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Chicken Fajita Rice Bowl

Tender marinated chicken strips with charred peppers and onions served over cilantro lime rice with black beans, fresh toppings, and all the vibrant flavors of classic fajitas in a convenient rice bowl format. This customizable tex-mex favorite delivers restaurant-quality taste with perfectly seasoned components and that irresistible smoky char.

Colorful chicken fajita rice bowl with charred peppers, black beans, avocado, and sour cream over cilantro-lime rice

Prep Time : 15 min

Cook Time : 25 min

Servings : 4

Prep Time :

15 min

Cook Time :

25 min

Servings :

4

Ingredients

For the Cilantro Lime Rice 

• 200g jasmine rice, uncooked — this one on Amazon


• 300ml water


• 2g salt


• 15g fresh cilantro, chopped


• Juice of 1 lime

For the Marinated Chicken

•  450g chicken breasts


• 30ml lime juice


• 20ml olive oil


• 4g ground cumin


• 3g chili powder


• 4g minced garlic


• 3g smoked paprika


• 4g sea salt — this one on Amazon


• 15ml vegetable oil for cooking

For the Peppers and Onions

•  2 large bell peppers (mixed colors), sliced into strips


• 1 large onion, sliced


• 15ml vegetable oil


• 2g salt


• 1g black pepper

For the Black Beans

•  400g black beans with their liquid


• 1g ground cumin


• 1g salt

For the Toppings

•  240g diced avocado

•  120g shredded cheese (cheddar or Mexican blend) — this one on Amazon

•  160g sour cream

•  160g pico de gallo

•  Fresh cilantro leaves

•  4 lime wedges for serving

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Directions

  1. Prepare the Cilantro Lime Rice
     Rinse the rice under cold water until water runs clear. In a medium saucepan, combine rice with 300ml water and 2g salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and stir in 15g fresh cilantro and juice of 1 lime. Keep warm.
  2. Prepare the Chicken Marinade
     While rice cooks, prepare the chicken marinade: In a large bowl, whisk together 30ml lime juice, 20ml olive oil, 4g ground cumin, 3g chili powder, 4g minced garlic, 3g smoked paprika, and 4g salt. Cut the chicken breasts into 1cm thick strips and add to marinade, tossing to coat thoroughly. Let marinate for 10 minutes at room temperature.
  3. Cook the Chicken
     Heat 15ml vegetable oil in a large cast-iron skillet or heavy-bottomed pan over high heat until shimmering. Remove chicken from marinade, shaking off excess, and cook in a single layer for 3-4 minutes per side until deeply charred and internal temperature reaches 74°C. Transfer to a plate and tent with foil to rest.
  4. Char the Peppers and Onions
     In the same skillet, add the sliced bell peppers and onions with remaining 15ml vegetable oil. Cook over high heat without stirring for 2-3 minutes to achieve char marks, then toss and continue cooking for 4-5 minutes until peppers are tender-crisp with charred edges. Season with 2g salt and 1g black pepper.
  5. Warm the Black Beans
     Warm the black beans in a small saucepan with their reserved liquid over medium heat for 3-4 minutes, stirring occasionally. Season with 2g cumin and 2g salt.
  6. Assemble the Bowls
     Divide cilantro lime rice among 4 bowls as the base. Arrange sliced chicken, charred peppers and onions, and black beans in sections. Top each bowl with 60g diced avocado, 30g shredded cheese, 40g sour cream, 40g pico de gallo, and fresh cilantro leaves. Serve immediately with lime wedges.

*Notes : 

  • For maximum flavor and char, ensure your skillet is very hot before adding the chicken and vegetables. Don’t overcrowd the pan – cook in batches if necessary to achieve proper caramelization rather than steaming.
  • Make this recipe meal-prep friendly by storing each component separately in airtight containers for up to 4 days. Rice, beans, and cooked chicken refrigerate well; add fresh toppings like avocado, sour cream, and pico de gallo when ready to serve.
  • Customize the heat level by adding 1-2 diced jalapeños to the pepper mixture, or serve with hot sauce on the side. 

