Go Back
Chicken Fajita Rice Bowl Recipe
Ben Carraoli

Chicken Fajita Rice Bowl Recipe

I recently made this delicious Chicken Fajita Rice Bowl, 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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.