Mexican · easy

Chicken Fajita Rice Bowl

Name: Chicken Fajita Rice Bowl
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 1/2 lbs Boneless Skinless Chicken Thighs; 2 large Bell Peppers (red and green), sliced; 1 large Yellow Onion, sliced; 2 tbsp Olive Oil; 2 tbsp Fajita Seasoning; 3 cups cooked White Rice, cooked; 1 for serving Lime

All the flavors of chicken fajitas, served over rice instead of in a tortilla. Season chicken thighs with fajita spices, cook with peppers and onions, slice and serve over white rice. Faster than getting the whole fajita setup going, just as satisfying.

30 min
Total: 4
Serves: $12.50
Est. cost: 440
Cal/serving

Dietary, as tagged

Kid-friendly
Gluten-free
Dairy-free

Parent noteSkip the tortilla stress. Bowl format means everyone gets exactly the ratio they want, and little kids who have trouble with wraps can actually eat this.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Boneless Skinless Chicken Thighs1 1/2 lbs
Bell Peppers (red and green), sliced2 large
Yellow Onion, sliced1 large
Olive Oil2 tbsp
Fajita Seasoning2 tbsp
White Rice, cooked3 cups cooked
Lime1 for serving

Method

01
Slice chicken thighs into strips. Toss with fajita seasoning and a drizzle of olive oil.
02
Heat a large cast-iron skillet or heavy pan over high heat until very hot.
03
Cook chicken in a single layer, undisturbed, 3-4 minutes. Flip and cook 2-3 more minutes until cooked through. Transfer to a plate.
04
In the same pan, cook peppers and onions with remaining olive oil over high heat, stirring occasionally, 5-6 minutes until charred at the edges.
05
Slice or chop chicken. Serve over rice with peppers and onions. Squeeze lime over the top.

440
Calories: 34g
Protein: 44g
Carbs: 12g
Fat