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This Chicken Fajita Rice Bowl is my ultimate weeknight comfort dinner—juicy spiced chicken, colorful peppers, and fluffy cilantro-lime rice coming together in a fresh bowl that everyone can customize. No fussing over multiple pans or tricky steps. Just pure flavor and all-in-one simplicity.
Quick tip as soon as my family tried these rice bowls, they asked for them on repeat and now they are a regular at our table
Ingredients
- Bell peppers: Choose firm bright peppers for sweetness and vibrant color
- Onion: Adds savory depth select one with tight skins for maximum freshness
- Olive oil: Use a good quality olive oil for flavor and roasting
- Salt: Helps balance and intensify all the other seasonings
- Chicken tenderloins: Tender and quick cooking use the freshest you can find
- Chili powder: Adds a smoky kick opt for your favorite mild or hot version
- Smoked paprika: Boosts smoky undertones use Spanish smoked if available
- Ground cumin: Gives a warm earthy note look for whole seed and grind if you prefer
- Oregano: Adds herbal brightness Mexican oregano if possible
- Table salt: Enhances the fajita spices
- Garlic powder: Brings a mellow garlic note perfect if you are out of fresh
- Onion powder: More subtle onion flavor for layering taste
- White rice: Fluffy base for the bowl jasmine or long grain recommended
- Lime juice: Freshly squeezed for zing and contrast
- Cilantro: Fresh leaves brighten the entire dish look for bunches with unwilted leaves
- Lettuce: Crisp greens for freshness romaine or leaf lettuce work best
- Sour cream: Creamy tangy finish choose full fat for richness
- Avocados: Ripe and creamy for smashing and topping choose ones that yield to gentle pressure
Step-by-Step Instructions
- Prep and Roast the Veggies and Chicken:
- Slice bell peppers and onion into even strips and add to a large sheet pan Next drizzle with half of the olive oil and sprinkle on the salt Toss thoroughly with your hands or tongs to coat everything evenly then spread out in a single layer for even roasting
- Season the Chicken:
- Pat dry the chicken tenderloins then rub them all over with the fajita seasoning and the remaining olive oil Make sure each piece is generously covered for maximum flavor
- Roast Everything Together:
- Nestle the seasoned chicken over the bed of peppers and onions Bake at 425°F for 20 to 24 minutes until the chicken is completely cooked through with juices running clear and the vegetables are soft and caramelized If you do not have a thermometer the chicken should not be pink inside
- Shred and Rest the Chicken:
- Transfer the roasted chicken to a cutting board and use two forks to shred or slice it Let it rest a couple minutes which keeps juices locked in
- Cook the Rice:
- While the chicken bakes cook the white rice as directed on the package Fluff it up with a fork once cooked then mix in fresh lime juice and chopped cilantro to infuse every bite with a burst of citrus and herby notes
- Layer and Assemble the Bowls:
- Arrange lettuce as the base in each bowl Layer in a big scoop of cilantro lime rice Top with generous portions of shredded chicken and roasted veggies Spoon over mashed avocado and dollop with sour cream to suit your taste
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Leftovers make a standout lunch the next day My go to topping is always extra smashed avocado because it brings creaminess to every bite and I still remember how my kids licked their bowls clean the first time I served this up at a potluck
Storage Tips
Let everything cool before stashing in containers Store rice chicken veggies and toppings separately to keep textures at their best In the fridge these will stay fresh up to three days Reheat rice and chicken gently to avoid drying out and add lettuce and toppings just before serving so bowls stay crisp
Ingredient Substitutions
Swap in brown rice or quinoa for a nutty whole grain option instead of white rice Use chicken thighs or even rotisserie chicken in a pinch Try Greek yogurt instead of sour cream for a high protein tangy swap Add corn or black beans for a boost of fiber and color
Serving Suggestions
Serve family style so everyone can choose their perfect bowl Add tortilla chips for crunch or a squeeze of extra lime for brightness Pairs perfectly with a fresh fruit salad or light Mexican slaw for a complete meal
Cultural and Historical Context
Chicken fajitas are rooted in Tex Mex tradition originating on ranches in South Texas with chargrilled meats and peppers over fire This bowl brings that spirit home with oven roasting and the essentials of the classic street food flavor plus a little modern twist with the rice and fresh toppings
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With a little prep these Chicken Fajita Rice Bowls really are the hero of busy weeks and leftovers only get better for lunches or dinner repeats
Frequently Asked Questions
- → How do I keep the chicken tender?
Bake chicken until it reaches 165F, then rest briefly before shredding to ensure juicy, tender meat.
- → Is it possible to use brown rice instead of white?
Yes, brown rice or even quinoa works well as a substitute for added nutrition and a hearty texture.
- → What toppings go well in this bowl?
Try shredded cheese, salsa, diced tomatoes, sliced jalapeños, or extra cilantro for more flavor and color.
- → Can I prepare any components in advance?
Cook rice, make the fajita seasoning, and slice veggies ahead for quick assembly on busy days.
- → How to add more spice to the bowl?
Add extra chili powder or a pinch of cayenne to the seasoning blend for a bolder, spicier kick.