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Easy One-Skillet Chicken Fajita Rice Bowl Recipe with Creamy Lime Crema

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A quick and flavorful one-skillet chicken fajita rice bowl with smoky spices, sautéed peppers, and a tangy lime crema, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into thin strips
  • 1 cup long-grain white rice
  • 2 cups chicken broth (low sodium preferred)
  • 1 tablespoon olive oil or avocado oil, plus extra if needed
  • 1½ tablespoons fajita seasoning (chili powder, cumin, paprika, garlic powder, onion powder, cayenne)
  • 1 yellow onion, thinly sliced
  • 1 cup mixed bell peppers (red, green, yellow), thinly sliced
  • Salt and pepper, to taste
  • ½ cup sour cream or Greek yogurt
  • 1 tablespoon fresh lime juice
  • Pinch of salt (for lime crema)
  • Fresh cilantro, chopped (optional, for garnish)
  • Shredded cheese like Monterey Jack or cheddar (optional, for topping)
  • Wedges of lime (optional, for serving)

Instructions

  1. Slice chicken breasts into ½-inch wide strips. Thinly slice bell peppers and onion into strips similar in size to chicken. Set aside.
  2. In a small bowl, mix ½ cup sour cream or Greek yogurt with 1 tablespoon fresh lime juice and a pinch of salt. Refrigerate until serving.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken strips, sprinkle with 1½ tablespoons fajita seasoning, and sauté until browned on all sides but not fully cooked, about 4-5 minutes. Remove chicken and set aside.
  4. In the same skillet, add another tablespoon oil if needed. Add sliced bell peppers and onion, sprinkle with salt, and cook until softened but still slightly crisp, about 5 minutes, stirring occasionally.
  5. Stir in 1 cup uncooked rice with the veggies and toast lightly for 1-2 minutes, stirring to coat grains with oil and flavor.
  6. Pour in 2 cups chicken broth and scrape the skillet bottom to loosen browned bits.
  7. Return chicken to skillet, nestling it into the rice and veggies. Cover with a tight-fitting lid or foil, reduce heat to low, and simmer gently for 18-20 minutes until rice is tender and liquid absorbed. Avoid lifting lid frequently.
  8. Remove from heat and let stand covered for 5 minutes. Fluff rice and chicken gently with a fork to mix evenly.
  9. Serve in bowls, drizzle with lime crema, and sprinkle with chopped cilantro and shredded cheese if using. Add lime wedges on the side.

Notes

Do not overcrowd the skillet when searing chicken; sear in batches if needed. Use medium-high heat for caramelization but watch to avoid burning spices. Toast rice briefly before adding broth for nuttiness. Keep lid tight during simmer to trap steam for fluffy rice. Lime crema can be made a day ahead. For dairy-free crema, substitute sour cream with coconut yogurt or cashew cream. If rice is undercooked, add a splash of broth and cook a few more minutes covered.

Nutrition

Keywords: chicken fajita, one skillet meal, rice bowl, lime crema, quick dinner, easy recipe, weeknight meal, Mexican-inspired

Find it online: https://elvafood.com/easy-one-skillet-chicken-fajita-rice-bowl-recipe-with-creamy-lime-crema/