Go Back
- 1 lb chicken breast, sliced into thin strips - 1 bell pepper (red or green), sliced - 1 onion, sliced - 2 cups cooked rice (white or brown) The chicken breast forms the heart of this dish. I love its tender texture and how well it absorbs flavors. Bell peppers and onions add sweetness and crunch. Cooked rice makes a hearty base, soaking up all the delicious juices. - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon paprika - 1/2 teaspoon oregano - Salt and pepper to taste - 1 cup black beans, rinsed and drained - 1/2 cup corn (fresh or frozen) - 1 avocado, diced - Fresh cilantro, chopped (for garnish) Seasonings bring this dish to life. Chili powder adds a nice kick, while cumin and paprika give it warmth. Black beans and corn add fiber and flavor. Fresh avocado and cilantro elevate the dish with creaminess and brightness. - Lime wedges - Additional herbs or spices Lime wedges are a must for this recipe. The fresh juice brightens all the flavors. You can also add more herbs or spices to customize your bowls. Try jalapeños for heat or a sprinkle of feta cheese for creaminess. {{ingredient_image_1}} - Start by heating a large skillet over medium heat. Pour in 1 tablespoon of olive oil and swirl it to coat the pan. - Next, add 1 pound of sliced chicken breast to the skillet. Season the chicken with 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of paprika, and 1/2 teaspoon of oregano. Sprinkle in salt and pepper to taste. - Cook the chicken for about 5 to 7 minutes. You want it browned and fully cooked. Stir occasionally to ensure even cooking. - Now, it’s time to add some color and flavor. Toss in 1 sliced bell pepper and 1 sliced onion into the skillet. - Mince 2 cloves of garlic and add that too. Stir everything together and let it cook for 4 to 5 minutes. You want the vegetables to be soft and slightly charred. - While the chicken and vegetables cook, heat 1 cup of black beans and 1/2 cup of corn in a small saucepan over low heat. Stir often to warm them up. - To serve, grab your bowls. Start with 2 cups of cooked rice as the base. Top each bowl with the chicken and vegetable mix. - Add a layer of black beans and corn. Finally, finish with diced avocado and a sprinkle of fresh cilantro. - Don’t forget to squeeze fresh lime juice over each bowl for a burst of flavor. Enjoy your meal! To get perfectly cooked chicken, slice it into thin strips. This makes it cook faster and more evenly. Use medium heat in your skillet to avoid burning. Cook the chicken for about 5 to 7 minutes. Look for a golden brown color to know it’s done. For the best vegetable texture, add the bell pepper and onion after the chicken is cooked. Sauté them for about 4 to 5 minutes. You want them soft but still a bit crunchy. The garlic should go in last, cooking just until fragrant. To boost flavor, consider adding more spices. Try cayenne pepper for heat or smoked paprika for depth. You can also add a pinch of cinnamon for a surprising twist. Fresh herbs can elevate your rice bowls. Chopped cilantro adds a bright touch. Try fresh parsley or green onions for extra flavor. Sprinkle these herbs on just before serving. For a great presentation, use colorful bowls to showcase your ingredients. Layer the rice, chicken, and veggies neatly. Top with diced avocado and cilantro for a pop of color. Serve lime wedges on the side. This adds a fresh burst of zest that enhances all the flavors. You can also add tortilla chips for a crunchy side. Enjoy your meal with friends or family! Pro Tips Marinate for More Flavor: If time allows, marinate the chicken in the spices and olive oil for at least 30 minutes before cooking. This will enhance the flavor and tenderness of the chicken. Use Fresh Ingredients: Fresh vegetables not only taste better but also add vibrant color to your dish. Opt for fresh bell peppers and onions for the best results. Customize Your Bowls: Feel free to add other toppings such as shredded cheese, sour cream, or jalapeños to cater to different tastes and preferences. Leftovers Make Great Lunches: Store any leftovers in airtight containers. The flavors will meld together, making for a delicious lunch the next day! {{image_2}} For those needing gluten-free options, use gluten-free rice. All the other ingredients are naturally gluten-free. You can also add gluten-free seasonings. If you want a plant-based meal, try using tofu or tempeh instead of chicken. Just season and cook them the same way. Do you like shrimp? Swap the chicken for shrimp. Cook them for just a few minutes until they turn pink. Tofu is another great choice. For veggies, consider adding zucchini, mushrooms, or carrots. They add texture and flavor to your bowl. You can serve these bowls burrito-style. Just wrap the ingredients in a tortilla. Meal prep is another smart way to enjoy this dish. Make a big batch and store it in containers. You can grab one for lunch or dinner during the week. To keep your Chicken Fajita Rice Bowls fresh, follow these steps: - Cool the bowls to room temperature. - Store them in airtight containers. - Place them in the fridge for up to four days. Using glass containers works best. They are sturdy and do not absorb odors. You can also use plastic containers, but ensure they are BPA-free. Reheat your rice bowls using one of these methods: - Microwave: Place the bowl in the microwave. Heat for 1-2 minutes. Stir halfway through. - Stove: Pour the contents into a pan. Heat over low until warm. To keep the flavor and texture, add a splash of water or chicken broth. This helps prevent drying out. Yes, you can freeze your Chicken Fajita Rice Bowls. Here’s how: - Divide the components into separate containers. This includes chicken, veggies, rice, and beans. - Use freezer-safe bags or containers. Remove as much air as possible. For best results, eat within three months. When ready to eat, thaw in the fridge overnight and reheat as shown above. To add more heat to your Chicken Fajita Rice Bowls, try these ideas: - Add jalapeños, either fresh or pickled. - Use a spicy chili powder or cayenne pepper. - Mix in some diced hot peppers for extra kick. For hot sauce, I recommend using: - Sriracha for a tangy spice. - Chipotle sauce for a smoky flavor. - Your favorite hot sauce for a personal touch. If you want to swap out chicken, you have options: - Use shrimp or beef for a different taste. - Tofu is a great choice for a plant-based meal. - Tempeh can add a nice texture as well. To make it vegetarian, just skip the meat and add more veggies. Yes, leftover rice works great in this dish. Here are some tips: - Make sure the rice is cool before you use it. - If it’s clumpy, stir it with a fork to break it apart. When reheating rice, follow these best practices: - Use a splash of water in the microwave to keep it moist. - Heat it in a pan with a little oil for best texture. You can make Chicken Fajita Rice Bowls at home using simple steps. We covered key ingredients, cooking methods, and flavor tips. Remember, you can swap ingredients for your taste, making it your own. Don't forget to store leftovers right to keep them fresh. Try adding spices or new veggies next time. Enjoy these bowls as a fun dinner or meal prep! Explore different styles and make this dish yours. Happy cooking!

