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Rice bowl with sliced fajita chicken, charred peppers, black beans and avocado
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Chicken Fajita Rice Bowls

Smoky spiced chicken, charred peppers and onions over brown rice with black beans and avocado. 35g protein and 121mg vitamin C per bowl — the fajita, minus the tortilla juggling.

35g Protein121mg Vitamin C10g Fiber1009mg Potassium
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Prep15 min
Cook20 min
Calories500 kcal
Serves4

Key nutrients per serving

By The Recipe Seeker Kitchen

Updated 2026-09-17

Ingredients

4 servings

Instructions

5 steps · about 35 minutes total

  1. Season the chicken

    Toss the chicken strips with 1 tablespoon of oil, all the spices, 1 teaspoon salt and pepper. Let it sit while the pan heats — even 10 minutes helps the flavor penetrate.

  2. Sear hard

    Heat a large skillet or grill pan over high heat until smoking. Sear the chicken in a single layer 3–4 minutes per side until charred at the edges and cooked through. Remove to a plate and squeeze over half the lime juice.

  3. Char the vegetables

    In the same hot pan with the remaining oil, add peppers and onion with a pinch of salt. Cook undisturbed 3 minutes to char, then toss and cook 3–4 more until tender-crisp with blackened edges. This char is the entire fajita flavor.

  4. Warm the beans

    Add the black beans to the vegetables for the last 2 minutes, just to warm through and pick up the spiced oil.

  5. Build the bowls

    Divide brown rice among four bowls. Top with the pepper-onion-bean mix, sliced chicken and avocado. Finish with cilantro, the remaining lime juice and hot sauce.

Why this helps

The vitamin C–iron partnership, fajita edition

Two bell peppers per batch deliver 121mg of vitamin C per serving — well over your whole day — right alongside iron from the chicken and black beans. That pairing is not accidental: vitamin C in the same meal meaningfully increases iron absorption. Bold flavor doing quiet nutritional work.

All about ProteinAll about Vitamin CAll about FiberAll about Potassium

Nutrition facts

per serving · % DV
  • Calories 500 kcal25%
  • Protein 34g68%
  • Total Carbohydrate 59g21%
  • Dietary Fiber 10g36%
  • Total Sugars 2g4%
  • Total Fat 13g17%
  • Sodium 82mg4%

Vitamins & minerals

  • Iron 2.6mg14%
  • Calcium 42mg3%
  • Magnesium 136mg32%
  • Potassium 1009mg21%
  • Vitamin C 121mg134%
  • Folate 161mcg40%
  • Zinc 2.8mg25%

*Percent Daily Values are based on a 2,000 calorie diet. Values are per serving (recipe makes 4).

Nutrition is an estimate calculated from USDA FoodData Central ingredient data and may vary by ingredient brand, preparation, and portion size.

Questions, answered

Can I use chicken thighs?
Yes — they are more forgiving and juicier. Boneless skinless thighs need about a minute more per side.
How do I get a real char without a grill?
A ripping-hot cast iron or carbon steel pan, dry-ish vegetables, and patience: do not stir for the first 3 minutes. Crowding is the enemy — cook in two batches if needed.
Can I meal-prep these?
Excellent for it. Keep components separate: rice, chicken-veg mix, and avocado added fresh. 4 days refrigerated; reheat the hot parts in a skillet.
What is in fajita seasoning?
Usually chili powder, cumin, paprika, oregano, garlic and onion powder. This recipe mixes it fresh so you control the salt — store blends are often mostly salt.
Can I make it vegetarian?
Swap the chicken for 2 cans of black beans plus a sliced portobello, or use the tempeh from our buddha bowl. Keep the char — it carries the dish.
Flour or corn tortillas instead?
Go for it — warm them directly over a gas flame for 20 seconds per side. The bowl version just saves you the assembly line on busy nights.
How spicy is it?
Mild as written — the heat comes from your hot sauce at the table. Add a sliced jalapeño with the peppers for built-in fire.
Can I use white rice?
Yes, though you lose about 2g of fiber per serving. The brown rice’s chew stands up better to the bold toppings.

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