Mexican Chicken Rice Bowl
Easy and healthy Chicken Mexican Bowls served over rice. Then topped with charred bell peppers and sides of your choice.
If you’re someone who loves to meal prep on the weekends then this is a perfect meal for you. These chicken Mexican bowls are so easy to pull off and you can easily double or even triple the recipe. Served over white rice or my NEW favorite – cauliflower rice. It’s a delicious low carb alternative that takes fraction of the time to prep than regular white rice.
How to Make Chicken Mexican Bowls
You basically start off with preparing the chicken in a large skillet. You want to sear both sides on high heat until golden brown. Then add store bought salsa verde and simmer on medium heat until tender. It should easily shred with two forks. I went with hot salsa and the chicken definitely has some heat. But if you want less spicy or if planning on serving this to kids, make sure to go with mild salsa.
While the chicken is cooking, you want to prepare the bell peppers + onions. All you need to do for that is just stir fry them on medium-high heat with little salt and pepper until soft. Once the peppers are tender, remove to a plate or bowl, cover, and keep warm.
My favorite part about these chicken mexican bowls is how much flavor and texture they have. The chicken is so tender and saucy, making it absolutely perfect for rice. The rice absorbs some of the sauce and you get super creamy chicken Mexican bowl. Then pile on all the toppings and you are basically set for life 🙂
I listed some topping options like fresh salsa, avocado, cilantro, and sour cream. However, the list is so versatile and you can pile on absolutely anything you love to make these chicken mexican bowls your own.
More Mexican Recipes You Might Enjoy
Mexican Turkey Stuffed Bell Peppers
Jalapeño Turkey Burgers with Guacamole
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Mexican Chicken Rice Bowl
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4-6 1x
- Category: Main
- Method: Saute
- Cuisine: Mexican
Description
Easy and healthy Chicken Mexican Bowls served over white rice or for a low-carb option, cauliflower rice. Then topped with charred bell peppers and sides of your choice.
Ingredients
Chicken
- 6 chicken thighs, boneless + skinless
- 2 cups salsa verde*
- 1 Tbsp. olive oil
- salt and fresh ground black pepper
Peppers
- 2 large bell peppers (any color), cored and sliced
- 1 large sweet onion, cut into thin wedges
- 2 Tbsp. olive oil
- salt and fresh ground black pepper
Rice
- 1 cup dry white rice
- salt and fresh ground black pepper
To Serve
- pico de gallo
- avocado, sliced
- sour cream
- fresh cilantro, chopped
Instructions
Chicken
- Season the chicken with salt and pepper on both sides, to taste.
- In a large skillet, heat olive oil over high heat. Add chicken to the skillet and sear for 3 minutes on each side or until golden brown.
- Add salsa and immediately cover the skillet with a lid. Reduce heat to medium-low and cook the chicken for 20-25 minutes, flipping halfway, so both sides cook evenly.
- Remove the chicken from the heat and using two forks, shred the chicken. Set aside.
Peppers
- While the chicken is cooking, heat olive oil in a separate large skillet over medium/high heat.
- Add peppers and onion to the skillet. Season with salt and pepper, to taste, and cook for 8-10 minutes or until soft and slightly charred, stirring occasionally. Transfer to a bowl and keep warm.
Rice
- If serving with white rice, cook rice according to package directions.
- To assemble the rice bowls: spoon the cooked white rice into a bowl, top with the shredded chicken, peppers + onion, and toppings of choice.
Notes
*When shopping for salsa verde look for chunky salsa. It works the best with this recipe as it adds perfect amount of texture to the chicken.
Nutrition
- Serving Size:
- Calories: 298
- Sugar: 6 g
- Sodium: 624.7 mg
- Fat: 14 g
- Carbohydrates: 10.8 g
- Protein: 31 g
- Cholesterol: 140.1 mg
Keywords: fajita bowl, rice bowl, chicken bowl
Nutrition information is only for the chicken and peppers
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Made this tonight and oh my goodness was it delicious! Definitely my kind of dish! The chicken was super tender. I added cilantro, lime, salsa, avocado and sour cream on top of the chicken and peppers and it was to die for. The flavors were amazing.
Thank you Kristina! So glad to hear you enjoyed these chicken mexican bowls.
Hi hun,
Can I use chunky red salsa for this recipe?
Thanks
I think it should work. You may have to add a little water to the pan if it gets too dry during cooking but other than that I don’t see why not.