Chicken Fajita Rice Bowls – 7 Quick & Tasty Ideas You’ll Crave

Ever have one of those nights where you want something flavorful and satisfying, but your energy level says “meh, cereal will do”? That’s exactly why I love Chicken Fajita Rice Bowls—they’re easy, vibrant, and packed with flavor without taking all night to make. With juicy, seasoned chicken, colorful sautéed peppers, and fluffy rice, this dish feels like your favorite fajitas just got a cozy makeover.

Why You’ll Love These Chicken Fajita Rice Bowls

• Packed with flavor: Juicy marinated chicken, smoky spices, and vibrant peppers make every bite irresistible.
• Quick and easy: Perfect for busy weeknights—most of the prep happens while the chicken marinates.
• Family-friendly: Kids love customizing their bowls with cheese, salsa, or guac, so no complaints at dinner.
• Great for meal prep: Cook once, enjoy twice! These bowls reheat beautifully for next-day lunches.
• Customizable: Swap the rice for quinoa, add extra spice, or pile on your favorite toppings—the possibilities are endless.
• Colorful and satisfying: A wholesome, hearty meal that looks as good as it tastes.

Ingredients You’ll Need

For the Chicken & Marinade

• 1.5 lbs boneless, skinless chicken breasts (cut into ½-inch strips)
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 packet fajita seasoning (or a homemade blend)
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and pepper to taste

For the Vegetables

• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 3 bell peppers (assorted colors), thinly sliced

For the Rice

• 1.5 cups uncooked long-grain white rice (or brown rice/quinoa)
• 3 cups chicken broth or water
• 1 tbsp butter or olive oil (optional)
• ½ tsp salt (adjust if using broth)

Optional Toppings

• Sour cream or Greek yogurt
• Guacamole or sliced avocado
• Salsa
• Shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
• Fresh cilantro, chopped
• Lime wedges
• Pickled jalapeños

How To Make Chicken Fajita Rice Bowls : Step-by-Step

1. Marinate the Chicken

Place the chicken strips in a medium bowl. Add olive oil, lime juice, fajita seasoning, paprika, cumin, salt, and pepper. Toss until the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. If you’re pressed for time, even 15 minutes will boost the flavor. For the best results, marinate for up to 4 hours while you prep other ingredients or relax.

2. Cook the Rice

While the chicken is marinating, start the rice. Combine the rice, chicken broth (or water), optional butter or oil, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15–20 minutes for white rice (or follow the timing for brown rice or quinoa). Once all the liquid is absorbed, remove from heat and let it rest, covered, for 5–10 minutes. Fluff with a fork before serving. For an extra punch of flavor, stir in chopped cilantro and a splash of lime juice after fluffing.

3. Sauté the Veggies

Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add sliced onions and bell peppers. Cook for 7–10 minutes, stirring occasionally, until they’re tender-crisp with a bit of char on the edges. That light char is what gives the veggies their fajita flair! Once cooked, transfer the veggies to a plate and set aside. You can season them with a pinch of salt and pepper if you like.

4. Cook the Chicken

In the same skillet (no need to wash—it has all that flavor from the veggies), arrange the marinated chicken strips in a single layer. Cook for 5–7 minutes per side until golden brown and no longer pink in the center. The internal temperature should reach 165°F. If your pan is small, cook the chicken in two batches to avoid overcrowding, which can cause steaming instead of searing. Once cooked, return all chicken to the skillet and toss with the veggies for a final minute or two to combine the flavors.

5. Assemble Your Bowls

Grab your favorite bowls and spoon in a generous layer of rice. Pile on the sizzling chicken and veggie mixture. Then, the fun part—customize! Add sour cream, guacamole, salsa, shredded cheese, fresh cilantro, or a big squeeze of lime. Each person can build their bowl exactly how they like it.

Helpful Tips for the Best Fajita Bowls

• Short on time? Use microwavable rice packs to skip the stovetop step.
• Make it ahead! Cook the chicken, rice, and veggies separately, then assemble when ready to serve.
• Spice it up! Add chipotle powder or extra jalapeños for more heat.
• Homemade fajita seasoning is easy—just mix chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper.

A Little True Story From My Kitchen

My kids once loved these bowls so much that they asked for them two nights in a row—without giving me the dreaded “ugh, chicken again?” face. That was my moment of victory as a mom and a cook! These bowls have since become my secret weapon for family dinners.

