Chicken Fajita Rice Bowl
Turn sizzling fajitas into a colorful, satisfying bowl! This easy Chicken Fajita Bowl Recipe has juicy chicken, caramelized peppers and onions, quick homemade Mexican-style rice, and a creamy layer of refried beans and melted cheese. Hearty, flavorful, and perfect for busy weeknights or meal prep!
Chicken fajitas is one of those classic weeknight dinners that I will never get sick of. Turning them into a bowl was fun, because I layered them with all my favorite Tex-Mex flavors. There is a base layer of refried beans and melty cheese, and then you top it all off with the rice, chicken fajitas, and all your favorite toppings!
I’ll be honest: not all of my “healthy” bowls win over my fiancé. This one, though? He was loving it! He kept saying how flavorful it was, and I totally agree, the mix of smoky chicken, sautéed peppers, creamy refried beans, and zesty lime makes this chicken fajita bowl next-level good!
Ingredients You Need
- Chicken breasts: Boneless, skinless chicken breasts sliced into strips cook quickly and stay tender. You can also use chicken thighs if you prefer a juicier cut.
- Bell peppers and onions: Classic fajita vegetables that bring sweetness and color.
- Seasonings: Chili powder, cumin, and smoked paprika give that warm, smoky flavor.
- Lime juice: Adds brightness and helps tenderize the chicken.
- Refried beans and cheese: Create that creamy, melty base that makes these bowls extra satisfying.
- Mexican Rice: The quick tomato and bouillon rice ties everything together and soaks up all the flavors.
Substitutions & Variations
- Use white rice, brown rice, cauliflower rice, or quinoa instead of Mexican style rice.
- Swap chicken for shrimp, steak, or tofu for a different protein.
- Instead of combining the seasonings separately, you can use about 2 tsp of taco seasoning or fajita seasoning instead.
How to Make Chicken Fajitas (In Bowl Form!)
- Season the chicken and veggies. In a medium bowl, combine the sliced chicken breast, red onion, green and red bell peppers, minced garlic, chili powder, cumin, salt, smoked paprika, pepper, lime juice, and olive oil. Toss well so everything is evenly coated. Set aside.
- Cook the rice. In a medium saucepan, heat ½ teaspoon of oil over medium heat. Add the rinsed rice and toast for 1–2 minutes, stirring often. Stir in the tomato paste until the rice is evenly coated, then pour in 2 cups of water and add the chicken bouillon powder. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- Cook the fajita mixture. Heat a large skillet and a little bit of oil over medium-high heat. Add the seasoned chicken and vegetables in an even layer. Cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred around the edges.
- Warm the refried beans. While the chicken cooks, warm the refried beans in the microwave or on the stovetop until heated through.
- Assemble the bowls. Spoon a generous serving of refried beans into each bowl. Top with shredded cheese, then a scoop of rice, then the fajita chicken and veggies, and your favorite toppings like a dollop of sour cream, sliced avocado, fresh cilantro, and an extra squeeze of lime juice.
Expert Tips
- Slice everything evenly. Cut the chicken and veggies into similar-sized strips so they cook evenly and brown nicely. It keeps the texture balanced in each bite!
- Don’t overcrowd the pan! Cook the chicken and veggies in a single layer if possible so they can sear instead of steam. This gives them that classic fajita char.
- Rinse and toast the rice! This is every important! Rinse your rice and then toast it in a little oil. This helps to create rice with the perfect texture!
How to Store Leftovers
Store leftover chicken fajita rice bowls in airtight containers in the fridge for up to 4 days. For easy meal prep, store the rice, beans, and chicken mixture together in separate portioned out bowl and reheat when needed. Then top with the fresh toppings!
To freeze, portion out the chicken and rice (skip the fresh toppings) and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the microwave or on the stovetop with a splash of water.
How to Serve Chicken Fajita Bowls
A chicken fajita bowl is perfect for lunch or dinner and can easily be customized with your favorite toppings. I love adding sliced avocado, sour cream, and an extra lime wedge on the side. It would go great with salsa, hot sauce, or pico de gallo!
Frequently Asked Questions
Yes! If you’re short on time, a packet of fajita seasoning works great, just adjust the salt as needed since mixes can vary.
Definitely. You can store each bowl separately with a layer of refried beans, cheese, rice, and chicken fajitas. Reheat and then top them off with the fresh toppings. They reheat beautifully!
More Bowl Recipes to Try
- Breakfast Burrito Bowl
- Shawarma Hummus Couscous Bowls
- Steak Taco Bowls
- Patatas Bravas Salad Bowls
- Air Fryer Salmon Bowl
Easy Chicken Fajita Rice Bowl Recipe
Ingredients
Method
- Season the chicken and veggies. In a medium bowl, combine the sliced chicken breast, red onion, green and red bell peppers, minced garlic, chili powder, cumin, salt, smoked paprika, pepper, lime juice, and olive oil. Toss well so everything is evenly coated. Set aside.
- Cook the rice. In a medium saucepan, heat ½ teaspoon of oil over medium heat. Add the rinsed rice and toast for 1–2 minutes, stirring often. Stir in the tomato paste until the rice is evenly coated, then pour in 2 cups of water and add the chicken bouillon powder. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- Cook the fajita mixture. Heat a large skillet and a little bit of oil over medium-high heat. Add the seasoned chicken and vegetables in an even layer. Cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred around the edges.
- Warm the refried beans. While the chicken cooks, warm the refried beans in the microwave or on the stovetop until heated through.
- Assemble the bowls. Spoon a generous serving of refried beans into each bowl. Top with shredded cheese, then a scoop of rice, then the fajita chicken and veggies, and your favorite toppings like a dollop of sour cream, sliced avocado, fresh cilantro, and an extra squeeze of lime juice.
