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Chicken Fajita Rice Bowl

A colorful, quick chicken fajita rice bowl with charred peppers, seasoned chicken, and fresh toppings.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 tbsp olive oil
  • 1 red bell pepper sliced into thin strips
  • 1 green bell pepper sliced into thin strips
  • 1 yellow bell pepper sliced into thin strips
  • 1 yellow onion sliced
  • 2 cups cooked chicken breast diced
  • 1 tsp chili powder
  • 1 tsp garlic salt
  • 1 tsp ground cumin
  • 1 to 2 limes juice of
  • 4 cups cooked rice
  • avocado sliced, for topping
  • tomato diced, for topping
  • sour cream for topping
  • cilantro chopped, for topping
  • lime wedges for serving
  • cheese shredded, for topping

Instructions

  • Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat until hot.
  • Add the sliced red, green, and yellow bell peppers and the sliced yellow onion to the skillet; cook, stirring occasionally, until they begin to soften and develop slight char marks, about 3 minutes.
  • Stir in the diced cooked chicken, 1 teaspoon chili powder, 1 teaspoon garlic salt, and 1 teaspoon ground cumin; squeeze in the juice of 1 to 2 limes and toss to coat.
  • Cook just until the chicken is heated through and the spices are fragrant, about 1–2 minutes; remove from heat.
  • Divide 4 cups of cooked rice among 4 bowls, then top each bowl with the fajita chicken and vegetables.
  • Add sliced avocado, diced tomato, sour cream, chopped cilantro, shredded cheese, and lime wedges as desired, then serve immediately.

Equipment

  • Large cast-iron skillet
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Spatula or Wooden Spoon
  • bowls for serving

Notes

  • Use leftover rotisserie chicken to save time.
  • Adjust the chili powder for more or less heat.
  • Rice can be white, brown, or cauliflower rice as preferred.
  • Slice vegetables uniformly for even cooking.