Chicken Fajita Rice Bowl (One Pan) Recipe
Let me introduce you to the Chicken Fajita Rice Bowl (One Pan), a vibrant, zesty meal that brings together all your favorite Tex-Mex flavors in a single skillet! This dish is a reliable weeknight hero, layering juicy strips of chicken, sweet peppers, fluffy seasoned rice, and a blast of fresh lime and cilantro. Each bite is a party of colorful veggies and punchy spices, and the best part? It all comes together quickly, with hardly any cleanup. Whether you’re a meal-prepping pro or just want dinner on the table fast, this Chicken Fajita Rice Bowl (One Pan) will be your new go-to comfort feast.
Ingredients You’ll Need
This Chicken Fajita Rice Bowl (One Pan) recipe calls for simple, fresh ingredients that create bold flavors and tempting textures. Each part—from colorful peppers to the perfect blend of spices—makes this dish sing, so it’s worth using the freshest produce and quality pantry items you can find.
- Chicken breasts: Sliced into thin strips for quick, even cooking and ultra-tender bites every time.
- Olive oil: Brings everything together, adding richness and helping with that essential fajita sizzle.
- Red, green, and yellow bell peppers: These not only add a pop of color but also sweetness and crunch to each forkful.
- Red onion: Its natural sweetness intensifies as it cooks, balancing the savory flavors perfectly.
- Chili powder: The backbone of that signature fajita flavor—smoky and just the right touch of heat.
- Ground cumin: Delivers earthy warmth that makes the whole kitchen smell like a fiesta.
- Smoked paprika: Adds a subtle smokiness that gives depth to the one-pan magic.
- Garlic powder: Gives a punch of flavor without needing to mince fresh cloves—total time saver.
- Onion powder: Layers in extra savory notes to amplify the fajita vibe.
- Salt: Essential for bringing all your flavors together and seasoning the rice perfectly.
- Black pepper: A must for a gentle bite and added complexity.
- Long grain white rice (rinsed): Rinsing helps keep the rice light and fluffy, marrying all the flavors together.
- Chicken broth: Cooks the rice to fluffy perfection while infusing everything with savory depth.
- Lime juice: Squeezed in at the end for a lively, citrusy zing that lifts each bite.
- Fresh cilantro: Chopped and stirred in at the finish for fresh flavor and vivid green color.
How to Make Chicken Fajita Rice Bowl (One Pan)
Step 1: Sear the Chicken
Heat up a large skillet or deep pan over medium-high and swirl in your olive oil. Add those sliced chicken strips in a single layer. Sauté them for about 4 to 5 minutes until they start getting beautifully golden and just cooked through. This is your moment for flavor—let the chicken pick up a bit of color on the edges for even more deliciousness.
Step 2: Add the Peppers and Onions
Toss in your rainbow of sliced bell peppers and the red onion. Stir everything together and let it cook for another 3 to 4 minutes. Your kitchen will start to smell amazing, and you’ll see the veggies soften just enough to become tender while still holding their crunch.
Step 3: Spice It Up
Sprinkle in your chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Give everything in the pan a good toss to make sure the chicken and veggies get coated in all those bold, aromatic spices. This is the secret behind the rich, unmistakable flavor of a Chicken Fajita Rice Bowl (One Pan).
Step 4: Add the Rice
Pour the rinsed rice right into the skillet, and stir to combine it with the spiced chicken and veggies. This ensures every grain of rice soaks up that flavor and will be perfectly seasoned by the end.
Step 5: Simmer in Chicken Broth
Pour in your chicken broth and give it all one last stir. Bring the whole thing to a bubbling boil, then immediately reduce the heat to low. Cover the pan and let everything simmer gently for around 18 to 20 minutes, just until the rice is fluffy and all the liquid is absorbed. No peeking!
Step 6: Rest, Fluff, and Finish
Remove the pan from the heat but keep it covered for 5 minutes—this lets the rice settle and steam for perfect texture. Uncover, fluff with a fork, and stir in fresh lime juice and chopped cilantro for a pop of brightness. Your Chicken Fajita Rice Bowl (One Pan) is ready for its grand debut.
How to Serve Chicken Fajita Rice Bowl (One Pan)
Garnishes
Dress up your Chicken Fajita Rice Bowl (One Pan) with toppings like cool slices of avocado, a dollop of sour cream, or a sprinkle of shredded cheese. A handful of extra cilantro or a squeeze of lime over the top takes the visual appeal and freshness up another notch.