FAQs About Chicken Fajita Rice Bowls

Ready to Make Dinner Magic?

These Chicken Fajita Rice Bowls are colorful, hearty, and guaranteed to make your kitchen smell like a Tex-Mex dream. They’re the perfect solution for busy weeknights—and the customizable toppings mean everyone leaves the table happy. Whether you’re cooking for family, meal prepping for the week, or just craving something comforting yet vibrant, this recipe checks every box. It’s simple enough for a casual dinner but tasty enough to serve when friends come over. Grab your skillet, gather your favorite toppings, and get ready to turn an ordinary night into a flavorful, fuss-free fiesta.

More Delicious Recipes to Try Next

Looking for more flavorful, easy weeknight dinners? Here are some reader favorites that pair perfectly with your love for chicken and Tex-Mex flavors:

• Try these smoky and cheesy Fried Chicken Street Corn Tacos for a fun twist on taco night.
• If you loved the bold flavors here, you’ll enjoy the vibrant Steak Avocado Corn Bowl—perfect for a hearty yet fresh meal.
• For another one-pan wonder, the savory One-Pan Chicken and Potatoes makes cleanup a breeze.
• Craving a lighter pasta dish? The colorful Roasted Vegetable Orzo is packed with veggies and flavor, and it’s a great side or main dish.

Let’s make tonight delicious! If you give these Chicken Fajita Rice Bowls a try, leave a review to share how it turned out for you—it truly helps others discover this recipe. And don’t forget to follow us on Pinterest for even more easy, flavorful chicken dinners you’ll want to make again and again!

Chicken Fajita Rice Bowls

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• Author: Aneta
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

These Chicken Fajita Rice Bowls are a vibrant Tex-Mex dinner with juicy marinated chicken, colorful sautéed peppers, and fluffy rice, topped with your favorite creamy garnishes. Perfect for busy weeknights or meal prep!

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Ingredients

Scale 1x2x3x

For the Chicken & Marinade:

• 1.5 lbs boneless, skinless chicken breasts (cut into ½-inch strips)

• 2 tbsp olive oil

• 1 tbsp lime juice

• 1 packet fajita seasoning (or a homemade blend)

• 1 tsp smoked paprika

• ½ tsp ground cumin

• Salt and pepper to taste

For the Vegetables:

• 1 tbsp olive oil

• 1 large onion, thinly sliced

• 3 bell peppers (assorted colors), thinly sliced

For the Rice:

• 1.5 cups uncooked long-grain white rice (or brown rice/quinoa)

• 3 cups chicken broth or water

• 1 tbsp butter or olive oil (optional)

• ½ tsp salt (adjust if using broth)

Optional Toppings:

• Sour cream or Greek yogurt

• Guacamole or sliced avocado

• Salsa

• Shredded cheese (Cheddar, Monterey Jack, or Mexican blend)

• Fresh cilantro, chopped

• Lime wedges

• Pickled jalapeños

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Instructions

1. Marinate the Chicken: Combine chicken, olive oil, lime juice, fajita seasoning, paprika, cumin, salt, and pepper in a bowl. Toss well, cover, and marinate for at least 30 minutes (up to 4 hours).

2. Cook the Rice: While chicken marinates, cook the rice with broth or water as per package directions. Let rest for 5–10 minutes, then fluff with a fork. Add chopped cilantro and lime juice if desired.

3. Sauté the Veggies: Heat olive oil in a skillet over medium-high heat. Cook onions and peppers for 7–10 minutes until tender-crisp and lightly charred. Remove from skillet.

4. Cook the Chicken: Using the same skillet, cook chicken strips for 5–7 minutes per side until golden brown and cooked through (165°F). Toss chicken with veggies.

5. Assemble Bowls: Add rice to bowls, top with chicken and veggies, then finish with your favorite toppings.

Notes

Short on time? Use microwavable rice packs to save time.
Meal prep friendly—store components separately and assemble later.
Spice it up by adding chipotle powder or extra jalapeños.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main course
• Method: Stovetop
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 bowl
• Calories: 520 kcal
• Sugar: 5 g
• Sodium: 820 mg
• Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 4 g
• Protein: 36 g
• Cholesterol: 95 mg