From Mila's kitchen
Chicken fajita rice bowls combine paprika-cumin-chili seasoned chicken with sautéed bell peppers and onions over cooked rice. The stovetop meal takes about 25 minutes because the chicken and vegetables cook in the same pan in separate stages.
Recipe
Chicken Fajita Rice Bowl
Ingredients
- For the Chicken:
- 400 g chicken breast (sliced)
- 1 tablespoon olive oil
- For the Fajita Seasoning:
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the Veggies:
- 1 cup bell peppers (sliced)
- 1/2 cup onion (sliced)
- For the Base:
- 2 cups cooked rice
- Optional:
- 1/2 cup corn
- 1/2 cup black beans
- Fresh cilantro
- Lime wedges
- Sour cream
Instructions
- In a bowl, season chicken with paprika, cumin, chili powder, garlic powder, salt, and pepper.
- Heat olive oil in a pan and cook chicken until browned and fully cooked.
- Remove chicken and set aside.
- In the same pan, sauté bell peppers and onions until tender.
- Prepare bowls with rice as the base.
- Add cooked chicken and sautéed veggies.
- Optional: top with corn, black beans, cilantro, and sour cream.
- Serve with lime wedges for extra flavor.
Recipe Notes
- Use fresh lime juice for a bright flavor.
- Adjust spice level to your taste.
- Great for meal prep.
- Add avocado for extra creaminess.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 420
- Sugar
- 4 g
- Sodium
- 520 mg
- Fat
- 12 g
- Saturated Fat
- 3 g
- Unsaturated Fat
- 8 g
- Trans Fat
- 0 g
- Carbohydrates
- 44 g
- Fiber
- 4 g
- Protein
- 34 g
- Cholesterol
- 85 mg
Method at a glance
Why this recipe works
- Removing the browned chicken before sautéing vegetables prevents overcrowding and gives the peppers and onions direct contact with the pan.
- Using cooked rice as the base keeps the skillet focused on chicken and fajita vegetables rather than managing two different cooking liquids.
Recipe-specific success guide
- Slice chicken and vegetables to consistent thickness so the pieces within each group finish together.
- Cook the chicken in one layer when possible and verify the thickest strip reaches 165°F before assembling bowls.
- Let peppers and onions soften while retaining some shape; do not add the optional toppings to the hot skillet.
Troubleshooting
The chicken releases liquid instead of browning
The pan is crowded or not hot enough. Cook in batches if necessary and allow excess surface moisture to evaporate.
The vegetables are limp
They cooked too long or were sliced too thin. Remove the chicken first and give vegetables only the time needed to become tender.
Storage and reheating
Refrigerate chicken, vegetables, and rice promptly and use within 3 to 4 days. Keep sour cream, cilantro, lime, and other chilled toppings separate; reheat the cooked portion to 165°F.
What to serve with it
Corn, black beans, cilantro, sour cream, and lime are optional finishes already listed in the recipe card.
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