Chicken Fajita Bowl

My apartment smelled like a taco truck that had parked itself in my kitchen, and honestly, I was not mad about it. This was back when I was trying to meal prep for the first time, attempting to make something that would actually survive five days in the fridge without turning into sad mush. The spices hit the hot pan and filled the whole space with this incredible smoky warmth that made my roommate poke her head out of her bedroom, curious about what magic was happening. That was the moment these bowls went from 'just another dinner idea' to the recipe I make whenever I need a win.

Last summer my sister came over with her kids who were going through that picky phase where everything is 'too spicy' or 'too weird.' I set up a toppings bar and told them they were in charge of building their own bowls, and you would have thought I handed them culinary passports. The youngest one carefully arranged exactly three pieces of chicken and a mountain of cheese, while my sister and I loaded ours with everything spicy and fresh we could find. Watching them actually get excited about dinner made me realize this recipe works because it meets people exactly where they are.

Ingredients

• 500 g (1.1 lb) boneless, skinless chicken breasts: Cutting against the grain into thin strips makes all the difference for tenderness
• 1 tbsp olive oil: Helps those spices cling to every surface of the chicken
• 1 tsp ground cumin: The earthy backbone of the whole spice blend
• 1 tsp smoked paprika: This is what gives you that grilled flavor even when cooking indoors
• 1 tsp chili powder: Provides just enough warmth without overwhelming anyone
• ½ tsp garlic powder: Distributed evenly so no bite is bland
• ½ tsp onion powder: Rounds out the savory notes beautifully
• ½ tsp salt: Essential for making the spices pop
• ¼ tsp black pepper: A little heat that complements rather than competes
• Juice of ½ lime: The acid brightens everything and cuts through the richness
• 3 bell peppers (red, yellow, green), thinly sliced: The mix colors makes it feel special and they each bring slightly different sweetness
• 1 medium red onion, thinly sliced: Red onion stays slightly crisp which adds perfect texture
• 1 tbsp olive oil for vegetables: Don't skip this, the vegetables need their own coating
• 250 g (1¼ cups) long-grain rice: White cooks faster but brown adds nuttiness and fiber
• 500 ml (2 cups) water or chicken broth: Broth adds subtle depth if you have it
• ½ tsp salt for rice: Even the base layer needs seasoning
• 1 avocado, sliced: Creamy element that balances the spices perfectly
• 80 g (½ cup) shredded cheese: Cheddar or Monterey Jack both melt beautifully
• 80 g (½ cup) salsa or pico de gallo: Fresh element that wakes up the whole bowl
• 80 g (⅓ cup) sour cream or Greek yogurt: The cooling factor your tongue might need
• Fresh cilantro leaves: Bright herbal finish that makes everything taste fresh
• Lime wedges: Extra acid never hurts if you like things tangy

Instructions

Get that rice going first:

Rinse the rice until the water runs clear, then bring your liquid to a boil before adding the grains. Cover tightly, turn the heat down to barely there, and let it steam undisturbed for about 18 minutes for white rice or longer for brown. Fluff gently with a fork and keep it covered until you are ready to assemble.

Let the chicken hang out in those spices:

Toss your chicken strips with olive oil first, then add all those spices and lime juice. Use your hands to make sure every piece is coated, then let it sit for at least 10 minutes while you prep everything else. This little wait time is what makes the flavor penetrate instead of just sitting on the surface.

Sear the chicken until it's got some color:

Get your skillet good and hot over medium-high heat, then add the chicken in a single layer. Let it develop a nice brown before stirring, and cook until it is completely done, about 6 to 8 minutes total. Move it to a plate and tent with foil to keep it warm.

Give those vegetables their moment:

In that same hot skillet, add another splash of oil and throw in all those beautiful sliced peppers and onions. Sprinkle with just a pinch of salt and pepper, then let them cook until they are tender but still have some crunch, about 5 to 7 minutes. You want them to pick up a little char because that is where the flavor lives.

Build your perfect bowl:

Scoop a bed of fluffy rice into each bowl, then arrange the chicken and vegetables on top so everyone can see all those colors. Set out all the toppings family style and let everyone go wild with their own combinations.

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These became my go-to when I started hosting weekly dinner nights with friends because everyone could customize exactly what they wanted. Watching people get excited about building their own perfect bowl reminded me that food is supposed to be fun and flexible, not rigid and stressful.

Making It Your Own

The beauty of this recipe is how easily it adapts to whatever you have in your fridge or whatever dietary needs your family has. I have made these with steak strips when I wanted something richer, and shrimp when I needed dinner on the table in fifteen minutes flat.

Prep Like A Pro

Slice all your vegetables the night before and store them in containers, and marinate the chicken in the morning before work. When you walk in the door, everything is ready to go and dinner comes together in less time than it would take to order delivery.

The Perfect Bowl Formula

I have learned over many batches that the ratio that works best is about one part rice, one part protein, and one and a half parts vegetables. This keeps every bite balanced and ensures you do not end up with a mountain of plain rice at the bottom.

• Warm your bowls in the oven for a few minutes before serving
• Squeeze extra lime over everything right before eating
• Keep some hot sauce handy for the spice lovers

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Hope these bowls become as much of a staple in your kitchen as they are in mine.

Recipe FAQs

→ What cut of chicken works best?

Boneless, skinless chicken breasts cut into thin strips work perfectly. You can also use chicken thighs for extra juiciness, just adjust cooking time by a few minutes.

→ Can I make this ahead of time?

Prepare the rice, cooked chicken, and sautéed vegetables up to 3 days in advance. Store them separately in airtight containers and reheat before assembling the bowls.

→ What other toppings can I add?

Try black beans, corn, pickled jalapeños, shredded lettuce, diced tomatoes, or a drizzle of chipotle sauce. The toppings are completely customizable to your taste.

→ How do I store leftovers?

Keep each component separate in the refrigerator for 3-4 days. Reheat the chicken, vegetables, and rice gently, then add fresh toppings like avocado and cilantro just before serving.

→ Can I grill the chicken instead?

Absolutely! Marinate the chicken as directed, then grill over medium-high heat for 6-8 minutes until cooked through with nice grill marks. Slice and assemble as usual.