Chicken Fajita Bowl

The first time I made fajita bowls, I was actually trying to use up vegetables from my crisper drawer before they went bad. Now it's become one of those meals I crave when I want something that feels like a restaurant dinner but comes together faster than delivery would arrive.

My sister came over last month when I was testing this version, and she literally licked her bowl clean. She's not usually one for enthusiastic food feedback, so that's saying something.

Ingredients

• 500 g boneless chicken breasts: Cutting against the grain into thin strips ensures every bite stays tender
• 1 tbsp olive oil for chicken: Helps the spice blend cling to the meat
• 1 tsp ground cumin: The earthy backbone of fajita flavor
• 1 tsp smoked paprika: Adds that beautiful subtle smokiness without a grill
• 1 tsp chili powder: Provides gentle warmth without overwhelming heat
• ½ tsp garlic powder: Distributes evenly unlike fresh garlic that can burn
• ½ tsp onion powder: Rounds out the savory notes beautifully
• ½ tsp salt: Essential for bringing out all the spices
• ¼ tsp black pepper: Just enough to pop against the smoky flavors
• Juice of ½ lime: Brightens everything and cuts through the richness
• 3 bell peppers: The trio of colors makes it gorgeous and adds sweet notes
• 1 medium red onion: Red onion sweets as it cooks, unlike sharper white onions
• 1 tbsp olive oil for vegetables: Helps achieve those lovely charred edges
• 250 g long-grain rice: The fluffy base that soaks up all the flavorful juices
• 500 ml water or chicken broth: Broth adds an extra layer of savory depth

Instructions

Get your rice going first:

Rinse until the water runs clear, then bring your liquid to a rolling boil before adding rice. Simmer covered, and whatever you do, resist the urge to peek while it steams.

Let the chicken hang out in its marinade:

Toss the strips with oil and spices until evenly coated, then let them sit for at least 10 minutes. This short wait makes a huge difference in flavor penetration.

Sear the chicken until it releases:

Crank the heat to medium-high and let the strips develop a golden brown crust before flipping. You'll know they're ready when they release easily from the pan.

Give the vegetables some color:

Don't overcrowd the pan or they'll steam instead of sear. You want those tender-crisp pieces with slightly charred edges, not mushy peppers.

Build your perfect bowl:

Start with a bed of fluffy rice, then arrange chicken and vegetables in sections rather than piling everything together. It looks beautiful and lets you customize every bite.

Save

Last Tuesday, after a particularly chaotic day, I assembled these bowls in silence and just breathed in the spices hitting the hot pan. Sometimes cooking is its own kind of therapy.

Making It Your Own

The beauty of bowl meals lies in their flexibility. Swap chicken for skirt steak strips, shrimp that cook in just three minutes, or even cubes of extra-firm tofu pressed and seasoned the same way. I've even used leftover roasted chicken on busy weeknights.

Rice Alternatives

Cauliflower rice has become my go-to when I want something lighter. Just riced cauliflower cooks in about five minutes and has a neutral flavor that lets the fajita spices shine. Cilantro-lime rice is another favorite variation, just stir in chopped cilantro and extra lime juice once the rice is cooked.

Assembly Secrets

Temperature contrast matters. Warm the rice and chicken, but keep some toppings cool and fresh. That hot-cold interplay is what makes restaurant versions feel so special.

• Warm your bowls in the oven for restaurant-style presentation
• Squeeze fresh lime right before eating for maximum brightness
• Extra toppings never hurt nobody

Save

There's something deeply satisfying about a meal that looks this impressive and comes together this easily. Enjoy every colorful bite.

Recipe FAQs

→ What’s the best way to cook the chicken for this dish?

Marinate the chicken strips briefly with spices and lime juice, then cook over medium-high heat in a hot skillet until browned and fully cooked, about 6–8 minutes.

→ Can I substitute the rice with another grain?

Yes, you can use brown rice, quinoa, or cauliflower rice as lower-carb alternatives for a different texture and nutritional profile.

→ How do I get the peppers and onions perfectly sautéed?

Sauté the sliced peppers and onions in olive oil over medium heat until tender-crisp and slightly charred, about 5–7 minutes, seasoning with salt and pepper.

→ What toppings complement the main ingredients best?

Fresh avocado slices, shredded cheese, salsa or pico de gallo, sour cream or Greek yogurt, fresh cilantro, and lime wedges brighten and balance the flavors beautifully.

→ Can this bowl be adapted for different diets?

Absolutely. Substitute chicken for tofu, shrimp, or steak, and use cauliflower rice for a low-carb or gluten-free option.

→ What wine pairs well with this flavorful bowl?

A crisp lager or a citrusy white wine complements the bold spices and fresh garnishes nicely.