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In the bustling rhythm of modern life, where time is often in short supply, the demand for quick and delicious meals has never been higher. Enter the Easy One-Pan Chicken Fajita Rice Bowl—a vibrant and flavorful dish that combines all the elements of a classic fajita in a convenient bowl format. This recipe not only satisfies hunger but also brings together the bold flavors of chicken, bell peppers, and spices, making it a hit for weeknight dinners or meal prep sessions.

Easy One-Pan Chicken Fajita Rice Bowl

Discover the simplicity and flavor of the Easy One-Pan Chicken Fajita Rice Bowl, a perfect solution for busy weeknights. This vibrant dish combines tender marinated chicken with colorful bell peppers, onions, and spices, all cooked in one pan for minimal cleanup. Packed with nutrition and bursting with taste, it's a complete meal featuring rice, beans, and corn. Customize it to your liking and make it a favorite in your kitchen! Enjoy quick, delicious, and healthy meals without the hassle.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, sliced thin

1 tablespoon olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

3 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 cup white or brown rice (uncooked)

2 cups low-sodium chicken broth (or water)

1 (15 oz) can black beans, rinsed and drained

1 cup corn (frozen or canned)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Avocado slices (optional, for serving)

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

Prep the Chicken: In a large bowl, combine the sliced chicken with chili powder, cumin, smoked paprika, salt, and black pepper. Mix until the chicken is evenly coated with the spices.

    Sauté the Vegetables: Heat olive oil in a large skillet or pan over medium-high heat. Add the sliced red onion, red bell pepper, and yellow bell pepper. Sauté for about 3-4 minutes until they start to soften. Add minced garlic and cook for an additional 1 minute until fragrant.

      Cook the Chicken: Push the sautéed vegetables to one side of the pan and add the seasoned chicken. Cook for 5-7 minutes until the chicken is cooked through and no longer pink, stirring occasionally to combine with the vegetables.

        Add Rice and Broth: Stir in the uncooked rice, chicken broth, black beans, and corn. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.

          Finish and Serve: Once the rice is fully cooked, remove the pan from the heat and squeeze fresh lime juice over the mixture. Fluff the rice gently with a fork. Adjust seasoning if needed.

            Garnish and Enjoy: Serve the chicken fajita rice bowl warm, garnished with fresh cilantro and avocado slices. You can also add a dollop of sour cream or Greek yogurt if desired.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4