This Chicken Fajita Rice Bowl is an easy one-pan recipe that’s flavorful, customizable, and packed with protein, veggies, and bold Mexican flavors. This chicken fajita bowl is made with juicy chicken, black beans, onions, and colorful bell peppers, all cooked with my go-to homemade fajita seasoning, topped with avocado and cheese, and served over fluffy long-grain rice. This Tex-Mex dish is perfect for meal prep or a hearty family dinner. Here’s how to make it with stepwise photos and a quick video tutorial.
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. You can add avocado, cheese, salsa, fresh cilantro, and a squeeze of lemon, or keep it simple if that’s more your thing. It’s one of those chicken and rice bowls that works for everyone, whether you like rich flavors like this Mexican Chicken and Rice or prefer to keep it light like Cilantro Lime Chicken and Rice.
This simple chicken fajita bowl recipe starts with seasoning the chicken with fajita flavors and cooking until it’s tender and juicy, the onions and bell peppers are stir-fried until soft just like we did in Chicken Fajita Recipe. The black beans are spiced up with Mexican spices and cooked until well combined. And when you layer everything over cilantro-lime rice in a bowl? That's the flavor you won’t forget. It’s seriously so good. Try out this chicken fajita bowl recipe and tell me how it goes in the comments below.
Ingredients Notes
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 (like my Chicken Fajita Recipe, Chicken Fajita Rice Skillet, Chicken Fajita Wrap, or Chicken Fajita Sandwiches.). My kids adore this chicken fajita bowl, especially adding their favorite toppings.
- Chicken: I used boneless, skinless chicken breast for this one-pan meal recipe, but boneless, skinless chicken thighs work just as well if you prefer juicier meat.
- Homemade Fajita Seasoning: A mix of salt, cumin powder, onion powder, black pepper, paprika, chili powder, cayenne pepper, oregano, and a bit more onion powder for depth. You can skip this if you have store-bought fajita seasoning on hand.
- Lime Juice: Fresh lime juice gives the best flavor, but if that’s not available, bottled lime juice works too, adjust the quantity to taste.
- Oil: Any neutral-flavored cooking oil will do the job here.
- Vegetables: I used red onions, garlic, and bell peppers. You can swap the red onion for yellow or white onions and skip the garlic if needed. Want more veggies in your chicken fajita bowl? Toss in some broccoli or whatever you have on hand.
- Tomatoes: For the salsa, I used juicy red tomatoes, but cherry tomatoes work great too. Simply halve them and skip making salsa if you’re short on time like we did in this Grilled Chicken Rice Bowl.
- Black Beans: Black beans or pinto beans bring that classic Mexican flavor to this chicken fajita bowl, but you can also use red kidney beans if that’s what you have.
- Cooked Rice: I went with long-grain basmati rice, but feel free to use any medium- or long-grain rice. Swap in brown rice for a healthier option or quinoa.
- Cilantro (Coriander Leaves): Fresh cilantro brightens up this entire rice bowl, but if you’re not a fan, you can skip it.
- Corn: I used frozen boiled corn, but fresh or roasted corn would add a nice touch too.
- For Toppings (Optional): Use corn, avocado (or guacamole), cheese (any Mexican cheese like cheddar or Monterey Jack ), lettuce leaves, or whatever you love like salsa, sour cream, Mexican hot sauce, or pico de gallo.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to Make Chicken Fajita Rice Bowl
Preparations for Chicken Fajita Bowl
1. 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.)
2. 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.
3. 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
4. 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.
5. Sauté the fajita veggies
In the same pan, add 1 teaspoon of 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.
6. 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.
7. 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.
8. Prepare the salsa
In a small bowl, mix 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.
Tips for the Best Chicken Fajita Rice Bowl
- 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.
- 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.
Frequently Asked Questions
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.
Yes, you can. Both the seasonings have Mexican flavors.
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, this 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
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Recipe Card
Chicken Fajita Rice Bowl (Easy One Pan Recipe)
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.
Video
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:
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- 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.
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Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
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