Healthy Chicken Fajita Rice Bowl for Busy Weeknights

You know those nights when you want something delicious and hearty, but you just don’t have the energy for a big production? The kind of meal that’s a complete, balanced dinner all in one bowl? Well, friend, you’ve just found your new go-to. This Healthy Chicken Fajita Rice Bowl is my absolute savior on busy weeknights. It’s got that fantastic fajita flavor we all love—smoky, a little spicy, and totally satisfying—but it’s all served up over fluffy rice for a meal that truly sticks to your ribs. And the best part? It comes together with minimal fuss. So good.

Why You’ll Love This

This isn’t just another recipe; it’s your ticket to a stress-free, healthy dinner. First off, it’s incredibly versatile. Got some leftover rotisserie chicken? You’re halfway there! Prefer to cook your own chicken breasts? Easy. It’s one of those simple chicken recipes that feels like a treat but is packed with good-for-you ingredients. The colors from the bell peppers make it beautiful, and the custom seasoning blend means you control the salt and flavor. It’s a complete meal with protein, veggies, and grains all in a single dish, making cleanup a dream. Honestly, it’s so, so satisfying.

Ingredients You’ll Need

• 1 lb boneless, skinless chicken breasts or 2 cups shredded rotisserie chicken: Your lean protein base.
• 2 tablespoons olive oil, divided: For cooking the chicken and veggies.
• 1 tablespoon chili powder: The foundation of our fajita flavor.
• 1 teaspoon smoked paprika: Adds that essential smoky depth.
• 1 teaspoon ground cumin: For a warm, earthy note.
• 1/2 teaspoon garlic powder: For quick, easy garlic flavor.
• 1/2 teaspoon onion powder: Complements the garlic perfectly.
• 1/4 teaspoon black pepper: Just a little kick.
• 1 large red onion, sliced: For sweetness and bite.
• 3 bell peppers (assorted colors), sliced: For crunch, color, and vitamins.
• 3 cups cooked brown or white rice: The hearty base of our bowl.
• Juice of 1 lime: For a bright, fresh finish.
• Fresh cilantro, for garnish: Adds a pop of herby freshness.

Let’s Get Cooking Step by Step

1. If you’re starting with raw chicken, slice the breasts into thin, bite-sized strips. Pat them dry with a paper towel—this helps them get a nice sear instead of steaming. In a small bowl, mix together the chili powder, smoked paprika, cumin, garlic powder, onion powder, and black pepper. Toss the chicken strips with half of this seasoning mix until they’re evenly coated.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and has some golden-brown spots. Transfer the cooked chicken to a clean plate. If using pre-cooked shredded chicken, you can skip this step entirely!
3. Add the remaining tablespoon of oil to the same skillet. Throw in your sliced onions and bell peppers. Sprinkle the remaining seasoning mix over the top. Cook, stirring occasionally, for about 8-10 minutes. You want the peppers to be tender-crisp and the onions to be softened and a little caramelized around the edges.
4. Return the cooked chicken to the skillet with the peppers and onions. Squeeze the fresh lime juice over everything and give it a good stir to combine and warm through, about 2 minutes. Taste and add a pinch of salt if needed.
5. To serve, divide the cooked rice among four bowls. Top each with a generous scoop of the chicken and fajita veggie mixture. Garnish with fresh cilantro and any other toppings you love.

Healthy Fajita Seasoning Options

The beauty of making your own seasoning is that you know exactly what’s in it. Store-bought packets can be loaded with sodium and preservatives. Our blend is simple, smoky, and totally customizable. Honestly, if you’re sensitive to heat, you can leave out the black pepper or use a mild chili powder. Love a kick? A pinch of cayenne pepper will wake everything right up. For the deepest, richest flavor, toasting whole cumin seeds and grinding them yourself is a game-changer, but the pre-ground stuff works perfectly for a quick and easy dinner recipe.

Serving Ideas & Pairings

The bowl itself is a complete meal, but the fun is in the toppings! Set up a little DIY topping bar and let everyone build their own perfect Healthy Chicken Fajita Rice Bowl. Some of our favorites include: sliced avocado or a dollop of guacamole, a spoonful of fresh pico de gallo or salsa, a sprinkle of cotija or shredded Monterey Jack cheese, a drizzle of cool sour cream or Greek yogurt, and a few slices of fresh jalapeño for the brave. This dish pairs wonderfully with a simple side of black beans, a crisp green salad with a lime vinaigrette, or some warm, charred tortillas on the side.

Variations & Substitutions

This recipe is a fantastic canvas for whatever you have on hand. For a boost of fiber, swap the rice for quinoa or cauliflower rice. Not a chicken person? Thinly sliced flank steak or peeled shrimp work beautifully with the same method and timing. For a vegetarian twist, use two cans of black beans (drained and rinsed) in place of the chicken. And if you’re out of fresh peppers, a bag of frozen fajita-style vegetable mix will work in a pinch—just cook it straight from frozen, though it might release a bit more water.

Storage & Reheating

This meal is fantastic for make-ahead lunches! Let the chicken and veggie mixture cool completely before storing. It will keep in an airtight container in the fridge for 3-4 days. I don’t recommend freezing the pepper mixture as the texture can become mushy when thawed. The best way to reheat is in a skillet over medium heat with a tiny splash of water or broth to keep it from drying out. You can also microwave it, covered, stirring halfway through, until hot.

Frequently Asked Questions

• Can I use frozen chicken? You can, but I recommend thawing it completely in the fridge first. Cooking frozen chicken directly in the pan will cause it to steam and release water, preventing it from getting that nice sear we want.
• What are the best healthy chicken recipes for meal prep? This bowl is a top contender! You can cook a big batch of the chicken and veggie mix and keep it separate from the rice. Then, assemble your bowls throughout the week for quick and easy dinner recipes that are ready in minutes.
• My peppers are getting soggy. What did I do wrong? The key is high heat and not overcrowding the pan. If your skillet is too small, the veggies will steam instead of sauté. Cook them in batches if necessary to ensure they have room to caramelize and not sweat.