This Fajita Chicken Rice Bowl with Burnt Lime brings all the vibrant flavors of your favorite Mexican restaurant right to your dinner table in a healthy, customizable bowl format. Tender strips of chicken are marinated in a blend of lime juice, cumin, and chili powder, then seared to perfection alongside colorful bell peppers and onions. The magic happens with the burnt lime technique – charring lime halves directly on the hot pan creates an intensely smoky, caramelized citrus flavor that elevates the entire dish. Served over fluffy cilantro-lime rice and topped with fresh vegetables, creamy avocado, and your favorite Mexican toppings, this bowl delivers restaurant-quality flavors with the convenience of a one-pan meal. The recipe serves 4 people and takes about 40 minutes from start to finish, making it perfect for weeknight dinners or meal prep.
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into strips
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
For the Cilantro-Lime Rice
- 1 1/2 cups jasmine or long-grain white rice
- 2 1/4 cups chicken broth or water
- 1/4 teaspoon salt
- 3 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon butter
For the Fajita Vegetables
- 2 bell peppers (red and yellow), sliced into strips
- 1 large onion, sliced into half-moons
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Burnt Lime and Toppings
- 3 limes, halved
- 1 large avocado, sliced
- 1/2 cup sour cream
- 1/2 cup shredded Mexican cheese blend
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced
- Lime wedges for serving
- Hot sauce (optional)
Marinating the Chicken
In a large bowl, whisk together the olive oil, lime juice, cumin, chili powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until well combined.
Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor. The acid in the lime juice will help tenderize the chicken while the spices infuse it with bold flavor.
Preparing the Cilantro-Lime Rice
While the chicken marinates, prepare the rice. Rinse the rice in cold water until the water runs clear, then drain thoroughly. In a medium saucepan, combine the rice, chicken broth or water, and salt.
Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
Finishing the Rice
Fluff the rice with a fork and stir in the lime juice, chopped cilantro, and butter. The butter adds richness while the lime and cilantro provide bright, fresh flavors that complement the fajita chicken perfectly.
Keep the rice warm by covering the pot and setting it aside while you prepare the chicken and vegetables.
Cooking the Fajita Vegetables
Heat 1 tablespoon of vegetable oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the sliced bell peppers and onions, seasoning them with salt and pepper.
Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred around the edges. The vegetables should maintain some bite and vibrant color. Remove from the pan and set aside.
Searing the Chicken
Add the remaining tablespoon of oil to the same hot pan. Remove the chicken from the marinade, allowing excess to drip off, and add the strips to the hot pan in a single layer.
Cook for 3-4 minutes without moving the chicken, allowing it to develop a golden-brown sear. Flip and cook for another 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165 degrees.
Creating the Burnt Lime Magic
Push the chicken to one side of the pan and place the lime halves cut-side down directly on the hot surface. Let them char for 2-3 minutes until the cut surfaces are deeply caramelized and almost black in spots.
The charring process caramelizes the natural sugars in the lime, creating an intensely smoky, sweet-tart flavor that’s completely different from fresh lime. The burnt limes will release an amazing aroma as they char.
Bringing It All Together
Return the cooked vegetables to the pan with the chicken and toss everything together for 1-2 minutes to reheat and combine the flavors. Remove the pan from heat but keep everything warm.
Squeeze the juice from the burnt lime halves over the chicken and vegetables. The smoky lime juice will add an incredible depth of flavor that makes this dish truly special.
Assembling the Bowls
Divide the cilantro-lime rice among four serving bowls, creating a bed for the other ingredients. Spoon the hot fajita chicken and vegetables over the rice, making sure each bowl gets a good mix of chicken, peppers, and onions.
Arrange the sliced avocado alongside the chicken and vegetables, fanning it out for an attractive presentation.
Adding the Final Toppings
Top each bowl with a dollop of sour cream, a sprinkle of shredded cheese, fresh cilantro, and sliced jalapeños according to individual preferences. The cool, creamy toppings provide a nice contrast to the warm, spiced chicken.
Serve immediately with additional lime wedges and hot sauce on the side, allowing everyone to customize their bowls to their taste preferences.
Presentation and Serving Tips
For the most attractive presentation, arrange the toppings in separate sections around the bowl rather than mixing everything together. This creates a colorful, restaurant-style appearance that’s as appealing to look at as it is to eat.
Consider serving the bowls with warm flour or corn tortillas on the side for those who want to make impromptu tacos with the filling.
Meal Prep and Storage
These fajita bowls are excellent for meal prep. Store the rice, chicken mixture, and toppings separately in the refrigerator for up to 4 days. The components can be reheated individually and reassembled in fresh bowls.
The marinated raw chicken can be prepared up to 24 hours ahead, making this recipe perfect for busy weeknights when you want maximum flavor with minimal last-minute prep.
Customization Ideas
This versatile base recipe can be customized with different proteins like shrimp, beef, or even portobello mushrooms for vegetarians. Try different vegetable combinations such as zucchini, mushrooms, or corn for variety.
The burnt lime technique works beautifully with other citrus fruits too – try burnt orange or grapefruit for different flavor profiles that complement the Mexican-inspired seasonings.
