Fajitas usually come wrapped in a tortilla, which is fine, but it also means most of what you're eating is bread rather than the protein and vegetables that make fajitas actually good. This bowl version skips the wrap and just serves everything together over rice.
At 42g of protein per serving with real seared chicken and charred vegetables, it holds up as a legitimate dinner instead of feeling like a diet compromise.
Sear the chicken in batches if the pan feels crowded — overcrowding drops the pan temperature and steams the chicken instead of browning it.
Save this recipe for later — pin it to your chicken board.
Toss the chicken strips with 1 tbsp olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
Add remaining oil to the same skillet. Add bell peppers and red onion, cooking for 6-8 minutes until softened and slightly charred at the edges.
Stir cilantro and lime juice into the cooked rice. Divide rice among bowls, top with the seared chicken and peppers, and serve.
Yes — boneless, skinless thighs work well and stay juicier, though the protein per serving drops slightly since thighs contain more fat than breast meat.
Don't stir too often and make sure the skillet is genuinely hot before adding the vegetables — crowding the pan or flipping constantly traps steam and prevents browning.
Yes — cauliflower rice works as a direct swap and cuts the carbs significantly while keeping the same bowl format.
Up to 4 days in the fridge in an airtight container. The chicken and vegetables reheat well in a skillet; the rice is best refreshed with a splash of water before microwaving.