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Mexican

Chicken Fajita Rice Bowls

Chicken strips, peppers, and onion get a quick sear, then land on rice with lime. It is a fajita dinner that does not require a stack of tortillas unless you want them.

Prep
12 min
Cook
16 min
Total
28 min
Servings
4
Difficulty
Easy
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Chicken fajita rice bowls with peppers, onion, and lime.

Why you’ll love it

  • The chicken is sliced so it cooks fast.
  • Cumin and chili are measured.
  • Rice makes it a bowl, not a taco night you did not shop for.
  • Lime at the end matters more than extra salt.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Toss the chicken with salt, chili powder, and cumin.

  2. 2

    Sear it in the oil over medium-high until browned and the largest piece is 165°F, about 5 minutes. Move it to a plate.

  3. 3

    Cook the peppers and onion in the same skillet 5 minutes, until softened and a little charred at the edges.

  4. 4

    Add the garlic for 30 seconds.

  5. 5

    Return the chicken and any juices. Stir 1 minute.

  6. 6

    Spoon over warm rice. Finish with lime juice and cilantro.

Pro tips

  • Do not crowd the chicken or it will steam and stay pale.
  • Cooked rice from the fridge is fine. Warm it with a splash of water.
  • A cast-iron pan gives the peppers better color.

Easy substitutions

Chicken breast
Thighs, sliced, cooked to 165°F.
Rice
Warm corn tortillas if you would rather eat tacos.
Cilantro
Sliced scallions.

Storage and reheating

Storage

Refrigerate chicken and vegetables up to 3 days. Keep rice separate if you can.

Reheating

Warm the chicken and peppers in a skillet. Reheat rice with a spoon of water.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
430
Protein
32 g
Carbs
46 g
Fat
11 g
Fiber
3 g

Moderate · Stovetop · Gluten-Free, Dairy-Free, High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients