Chicken Fajita Bowls
These easy Chicken Fajita Bowls are packed with bold flavor and come together in just about 35 minutes. Perfect for a quick dinner or meal prep!
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Servings: 4 servings
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
Calories: 409kcal | Carbohydrates: 47g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1165mg | Potassium: 761mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1557IU | Vitamin C: 122mg | Calcium: 49mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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