One-Pan Chicken Fajita Rice Bowl
🌮 One-Pan Chicken Fajita Rice Bowl
A complete Tex-Mex-inspired meal with juicy chicken, colorful peppers, seasoned rice, and hearty beans—all cooked in one pan for a fast, flavor-packed dish with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serves: 4
📝 Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, sliced into strips
- 1 tbsp olive oil (plus 1 tbsp for sautéing veggies)
- 1 packet fajita seasoning (or 1.5 tbsp homemade)
- 1 red bell pepper, sliced
- 1 green or yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup long-grain white rice (rinsed)
- 2 cups chicken broth (low sodium)
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn (optional)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, avocado, sour cream, salsa, jalapeños
👨🍳 Instructions
✅ 1. Marinate the Chicken (Optional)
- In a bowl, toss chicken with 1 tbsp olive oil and fajita seasoning.
- Set aside while you prep the vegetables.
✅ 2. Sauté the Veggies
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add sliced peppers and onions.
- Cook for 3–4 minutes until tender with light char.
- Remove and set aside.
✅ 3. Cook the Chicken
- In the same pan, add marinated chicken.
- Cook for 5 minutes, stirring occasionally, until browned (not fully cooked yet).
✅ 4. Add Rice & Simmer
- Stir in:
- Rinsed rice
- Chicken broth
- Black beans
- Corn (if using)
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer:
- 18–20 minutes for white rice
- 35–40 minutes for brown rice (use 2.5 cups broth)
✅ 5. Combine & Finish
- Fluff the rice gently.
- Return veggies to the pan.
- Stir and heat everything together for 2–3 more minutes.
- Squeeze lime juice on top and garnish with cilantro.
🍽️ Serving Ideas
- Over chopped romaine for a fajita salad
- In tortillas for burritos or tacos
- With a fried egg for a breakfast bowl
- With tortilla chips and salsa on the side
💡 Tips & Variations
- Make it spicy: Add jalapeños or hot sauce.
- Make it creamy: Stir in shredded cheese or sour cream at the end.
- Vegetarian: Use tofu or beans; sub chicken broth with vegetable broth.
- Low-carb: Use riced cauliflower (cook separately, stir in at the end).
🥡 Storage & Reheating
- Fridge: Store in airtight containers for up to 4–5 days
- Freezer: Freeze in portions for up to 2 months
- Reheat:
- Microwave: 1-minute bursts, stir between
- Stovetop: Add splash of broth, reheat covered on low
🔍 Nutrition (Per Serving – Approx.)
- Calories: 520
- Protein: 36g
- Carbs: 45g
- Fat: 18g
- Fiber: 4g
- Sodium: 610mg