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Fajita Chicken Rice Bowl With Burnt Lime

Fajita Chicken Rice Bowl with Burnt Lime: Savor the flavors of Mexico with this mouthwatering dish! Try this easy recipe tonight and get ready for a flavor explosion!

This Fajita Chicken Rice Bowl With Burnt Lime is a flavorful and colorful twist on traditional fajitas, with tender chicken marinated in a zesty lime and spice mixture, served atop a bed of fluffy rice, accompanied by a vibrant medley of sautéed vegetables and a tangy burnt lime wedge.

Ready Time

45 mins


5 servings


  • For the chicken:
  • 1 1/2 pounds boneless, skinless chicken breast, cut into thin strips
  • 1/4 cup lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • For the rice:
  • 2 cups uncooked white or brown rice
  • 4 cups water
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt, to taste
  • For the burnt lime:
  • 5 limes
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • For the fajita vegetables:
  • 2 large bell peppers, sliced
  • 2 large onions, sliced
  • 2 large tomatoes, diced
  • 2 large zucchinis, sliced
  • 2 large yellow squash, sliced
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped (optional)


Prepare the chicken by whisking together lime juice, garlic, oregano, cumin, paprika, cayenne pepper, salt, and black pepper in a large bowl.

Add the chicken strips and mix well to coat.

Cover and refrigerate for at least 30 minutes or up to 2 hours.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Remove the chicken from the marinade, letting any excess liquid drip off.

Add the chicken to the skillet and cook until browned on all sides and cooked through, about 6-8 minutes.

Transfer the chicken to a plate and cover with foil to keep warm.

Prepare the rice by heating the olive oil in a medium saucepan over medium heat.

Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.

Add the garlic and cook for 1 minute.

Add the rice and cook, stirring constantly, for 2 minutes.

Add the water, cumin, smoked paprika, and salt.

Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.

Prepare the burnt lime by preheating the broiler.

Cut the limes in half and place them on a baking sheet lined with parchment paper.

Sprinkle the sugar evenly over the lime halves.

Broil for 2-3 minutes or until the sugar is caramelized and the limes are slightly charred.

Remove from the oven and let cool.

Squeeze the juice from the limes into a bowl, then whisk in the water until the sugar is dissolved.

Prepare the fajita vegetables by heating the olive oil in a large skillet over medium-high heat.

Add the sliced bell peppers and cook, stirring occasionally, until tender, about 5 minutes.

Add the sliced onions and cook until tender, about 5 minutes.

Add the diced tomatoes and cook until they start to release their juices, about 2 minutes.

Add the sliced zucchinis and yellow squash, and cook, stirring occasionally, until tender, about 5 minutes.

Season with salt and pepper to taste.

Assemble the bowls by dividing the cooked rice onto five plates or bowls.

Add sliced chicken on top of the rice, then add the sautéed fajita vegetables.

Squeeze a lime wedge over the top and sprinkle with chopped cilantro if desired.

Serve immediately.


Make sure to adjust the amount of cayenne pepper according to your desired level of heat.

For a milder version, use less or omit it altogether.

If you prefer a stronger flavor, add more! To ensure tender and juicy chicken, don’t overcook it.

Cook until it reaches an internal temperature of 165°F (74°C).

For perfectly cooked rice, use a medium saucepan to prevent the rice from cooking too quickly or burning.

When preparing the burnt lime, keep an eye on it to avoid over-charring, as it can quickly go from caramelized to burnt.

Feel free to customize your fajita vegetables to your liking.

Add or substitute with your favorite veggies to keep things interesting! For a nutritional boost, consider using brown rice instead of white rice.

It may take slightly longer to cook, but it’s packed with fiber and nutrients.

To make this recipe more substantial, add some beans, avocado, or cheese to your rice bowl for added protein and creaminess.

Nutrional Value

  • Calories: 540
  • Total Fat: 24g
  • Saturated Fat: 3.5g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 35g
Fajita Chicken Rice Bowl With Burnt Lime
Fajita Chicken Rice Bowl With Burnt Lime

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