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Chicken Fajita Rice Bowl Recipe | Flavorful One-Bowl Meal

I recently made this delicious Chicken Fajita Rice Bowl Recipe, and I can’t wait to tell you about it! From the sizzling peppers and onions to the perfectly seasoned chicken and creamy cilantro-lime sauce, every bite was pure comfort. I loved how simple it was to make, yet it looked and tasted like something from a fancy Tex-Mex restaurant.

I ended up making a big batch, and let me just say—the leftovers were even better the next day. So if you’re craving a colorful, flavorful, and satisfying meal, this is definitely the one to try! You might also enjoy trying this Hot Honey Chicken and Mac and Cheese Recipe for another comforting, flavor-packed meal.

Ingredients

Here’s what you’ll need and why each ingredient works so well in this dish:

2 tbsp avocado oil (or olive oil) – helps the chicken and veggies get that perfect sear without sticking.
8 oz boneless, skinless chicken breast, cut into bite-sized pieces – a lean protein that soaks up the spices beautifully.
1 tsp onion powder – adds savory depth that enhances every other flavor.
1 tsp garlic powder – brings balance and that signature fajita aroma.
1 tsp chili powder – gives a gentle heat and smoky flair.
½ tsp ground cumin – adds an earthy, warm tone that pairs perfectly with the peppers.
½ tsp kosher salt (plus more to taste) – essential for amplifying all the flavors.
2 cups sliced bell peppers (any color) – their sweetness and crunch are key to fajitas.
1 cup roughly chopped onion (yellow or white) – for mild sharpness and texture.
2 cups of cooked rice (white, brown, or jasmine) – the comforting base that holds everything together.
1 cup canned black beans, drained and rinsed – adds heartiness, fiber, and creaminess.
½ fresh avocado, sliced or diced – for that creamy, buttery finish.
⅔ cup quartered cherry tomatoes – adds a pop of freshness and acidity.
Lime wedges – for squeezing over the top to brighten the dish.

For the Creamy Cilantro-Lime Sauce:

½ cup plain Greek yogurt (or sour cream) – gives tangy creaminess without being heavy.
½ cup packed cilantro leaves – adds freshness and color.
1 tbsp mayonnaise – creates a smooth texture and rich flavor.
2 tsp fresh lime juice – for a refreshing citrus punch.
½ tsp kosher salt (plus more to taste) – to season the sauce perfectly.

Note: Serves 2–3 bowls generously.

Variations

If you’d like to tweak the recipe to suit your taste or dietary preferences, here are a few easy ideas:

Dairy-free: Swap the Greek yogurt for a plant-based version like coconut or cashew yogurt.
Low-carb: Replace the rice with cauliflower rice or lettuce for a lighter meal.
Spicy version: Add a pinch of cayenne pepper or sliced jalapeños to the skillet for extra heat.
Vegetarian: Skip the chicken and double the black beans, or add sautéed mushrooms for a hearty meat-free option.
Extra flavor boost: Sprinkle on a little shredded cheese or roasted corn for extra texture and taste.

Cooking Time

Here’s how much time you’ll need from start to finish:

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

A few basic kitchen tools will make this recipe smooth and easy:

Large non-stick skillet – for searing chicken and vegetables to perfection.
Mini food processor or blender – to blend the cilantro-lime sauce into a creamy consistency.
Cutting board and chef’s knife – for chopping vegetables and chicken safely and efficiently.
Measuring spoons and cups – for precise seasoning and ingredient portions.
Serving bowls – to layer and present your finished fajita bowls beautifully.

How to Make Chicken Fajita Rice Bowl

Let’s make this colorful, flavorful bowl step-by-step!

Make the Creamy Cilantro-Lime Sauce

Blend Greek yogurt, cilantro, mayonnaise, lime juice, and salt until smooth and creamy. Taste and adjust salt or lime juice if needed. Set it aside while you prepare the rest—it’s the perfect finishing drizzle for the bowls.

Prep the Chicken and Vegetables

Cut the chicken into small pieces for faster cooking. Slice the bell peppers into thin strips and roughly chop the onion. Keep everything ready so the cooking process is quick and easy.

Cook the Bell Peppers and Onion

Heat one tablespoon of oil in a large skillet over medium-high heat. Add the sliced peppers and onions with a pinch of salt. Cook for about 5–6 minutes, stirring occasionally, until they’re tender and slightly charred. Move them to one side of the pan.

Cook the Chicken with Spices

Add the remaining oil to the empty side of the skillet, then toss in the chicken. Sprinkle with onion powder, garlic powder, chili powder, cumin, and salt. Cook for about 7–8 minutes, stirring until the chicken is browned and fully cooked.

Combine Everything Together

Mix the cooked chicken with the sautéed peppers and onions. Let them cook together for another minute so the flavors blend perfectly. Everything should be sizzling and fragrant.

Assemble the Bowls

Spoon a layer of rice into each bowl, top it with the chicken and veggie mixture, then add black beans, avocado, and cherry tomatoes. Drizzle generously with the cilantro-lime sauce and finish with a squeeze of fresh lime.

You can also enjoy similar Tex-Mex inspired comfort food like this Hot Honey Chicken and Rice Recipe for another quick, flavorful weeknight dinner idea.

Additional Tips for Making this Recipe Better

Here are a few things I’ve learned after making this recipe a few times:

I like to cook the rice in chicken broth instead of water—it adds incredible flavor.
I always slice the veggies evenly so they cook at the same rate and keep their crunch.
I rest the chicken for a minute before combining it with the veggies to keep it juicy.
I make extra cilantro-lime sauce—it’s amazing as a dip or salad dressing later!
I sometimes add a sprinkle of smoked paprika for a deeper, grilled flavor.

How to Serve Chicken Fajita Rice Bowl

Serving this dish is all about color and freshness. I love using wide, deep bowls so you can layer everything beautifully. Start with rice, then the chicken-pepper mix, followed by black beans, avocado slices, and tomatoes. Drizzle over the sauce in a zigzag pattern for a restaurant-style finish. Garnish with extra cilantro and lime wedges—it makes the bowl look vibrant and inviting.

Nutritional Information

Each serving is loaded with nutrients and balanced flavors. Here’s a quick overview:

Calories: Approximately 600
Protein: Around 38 g
Carbohydrates: About 85 g
Fat: Roughly 13 g

Make Ahead and Storage

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the sauce in a separate container to maintain freshness.

Freezing

You can freeze the cooked chicken and veggies separately for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the chicken and veggies in a skillet over medium heat until hot. If microwaving, cover with a damp paper towel to keep everything moist. Add the sauce and toppings after reheating for best results.

Why You’ll Love This Recipe

Here’s why this Chicken Fajita Rice Bowl will win you over every single time:

Quick and easy to make: It’s ready in just 30 minutes—perfect for weeknights.
Customizable and versatile: Swap ingredients to match your diet or taste preferences.
Packed with flavor: Every bite has a balance of smoky, tangy, and creamy elements.
Healthy and filling: You get lean protein, fiber, and plenty of colorful veggies in one bowl.
Meal-prep friendly: Make it ahead and enjoy it for lunch or dinner all week long.

This Chicken Fajita Rice Bowl is the perfect balance of flavor, freshness, and simplicity. It’s one of those recipes that feels indulgent but is actually quite wholesome. Whether you’re meal prepping for the week or cooking for a cozy dinner, this dish will never disappoint. Once you try it, you’ll find yourself making it again and again—just like I do!

Ben Carraoli