppings or the protein—go wild.
- Packed with flavor, not stress. Everything cooks in one skillet (plus rice on the side).
You get seasoned chicken, sautéed peppers and onions, and a fluffy bed of cilantro-lime rice, plus toppings galore—think creamy avocado, juicy tomatoes, corn, sour cream... the works. And the best part? It all comes together fast enough to beat the dinner rush meltdown.
Want more rice flavor ideas? Check out my roundup of 8 Easy Rice Recipes for inspiration.
Recipe Ingredients
Here’s what you’ll need for this recipe:
For the Chicken & Veggies:
- 2 Tbsp olive oil
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
Spice Mix:
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the Cilantro-Lime Rice:
- 1 cup jasmine rice
- 2 cups chicken broth
- 2 Tbsp lime juice
- 2 Tbsp chopped fresh cilantro
- ½ tsp salt
Toppings (All are optional):
- ¼ cup sour cream
- 1 cup roasted corn
- ½ cup cherry tomatoes, halved
- ½ cup shredded cheese (cheddar or Monterey Jack)
- 1 avocado, sliced
- Lime wedges for serving
Recipe Variations & Add-Ins
- Variations & Add-Ins
- Use boneless chicken thighs for a richer flavor.
- Add salsa, guacamole, hot sauce, or pickled jalapeños.
- Swap rice for cauliflower rice, quinoa, or greens.
- Want spice? Add poblano or Serrano peppers.
Love fajita flavors? You’ve got to try my Sheet Pan Fajitas—they’re easy, hands-off, and perfect for busy weeknights.
Time-Saving Tips
- Use pre-sliced bell peppers and onions from the store.
- Cook the rice in a rice cooker while you prep everything else.
- Prep the spice mix ahead and keep a batch on hand for quick fajita flavor anytime. Or use my homemade taco seasoning mix.
How to Make Chicken Fajita Bowls (Step-by-Step)
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
- Step 1 Mix the Spices: In a small bowl, combine paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Step 2 Season the Chicken: Toss sliced chicken with the spice blend until well coated.
- Step 3 Sear the Chicken: Heat a large cast iron skillet over medium-high. Add olive oil and sear the chicken for 4–5 minutes per side without moving it—let it char!
- Step 4 Sauté the Veggies: Lower heat to medium, add bell peppers and onions, toss with remaining seasoning, and cook until just tender (about 6–7 minutes).
Recipe Tip:
Make sure your cast iron skillet is hot before adding the chicken—this helps get that perfect sear.
- Step 3 Cook the Rice: Cooking the jasmine rice in chicken broth instead of water gives it more depth and flavor. Once cooked, stir in lime juice, cilantro, and salt.
- Step 4: Assemble Your Bowls: Layer rice, then chicken and veggies, and finish with all your favorite toppings. Serve with a squeeze of lime.
Recipe Tip:
Don’t forget to stir in the fresh cilantro and lime juice at the end—it really brings the rice to life.
Common Mistakes to Avoid
- Overcooking the peppers. You want them tender but crisp—not mushy.
- Crowding the skillet. Cook the chicken in batches if needed to get that sear.
- Skipping the rest time. Let the chicken rest a couple minutes before serving so it stays juicy.
- Slice the avocados just before serving to keep them fresh.
Storing & Reheating Leftovers
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on a skillet until warmed through. Keep toppings like avocado and sour cream separate until serving.
P.S. If you have extra rice, save it and make this quick Taco Rice for lunch the next day.
Serving Suggestions
This recipe can be used in a variety of ways. Here are some more ideas:
- Add to a burrito wrap for lunch the next day.
- Serve with a side of tortilla chips and salsa.
- Pair with a simple side salad.
- Or make it a full fiesta with my 7-Layer Dip—always a crowd-pleaser!
Looking for more Tex-Mex inspired meals? Try my Sweet Potato Taco Bowl, Taco Casserole, or this family-favorite Ranch Taco Chicken Salad.
FAQs
They’re best served fresh—warm chicken and rice + cool toppings = perfect combo. But yes, you can eat them cold from the fridge too.
Absolutely. Go with what your family loves—guac, pico, jalapeños, shredded lettuce—you name it.
Meal prepping this week? You’ll love these Six Mason Jar Salad Recipes or my super versatile Chicken Marinade Recipes—perfect for mixing up weekday lunches and dinners.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Chicken Fajita Bowls
Ingredients
Spice Mix:
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the Chicken & Veggies:
- 2 Tbsp olive oil
- 1 lb chicken breasts - thinly sliced
- 1 red bell pepper - sliced
- 1 yellow bell pepper - sliced
- 1 green bell pepper - sliced
- 1 red onion - sliced
For the Cilantro-Lime Rice:
- 1 cup jasmine rice
- 2 cups chicken broth
- 2 Tbsp lime juice
- 2 Tbsp chopped fresh cilantro
- ½ tsp salt
Toppings (Optional):
- 1 cup corn
- ½ cup shredded cheese - cheddar or Monterey Jack
- ½ cup cherry tomatoes - halved
- ¼ cup sour cream
- 1 avocado - sliced
- Lime wedges for serving
Instructions
- Cook the Rice: Add jasmine rice and chicken broth to a pot. Bring to a boil, then reduce heat, cover, and simmer until rice is tender and liquid is absorbed—about 15 minutes. Once cooked, stir in lime juice, chopped cilantro, and salt. Fluff with a fork and set aside.
- Make the Seasoning: In a small bowl, mix together the smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Season the Chicken: Add sliced chicken to a large bowl and toss with the spice blend until fully coated.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook undisturbed for 4–5 minutes per side, or until nicely browned and cooked through.
- Sauté the Veggies: Lower the heat to medium. Add sliced peppers and red onion to the same skillet. Cook, stirring occasionally, until veggies are softened and slightly caramelized—about 6–7 minutes. Remove from heat.
- Assemble the Bowls: Divide cilantro lime rice between bowls. Top with chicken, sautéed peppers and onions, and any toppings you love—corn, tomatoes, cheese, avocado, sour cream. Serve with lime wedges and enjoy!
Recipe Notes:
- Let the chicken sear without moving to lock in flavor.
- Don’t overcook the peppers—they should stay slightly crisp.
- Use chicken broth instead of water for more flavorful rice.
- Slice chicken thinly and evenly so it cooks quickly and evenly.
- Add toppings just before serving to keep everything fresh.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or skillet.
- Nutrition information doesn't include any of the optional toppings.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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