This easy chicken fajita rice bowl is my favorite one-pan dinner when I need something quick, filling, and family-friendly. Juicy chicken, colorful bell peppers, and black beans come together with simple homemade fajita seasoning and fluffy rice all in about 30 minutes. I love it because everyone can customize their bowl, and leftovers make the next day's lunch effortless.
This easy Chicken fajita rice bowl recipe is my take on a more customizable version of my chicken fajita rice skillet, a recipe my readers enjoy.
I make this chicken fajita rice bowl often on busy weeknights and also pack it for next-day lunches. My kids love choosing their own toppings, which honestly makes dinner much easier for me.
Everyone at my home loves skillet chicken fajitas. Everyone at my home loves skillet chicken fajitas. I often reuse the same filling for chicken fajita wrap or chicken fajita sandwiches, especially when I want dinner to feel different without extra work.
You can keep it simple or add avocado, cheese, salsa, fresh cilantro, and a squeeze of lemon. It is one of those chicken and rice bowls that works for everyone, whether you like bold flavors like this Mexican chicken and rice or prefer something lighter like cilantro lime chicken and rice.
Ingredients Needed
This one-pan chicken fajita bowl uses simple ingredients. Making the fajita seasoning from scratch takes only five minutes, and you can use it for so many other recipes.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: I use boneless, skinless chicken breast for this one-pan meal, but chicken thighs work just as well if you like juicier meat.
- Homemade fajita seasoning: A simple mix of salt, cumin, onion powder, black pepper, paprika, chili powder, cayenne pepper, and oregano. Store-bought fajita seasoning works too.
- Lime juice: Fresh lime juice gives the best flavor. Bottled lime juice is fine. Adjust to taste.
- Vegetables: I used red onions, garlic, and bell peppers. You can swap red onion with yellow or white onion and skip the garlic if needed. Want more veggies? Add broccoli or whatever you have.
- Tomatoes: I use regular red tomatoes for the fresh salsa, but cherry tomatoes work well too, as we did in this grilled chicken rice bowl. If you're short on time, you can skip the salsa and serve the bowl as-is, as I do in my grilled chicken rice bowl.
- Black beans: Black beans or pinto beans give that classic Mexican flavor. I used red kidney beans, that's what I have at home.
- Cooked rice: I prefer long-grain basmati rice, but any medium- or long-grain rice works. You can also use brown rice or quinoa.
- Cilantro (Coriander leaves): Fresh cilantro adds a nice freshness, but feel free to skip it if you're not a fan.
- Corn: I used frozen boiled corn. Fresh or roasted corn tastes great, too.
- Toppings (Optional): Avocado or guacamole, cheese (cheddar or Monterey Jack), lettuce, salsa, sour cream, Mexican hot sauce, or pico de gallo. Use what you love.
How to make Chicken Fajita Rice Bowl (Step-by-Step recipe)
Step 1: Prepare the fajita seasoning: In a small bowl, mix all the ingredients listed under fajita seasoning. Set aside. (Skip this step if using store-bought seasoning.)
Step 2: Prep the chicken: Slice the chicken breasts in half or pound them slightly so they cook evenly. Marinate with 2-3 teaspoons of fajita seasoning, lime juice, and a drizzle of oil. Set aside for at least 30 minutes. On busy days, even 10-15 minutes works well.
Step 3: Prep the veggies and sides: Chop all the vegetables and keep them ready. Drain and rinse the canned beans. Cook the rice as per the package instructions and set aside.
Step 4: Cook the chicken: Heat 2 teaspoons of oil in a heavy-bottom pan over medium heat. Add the marinated chicken and cook undisturbed for 2-3 minutes to get a nice sear. Flip and cook the other side until cooked through and lightly charred, about 4-5 minutes per side depending on thickness. Transfer to a plate, cover, and let it rest before slicing.
Step 5: Sauté the fajita veggies: In the same pan, add 1 teaspoon of oil. Add onions and bell peppers and cook for 3-4 minutes until slightly soft but still crisp. Add garlic and a pinch of fajita seasoning. Cook for 1 minute, stirring constantly. Remove and set aside.
Step 6: Heat the beans: Add 1 teaspoon of oil to the same pan. Add garlic and sauté for 30 seconds. Add the beans and a little fajita seasoning. Stir and cook for 2-3 minutes until heated through.
