Chicken Fajita Bowl

My roommate in college used to make these massive sheet pan fajitas every Tuesday night, and the whole apartment would smell like cumin and charred peppers for days. When I moved into my first place with a tiny kitchen, I adapted her recipe into bowls because I didnt have a sheet pan that fit in my oven. Turns out, the bowl version might be even better than the original everything gets its own little territory, and you can customize every single bite.

Last month, I made these for my friend who swears she hates meal prep, and she texted me three days later asking for the recipe. She said the rice stayed perfectly fluffy and the chicken didnt get weird and rubbery like most meal prep chicken does. Now she makes a double batch every Sunday and calls it her Tuesday lifesaver.

Ingredients

• 500 g boneless skinless chicken breasts: Cutting these into thin strips while theyre slightly frozen makes them so much easier to slice evenly
• 1 tbsp olive oil for chicken: This helps all those spices cling to every surface of the meat
• 1 tsp ground cumin: The earthy backbone of the whole spice blend
• 1 tsp smoked paprika: This is what gives the chicken that gorgeous red color and subtle smoky flavor
• 1 tsp chili powder: Not too spicy, just enough to give everything a gentle warmth
• ½ tsp garlic powder: Use powder instead of fresh here so it distributes evenly without burning
• ½ tsp onion powder: Adds a sweet savory depth that you cant quite put your finger on
• ½ tsp salt: Enhances all the other spices without making it taste salty
• ¼ tsp black pepper: Freshly cracked makes a noticeable difference
• Juice of ½ lime: The acid cuts through the richness and brightens everything up
• 3 bell peppers red yellow and green: Using all three colors makes the bowls look incredible and adds slightly different sweet notes
• 1 medium red onion: Red onions get sweeter when they cook and look beautiful against the peppers
• 1 tbsp olive oil for vegetables: Helps them develop those nice charred edges
• 250 g long-grain rice: White rice cooks faster but brown adds a nutty flavor and extra fiber
• 500 ml water or chicken broth: Broth adds a subtle savory base to the rice
• ½ tsp salt for rice: Season the cooking liquid so the rice tastes good from the inside out
• Avocado cheese salsa sour cream cilantro and lime wedges: These toppings turn a good dinner into something youd get at a restaurant

Instructions

Get your rice going first:

Rinse the rice until the water runs clear, then bring it to a boil with your water or broth and salt. Cover it, turn the heat down to low, and let it simmer undisturbed. White rice needs about 15 to 18 minutes while brown rice takes 35 to 40 minutes.

Let the chicken soak up all that flavor:

Toss the chicken strips with olive oil and all those spices until every piece is coated. The lime juice will start to cook the meat slightly, so let it sit for at least 10 minutes while you chop your vegetables.

Cook the chicken until its perfectly golden:

Get your skillet nice and hot over medium high heat. Add the chicken in a single layer and dont touch it for a minute so it gets a good sear. Cook for 6 to 8 minutes, stirring occasionally, until its cooked through and has these gorgeous browned edges.

Give those vegetables a quick char:

In the same hot skillet, add your olive oil followed by the peppers and onions. Sprinkle them with salt and pepper and sauté for 5 to 7 minutes. You want them tender crisp with some dark spots that look like they came off a grill.

Build your perfect bowl:

Start with a bed of fluffy rice, then pile on the chicken and those charred vegetables. Now comes the fun part, topping each bowl with whatever combination makes you happy.

Save

My sister-in-law made these for my nephews birthday party and set up a topping bar so everyone could customize their own bowls. The kids went wild for it, and she said it was the easiest party food shes ever made because everything could be prepped ahead and just needed a quick toss in the skillet before serving.

Making It Your Own

The beauty of these bowls is how easily they adapt to whatever you have in your fridge or whatever youre craving. Swap the chicken for steak strips, shrimp, or even cubed tofu for a vegetarian version. I once made them with leftover roasted turkey and they were fantastic.

Meal Prep Magic

These are meal prep gold because each component stores separately and reheats perfectly. The rice stays fluffy, the chicken doesnt get rubbery, and the vegetables retain their slight crunch. Just pack everything in separate containers and assemble when youre ready to eat.

The Perfect Garnish Game

The toppings are what elevate this from good weeknight dinner to something special. Dont skip the fresh cilantro and that final squeeze of lime, they wake up all the cooked flavors and make everything taste brighter and fresher.

• Diced pickled jalapeños add a tangy heat that cuts through the rich toppings
• A drizzle of chipotle crema takes these bowls over the top
• Crunchy tortilla strips on top add the perfect textural contrast

Save

These bowls have become my go-to when friends come over for casual dinner because everyone feels taken care of, no matter their preferences or restrictions. Plus, the smell of spices and charred vegetables always makes my kitchen feel like the heart of the home.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Boneless chicken thighs work beautifully and stay juicy. Cook them a few minutes longer to ensure they're fully cooked through.

→ What other proteins can I use?

Thinly sliced steak, peeled shrimp, or firm tofu cubes all work well. Adjust cooking times accordingly—shrimp needs just 3-4 minutes, steak 4-6 minutes.

→ How can I make this low-carb?

Replace the rice with cauliflower rice. You can also reduce the peppers and onions slightly or increase the protein portion for a keto-friendly version.

→ Can I prepare this ahead?

Cook the chicken and vegetables in advance and store separately. Reheat gently before assembling. Prepare rice fresh or reheat with a splash of water.

→ What other toppings work well?

Diced tomatoes, pickled jalapeños, black beans, corn, shredded lettuce, or a drizzle of chipotle sauce all complement the flavors nicely.

→ How spicy is this dish?

The spice blend provides mild warmth. Add sliced jalapeños, cayenne pepper, or hot salsa if you prefer more heat.