This Chicken Fajita Rice Bowl recipe is super easy to make. It has fajita chicken and veggies made on a sheet pan and simple cilantro lime rice. Add a dollop of sour cream and avocado to make an easy and delicious dinner!
🥰 Why You'll Love This Recipe
- Easy & Convenient: Veggies and chicken cook together on a sheet pan while you make the rice and smashed avocado.
- Healthy & Nourishing: This recipe has lean protein from chicken, colorful veggies, and healthy fats like avocado.
- Flavorful & Customizable: You can easily swap veggies, grains, and explore different toppings.
Ingredients & Substitutions
Bell Pepper & Onion - These are the classic vegetables used in fajitas. They add sweetness and crunch to the bowl. You can use any color bell pepper or onion you like.
Chicken Tenderloins - These are perfect because they cook quickly and evenly. However, you can easily substitute with chicken breasts cut into thin 1.5" strips. Just be sure to cook them a little longer to ensure they are cooked through.
Chicken Fajita Seasoning - This is a blend of warm spices like chili powder, paprika, cumin, and oregano, along with salt, garlic, and onion powder. It gives the chicken its signature fajita flavor. If you don't have this specific seasoning, you can use store-bought fajita or taco seasoning as a substitute.
Lime Juice & Cilantro - Adding lime and cilantro to your rice is an easy way to turn your white rice into flavorful cilantro lime rice, but this is totally optional.
White Rice- If you don't have white rice, brown rice, quinoa, cauliflower rice, or any cooked grain of your choice will work!
Lettuce- I love the texture shredded lettuce adds, you can also use shredded cabbage, or spinach.
Sour Cream & Smashed Avocados - This is a classic fajita bowl topping combination that is creamy, flavorful, and healthy. However, there are many other topping options to choose from, including: salsa, Pico de Gallo, chopped tomatoes, and shredded cheese.
Full ingredient list with quantities in the recipe card below
How to Make Chicken Fajita Bowl
Step 1: Prepare vegetables. Add slice bell peppers and onion to your sheet pan and toss with olive oil and salt and.
Step 2: Season chicken. Combine chicken tenderloins with fajita seasoning and remaining olive oil in a bowl.
Step 3: Bake. Lay chicken on top of the veggies and bake for 20-24 minutes. Once done, shredded it.
Step 4: Cook the rice according to package instructions. Fluff with a fork and stir in lime juice and cilantro.
Step 5: Assemble fajita bowls. Divide lettuce, rice, chicken, and vegetables among bowls. Top with your desired amount of sour cream and smashed avocado.
Variations
Other Toppings: shredded cheese, salsa, hot sauce, corn, black beans, diced tomatoes, or pico de gallo.
Make it Spicy: Replace 1 teaspoon of the chili powder with 1 teaspoon of chipotle chili powder in the fajita seasoning.
Make a Beef Version: Try out my Shredded Beef Burrito Bowl version of this recipe!
Other Types of Rice: Change up the flavor a little by using Mexican Rice or Poblano Rice instead.
How to Meal Prep
Prep:
- Do steps 1-5 in the recipe.
- Divide the cooked rice, chicken, and veggies evenly among your meal prep containers.
- Store any perishable toppings like lettuce, avocado, and sour cream in separate containers.
- Label containers with the date and contents. Store in the refrigerator for up to 4 days.
Assembly:
- When ready to eat, take out a container and reheat the rice, chicken and veggies in the microwave for 1-2 minutes, or until heated through.
- Add lettuce and your toppings to the bowl.
Common Questions
1 cup of uncooked white long-grain rice makes 3 cups of cooked rice.
You can use chicken breasts cut into 1 ½" strips.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Chicken Fajita Rice Bowl
Ingredients
Chicken Fajita Bowl Ingredients
- 2 bell pepper sliced
- 1 onion sliced
- 3 tablespoons olive oil divided
- ½ teaspoon salt
- 1 ½ pounds Chicken tenderloins
- 1 batch of Chicken fajita seasoning
- 3 cups cook white rice* 1 cup uncooked rice
- Juice from ½ Lime
- 2 tablespoons cilantro chopped
- 6 cups Lettuce
- sour cream
- 2 Smashed avocados
Chicken Fajita Seasoning
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon table salt
- ½ teaspoons garlic powder
- ½ teaspoon onion powder
See it. Make it. Eat it!
Instructions
- Preheat oven to 425F.
- Slice bell peppers and onion. Add them to your sheet pan, toss with 1 ½ tablespoons olive oil and ½ teaspoon salt. Spread into an even layer.
- Season chicken tenderloins with fajita seasoning and remaining 1 ½ tablespoons olive oil.
- Lay chicken on top of the veggies and bake for 20-24 minutes, or until chicken has reached 165F. Once the chicken is done, shred it.
- Cook the rice according to package instructions ( 1 cup of raw white rice yields about 3 cups of cooked rice). Fluff with a fork and stir in lime juice and cilantro.
- Divide lettuce, rice, chicken and vegetables among bowls. Top with your desired amount of sour cream and smashed avocado.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Anonymous says
So good, and easy to make.
Debbie says
Quick and easy to make The flavor of the spices on the chicken were amazing. Topped with queso fresca. Plan to use this recipe as a base for fajitas as well. Very tasty!!
Debbir says
Quick and easy to make The flavor of the spices on the chicken were amazing. Topped with queso fresca. Plan to use this recipe as a base for fajitas as well. Very tasty!!
Dawn says
Easy Peasy! Prepped everything the morning before and let it sit in the fridge with some cling wrap. All my husband had to do was stick everything in the oven and make the rice. It took me no time to chop the veggies and season. A good weeknight meal! I served it up greens & grains style and made a ranch style dressing to go with it.