Easy Chicken Fajita Bowls

5 from 2 votes

Try these incredibly delicious chicken fajita rice bowls for dinner! The marinated chicken is so flavorful and the fajita vegetables are crisp tender, served over fluffy cilantro lime rice. Add your favorite toppings and enjoy!

Prep Time25

Cook Time20

Total Time45

Course: Main Course

Cuisine: Mexican, Tex-Mex

Servings: bowls

Calories: 996kcal

Author: Tania

Ingredients

For the chicken:

2 large chicken breasts pounded to ½ inch thick
¼ cup olive oil plus more for cooking
Juice of 1 lime
1 teaspoon chili powder
¾ teaspoon paprika
½ teaspoon ground cumin
1 teaspoon dried oregano
1 ½ teaspoons garlic powder
1 teaspoon Kosher salt
¼ teaspoon ground black pepper

Cilantro Lime Rice

3 cups cooked long grain rice
¼ cup chopped fresh cilantro plus more to taste
1 freshly squeezed lime
Salt to taste

Fajita veggies:

2 large bell peppers, sliced I use a mix of red, yellow, green
1 large yellow onion, sliced

Toppings:

Guacamole
Pico de gallo or diced tomatoes
Corn kernels fresh or canned
Canned black beans drained
Shredded Monterey Jack cheese
Shredded romaine lettuce

Instructions

Marinade: In a large resealable Ziploc bag, combine all the marinade ingredients evenly. Then, add the chicken, making sure everything is well coated. Seal and marinate in the fridge for 2-3 hours or overnight for maximum flavor. Note: If you're short on time, even 15 minutes or marinating time will work.
Toppings: In the meantime, prepare the toppings. If making guacamole, wait until closer until it’s time to serve to prevent browning.
Cilantro lime rice: In a bowl, combine the cooked rice with freshly squeezed lime juice and salt to taste. Set aside and keep warm.
Cook chicken: Heat a few drizzles of olive oil in a large skillet over medium heat. Cook the chicken, about 6 minutes per side, until golden brown and fully cooked through in the center. Remove from the pan and let it rest for 10 minutes. Then, slice or dice.
Cook fajita veggies: In the same skillet (do not wipe clean), add a few more drizzles of oil over medium-high heat. Cook the sliced bell peppers and onions for about 5 minutes, until slightly charred and crisp tender. Season with salt and pepper.
Assemble: In individual bowls, serve rice, then top with the chicken and the cooked veggies. Load them generously with your prepared toppings. Enjoy!

Notes

Marinade: 2-3 hours are ideal for best flavor (or even overnight), but if you're short on time, even 15 minutes will do wonders.
Store leftovers in containers for up to 3 days. Keep the toppings separately.
Cook rice according to package directions.
For long grain rice: For 1 cup of rice, I use 1.5 cups water. This will yield tender rice with perfectly separated grains.
Meal prep: Store the cooked chicken, veggies, and rice in the same containers but divided up. Keep the toppings in separate containers.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition