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Chicken Fajita Rice Bowls

by Kristeena

I love a good batch of fajitas and I love a good rice bowl recipe so when I found this recipe on As Easy As Apple Pie that combined both those things I was sold. Not only is this recipe tasty but is quick and easy to prepare which is always good on a busy weeknight. I don’t know about you but after working all day (or watching the kids all day if you are a SAHM) the last thing I want to do is make a complicated, time consuming dinner. Another plus is there was plenty leftover for both Luke & I to have it for lunch the next day. I love it so much I have it on my menu for this week again.

I top my bowl with Mexican shredded cheese & sour cream but there a ton of toppings you can include: sliced avocado, pico de gallo, guacamole, diced tomatoes, lettuce, etc. If you prefer traditional fajitas you can easily put the chicken & veggies in a flour tortilla with all your toppings. Enjoy!

Chicken Fajita Rice Bowls

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Serves: 4 Prep Time: Cooking Time:


  • 1 cup uncooked brown or white rice
  • 1 lb boneless, skinless chicken breasts sliced into strips
  • 3 bell peppers seeds removed, cored and sliced into strips
  • 1 medium onion thinly sliced
  • 2 teaspoons extra virgin olive oil
  • For the seasoning:
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Toppings (optional):
  • sour cream
  • avocado slices
  • shredded cheese
  • pico de gallo
  • guacamole
  • lettuce
  • diced tomatoes
  • Garnish (optional):
  • lime wedges
  • fresh cilantro finely chopped


  1. Cook the rice according to package instructions.
  2. Preheat the oven to 400 degrees F. Lightly spray a large rimmed baking sheet with cooking spray.
  3. Prepare the seasoning by stirring all the ingredients in a small bowl until well combined and set aside.
  4. Spread the peppers and onion on a baking sheet, top with the chicken strips then sprinkle with seasoning, and drizzle with olive oil.
  5. Toss until everything is coated and spread in an even layer, then bake in the preheated oven, stirring half way through, until the vegetables are cooked and the chicken is golden brown, about 20 minutes.
  6. Divide the rice evenly in bowls, add the chicken & veggies, and whatever toppings you prefer.
  7. Complete with a squeeze of lime juice and a bit of cilantro if desired.


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