This one-pan chicken fajita rice bowl is a simple and tasty meal that’s ready in no time! With juicy chicken, colorful peppers, and seasoned rice, it’s a dish everyone will love.
Honestly, who doesn’t love a meal that only uses one pot? Less cleanup means more time for enjoying dinner with friends or family. I can’t resist adding some cheese on top for a little extra yum!
Key Ingredients & Substitutions
Chicken: You can use either chicken breasts or thighs. I prefer thighs for their juiciness and flavor, but whichever you choose will work great! If you need a lighter option, consider turkey or even plant-based chicken.
Bell Peppers: The colorful mix adds flavor and nutrients. If you’re missing one color, feel free to swap it with any bell pepper you have on hand or use zucchini or mushrooms for a different taste!
Rice: Long grain white rice is best for this dish. If you want more fiber, go for brown rice, but be sure to increase the cooking time and liquid accordingly, as brown rice takes longer to cook.
Spices: The chili powder and cumin are essential for that fajita flavor. If you want to spice things up, try adding some cayenne pepper or taco seasoning to your mix!
How Do You Ensure The Chicken Is Cooked Perfectly?
Cooking the chicken just right is super important for a delicious fajita bowl. Here are some tips:
- Start by slicing the chicken into thin strips to help it cook quickly and evenly.
- When you brown the chicken initially, aim for color but not full cooking – it will finish cooking later with the rice.
- Use a meat thermometer: chicken is done when it reaches 165°F (75°C).
- Let the chicken rest for a couple of minutes in the pan after cooking to help keep it juicy.
Follow these steps, and your chicken will be tender and flavorful every time!
Easy One-Pan Chicken Fajita Rice Bowl
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup long grain white rice (uncooked)
- 1 3/4 cups chicken broth
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, sour cream, avocado slices, sliced jalapeños
How Much Time Will You Need?
This delicious one-pan chicken fajita rice bowl takes about 10 minutes to prep and 30 minutes to cook, so you can have a tasty meal ready in just about 40 minutes. Enjoy a flavorful dinner without the hassle of multiple pots!
Step-by-Step Instructions:
1. Sautéing the Chicken:
First, heat the olive oil in a large skillet or deep pan over medium-high heat. Once hot, add the sliced chicken, sprinkling in salt, pepper, half of the chili powder, cumin, smoked paprika, and oregano. Cook the chicken for about 4-5 minutes until it’s lightly browned but not fully cooked. After that, remove the chicken from the pan and set it aside.
2. Cooking the Veggies:
In the same pan, toss in the sliced red, green, and yellow bell peppers along with the onions. Sauté these for about 5-6 minutes, allowing them to soften and get a bit charred. Then, add the minced garlic and cook for another 30 seconds until it’s fragrant.
3. Mixing in Rice and Broth:
Now it’s time to stir in the uncooked rice, chicken broth, the remaining chili powder, salt, and pepper. Bring the mixture to a boil, and once it bubbles, reduce the heat to low. Cover the pan and let it simmer for 15 minutes until the rice is tender and has absorbed most of the liquid.
4. Finishing It Off:
Return the chicken to the pan, stirring it in well. Cook for an additional 5 minutes to ensure the chicken is cooked through and hot. When it’s ready, take it off the heat and squeeze some fresh lime juice over the top. Sprinkle with chopped cilantro for that extra zing!
5. Serve and Enjoy:
Serve your one-pan chicken fajita rice bowl hot, garnished with any optional toppings you like, such as shredded cheese, sour cream, avocado slices, or sliced jalapeños. Enjoy your delicious, colorful meal!
This recipe is not just easy to make; it also combines flavors and textures that everyone will love. It’s a perfect weeknight dinner!
FAQ for Easy One-Pan Chicken Fajita Rice Bowl
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it first for even cooking. The best way to thaw is in the fridge overnight, or you can use the quick method by submerging the sealed chicken in cold water for about an hour.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over low heat, or microwave them until warmed through. If it’s a little dry, you can add a splash of chicken broth to refresh it!
Can I Make This Dish Vegetarian?
Absolutely! Simply substitute the chicken with extra-firm tofu or a mix of your favorite veggies. You can also use black beans or chickpeas for added protein. Just adjust the cooking time as needed for the different ingredients!
What’s the Best Way to Serve This Dish?
Serve the fajita rice bowl hot, garnished with your favorite toppings like shredded cheese, sour cream, sliced avocado, or fresh salsa. It’s also great with tortilla chips on the side for some crunch!
