Tex-Mex Grilled Chicken Fajita Bowl with Cilantro Lime Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Grilled chicken marinated in Tex-Mex spices served over zesty cilantro lime rice with sautéed bell peppers and onions. This mexican-inspired chicken ready in about 70 minutes pairs olive oil, chili powder, ground cumin 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

• 4 (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup white rice
• 2 cups water
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips green bell pepper
• 1 medium, sliced yellow onion
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a bowl, whisk together 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts (6 oz each) and coat evenly. Marinate for at least 30 minutes.
2. Step 2: Rinse 1 cup white rice under cold water until water runs clear. In a saucepan, bring 2 cups water to a boil, add the rice, reduce heat to low, cover, and simmer for 18 minutes until rice is tender.
3. Step 3: Remove rice from heat and fluff with a fork. Stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro. Set aside.
4. Step 4: Heat a grill pan over medium-high heat. Grill the chicken breasts for 5-6 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes and slice.
5. Step 5: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 medium sliced yellow onion with 1/2 tsp salt and 1/4 tsp black pepper. Sauté for 6-7 minutes until vegetables are tender-crisp and slightly caramelized.
6. Step 6: Assemble bowls by layering cilantro lime rice, grilled chicken slices, and sautéed peppers and onions. Garnish with extra cilantro if desired.