Grilled Chicken Fajita Rice Bowl

A colorful, protein-packed bowl with smoky grilled chicken, seasoned rice, fajita vegetables, fresh pico de gallo, avocado, lettuce, and creamy yogurt sauce.

 Ingredients — 4 servings

Chicken

• 1½ lb (680 g) boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Rice

• 2 cups cooked brown or white rice
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• Pinch of salt

Fajita vegetables

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 tbsp olive oil
• ½ tsp cumin
• ½ tsp paprika
• Salt and pepper

Pico de gallo

• 2 medium tomatoes, diced
• ¼ red onion, finely diced
• ¼ cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste

Bowl toppings

• 1 avocado, sliced
• 2 cups chopped romaine lettuce
• ½ cup plain Greek yogurt
• Fresh cilantro
• Lime wedges

Instructions

1. Marinate the chicken
Mix olive oil, lime juice, garlic, paprika, chili powder, cumin, oregano, salt, and pepper. Coat the chicken well and let it sit for 15–30 minutes.

2. Cook the chicken
Heat a grill pan or skillet over medium-high heat. Cook chicken for about 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice.

3. Cook the fajita vegetables
Heat olive oil in a skillet. Add peppers and onion with cumin, paprika, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until tender and lightly charred.

4. Prepare the rice
Mix cooked rice with lime juice, cilantro, and a pinch of salt.

5. Make the pico de gallo
Combine diced tomatoes, red onion, cilantro, lime juice, and salt.

6. Assemble the bowls
Add rice and lettuce to each bowl. Arrange sliced chicken, fajita peppers and onions, pico de gallo, and avocado around the bowl. Add a spoonful of Greek yogurt and finish with cilantro and lime.

Time

• Prep: 20 minutes
• Marinating: 15–30 minutes
• Cooking: 20 minutes
• Total: about 40–50 minutes
• Servings: 4

Approximate nutrition per serving

• Calories: 600–650 kcal
• Protein: 48–52 g
• Carbohydrates: 55–60 g
• Fat: 22–25 g
• Fiber: 9–11 g
• Sugar: 7–9 g
• Sodium: approximately 600–750 mg, depending on salt and yogurt

Nutrition is an estimate and will vary with portion sizes and ingredients.

Quick Q&A

Can I use chicken thighs?
Yes. Boneless, skinless thighs work well and stay juicy.

Can I use white rice?
Absolutely. Brown rice, white rice, quinoa, or cauliflower rice can all work.

Can I make this ahead?
Yes. Store the components separately in the refrigerator and assemble when ready.

Can I make it spicy?
Add jalapeño to the pico de gallo or extra chili powder to the chicken.

Can I replace Greek yogurt?
Yes. Sour cream or a light avocado-lime sauce works well.

How long do leftovers last?
Store refrigerated in airtight containers and use within 3–4 days. Keep avocado and yogurt separate if possible for the best texture.