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Chicken Fajita Rice Bowl

This chicken fajita rice bowl brings together seasoned chicken, tender peppers and onions, rice, beans, salsa, lime, and simple toppings in one practical meal. It is flavorful enough for dinner, easy to portion for meal prep, and flexible enough to fit different budgets.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 1/2 lb boneless skinless chicken breasts or chicken thighs sliced into strips
  • 2 tbsp oil divided
  • 2 tbsp fajita seasoning store-bought or homemade
  • 1 tbsp lime juice
For the Rice
  • 1 cup uncooked long grain white rice or brown rice
  • water or broth use the amount listed on the rice package
  • 1 pinch salt optional
For the Peppers and Onions
  • 2 large bell peppers sliced into strips
  • 1 large yellow or white onion sliced
  • salt and black pepper to taste
For the Beans and Toppings
  • 1 can black beans or pinto beans about 15 ounces, drained and rinsed
  • salsa for topping
  • fresh lime wedges for serving
  • chopped cilantro optional
  • shredded cheese optional
  • sliced avocado or guacamole optional
  • tortilla strips or crushed tortilla chips optional
Optional Creamy Sauce
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lime juice
  • 1 to 2 tbsp salsa
  • 1 pinch fajita seasoning optional

Equipment

  • Large skillet
  • Food thermometer
  • Meal prep containers
  • Small sauce cups
  • Rice cooker
  • Cutting board
  • Sharp knife
  • Mixing Bowl

Method
 

  1. Cook the rice according to the package directions, using water or broth as directed. Add a small pinch of salt if desired. Once cooked, fluff the rice with a fork and set it aside while you prepare the chicken and vegetables.
  2. Add the sliced chicken to a mixing bowl with 1 tablespoon of the oil, fajita seasoning, and lime juice. Toss until the chicken is evenly coated.
  3. Heat a large skillet over medium-high heat. Add the chicken in a single layer, cooking in batches if needed so the pan is not crowded.
  4. Cook the chicken until browned on the outside and fully cooked through. Use a food thermometer to check that the thickest pieces reach 165°F / 74°C. Transfer the chicken to a plate and let it rest for a few minutes.
  5. Add the remaining 1 tablespoon oil to the skillet. Add the sliced bell peppers and onion with a little salt and black pepper.
  6. Cook the peppers and onions over medium-high heat, stirring occasionally, until tender but not mushy. If using frozen peppers and onions, cook a little longer so extra moisture evaporates.
  7. Drain and rinse the beans, then warm them in a small pot over low heat or in the microwave until heated through.
  8. If making the optional creamy sauce, stir together the Greek yogurt, lime juice, salsa, and optional fajita seasoning until smooth. Keep the sauce separate until serving.
  9. Divide the rice between 4 bowls or meal prep containers. Top with the cooked chicken, peppers, onions, and beans.
  10. Add salsa, lime wedges, cilantro, cheese, avocado, tortilla strips, or creamy sauce right before serving.

Notes

For meal prep, store the rice, chicken, peppers, onions, and beans together. Keep salsa, Greek yogurt sauce, cheese, avocado, cilantro, and tortilla strips separate so the bowls do not become soggy.
Reheat only the rice, chicken, peppers, onions, and beans until steaming hot, then add cold toppings after reheating.
Cooked leftovers should be stored in shallow, airtight containers and refrigerated within 2 hours of cooking. Plan to eat refrigerated leftovers within 3 to 4 days.
Frozen sliced peppers and onions can be used instead of fresh. Cook them a little longer to remove extra moisture before adding them to the bowls.
For a budget-friendly version, keep the toppings simple with salsa and lime. Add cheese, avocado, creamy sauce, or tortilla strips only when they fit your plan for the week.