Chicken Fajita Bowl

The first time I made these fajita bowls was on a rainy Tuesday when I wanted something vibrant and cheerful to brighten up the kitchen. The sizzling peppers filled the entire house with this incredible aroma that made my roommate wander in, asking what smelled so good. We ended up eating standing up at the counter because we were too impatient to set the table.

Last summer I served these at a casual dinner party and watched my friend who claims to hate vegetables go back for thirds just to get more of those charred peppers. The way the spices hit the hot chicken creates this incredible fragrance that makes everyone suddenly starving.

Ingredients

• Chicken breasts: Cutting them into thin strips helps them absorb all that seasoning and cook up quickly
• Smoked paprika: This is the secret ingredient that gives the chicken that authentic fajita flavor without needing a grill
• Tri-color bell peppers: Using red, yellow, and green makes the bowl look stunning and adds subtle flavor differences
• Lime juice: Fresh lime brightens everything and cuts through the rich spices
• Long-grain rice: White rice fluffs up perfectly but brown works if you want extra fiber and nuttiness

Instructions

Get your rice going first:

Rinse the grains until the water runs clear, then simmer with a pinch of salt until fluffy and tender

Let the chicken soak up the flavors:

Toss the strips with olive oil and all those spices, then let them hang out for 10 minutes while you slice the vegetables

Sear the chicken until golden:

Heat your skillet until its nice and hot, then cook the chicken in batches so it browns instead of steaming

Char the vegetables:

Throw the peppers and onions into the same pan and let them get those gorgeous dark spots that add so much flavor

Build your perfect bowl:

Pile everything over rice and go wild with your favorite toppings

Save

These bowls have become my go-to when friends drop by unexpectedly because I can have everything ready in under 40 minutes. Something about building your own bowl makes the whole meal feel interactive and fun.

Making It Your Own

Ive discovered that cauliflower rice works beautifully if you are watching carbs, and the texture is surprisingly satisfying. Sometimes I throw in some black beans or corn when I want to make it more filling.

The Perfect Toppings

A perfectly ripe avocado makes all the difference here, so give it a gentle squeeze before buying. Fresh cilantro adds this bright herbal note that cuts through the smoky spices.

Make Ahead Magic

The rice and cooked chicken keep beautifully in the fridge for up to three days. When you reheat the vegetables, throw them in a hot pan for a few minutes to bring back that fresh-cooked texture.

• Slice all your vegetables the night before to save time
• Double the spice rub and store the extra in a jar for next time
• Warm your bowls before serving so everything stays hot longer

Save

These fajita bowls have this magical way of turning an ordinary weeknight into something that feels like a tiny celebration.

Recipe Questions & Answers

→ Can I prepare this ahead of time?

Yes! Cook the rice, chicken, and vegetables in advance and store separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before assembling and add fresh toppings just before serving.

→ What's the best way to slice chicken for strips?

Place chicken breasts on a cutting board and slice against the grain into thin, even strips about 1/4 inch thick. Partially freezing the chicken for 15 minutes makes it easier to cut cleanly.

→ How can I make this spicier?

Add diced jalapeños to the vegetables while sautéing, increase the chili powder to 2 teaspoons, or serve with hot sauce and extra spicy salsa. A pinch of cayenne pepper in the marinade also works well.

→ Can I use pre-cooked rice?

Absolutely! Use leftover cooked rice or store-bought pre-cooked rice. You'll need about 3 cups cooked rice to substitute for the uncooked amount. Season with a pinch of salt when warming.

→ What protein alternatives work well?

Thinly sliced steak, shrimp, or firm tofu all pair beautifully with these seasonings. Adjust cooking times accordingly—shrimp needs 3-4 minutes, steak 5-7 minutes, and tofu 6-8 minutes.

→ How do I prevent my rice from getting mushy?

Rinse rice thoroughly until water runs clear to remove excess starch. Use the exact water-to-rice ratio recommended, keep the lid on during simmering, and let it rest covered for 5 minutes off the heat before fluffing.