Name: Chicken Fajita Rice Bowl
Ingredients: 1½ pounds boneless, skinless chicken breasts, sliced into ½-inch strips; 3 tablespoons olive oil (for marinade); 2 tablespoons fresh lime juice (for marinade); 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon paprika (smoked preferred); ½ teaspoon dried oregano; ½ teaspoon salt (for marinade); ¼ teaspoon black pepper; 2 cups long-grain white rice; 3¾ cups chicken broth; 2 tablespoons fresh cilantro, chopped; 1 tablespoon lime juice (for rice); ½ teaspoon salt (for rice); 3 bell peppers (red, yellow, and green), sliced; 1 large red onion, thinly sliced; 2 tablespoons olive oil (for cooking); ½ teaspoon salt (for vegetables); Optional toppings: sliced avocado, sour cream, fresh cilantro, lime wedges, shredded cheese, pico de gallo

Description

Skip the tortillas and dig into these sizzling Chicken Fajita Rice Bowls for a complete meal that brings all your favorite Tex-Mex flavors together in one colorful, satisfying dish.

Ingredients

Scale

1½ pounds boneless, skinless chicken breasts, sliced into ½-inch strips
3 tablespoons olive oil (for marinade)
2 tablespoons fresh lime juice (for marinade)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika (smoked preferred)
½ teaspoon dried oregano
½ teaspoon salt (for marinade)
¼ teaspoon black pepper
2 cups long-grain white rice
3¾ cups chicken broth
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice (for rice)
½ teaspoon salt (for rice)
3 bell peppers (red, yellow, and green), sliced
1 large red onion, thinly sliced
2 tablespoons olive oil (for cooking)
½ teaspoon salt (for vegetables)
Optional toppings: sliced avocado, sour cream, fresh cilantro, lime wedges, shredded cheese, pico de gallo

Instructions

Combine marinade ingredients (olive oil, lime juice, chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper) in a bowl. Add chicken strips, toss to coat, and refrigerate for 30 minutes to 4 hours.
Rinse rice until water runs clear. Bring chicken broth to a boil in a saucepan. Add rice and salt, cover, reduce heat to low, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat and let stand covered for 10 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook marinated chicken in batches for 3-4 minutes per side until golden and cooked through (165°F). Transfer to a plate and cover loosely with foil.
In the same skillet, add remaining tablespoon of oil. Add bell peppers and onions, sprinkle with salt, and cook over high heat for 5-7 minutes until slightly charred but still crisp-tender.
Fluff rice with a fork and stir in lime juice and cilantro.
Assemble bowls by dividing rice among serving dishes, topping with chicken and vegetables, and adding desired toppings.