Chicken fajita bowl- 837 cal and 30 minutes!

Try this quick and easy chicken fajita rice bowl, served with a fresh, homemade tomato salsa - a perfect speedy solution for busy midweek meals when you want something both satisfying and full of flavour. Packed with tender, seasoned chicken, vibrant sautéed peppers and onions, and fluffy, fragrant rice, this dish brings all the bold, smoky flavours of classic fajitas into a convenient, nourishing bowl that the whole family will enjoy. The homemade tomato salsa adds a bright, tangy kick, balancing the richness of the chicken and rice and giving every bite an extra burst of freshness.

Not only is it delicious, but it’s also incredibly simple to prepare. With less than 25 minutes needed for prep and just 10-30 minutes to cook, you can have this wholesome meal ready in well under an hour. That makes it ideal for those hectic evenings when time is limited but you still want something homemade and nutritious. It’s also a fantastic option for meal prepping, as it keeps well in the fridge and makes a tasty, satisfying packed lunch for work or school the next day. You can even make extra salsa or bulk up with more vegetables to stretch the dish further, making it a versatile and budget-friendly choice.

Each serving provides 837 kcal, 42.8g of protein, 28.2g of carbohydrates (of which 11.6g are sugars), 59.6g of fat (including 20.6g saturates), 7.5g of fibre, and 0.85g of salt-offering a balanced, filling meal that will keep you energised and satisfied for hours.

Whether you’re cooking for the family, looking for a quick and healthy dinner after a busy day, or preparing lunches for the week ahead, this chicken fajita rice bowl is a versatile, flavour-packed, and satisfying choice that doesn’t compromise on taste, nutrition, or convenience. It’s a go-to recipe for anyone who wants a wholesome meal on the table fast, with minimal fuss and maximum flavour.

Chicken fajita bowl- ingredient list!

Brown rice, 110g/4oz
One lime, half juiced and half cut into wedges, and three skinless, boneless chicken thighs, chopped
One teaspoon of mild chilli powder
¼ teaspoon ground cumin
One-half teaspoon of cayenne
¼ teaspoon dried oregano
One onion, one quarter finely cut, and the remaining halves in big pieces
Two large red tomatoes, cut finely
1 tablespoon fresh coriander, chopped finely
One tablespoon of olive oil
Two deseeded and sliced red, green, or yellow peppers with sea salt

ingredient list to serve;
Sour cream, shredded cheese, and ripe avocado

Chicken fajita bowl- step by step instruction guide!

Step 1
Cook the brown rice according to the packet instructions, making sure to measure the correct amount of water and adjust the cooking time as recommended. Keep an eye on it while it simmers so it cooks evenly and absorbs all the liquid, resulting in fluffy, tender grains that will form the perfect base for your chicken fajita rice bowl. Once cooked, fluff the rice gently with a fork to separate the grains and set aside while you prepare the other ingredients.

Step 2
Place the chicken pieces in a mixing bowl and toss them thoroughly with the lime juice, your chosen spices, and a sprinkle of dried oregano. Make sure each piece is evenly coated so the flavours can infuse the meat. Once combined, set the bowl aside to allow the chicken to marinate briefly while you prepare the vegetables and other ingredients-this step helps ensure the chicken is flavorful and aromatic when cooked.

Step 3
In a medium-sized bowl, combine the finely chopped onion with the chopped tomatoes and fresh coriander. Add a good pinch of salt to enhance the flavours, then stir everything together until well mixed. This creates a vibrant, fresh salsa bursting with colour and taste. Once combined, set the salsa aside to allow the flavours to meld while you cook the chicken and prepare the rest of the rice bowl.

Step 4
Heat the oil in a large, non-stick frying pan or a shallow casserole dish over a high heat until it shimmers. Add the onion chunks and the sliced peppers, stirring occasionally, and cook for about 10-15 minutes until the onions start to take on a golden colour and the peppers have softened but still retain a little bite. This slow cooking at a high heat helps bring out the natural sweetness of the vegetables and intensifies their flavour. Once the vegetables are ready, add the marinated chicken pieces to the pan, spreading them out so they cook evenly. Continue to cook for around 10 minutes, stirring occasionally, until the chicken is cooked through, nicely browned on the outside, and tender on the inside. Make sure there’s no pink remaining in the thickest parts of the chicken, ensuring it’s safe to eat while still juicy and full of flavour.

Step 5
Heat the oil in a large, non-stick frying pan or a shallow casserole dish over a high heat until it shimmers, signalling that it’s hot enough for cooking. Add the onion chunks and the sliced peppers, stirring occasionally to prevent sticking or burning, and cook for about 10-15 minutes. You want the onions to start turning a lovely golden colour while the peppers soften slightly but still keep a bit of their crunch. Cooking the vegetables slowly over high heat helps release their natural sugars, enhancing their sweetness and deepening their flavour, which forms a perfect base for the chicken fajita rice bowl.

Step 6
Once the vegetables are nicely cooked, add the marinated chicken pieces to the pan, spreading them out evenly so each piece can sear properly. Continue cooking for approximately 10 minutes, stirring occasionally to ensure even browning, until the chicken is fully cooked through, tender on the inside, and beautifully golden on the outside. Check the thickest parts of the chicken to make sure there’s no pink remaining, ensuring it’s safe to eat while still juicy and packed with the bold, zesty flavours from the lime juice, spices, and oregano. By the end, you’ll have a sizzling, aromatic mix of chicken and vegetables, ready to be served over your fluffy brown rice and topped with the fresh tomato salsa for a vibrant, satisfying meal.