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Close-up of chicken fajita rice bowl.
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Chicken Fajita Rice Bowl (Easy One Pan Recipe)

This Chicken Fajita Rice Bowl is easy one pan recipe that’s flavorful, customizable, and packed with protein, veggies, and bold Mexican flavors. Perfect for meal prep or a hearty family dinner. Here’s how to make it with stepwise photos and a quick video tutorial. This Tex-Mex style dinner 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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Tex-Mex cuisine
Servings: 4 people
Author: Preeti

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:
      • 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.