Step 7: Make the cilantro lime rice: In a mixing bowl, combine cooked rice, lime juice, chopped cilantro, salt, and pepper. Mix gently and set aside.
Step 8: Prepare the salsa: In a small bowl, mix chopped onion, tomatoes, jalapeño, salt, pepper, and a squeeze of lime juice. Set aside. Add salt just before serving to avoid watery salsa.
Step 9: Assemble the chicken fajita bowl: Start with a base of cilantro lime rice. Top with lettuce, sliced chicken, fajita veggies, beans, corn, and fresh salsa. Finish with avocado, cheese, and an extra squeeze of lime if you like.
Tips for the Best Chicken Fajita Rice Bowl
- Marinate for best flavor: Let the chicken marinate for at least 30 minutes so it turns juicy, tender, and full of flavor. On busy days, even 10-15 minutes works well.
- Let the chicken rest: After cooking, rest the chicken for about 10 minutes before slicing. This keeps the juices inside and prevents dry chicken.
- Don't overcook the veggies: Cook the onions and bell peppers just until slightly soft but still crisp. Overcooking makes them soggy and dull in taste.
- Adjust the heat: If you love spicy food like me, add a little extra fajita seasoning. For a milder bowl, use less. A pinch of sugar (about ½ teaspoon) helps balance the flavors if needed.
- Fresh salsa tastes best: I always make the salsa fresh for better flavor. You can pre-chop the veggies and store them in the fridge, but add salt only just before serving to avoid watery salsa.
Recipe FAQs
Yes, fajita bowls are mildly spicy. But you can always adjust the spice level as per your liking. Decrease the quantity of cayenne pepper and chili powder while making fajita seasoning at home to make it less spicy.
Yes, you can use leftover chicken to make these rice bowls.
You can top this chicken fajita bowl recipe with sour cream, salsa, cheese, avocado, nachos, grilled zucchini, Mexican hot sauce, and a lime/lemon wedge. It's your bowl, pick whatever toppings you love.
If you're into meal prepping, these chicken fajitas with rice and beans is a lifesaver. I cook the chicken, rice, beans, and veggies in advance and store them separately in an airtight container in the refrigerator. When I'm ready to eat, I just reheat, throw on my favorite toppings, and dig in. It keeps well for up to two days, making it perfect for busy lunches or quick weeknight dinners.
Chicken Fajita Bowl Recipe Variations
- Make it dairy-free - Skip the addition of cheese to the topping.
- Make Burritos - Wrap them in tortillas and make burritos.
- Use any other meat.
- Make it vegetarian - You can use tofu and skip chicken for a vegetarian version.
More Delicious Mexican Recipes to Try
If you make this recipe, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube!
Recipe Card
Chicken Fajita Rice Bowl (Easy One Pan Recipe)
Video
Equipment
- 1 Heavy bottom pan
- 2 Mixing bowl
Ingredients
For Fajita Seasoning
- 1.5 teaspoon salt
- ½ teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon ground pepper
- 1 teaspoon paprika
- 1 teaspoon ground chili (chili powder)
- ½ teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon onion powder
For chicken marinade
- 2 boneless skinless chicken breasts Slice it in half or pound it
- 3-4 teaspoon fajita seasoning
- 2 tablespoon lime juice
- 3 teaspoon oil
For Fajita Veggies
- 1 onion, sliced
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ green bell pepper, sliced
- ½ teaspoon finely chopped/minced garlic
- ½ teaspoon fajita seasoning
- 1 teaspoon finely chopped garlic
For Cooking Beans
- 200 grams canned beans drained & rinsed (use black beans or red kidney beans)
- ½ teaspoon fajita seasoning
- 1 teaspoon oil
For Cilantro Lime Rice
- 2 cups cooked long grain white rice or use brown rice
- 1 tablespoon lime juice
- ¼ cup cilantro finely chopped (add as per taste)
- ½ teaspoon pepper powder
- salt to taste
For Onion-Tomato Salsa
- ½ cup tomatoes chopped
- ¼ cup onions chopped
- 1 jalapeno pepper Deseed and add it Skip if you do not prefer spicy dishes.
- ½ teaspoon pepper powder
- 1 teaspoon lime juice
- 2 tablespoon finely chopped cilantro
- salt to taste
For bowl toppings (optional)
- lettuce leaves
- corn drained and rinsed
- cheese
- Avocado peeled, seeded and diced/sliced
- sour cream
Instructions
Preparations for Chicken Fajita Bowl
- Prepare the fajita seasoning: In a small bowl, combine all the ingredients listed under fajita seasoning. Set it aside. (Skip this step if using store-bought seasoning.)
