Chicken Fajita Bowl

The sizzle of peppers hitting a hot skillet takes me back to Tuesday nights when cooking felt like the only grounding thing after a chaotic day. I discovered fajita bowls during a phase of meal prep desperation and somehow turned them into the one dish my roommates actually requested by name. Now the spices smell like comfort, and the assembly process has become my personal meditation.

Last summer my cousin came over for dinner and literally asked if I could make these bowls again the next night. We sat on the back porch eating them out of mismatched bowls while fireflies started blinking in the yard. Something about building your own perfect bite makes the conversation flow easier, and I've learned that fajita bowls are basically a dinner party in disguise.

Ingredients

• 500 g boneless skinless chicken breasts: cutting against the grain into thin strips ensures every bite stays tender and absorbs the marinade evenly
• 1 tbsp olive oil: helps the spices cling to the chicken and promotes beautiful browning in the skillet
• 1 tsp ground cumin: the earthy backbone of traditional fajita flavor that deepens everything else
• 1 tsp smoked paprika: adds that subtle smoky essence usually reserved for grilling
• 1 tsp chili powder: provides gentle warmth without overwhelming heat
• ½ tsp garlic powder: distributes evenly throughout the chicken unlike fresh garlic that can burn
• ½ tsp onion powder: rounds out the flavor profile with sweet savory notes
• ½ tsp salt: essential for drawing out the natural flavors of all components
• ¼ tsp black pepper: adds just enough background bite
• Juice of ½ lime: brightens the entire dish and creates a classic cilantro lime partnership
• 3 bell peppers red yellow and green: the trio creates visual appeal and slight flavor variations between sweet and grassy
• 1 medium red onion: becomes sweet and silky when cooked down providing the perfect contrast to savory chicken
• 250 g long grain rice: choose white for fluffiness or brown for nuttiness and extra fiber
• 500 ml water or chicken broth: broth adds another layer of flavor but water keeps it simple and allergen friendly
• Avocado cheese salsa sour cream cilantro lime wedges: these toppings transform a good meal into something memorable and personalized

Instructions

Get the rice going first:

Rinse your rice until the water runs clear then bring it to a boil with your chosen liquid and salt. Cover tightly and let it simmer undisturbed until fluffy, then fluff gently with a fork to release steam.

Marinate the chicken:

Toss the strips with olive oil and all the spices until evenly coated, then let them sit for at least 10 minutes to really absorb those flavors.

Sear the chicken:

Heat your largest skillet until it's properly hot, then cook the chicken in batches if needed until it's cooked through with gorgeous browned edges.

Caramelize the vegetables:

In that same skillet, let the peppers and onions develop some color and sweetness over medium high heat. You want them tender but still with a little crunch.

Build your bowls:

Start with a base of fluffy rice then arrange the chicken and vegetables on top. Let everyone add their own toppings and squeeze fresh lime over everything before digging in.

Save

My daughter claimed she hated bell peppers until she started picking them out of her bowl one by one and realized they were actually sweet and delicious. Now she requests extra peppers, and I've learned that sometimes the best way to love food is having control over how it lands on your plate.

Make Ahead Magic

The rice reheats beautifully and the vegetables maintain their texture better than I expected when stored separately. I've started doubling the chicken portion on Sunday for effortless lunches that don't feel like leftovers.

Flavor Variations

Sometimes I'll add a dash of cinnamon to the spice blend for warmth that people notice but can't quite identify. A splash of chipotle hot sauce in the rice cooking liquid creates this incredible smoky undertone throughout the entire bowl.

Serving Suggestions

Set up a topping bar and let everyone customize their own creation. This approach turns dinner into an interactive experience and somehow makes the food taste even better.

• Warm your tortillas on the side for those who want to make fajita wraps
• Add a can of black beans for extra protein and fiber
• Serve with ice cold Mexican Coca Cola if you want the full experience

Save

These bowls have saved countless weeknights when ordering food felt like the only option. Hope they become your go too comfort meal.

Recipe FAQs

→ Can I make this bowl ahead of time?

Absolutely! The chicken, vegetables, and rice can all be cooked up to 3 days in advance and stored in separate airtight containers in the refrigerator. Reheat each component gently before assembling, and add fresh toppings like avocado, cilantro, and lime just before serving for the best texture and flavor.

→ What other proteins work well in this bowl?

Thinly sliced steak, shrimp, or even tofu make excellent substitutes for chicken. Adjust cooking times accordingly—shrimp cooks in just 3-4 minutes until pink, while steak needs about 4-6 minutes for medium-rare. Use the same spice blend for consistent flavor across all protein variations.

→ How can I make this vegetarian?

Replace the chicken with firm tofu cubes or seasoned black beans. For tofu, press and drain first, then use the same marinade and pan-fry until golden. Black beans can be heated with cumin and chili powder for 5 minutes. Both options absorb the smoky spices beautifully and provide satisfying protein.

→ What's the best way to prevent soggy vegetables?

Don't overcrowd the skillet when sautéing peppers and onions—cook in batches if necessary. Keep the heat at medium-high to encourage slight charring rather than steaming. The vegetables should be tender-crisp with some caramelized edges, not soft and wilted. Work in a hot pan with just enough oil to coat the bottom.

→ Can I use frozen peppers and onions?

Yes, though fresh vegetables deliver better texture and flavor. If using frozen, thaw completely and pat dry before cooking to prevent excess moisture. Sauté over slightly higher heat to evaporate any remaining liquid and achieve some browning. Fresh vegetables really shine here, so use them when possible.

→ How spicy is this dish?

The spice blend provides mild to medium heat—smoky from the paprika and earthy from the cumin and chili powder. It's family-friendly and not overpowering. For more heat, add diced jalapeños to the vegetable mix, sprinkle cayenne into the marinade, or serve with hot sauce on the side so everyone can adjust to their preference.