Sizzling Chicken Fajita Rice Bowls

A delicious and colorful rice bowl featuring spicy chicken, sautéed vegetables, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb chicken breast, sliced into thin strips
  • 1 unit bell pepper (red or green), sliced
  • 1 unit onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • to taste unit salt and pepper
  • 2 cups cooked rice (white or brown)
  • 1 cup black beans, rinsed and drained
  • 1 unit avocado, diced
  • 1/2 cup corn (fresh or frozen)
  • to taste unit fresh cilantro, chopped (for garnish)
  • to taste unit lime wedges (for serving)

Instructions
 

  • In a large skillet over medium heat, add olive oil and swirl to coat the pan.
  • Add the sliced chicken to the skillet and season with chili powder, cumin, paprika, oregano, salt, and pepper. Cook for about 5-7 minutes until browned and cooked through.
  • Next, add the sliced bell pepper, onion, and minced garlic to the skillet. Stir to combine and cook for an additional 4-5 minutes until the vegetables are soft and slightly charred.
  • While the chicken and vegetables are cooking, heat the black beans and corn in a small saucepan over low heat, stirring occasionally.
  • In serving bowls, layer the cooked rice as the base. Top each bowl with the spicy chicken and fajita vegetable mixture.
  • Add a layer of black beans and corn, then finish with diced avocado and a sprinkle of fresh cilantro on top.
  • Squeeze fresh lime juice over each bowl to enhance the flavors before serving.

Notes

Serve the bowls with lime wedges on the side for extra zest and consider using colorful bowls to highlight the vibrant ingredients.
Keyword chicken, fajitas, healthy, rice bowl