Chicken Fajita Rice Bowl

This Chicken Fajita Rice Bowl take the fajita and combines it with the rice and beans. Using fresh ingredients and my special Fajita Seasoning Blend, you can’t go wrong with this combination. This is such a simple and great way to enjoy fajitas!

Rice Bowl Sensation!

Rice bowls are in! With so many people looking to various diets for various reason, rice bowls have become a hit among many. They are super easy especially for meal prepping. Personally, I like to make enough food to have leftovers for lunch the next day.

Chicken Fajita Rice Bowl

Just about everyone knows the feeling of sitting in one of those chain restaurants when a waitress walks by carrying a sizzling plate. The smell is overwhelming. You know what it is; it’s fajitas! Almost every time, someone from the table says, “Oooh! I’m getting fajitas!

Marinating. If I’m making steak or chicken and I have the time, I will marinate the meat for 2 hours on the counter. And, “Yes,” it is safe to do, but no more than 2 hours. I will put the cut meat in a ziptop bag, add the fajita seasoning with 1/4 cup Canola Oil and 2 tablespoons Lime Juice. I zip it up & mix it around until everything is nice and coated.

What Ingredients Are in Chicken Fajita Rice Bowl?

• Boneless Skinless Chicken Breast
• Bell Pepper (I use parts of peppers of various colors)
• Sweet Onion
• Canola Oil
• Fajita Seasoning
• Lime Juice
• Cooked White Rice
• Black beans
• Fresh Pico de Gallo
• Shredded Cheddar Cheese
• Avocado
• Sour Cream
• Fresh Cilantro
• Salt and Pepper

Ingredient Notes and Substitutions

Bell Pepper – I use parts of peppers of various colors

Fajita Seasoning: Below is the amazing recipe for my fajita seasoning blend!

Pico de Gallo: I always make my Pico de Gallo from scratch. It’s super simple so why skimp on taste?

Avocado: See my simple tips for choosing the right avocados – Avocado Crema

Here’s some other topping ideas:

• Jalapenos
• Swap Salsa for the Pico
• Swap Queso Fresco for the Cheddar

Here’s some other protein ideas:

• Steak
• Ground Beef, Chicken, or Turkey
• Pulled Pork
• Shrimp
• Lobster
• Beans

Amazing Fajita Seasoning

This fajita seasoning is the best I’ve ever had! I mix a bunch of this at a time because we eat fajitas almost weekly in my house. They were my son’s favorite until he got introduced to Indian food, Chicken Tikka Masala especially.

Here is the simple recipe:

• 1/4 cup Paprika
• 1/4 cup Cumin
• 2 Tablespoons Chili Powder
• 1 Tablespoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 teaspoons Kosher Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Dried Oregano

How Is Chicken Fajita Rice Bowl Made?

1. Cut the chicken breast into 1/2 inch cubes and slice the bell pepper and onion.
2. Heat a medium skillet over medium-high heat. Add 2 tablespoons of canola oil. When it begins to shimmer, add the vegetables and season with salt & pepper. Cook, stirring often, until the peppers begin to bend easily.
3. Add 2 tablespoons of lime juice and 1/4 cup of the fajita seasoning. Mix everything well and cook for another 2 minutes. If the vegetables look dry, add a little water so the seasoning coats everything.
4. Remove the vegetables to a plate and cover with foil to keep warm. This will also help them cook a little more.
5. In the same pan, add the remaining 2 tablespoons of canola oil. Add the chicken and season with salt and pepper. Cook until the chicken is done, about 5-7 minutes, being careful to not overcook.
6. Add the remaining 2 tablespoons of lime juice and 1/4 cup of fajita seasoning. Stir the chicken to completely coat it all. Add some water if the seasoning looks dry.
7. Remove the chicken to a plate and allow it to cool as you build your salad.
8. Place the drained beans in a microwave safe bowl and add just enough water to cover them. Microwave on high for 1 minute.
9. In a bowl, add about 1/4 cup cooked rice. Add about 1/4 cup black beans. Then add some bell pepper and onion mix, and chicken. Top with fresh pico de gallo, avocado, cheddar cheese, sour cream, and fresh cilantro leaves. Enjoy!

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Print

Chicken Fajita Rice Bowl

Course Main Course

Cuisine American, Mexican

Keyword chicken fajita, fajita, meal prep, rice bowl, salad

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

• 1-1.5 pounds Boneless Skinless Chicken Breast
• 1 large Bell Pepper, sliced (I use parts of peppers of various colors)
• 1 large Sweet Onion, sliced
• 1/4 cup Canola Oil, divided
• 1/2 cup Fajita Seasoning, divided (see Recipe Notes for a recipe)
• 1/4 cup Lime Juice, divided
• 3 cups Cooked White Rice
• 1 14.5 ounce can Black beans, drained and rinsed
• 1 cup Fresh Pico de Gallo (can substitute salsa)
• 1 cup Shredded Cheddar Cheese
• 1 Avocado, diced
• Sour Cream for topping
• Fresh Cilantro, torn garnish
• Salt and Pepper to taste

Instructions

1. Cut the chicken breast into 1/2 inch cubes and slice the bell pepper and onion.

2. Heat a medium skillet over medium-high heat. Add 2 tablespoons of canola oil. When it begins to shimmer, add the peppers and onions and season with salt & pepper. Cook, stirring often, until the peppers begin to bend easily.

3. Add 2 tablespoons of lime juice and 1/4 cup of the fajita seasoning. Mix everything well and cook for another 2 minutes. If the vegetables look dry, add a little water so the seasoning coats everything.

4. Remove the vegetables to a plate and cover with foil to keep warm. This will also help them cook a little more.

5. In the same pan, add the remaining 2 tablespoons of canola oil. Add the chicken and season with salt and pepper. Cook until the chicken is done, about 5-7 minutes, being careful to not overcook.

6. Add the remaining 2 tablespoons of lime juice and 1/4 cup of fajita seasoning. Stir the chicken to completely coat it all. Add some water if the seasoning looks dry.

7. Remove the chicken to a plate and allow it to cool as you build your salad.

8. Place the drained beans in a microwave safe bowl and add just enough water to cover them. Microwave on high for 1 minute.

9. In a bowl, add about 1/4 cup cooked rice. Add about 1/4 cup black beans. Then add some bell pepper and onion mix, and chicken. Top with fresh pico de gallo, avocado, cheddar cheese, sour cream, and fresh cilantro leaves. Enjoy!

Recipe Notes

Fajita Seasoning

• 1/4 cup Paprika
• 1/4 cup Cumin
• 2 Tablespoons Chili Powder
• 1 Tablespoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 teaspoons Kosher Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Dried Oregano

This can be doubled if needed.