Tex-Mex Grilled Chicken Fajita Bowls

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Juicy grilled chicken seasoned with smoky spices served over a bed of cilantro-lime rice and sautéed bell peppers for a vibrant Tex-Mex bowl. This Mexican-inspired rice and grain recipe, ready in about 50 minutes, pairs boneless skinless chicken breasts, olive oil, 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

• 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 smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long grain white rice
• 2 cups water
• 2 tbsp fresh 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 large, sliced into strips yellow bell pepper
• 1 medium, sliced into strips onion
• 1/2 tsp for peppers salt
• 1/4 tsp for peppers black pepper

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp olive oil, 2 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub this marinade evenly over 4 boneless skinless chicken breasts and let rest for 15 minutes.
2. Step 2: Rinse 1 cup long grain white rice under cold water. In a medium pot, bring 2 cups water to a boil, add rice, reduce heat to low, cover, and simmer for 18 minutes until rice is tender. Remove from heat, fluff with fork, then stir in 2 tbsp fresh lime juice and 1/4 cup chopped cilantro.
3. Step 3: Heat a grill pan or outdoor grill to medium-high heat. Grill marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove and let rest for 5 minutes, then slice into strips.
4. Step 4: While chicken grills, heat a large skillet over medium heat. Add sliced 1 large red bell pepper, 1 large green bell pepper, 1 large yellow bell pepper, and 1 medium onion with 1/2 tsp salt and 1/4 tsp black pepper. Sauté for 7-8 minutes until vegetables are tender-crisp with slightly charred edges.
5. Step 5: To assemble, divide cilantro-lime rice evenly among 4 bowls, top with grilled chicken slices and sautéed peppers and onions. Serve warm.