Easy Chicken Fajita Rice Bowl
Juicy marinated chicken cooked with colorful peppers and onions, served over rice or in wraps for a simple, flavorful weeknight meal. An easy and versatile chicken fajita rice bowl made with a zesty homemade fajita seasoning, perfect for busy weeknights.
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Cost: $15
Servings: 6
Equipment
- Cutting board and sharp knife
- mixing bowl
- Cast iron skillet (or heavy-bottom pan)
- Tongs
- measuring spoons
Ingredients
For the Fajitas
- 3-4 chicken breasts cut into strips
- 2-3 tbsp olive oil
- 1 Juice of 1 lime or lemon
- 1 tablespoon vinegar
- 1 medium white onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
Homemade fajita seasoning:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of cayenne
Instructions
- Slice chicken and place in a large bowl.
- Add olive oil, lime juice, vinegar, and fajita seasoning. Toss well to coat.
- Cover and refrigerate for at least 30 minutes or up to all day.
- Heat cast iron pan on high heat. Cook chicken until browned, about 4–5 minutes per side.
- Add onions and peppers; sauté until softened and slightly charred.
- Serve over rice with guacamole, pickled red onions, and a drizzle of hot sauce.
Notes
- Marinating time: Even 30 minutes adds flavor, but letting the chicken sit in the marinade all day deepens the taste and keeps it juicy.
- Cooking tip: Use a cast iron skillet for that perfect fajita-style char on the chicken and peppers.
- Meal prep: These chicken fajitas reheat beautifully — perfect for lunches or quick weeknight dinners.
- Serving idea: Layer over cilantro-lime rice or brown rice, and top with guacamole, pickled red onions, and a drizzle of your favorite hot sauce.
- Customize it: You can easily make this recipe your own with shrimp, steak, or tofu using the same fajita seasoning and cooking method.
Nutrition
Calories: 340kcal