Tequila-Lime Chicken Fajita Bowl with Cilantro Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Zesty tequila-lime marinated chicken served over fluffy cilantro-lime rice with sautéed peppers and onions. This mexican-inspired chicken ready in about 65 minutes pairs boneless skinless chicken breasts, tequila, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 1/4 cup tequila
• 3 tbsp lime juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 medium yellow onion, sliced
• 1 cup long grain white rice
• 1/3 cup fresh cilantro, chopped
• 1 tsp lime zest
• 2 cups water

Instructions

1. Step 1: In a bowl, whisk together 1/4 cup tequila, 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken breasts sliced into strips and marinate for at least 30 minutes.
2. Step 2: While chicken marinates, rinse 1 cup long grain white rice under cold water. In a medium pot, combine rice with 2 cups water, cover, and bring to a boil. Reduce to low, simmer for 18 minutes until water is absorbed. Remove from heat and fluff with fork.
3. Step 3: Stir 1/3 cup chopped fresh cilantro and 1 tsp lime zest into the cooked rice, keeping it warm.
4. Step 4: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced 1 large red bell pepper, 1 large yellow bell pepper, and 1 medium sliced yellow onion. Sauté for 5-6 minutes until vegetables are tender-crisp.
5. Step 5: Remove vegetables and set aside. Add marinated chicken strips to the same skillet and cook for 6-8 minutes until cooked through and slightly charred.
6. Step 6: Return vegetables to skillet with chicken and toss for 1-2 minutes to combine and heat through.
7. Step 7: Serve chicken and vegetable mixture over cilantro-lime rice for a bright, flavorful fajita bowl.