- Prep the chicken: Slice the chicken breasts in half or pound them for even thickness. Marinate the chicken with 2-3 teaspoons of fajita seasoning, lemon juice, and a drizzle of oil. Keep it aside for 30 minutes to soak up the delicious fajita flavors.
- Prep the veggies and sides: Chop all the vegetables and set them aside. Drain and rinse the canned black beans (or your choice of beans) and keep them ready. Cook the rice according to package instructions and set it aside.
Making the Chicken Fajita Rice Bowl
- Cook the chicken: Heat 2 teaspoons of oil in a heavy-bottom pan over medium heat. Once hot, place the marinated chicken in the pan. Let it cook undisturbed for 2-3 minutes to get a nice sear. Flip and cook the other side until char marks appear and the chicken is fully cooked (4-5 minutes per side, depending on thickness). Transfer to a plate and cover to keep warm.
- Sauté the fajita veggies: In the same pan, add 1 teaspoon oil followed by the onions and bell peppers. Stir and cook for 3-4 minutes until they start to soften. Add minced garlic and a sprinkle of fajita seasoning. Cook for another minute, stirring constantly. Remove and set aside.
- Heat the beans: Add 1 teaspoon oil to the pan, followed by garlic. Sauté for 30 seconds, then add the black beans and a bit of fajita seasoning. Stir and cook for 2-3 minutes until the beans are well coated and heated through.
- Make the cilantro lime rice: In a large mixing bowl, combine the cooked rice with lemon juice, fresh cilantro, salt, and pepper. Mix well and set aside.
- Prepare the salsa: In a small bowl, mix together chopped onion, juicy tomatoes, jalapeño pepper, salt, pepper, and a squeeze of lemon juice. Set aside for topping.
Assembling the Chicken Fajita Bowl
- Start with a base of cilantro lime rice. Layer with lettuce leaves, sliced chicken, fajita veggies, black beans, corn, and fresh salsa. Top with avocado, shredded cheese, and a squeeze of lemon juice.
Notes
- Marinate for best flavors: Let the chicken marinate for at least 30 minutes. This helps it turn out juicy, tender, and packed with flavor.
- Let the chicken rest: After cooking, allow the chicken to rest for 10 minutes before slicing. This locks in the juices and keeps the chicken juicy.
- Evenly slice veggies: Cut the vegetables evenly so they cook at the same time. This ensures they’re tender but still have a slight crunch.
- Don’t overcook the veggies: Stir-fry the veggies just until they’re slightly soft but still crisp. Overcooking can make them soggy and dull the flavor.
- Adjust the heat: Love it spicy like me? Add extra fajita seasoning. Prefer it milder? Use less seasoning to tone down the heat. You can also stir in ½ teaspoon of sugar to balance the flavors.
- Fresh salsa is key: I always make salsa fresh for the best taste. You can pre-chop tomatoes, jalapeños, and onions and store them in an airtight container in the fridge. Tip: Don’t add salt until just before serving to avoid soggy salsa.
- Meal Prep: If you’re into meal prepping, this chicken fajitabowl is a lifesaver. I cook the chicken, rice, beans, and veggies in advance and store them separately. When I’m ready to eat, I just reheat, throw on my favorite toppings, and dig in. It keeps well for up to two days, making it perfect for busy lunches or quick weeknight dinners. Everything stays fresh for up to 2 days.
- Storage Suggestions:
-
- Store the leftovers within 2 hours of cooking.
- Transfer chicken, beans, fajita veggies, and rice to an airtight container. Store it in the refrigerator. Stays good for 3 days. Reheat in the microwave for 2 minutes and serve.
- Transfer the cold ingredients like lettuce leaves, salsa, and avocado to separate airtight containers and refrigerate. Stays good for 2 days. They don't last long in the fridge.
- Salsa should always be prepared fresh otherwise (the salt in salsa makes it soggy).
- Slice avocados when you are ready to serve. It turns brown if you slice it in advance.
-
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
This Chicken Fajita Rice Bowl has become one of my favorite meals to make. It’s authentic, simple, and so flavorful. If you’re looking for a meal that's satisfying yet easy to make, this recipe is just for you.