Photo of Chicken Fajita Rice Bowl by WW

Chicken Fajita Rice Bowl

0 - 7
PersonalPoints™ per serving
Total Time
25 min
20 min
5 min
We seasoned and cooked the chicken with a quick-and-easy Mexican spice blend but you can use almost any leftover cooked chicken breast in this recipe.


Chili powder

½ tsp(s)

Smoked paprika

½ tsp(s)

Garlic powder

½ tsp(s)

Ground cumin

½ tsp(s)

Dried oregano

¼ tsp(s)

Table salt

½ tsp(s)

Uncooked boneless skinless chicken breast

12 oz, cut into strips

Olive oil

1 tsp(s)

Cooked medium grain brown rice

2 cup(s)

Uncooked jicama

2 cup(s), diced

California (Hass) avocado

1 item(s), diced

Jalapeño pepper(s)

½ cup(s), sliced

Fresh lime(s)

1 medium, cut into 4 wedges

Pico de gallo

½ cup(s)


4 sprig(s)

Sweet red pepper(s)

1 medium

Black pepper



  1. Combine chili powder through black pepper in a small bowl; sprinkle over chicken and toss to coat. Heat oil in a medium non-stick skillet over medium heat; add chicken when oil shimmers. Cook, stirring occasionally, until chicken is no longer pink, 4-5 minutes; transfer to a serving bowl
  2. Place 1/2 c rice in each of four bowls; top each with 1/2 c jicama, 1/4 c red pepper, 1/4 of avocado, 1 Tbsp jalapeno and 3 oz chicken. Garnish each with 2 Tbsp pico de gallo, a lime wedge and some cilantro.
  3. Serving size: 1 bowl