Side Dishes
While the bowl can absolutely stand on its own, it also pairs beautifully with a side of black beans, a crisp green salad, or a pile of warm tortilla chips for scooping. For something extra, try a quick corn salsa or pico de gallo on the side.
Creative Ways to Present
Turn dinner into a build-your-own fajita rice bowl bar by laying out extra bowls of toppings—think diced tomatoes, sliced jalapeños, shredded lettuce, or hot sauce. For a fun twist, serve the mixture inside hollowed-out bell pepper halves, or roll it all up in warm tortillas for a Chicken Fajita Burrito Rice Bowl (One Pan) experience.
Make Ahead and Storage
Storing Leftovers
Leftovers hold up beautifully in an airtight container in the refrigerator for up to four days. The rice soaks in more flavor overnight, so you’ll have a super satisfying lunch or quick dinner ready for the next craving. Just be sure to cool the dish completely before storing.
Freezing
You can freeze Chicken Fajita Rice Bowl (One Pan) for up to two months. Portion it out into freezer-safe containers, making it easy to thaw just what you need. For best results, let it cool before freezing, and try to eat it within the two-month mark for optimal flavor and texture.
Reheating
To reheat, simply pop a single portion in the microwave until hot, splashing in a tablespoon of water or broth if the rice seems a bit dry. Alternatively, gently warm it in a skillet on the stove. Don’t forget a fresh squeeze of lime and a pinch of cilantro to revive those just-cooked flavors!
FAQs
Can I make Chicken Fajita Rice Bowl (One Pan) with brown rice?
Absolutely! You’ll need to increase the chicken broth and extend the simmering time, as brown rice takes longer to cook and soak up the liquid. Expect about 40 minutes for the rice to tenderize fully, and you may need up to 2 3/4 cups of broth.
What’s the best way to slice the chicken and veggies for even cooking?
Cut your chicken breasts and veggies into uniform, thin strips. This not only makes for a better presentation but helps everything cook at the same rate, ensuring tender chicken and just-crisp veggies in every bite.
How spicy is this dish?
The Chicken Fajita Rice Bowl (One Pan) is flavorful but not overly spicy. The chili powder adds warmth, but if you crave more heat, simply add a diced jalapeño when you cook the veggies or serve with hot sauce on the side.
Can I add beans or corn for extra bulk?
Definitely! Black beans or corn can be stirred in with the rice and broth step. They soak up the flavors and make the bowl extra hearty—perfect if you want to stretch the dish further or turn it into a meat-and-veggie extravaganza.
Is this recipe gluten-free?
Yes, as written the Chicken Fajita Rice Bowl (One Pan) is completely gluten-free, provided you use a certified gluten-free chicken broth. It’s a fantastic option for anyone with dietary restrictions or looking for a wholesome, balanced meal.
Final Thoughts
If you’re searching for a vibrant, no-fuss meal that always gets rave reviews, the Chicken Fajita Rice Bowl (One Pan) is it. There’s something so inviting about digging your fork into those layers of colorful veggies, juicy chicken, and fragrant rice—all done in one pan! Give it a try, play with your favorite toppings, and watch it become a staple in your weekly dinner lineup.
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Chicken Fajita Rice Bowl (One Pan) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Fajita Rice Bowl recipe is a delicious and easy one-pan meal that combines tender chicken strips with colorful bell peppers, onions, and flavorful spices, all served over fluffy white rice. Perfect for a quick and satisfying dinner!
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts (sliced into thin strips)
- 1 tablespoon olive oil
For the Fajita Vegetables:
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 small red onion (sliced)
For the Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 1 cup long grain white rice (rinsed)
- 2 1/4 cups chicken broth
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until lightly browned.
- Sauté Vegetables: Add bell peppers and onion to the pan, cook until slightly softened.
- Add Seasonings: Stir in chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Combine Rice and Broth: Add rinsed rice to the pan, pour in chicken broth, and bring to a boil.
- Simmer: Reduce heat, cover, and simmer for 18-20 minutes until rice is tender.
- Finish and Serve: Let it rest, fluff with a fork, stir in lime juice and cilantro. Serve warm.
Notes
- For added heat, include a diced jalapeño with the peppers.
- You can substitute brown rice, but increase the broth and cooking time.
- Top with avocado, sour cream, or shredded cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
