Chicken Fajita Bowl

The first time I made chicken fajita bowls, it was a Tuesday evening and I was craving something colorful but didnt want to deal with tortillas. I sautéed the peppers until they started charing in spots, that smell hitting me like a warm embrace from my abuelas kitchen. These bowls have since become my go-to when I need dinner to feel like a celebration without the fuss.

Last summer my friend Sarah came over after a rough week at work. I piled these bowls high with extra avocado and cilantro, and we sat on my back porch eating in comfortable silence until she finally said, this is exactly what I needed. Food has this way of being comfort without saying a word.

Ingredients

• Boneless chicken breasts: Cutting them into thin strips against the grain makes every bite tender and quick to cook
• Smoked paprika: This is the secret ingredient that gives the chicken that authentic fajita flavor without a grill
• Tri colored bell peppers: Using all three colors creates that beautiful rainbow effect that makes these bowls so inviting
• Lime juice: Fresh lime brightens everything and cuts through the rich spices
• Long grain rice: I prefer it for fluffy separate grains but whatever you have works perfectly

Instructions

Get your rice going first:

Rinse the rice until the water runs clear, then simmer it with salt until fluffy and each grain stands alone like it should

Let the chicken soak up those spices:

Toss the strips with all those beautiful spices and lime juice, then walk away for 10 minutes to let the flavors become friends

Sear the chicken until it sings:

Get your skillet good and hot, cook the chicken until its golden and cooked through, then set it aside while you work on the vegetables

Give the vegetables some color:

In that same skillet, let the peppers and onions get tender with edges that catch and char in all the right places

Build your perfect bowl:

Pile in the rice first, then arrange the chicken and vegetables on top like youre plating for a food magazine

Save

My daughter started requesting these for her birthday dinner, and something about that choice makes me feel like I got something right as a parent. She picks out all the peppers now but still wants everything else exactly the same way.

Make It Your Own

Ive swapped the rice for cauliflower rice when I wanted something lighter and honestly it works beautifully. The vegetables really shine when they dont have to compete with carbs.

Protein Variations

Thin sliced steak cooks up just as nicely and brings a different richness. Or try shrimp, they only need about 3 minutes per side and pair perfectly with the same spice blend.

Serving Suggestions

Cold beer or crisp white wine cuts through the spices just right. I also like putting out bowls of different toppings so everyone can customize.

• Warm the bowls before serving if you want this to stay hot longer
• Squeeze fresh lime right before eating to wake up all the flavors
• Extra sour cream on the side never hurt anybody

Save

These bowls are weeknight magic, the kind of meal that makes regular life feel special just for a moment.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes! Cook the chicken, vegetables, and rice in advance and store separately in airtight containers. Reheat gently before assembling and add fresh toppings just before serving.

→ What other proteins work well in this bowl?

Thinly sliced steak, shrimp, or tofu make excellent substitutes. Adjust cooking times accordingly—shrimp cooks in 3-4 minutes, while steak needs similar time to chicken.

→ How can I make this low-carb?

Replace the rice with cauliflower rice. Simply pulse raw cauliflower in a food processor until rice-sized, then sauté for 5-7 minutes until tender. This reduces carbs significantly while maintaining texture.

→ What's the best way to slice the peppers and onions?

Slice bell peppers into thin strips about 1/4 inch wide. Cut onions into similar thin slices. This ensures even cooking and creates the classic fajita texture in every bite.

→ Can I use frozen peppers instead of fresh?

Frozen peppers work in a pinch, though they'll be softer. Pat them dry before cooking and reduce sauté time to 3-4 minutes to prevent mushiness. Fresh peppers deliver better texture and flavor.

→ How spicy is this dish?

The seasoning blend offers mild to medium heat. Add sliced jalapeños, cayenne pepper, or hot sauce if you prefer more spice. The toppings like sour cream help balance any heat.