Photo of Chicken Fajita Rice Bowls by WW

Chicken Fajita Rice Bowls

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. Raw jicama (HEE-kah-ma), a root vegetable also known as a Mexican yam, potato, or turnip, adds a nice crunch to this meal-in-a-bowl. Fresh lime juice and cilantro enhances its slightly sweet, apple-like flavor to pump up this dish’s fresh factor. Sliced or chopped jicama who will keep well in the refrigerator for up to 2 weeks. Plan to use it up by adding it to fruit salads, slaws or stir-fries. You can enjoy this dish right away for an easy weeknight dinner or make-ahead for hearty a lunch.


Chili powder

½ tsp


½ tsp

Garlic powder

½ tsp

Ground cumin

½ tsp

Dried oregano

¼ tsp

Table salt

½ tsp

Black pepper


Uncooked boneless skinless chicken breast

12 oz, cut into strips

Olive oil

1 tsp

Cooked medium grain brown rice

2 cup(s)


2 cup(s), diced

Bell pepper

1 cup(s), red, chopped

California (Hass) avocado

1 item(s), without skin and seed, diced

Pickled jalapeno peppers

4 Tbsp, chopped, sliced


½ medium, cut into 4 wedges

Pico de gallo

½ cup(s), or salsa


4 sprig(s)


  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 cup rice in each of four bowls; top each with 1/2 cup jicama, 1/4 cup 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