Nutrition Facts 

( per serving )

Calories

~833 kcal

Protein

 46 g

Fat

42 g

Carbs

71 g

Calories

~833 kcal

Protein

 46 g

Fat

42 g

Carbs

71 g

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Colorful chicken fajita rice bowl with charred peppers, black beans, avocado, and sour cream over cilantro lime rice

Chicken Fajita Rice Bowl

Tender marinated chicken strips with charred peppers and onions served over cilantro lime rice with black beans, fresh toppings, and all the vibrant flavors of classic fajitas in a convenient rice bowl format. This customizable tex-mex favorite delivers restaurant-quality taste with perfectly seasoned components and that irresistible smoky char.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 830
Ingredients Method Notes

Ingredients
  

For the Cilantro Lime Rice
  • 200 g jasmine rice uncooked
  • 300 ml water
  • 2 g salt
  • 15 g fresh cilantro chopped
  • item Juice of 1 lime
For the Marinated Chicken
  • 450 g chicken breasts
  • 30 ml lime juice
  • 20 ml olive oil
  • 4 g ground cumin
  • 3 g chili powder
  • 4 g minced garlic
  • 3 g smoked paprika
  • 4 g salt
  • 15 ml vegetable oil for cooking
For the Peppers and Onions
  • 2 item large bell peppers mixed colors, sliced into strips
  • 1 item large onion sliced
  • 15 ml vegetable oil
  • 2 g salt
  • 1 g black pepper
For the Black Beans
  • 400 g black beans with their liquid
  • 2 g ground cumin
  • 2 g salt
For the Toppings
  • 240 g diced avocado
  • 120 g shredded cheese cheddar or Mexican blend
  • 160 g sour cream
  • 160 g pico de gallo
  • item Fresh cilantro leaves
  • 4 item lime wedges for serving

Method
 

Prepare the Cilantro Lime Rice
  1. Rinse the rice under cold water until water runs clear. In a medium saucepan, combine rice with 300ml water and 2g salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and stir in 15g fresh cilantro and juice of 1 lime. Keep warm.
Prepare the Chicken Marinade
  1. While rice cooks, prepare the chicken marinade: In a large bowl, whisk together 30ml lime juice, 20ml olive oil, 4g ground cumin, 3g chili powder, 4g minced garlic, 3g smoked paprika, and 4g salt. Cut the chicken breasts into 1cm thick strips and add to marinade, tossing to coat thoroughly. Let marinate for 10 minutes at room temperature.
Cook the Chicken
  1. Heat 15ml vegetable oil in a large cast-iron skillet or heavy-bottomed pan over high heat until shimmering. Remove chicken from marinade, shaking off excess, and cook in a single layer for 3-4 minutes per side until deeply charred and internal temperature reaches 74°C. Transfer to a plate and tent with foil to rest.
Char the Peppers and Onions
  1. In the same skillet, add the sliced bell peppers and onions with remaining 15ml vegetable oil. Cook over high heat without stirring for 2-3 minutes to achieve char marks, then toss and continue cooking for 4-5 minutes until peppers are tender-crisp with charred edges. Season with 2g salt and 1g black pepper.
Warm the Black Beans
  1. Warm the black beans in a small saucepan with their reserved liquid over medium heat for 3-4 minutes, stirring occasionally. Season with 2g cumin and 2g salt.
Assemble the Bowls
  1. Divide cilantro lime rice among 4 bowls as the base. Arrange sliced chicken, charred peppers and onions, and black beans in sections. Top each bowl with 60g diced avocado, 30g shredded cheese, 40g sour cream, 40g pico de gallo, and fresh cilantro leaves. Serve immediately with lime wedges.

Notes

  • For maximum flavor and char, ensure your skillet is very hot before adding the chicken and vegetables. Don’t overcrowd the pan – cook in batches if necessary to achieve proper caramelization rather than steaming.
– Make this recipe meal-prep friendly by storing each component separately in airtight containers for up to 4 days. Rice, beans, and cooked chicken refrigerate well; add fresh toppings like avocado, sour cream, and pico de gallo when ready to serve.
– Customize the heat level by adding 1-2 diced jalapeños to the pepper mixture, or serve with hot sauce on the side.