Name: Chicken Fajita Rice Bowls
Ingredients: For the Chicken & Marinade: 1.5 lbs (about 680g) boneless, skinless chicken breasts: Cut into ½-inch thick strips for even cooking.; 2 tablespoons olive oil: Extra virgin is great for flavor.; 1 tablespoon lime juice: Freshly squeezed is best for a zesty kick.; 1 packet (around 1 oz or 28g) fajita seasoning: Or use a homemade blend (see tips).; 1 teaspoon smoked paprika: Adds a lovely depth and smoky flavor.; ½ teaspoon ground cumin: For that classic earthy fajita aroma.; Salt and freshly ground black pepper: To taste, adjust based on your seasoning packet.; For the Vegetables: 1 tablespoon olive oil: For sautéing the veggies.; 1 large onion (any color): Sliced thinly.; 3 bell peppers (assorted colors like red, yellow, orange, green): Sliced thinly, for visual appeal and varied sweetness.; For the Rice: 1.5 cups uncooked long-grain white rice: Or brown rice, quinoa (adjust cooking time accordingly).; 3 cups chicken broth or water: For cooking the rice, broth adds more flavor.; 1 tablespoon butter or olive oil (optional): Adds richness to the rice.; ½ teaspoon salt (if using water): Adjust if using broth.; Optional Toppings & Garnishes: Sour cream or Greek yogurt; Guacamole or sliced avocado; Salsa (pico de gallo, corn salsa, or your favorite jarred variety); Shredded cheese (Cheddar, Monterey Jack, or a Mexican blend); Fresh cilantro, chopped; Lime wedges, for serving; Pickled jalapeños, for a spicy kick

Ingredients

Scale

Here’s what you’ll need to create these delicious Chicken Fajita Rice Bowls:

For the Chicken & Marinade:
- 1.5 lbs (about 680g) boneless, skinless chicken breasts: Cut into ½-inch thick strips for even cooking.
- 2 tablespoons olive oil: Extra virgin is great for flavor.
- 1 tablespoon lime juice: Freshly squeezed is best for a zesty kick.
- 1 packet (around 1 oz or 28g) fajita seasoning: Or use a homemade blend (see tips).
- 1 teaspoon smoked paprika: Adds a lovely depth and smoky flavor.
- ½ teaspoon ground cumin: For that classic earthy fajita aroma.
- Salt and freshly ground black pepper: To taste, adjust based on your seasoning packet.
For the Vegetables:
- 1 tablespoon olive oil: For sautéing the veggies.
- 1 large onion (any color): Sliced thinly.
- 3 bell peppers (assorted colors like red, yellow, orange, green): Sliced thinly, for visual appeal and varied sweetness.
For the Rice:
- 1.5 cups uncooked long-grain white rice: Or brown rice, quinoa (adjust cooking time accordingly).
- 3 cups chicken broth or water: For cooking the rice, broth adds more flavor.
- 1 tablespoon butter or olive oil (optional): Adds richness to the rice.
- ½ teaspoon salt (if using water): Adjust if using broth.
Optional Toppings & Garnishes:
- Sour cream or Greek yogurt
- Guacamole or sliced avocado
- Salsa (pico de gallo, corn salsa, or your favorite jarred variety)
- Shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)
- Fresh cilantro, chopped
- Lime wedges, for serving
- Pickled jalapeños, for a spicy kick

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Instructions

Follow these steps to create your vibrant and flavorful Chicken Fajita Rice Bowls:

Prepare and Marinate the Chicken:
- In a medium bowl, combine the chicken strips, 2 tablespoons of olive oil, lime juice, fajita seasoning, smoked paprika, cumin, salt, and pepper.
- Toss everything together until the chicken is evenly coated.
- Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor. If you’re short on time, even 15 minutes will make a difference.
Cook the Rice:
- While the chicken is marinating, prepare the rice according to package directions.
- Typically, this involves bringing the rice, chicken broth (or water), optional butter/oil, and salt to a boil in a saucepan.
- Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes for white rice (or longer for brown rice), or until all the liquid is absorbed and the rice is tender.
- Remove from heat and let it sit, covered, for 5-10 minutes. Fluff with a fork before serving. For an extra layer of flavor, consider making cilantro-lime rice by stirring in chopped cilantro and lime juice after fluffing.
Cook the Vegetables:
- Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.
- Add the sliced onions and bell peppers to the hot skillet.
- Sauté for 7-10 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. You want them softened but still with a bit of a bite.
- Once cooked, remove the vegetables from the skillet and set them aside on a plate. You can lightly season them with a pinch of salt and pepper if desired.
Cook the Chicken:
- Using the same skillet (no need to wipe it clean, those veggie bits add flavor!), add the marinated chicken strips in a single layer. You might need to do this in two batches to avoid overcrowding the pan, which can cause the chicken to steam rather than sear.
- Cook the chicken for 5-7 minutes per side, or until golden brown, cooked through, and no longer pink in the center. The internal temperature should reach 165°F (74°C).
- If you cooked the chicken in batches, return all the cooked chicken to the skillet along with the cooked vegetables. Toss everything together for a minute or two to re-warm and combine the flavors.
Assemble the Chicken Fajita Rice Bowls:
- To assemble, spoon a generous portion of the cooked rice into each bowl.
- Top the rice with a hearty serving of the chicken and vegetable mixture.
- Garnish with your favorite toppings such as a dollop of sour cream or Greek yogurt, a spoonful of guacamole or fresh avocado slices, your preferred salsa, a sprinkle of shredded cheese, fresh cilantro, and a lime wedge for squeezing over everything.
- Serve immediately and enjoy your delicious homemade Chicken Fajita Rice Bowls!

Nutrition

Serving Size: one normal portion
Calories: 550