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.

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Prep Time 15

Cook Time 25

Total Time 40

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

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

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

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

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

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

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.