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
Scale
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
