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Chipotle Chicken Fajita Rice Bowls l SimplyScratch.com #chipotle #chicken #fajita #ricebowls #dinner #easy

Chipotle Chicken Fajita Rice Bowls

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Skip the take-out and make this Chipotle Chicken Fajita Rice Bowl at home! Bright, fresh and slightly spicy. Cilantro lime rice, chipotle chicken, caramelized peppers and onions with all the toppings yet a fraction of the calories.
Course Mains & Entrees
Cuisine Mexican-American
Keyword black beans, chicken, chipotle, cinco de mayo, dinner, fajita, Mexican
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 6 servings
Calories 281
Author Laurie McNamara



  • pounds boneless skinless chicken breast halves
  • 1 large lime juiced
  • tablespoons homemade fajita seasoning
  • 3/4 teaspoon ground chipotle pepper or use 1-2 chipotle peppers in adobo, finely minced
  • 1/2 teaspoon extra light olive oil


  • olive oil spray
  • 1 red bell pepper sliced into 3/4-inch thick strips
  • 1 orange bell pepper sliced into 3/4-inch thick strips
  • 1 yellow bell pepper sliced into 3/4-inch thick strips
  • 1 green bell pepper sliced into 3/4-inch thick strips
  • 1 large sweet onion sliced int 3/4 inch thick strips [or any onion will do]
  • kosher salt to taste



  • In a large bowl combine the chicken, olive oil, lime zest and juice and seasonings. Toss everything to coat and set off to the side.
  • Meanwhile I get a little more prepping out of the way. Thaw 2 cups of frozen corn, drain and quickly char in a dry skillet over medium-high heat. Transfer to a clean bowl. Also, drain and rinse 1 (15 ounce) can of black beans.
  • In a 12-inch nonstick or cast iron skillet, spray with olive oil spray and preheat medium to medium high. If using cast iron, you may need to adjust the heat throughout so the chicken doesn't burn.
  • Once the pan is hot, work in batches (if necessary) cook the chicken for about 6 to 8 minutes per side or until fully cooked. Then transfer the cooked chicken to a nearby cutting board and repeat with the remaining chicken.
  • Chop the chicken into small, bite-size pieces and keep the chicken warm under foil.
  • To the same skillet the chicken was in, add in the peppers and onions with a pinch of salt. Toss and cook undisturbed until they have good color and are cooked to your preference. About 20 (for more firm) to 30 minutes (for more tender). Transfer to a serving bowl.


  • Spoon the cilantro lime rice into bowls and top with the chopped chicken, peppers and onions.
  • Top with any other desired toppings like: pico de gallo, sliced avocado, greek yogurt or sour cream and a few dashes of hot sauce and any other desired toppings.


*for a healthier low-carb option, make cilantro lime cauliflower rice!


Serving: 1g | Calories: 281kcal | Carbohydrates: 32g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 244mg | Potassium: 684mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1466IU | Vitamin C: 109mg | Calcium: 33mg | Iron: 1mg