Chicken Fajita Bowl

The smell of sizzling peppers and onions always pulls me into the kitchen, no matter what I am doing. My college roommate used to make these massive sheet pan fajitas on Tuesday nights, and the entire floor of our dorm would somehow end up in our tiny room. Years later, I discovered that putting everything in a bowl over rice makes it somehow even better for weeknight dinners when everyone wants something different but I refuse to cook four separate meals.

Last winter, my sister came over after a terrible week at work, and I threw this together with whatever was in the fridge. She sat at the counter, eating straight from the serving bowl, and told me it was the first time she had felt normal in days. Now she texts me every Tuesday asking if it is fajita bowl night, and honestly, I kind of love that ritual we have built without even planning it.

Ingredients

• Chicken breasts: Cutting them into thin strips against the grain makes each bite tender rather than chewy, and the increased surface area means more of that spice rub can cling to every piece
• Smoked paprika: This is the secret ingredient that gives you that grilled flavor even when you are cooking indoors on a stovetop
• Bell peppers: Using three different colors is not just for looks, each variety brings a slightly different sweetness level that makes every forkful interesting
• Lime juice: The acid does double duty here, tenderizing the chicken slightly and cutting through the rich spices to keep everything bright

Instructions

Get your rice going first:

Rinse the grains until the water runs clear, then simmer them in salted water or broth until fluffy and all the liquid has absorbed

Let the chicken soak up those spices:

Toss the strips with olive oil and all the seasonings, then let them hang out for at least 10 minutes while you slice your vegetables

Sear until you get those gorgeous brown bits:

Crank up the heat under your skillet and cook the chicken until it is cooked through with some nice golden edges, then set it aside on a plate

Give your vegetables a quick char:

In the same hot pan, let the peppers and onions get tender and slightly blistered in spots, that bit of char is what makes this taste like it came from a restaurant

Pile everything into bowls:

Scoop rice into four bowls, arrange the chicken and vegetables on top, then let everyone go crazy with their favorite toppings

Save

My husband claimed he did not like fajitas until I made this bowl version, and now he requests it weekly and has very strong opinions about which toppings are mandatory versus optional. It turns out he just needed to eat them with rice instead of tortillas, and suddenly we are both obsessed with Tuesday night fajita bowls and I am not complaining one bit.

Making It Your Own

Cauliflower rice works beautifully here if you are watching carbs, and it cooks in about half the time of regular rice. I have also used quinoa and even farro when I wanted something with more bite, and the fajita flavors work with all of them surprisingly well.

Batch Cooking Magic

The marinated raw chicken freezes beautifully for up to three months, so I often triple the spice rub and chicken portion to freeze in meal prep containers. Thaw it overnight in the fridge, and you are halfway to dinner on those nights when cooking feels impossible.

Serving Ideas

Set up a toppings bar and let everyone build their own perfect bowl, it turns dinner into an interactive experience and somehow makes the meal feel more special. Warm some tortillas on the side for anyone who wants to make makeshift fajitas with the fillings.

• A squeeze of fresh lime right before eating wakes up all the spices
• Pickled red onions add a bright acid punch that cuts through everything
• Extra sour cream on the side helps tame the heat for anyone sensitive to spice

Save

There is something deeply satisfying about a dinner that comes together in under 40 minutes but tastes like you spent all day cooking it. Hope this becomes a weeknight staple in your kitchen too.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the rice, chicken, and vegetables up to 3 days in advance. Store separately in airtight containers and reheat before assembling bowls. Add fresh toppings just before serving.

→ What other proteins work well?

Thinly sliced steak, shrimp, or firm tofu make excellent substitutes. Adjust cooking times accordingly—shrimp needs 3-4 minutes, steak 5-7 minutes, and tofu about 8 minutes.

→ Is this suitable for meal prep?

Absolutely. Portion cooked ingredients into individual containers and refrigerate. The flavors actually improve overnight. Keep toppings separate to maintain freshness.

→ How can I make this dairy-free?

Omit cheese and sour cream, or use dairy-free alternatives like cashew cream, coconut yogurt, or dairy-free cheese shreds. The bowl remains flavorful and satisfying without dairy.

→ Can I use frozen vegetables?

Fresh peppers and onions yield the best texture, but you can use frozen fajita vegetable blends in a pinch. Thaw and pat dry before cooking to prevent sogginess.