Memorial City Tex-Mex Chicken Fajita Bowls

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Sautéed chicken strips seasoned with Tex-Mex spices, served over fluffy rice with peppers, onions, and a squeeze of fresh lime. This Mexican-inspired rice and grain recipe, ready in about 30 minutes, pairs olive oil, ground cumin, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium red bell pepper, sliced into strips
• 1 medium yellow onion, sliced into strips
• 2 cups cooked long grain white rice
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese

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Instructions

1. Step 1: In a small bowl, mix 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the Tex-Mex seasoning.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb sliced chicken breasts and sprinkle the seasoning evenly over the chicken. Sauté for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
3. Step 3: Add 1 sliced red bell pepper and 1 sliced yellow onion to the skillet with the chicken. Cook for an additional 4 minutes, stirring frequently, until the vegetables are tender-crisp.
4. Step 4: Divide 2 cups cooked long grain white rice evenly into four serving bowls. Top each bowl with the chicken and vegetable mixture.
5. Step 5: Drizzle 2 tbsp fresh lime juice over the bowls and garnish with 2 tbsp chopped fresh cilantro, 1/4 cup sour cream, and 1/2 cup shredded cheddar cheese. Serve warm.