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Chicken Fajita Bowl Recipe with Cilantro Lime Rice

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This Chicken Fajita Bowl with Cilantro Lime Rice is a vibrant, flavorful Tex-Mex inspired meal featuring juicy marinated chicken, sautéed peppers and onions, and zesty cilantro lime rice. Perfect for meal prep, weeknight dinners, or gatherings, it’s customizable, healthy, and always a crowd-pleaser.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken breasts or thighs, sliced into strips
  • 1 tablespoon olive oil (plus more for cooking)
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lime (about 2 tablespoons)
  • 2 tablespoons chopped fresh cilantro (optional, for marinating)
  • 2 large bell peppers (any color), sliced into strips
  • 1 large red onion, sliced into strips
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 1/2 cups long grain white rice (or brown rice for whole grain option)
  • 3 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil or unsalted butter
  • 1/2 teaspoon salt
  • Zest and juice of 1 lime (about 2 tablespoons juice)
  • 1/2 cup fresh cilantro, chopped
  • 1 ripe avocado, sliced
  • Fresh lime wedges
  • Extra cilantro, chopped
  • Sour cream or Greek yogurt (optional)
  • Shredded cheese (cheddar or Monterey Jack)

Instructions

  1. Marinate the Chicken: In a mixing bowl, toss sliced chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, lime juice, and cilantro if using. Mix until well coated. Let sit for at least 10 minutes or up to overnight in the fridge.
  2. Prepare the Cilantro Lime Rice: Rinse rice under cold water until water runs clear. In a medium saucepan, bring water or chicken broth and olive oil or butter to a boil. Stir in rice and salt. Reduce heat to low, cover, and simmer for 15-18 minutes (white rice) or 35-40 minutes (brown rice). Let sit covered for 5 minutes, then fluff with a fork. Stir in lime zest, lime juice, and chopped cilantro.
  3. Cook the Fajita Vegetables: While rice cooks, heat olive oil in a large skillet over medium-high heat. Add bell peppers and onions, sprinkle with salt and pepper. Sauté for 6-8 minutes until softened but still bright and crisp. Transfer to a plate and keep warm.
  4. Cook the Chicken: In the same skillet, add more oil if needed. Lay chicken strips in a single layer. Cook over medium-high heat for 4-5 minutes, flip, and cook another 3-4 minutes until golden and cooked through (internal temp 165°F).
  5. Assemble the Bowls: Divide cilantro lime rice among serving bowls. Top with cooked chicken strips and fajita veggies. Add avocado slices, extra cilantro, lime wedges, and desired toppings like sour cream, shredded cheese, or Greek yogurt.
  6. Meal Prep Option: Let ingredients cool before portioning into airtight containers. Store rice, chicken, and veggies separately or layer in bowls for grab-and-go lunches. Keeps well for up to 4 days in the fridge.

Notes

For best results, marinate chicken for at least 10 minutes (overnight for deeper flavor). Use a hot skillet for a good sear and cook chicken and veggies in batches to avoid steaming. Rinse rice well for fluffiness. Adjust toppings and veggies to taste. For dairy-free, skip cheese or use plant-based alternatives. For low-carb, substitute cauliflower rice.

Nutrition

Keywords: chicken fajita bowl, cilantro lime rice, meal prep, Tex-Mex, healthy dinner, easy chicken recipe, gluten-free, family meal, weeknight dinner

Find it online: https://chrisfeasts.com/chicken-fajita-bowl-recipe-with-cilantro-lime-rice-easy-meal-prep-idea/