Chicken Fajita Rice Bowl
This chicken Fajita rice bowl is colorful, flavorful and loaded with juicy seasoned chicken, roasted peppers and all your favorite Tex-Mex toppings.
Tender strips of chicken and bell peppers are tossed with a scratch-made Fajita seasoning, roasted until perfectly cooked and piled over fluffy rice with black beans, grilled corn, Pico de Gallo, Guacamole and plenty of fresh toppings (like some lime pickled onions). It's an easy meal-prep friendly dinner that's packed with flavor in every bite.
Rice bowls are one of my favorite ways to create easy weeknight dinners because they're endlessly customizable and always satisfying. I love loading up the bowl with my avocado lime Crema and cucumber Pico de Gallo.
The best part is that most of the work happens in the oven. Once the chicken and vegetables are roasting, all that's left to do is assemble your bowls and pile on your favorite toppings.
Quick Look: Chicken Fajita Rice Bowl
- 🔪 Prep time: 10 minutes.
- ⏲️ Cook time: 30 minutes.
- 👪 Servings: 4.
- 📋 Main ingredients: Chicken, bell peppers, onion, garlic, taco seasoning, oregano, lime, cilantro, jalapeno, Pico de Gallo, guacamole and other toppings.
- ♨️ Cooking method: Prepare seasoning → slice chicken and veggies → season chicken and veggies → bake until cooked → assemble with toppings.
- ⭐ Difficulty: Medium.
- 🥣 Serving ideas: Top the Fajita rice bowl with some Mexican pickled vegetables or Mexican pickled carrots for some tangy, crunchy deliciousness.
Jump to:
What's So Great About the Recipe?
- Everything comes together on one sheet pan, which makes it great for easy clean-up.
- It's perfect for meal-prepping- just like my Mexican street corn casserole! You can make the baked chicken Fajitas on a weekend and refrigerate to use during the weekday.
- The rice bowls are super customizable. You can pick your own toppings and use whatever you like. I love spooning some of my Mexican salsa Macha for extra spiciness.
Recipe Ingredients
Chicken: I used boneless, skinless chicken, sliced into thin strips.
Veggies: Bell peppers, onion and some garlic. You can use other veggies too if you want to bulk it up.
Seasonings: Taco seasoning, paprika, oregano and a dash of garlic powder. Use my homemade Tajin seasoning if you want a spicier kick.
Toppings: Get creative and use whatever you like. I used grilled corn, some guacamole, black beans, shredded lettuce, my favorite cabbage Pico de Gallo, sliced jalapenos and some lime juice.
Oil: Any regular cooking oil can work well. You can use cooking spray too.
Garnish: Chopped cilantro.
See recipe card for quantities.
Substitutions & Variations
- To make the chicken Fajita rice bowl healthier, swap the white rice with some brown rice, quinoa or cauliflower rice as the base.
- You can also skip the rice entirely and use another carb as the base- I love using my leftover Mexican roasted potatoes sometimes when I have it at hand.
- Switch up the protein and use tofu or shrimp instead of chicken. Just make sure you adjust the cooking time accordingly.
- For a richer, creamier flavor, top the bowl with shredded Mexican cheese blend or spoon over some of my Mexican sour cream sauce.
How to Make Chicken Fajita Rice Bowl
Step 1: Combine taco seasoning, oregano, garlic powder, paprika, salt and pepper in a bowl.
Step 2: Thinly slice the bell peppers and onions.
Step 3: Add to a bowl along with chicken (cut into strips) and add in the seasoning. Toss to combine.
Step 4: Arranged on a lined baking sheet, grease with cooking spray and pop in the oven preheated at 400 F.
Step 5: Remove and let cool slightly. Use along with your choice of toppings on a bowl of rice.
💭Top Tip
Spread the chicken and vegetables into a single layer on the baking sheet. Overcrowding the pan can cause everything to steam instead of roast.
Tips & Tricks to Nail the Recipe
- Slice the chicken and veggies into thin strips- ideally ¼ inch in thickness. This will ensure even cooking.
- To make cleanup easier, line your baking sheet with parchment paper.
- Place the baking sheet on the top ⅓rd of the oven to get that nice bit of char on the chicken and veggies.
- While the Fajita is cooking, prep all your toppings. It makes things much quicker.
- For some crunchiness, top the bowl with air fried tortilla strips.
How to Serve Chicken Fajita Rice Bowl
These chicken Fajita bowls are a complete meal on their own, packed with protein, vegetables and plenty of fresh toppings. Serve them family-style and let everyone build their own bowl with their favorite ingredients. They're perfect for meal prep, busy weeknights, casual gatherings or even Taco Tuesday dinners- just like my Tajin shrimp tacos and shrimp Aguachile.
If you're making these for a party you're hosting, consider pairing them with some Mexican caviar, some spicy jalapeno lime sauce, tortilla chips and some chilled Pepinadas to wash it all down.
Troubleshooting and FAQs
You can! Simply make a big batch of the Fajitas, cool and transfer into individual portion sized containers and refrigerate for up to 3 days.
Yes, you can! Simply transfer the chicken Fajitas in a freezer-safe container and freeze for up to 3 months.
Yes, of course you can! Make sure you use a heavy-bottomed skillet for even heat distribution and cook the chicken and veggies over medium-high heat.
More Mexican Recipes
Looking for other recipes like this? Try these:
If you tried this chicken Fajita rice bowl or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chicken Fajita Rice Bowl
Ingredients
- 200 g boneless chicken sliced into strips
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 1 tablespoon taco seasoning
- 1 teaspoon paprika
- 1 teaspoon oregano
- ¼ teaspoon garlic powder
- 3-4 garlic
- 2 lime
- 1 jalapeno sliced
- 2 cups cooked rice
- ½ cup Pico de Gallo
- 2 tablespoon guacamole
- 1 cup lettuce shredded
- 1 cup black beans cooked
- 1 cup grilled corn
- 1 tablespoon cilantro chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, combine taco seasoning, garlic powder, paprika, oregano, salt and black pepper.
- Add the sliced chicken, bell peppers, onion and minced garlic to a large mixing bowl.
- Sprinkle the seasoning mixture over the chicken and vegetables and toss until evenly coated.
- Spread the mixture onto the prepared baking sheet in a single layer.
- Lightly spray with cooking oil.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Divide the cooked rice between serving bowls.
- Top with the chicken fajita mixture, grilled corn, black beans, pico de gallo, guacamole, jalapeños, lettuce and cilantro.
- Finish with a generous squeeze of fresh lime juice and serve.
Notes
- Chicken thighs can be substituted for chicken breast.
- Cilantro lime rice works wonderfully in these bowls.
- Store toppings separately when meal prepping.
- Add cheese, sour cream or hot sauce if desired.
- Leftover fajita chicken is great for wraps, tacos and salads.
