Chicken Fajita Rice Bowl (Easy One Pan Recipe)

5 from 1 vote

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

Cook Time20

Total Time30

Course: Main

Cuisine: Tex-Mex cuisine

Servings: people

Calories: 521kcal

Author: Preeti Nayak

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

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

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

In a small bowl, mix all the ingredients listed under fajita seasoning. Set aside. (Skip this step if using store-bought seasoning.)
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.
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.
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.
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.
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.
In a mixing bowl, combine cooked rice, lime juice, chopped cilantro, salt, and pepper. Mix gently and set aside.
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.
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.

Video

Notes

Marinate for better flavor: Marinate the chicken for at least 30 minutes for juicy, flavorful meat. On busy days, even 10-15 minutes helps.
Rest the chicken: Let the cooked chicken rest for about 10 minutes before slicing. This keeps it juicy.
Cut veggies evenly: Slice the vegetables evenly, so they cook at the same time and stay slightly crisp.
Don't overcook the veggies: Cook just until soft but still crunchy. Overcooking makes them soggy.
Adjust the spice level: Like it spicy? Add more fajita seasoning. For a milder bowl, use less. A small pinch of sugar helps balance the flavors if needed.
Make salsa fresh: Fresh salsa tastes best. You can pre-chop the veggies, but add salt only just before serving to avoid watery salsa.
Meal prep tip: Cook the chicken, rice, beans, and veggies ahead and store them separately. Reheat and add fresh toppings when ready. Stays good for up to 2 days.

Nutrition