Tex-Mex Chicken Fajita Rice Bowl with Cilantro Lime Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A colorful rice bowl featuring smoky grilled chicken fajita strips, sautéed peppers and onions, served with a zesty cilantro-lime dressing. This Mexican-inspired rice and grain recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, fajita seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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

• 2, about 6 oz each boneless skinless chicken breasts
• 3 tbsp, divided olive oil
• 2 tbsp fajita seasoning
• 1 large red bell pepper, sliced into 1/2-inch strips
• 1 large green bell pepper, sliced into 1/2-inch strips
• 1 medium yellow onion, sliced into 1/2-inch strips
• 2 cups cooked long grain white rice
• 1/4 cup, chopped fresh cilantro leaves
• 2 tbsp lime juice
• 1/3 cup Greek yogurt
• 1 clove garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Toss 2 boneless skinless chicken breasts with 1 tbsp olive oil and 2 tbsp fajita seasoning, coating evenly.
2. Step 2: Heat a large skillet over medium-high heat and add the seasoned chicken breasts. Cook for 5-6 minutes per side until cooked through and juices run clear. Remove and let rest for 5 minutes, then slice into thin strips.
3. Step 3: In the same skillet, add 2 tbsp olive oil, 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 medium sliced yellow onion. Sauté for 5-7 minutes until vegetables are tender-crisp and slightly charred.
4. Step 4: In a small bowl, whisk together 1/3 cup Greek yogurt, 2 tbsp lime juice, 1/4 cup chopped fresh cilantro, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until smooth to make the cilantro-lime dressing.
5. Step 5: To assemble, divide 2 cups cooked white rice between 2 bowls. Top each bowl with half the sautéed vegetables and sliced chicken strips.
6. Step 6: Drizzle the cilantro-lime dressing generously over the bowls and garnish with extra cilantro if desired before serving.