Skip the messy tortillas and enjoy all the great flavors of fajitas in this chicken fajita bowl.
My family loves chicken fajita bowls, and it's ideal not only for a weeknight dinner but also for meal prep. Loaded with seasoned chicken, tender peppers and onions, and rice, this is an easy and satisfying dinner. For Tex-Mex night at our house, I like to pair this with a pineapple margarita or an agave margarita.
This recipe is a family favorite because it is so customizable. Everyone can make their own however they like, and no two bowls are the same. Chicken fajita bowls come in for the win when I am getting ready for my shift.
Why I Love A Chicken Fajita Bowl
- Customizable - I love how many ways you can make this your own. Leave out the corn, add sour cream and cheese, however you like it. I particularly like sliced avocados on my bowl.
- Meal Prep For The Win - This is probably the biggest reasons why I love this chicken fajita bowl. Meal prepping is a must for me and this recipe is seriously one of the best. Carve out a little time and have delicious lunches for days.
- Low Carb Option - If you are looking to cut carbs, leave off the rice for a protein and veggie bowl. I sometimes swap the rice for cauliflower rice.
Tools
- Large Skillet
- Cutting Board and Sharp Knife
- Mixing Bowls
- Spatula or Tongs
- Measuring Cups and Measuring Spoons
- Meal Prep Containers (optional)
Ingredients
Before you head to the recipe card for exact measurements, here’s a quick look at what you’ll be using.
- Boneless Skinless Chicken Thighs or Chicken Breasts - Chicken is such a great source of protein and it is so good as fajita meat. You can use thighs or breasts in this recipe. Thighs are juicier when cooked, while breasts are leaner.
- Olive Oil - The olive oil keeps everything from burning and sticking to the skillet. It also helps bind the seasoning to the chicken.
- Lime juice - The lime juice helps tenderize the chicken and it also gives a freshness to the fajita meat. It is also so good mixed in with the rice for a pop of flavor.
- Chili Powder and Cumin - These are the seasonings that bring in that classic Tex-Mex fajita flavors.
- Salt, Pepper, and Garlic Powder - Classic seasonings that enhance almost any dish.
- Bell Peppers - The cooked peppers adds a tasty texture to the chicken fajita bowl. I like using red, yellow, or orange peppers because they brighten up this bowl with color.
- Red Onion - Cooked onions have a slighty sweet flavor that is a classic flavor in fajitas.
- Cooked Rice - The rice adds bulk to this fajita bowl making it a filling meal. The rice soaks up all the flavors in this bowl,
- Fire Roasted Corn - The corn adds a little smoky sweetness that I love. If you don't like corn, you can completely leave it out.
- Garnishes - The fun stuff! Feel free to add your favorite topping. Shredded cheese, sour cream, black beans, avocado, and salsa all go great in this hearty meal.
Instructions
Step 1
Cut the chicken into thin, uniform slices.
Step 2
In a medium mixing bowl mix together the chicken marinade ingredients. Add the sliced chicken and marinade for 30 minutes to 2 hours.
Step 3
Slice the peppers and onions into about ⅓ inch slices.
Step 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced peppers and onions and cook until tender. Sprinkle with salt and pepper. Remove from the skillet and set aside.
Step 5
In the same hot skillet, cook the sliced chicken until fully cooked and browned.
Step 6
Warm the prepared rice and corn if desired. Then assemble the bowls.
Step 7
Add your favorite toppings.
Step 8
Serve and enjoy.
Tips For the Best Chicken Fajita Bowl
- Slice the chicken uniformly for even cooking.
- Make sure the skillet is hot (hot hot) before adding the chicken.
- If your skillet is not big enough for the chicken to spread out, cook the chicken in batches for best browning on the chicken.
- You can use boneless, skinless chicken breast or thighs. Completely up to you.
Variations
- Swap out the chicken for steak or shrimp.
- Skip the chicken altogether and add plenty of beans for a vegetarian fajita bowl.
- Swap the rice for cauliflower rice for a lower-carb chicken fajita bowl.
Storage Tips
- Store the chicken, rice, and veggies in an airtight container. Refrigerate for up to four days.
- Keep the garnishes separate for the best leftover chicken fajita bowl.
Reheating Tips
- Reheat the bowl in the microwave in 1 minute increments until it's nice and hot.
- If you don't want to use the microwave, heat the chicken, rice, and veggies in a skillet over medium heat until heated through. Stir occasionally.
Frequently Asked Questions
Wait until the oil and skillet is hot and over medium-high heat. Don't overcrowd the skillet and only cook until tender.
Either is great in this recipe, it comes down to personal preference. Chicken thighs stay juicier, while chicken breast are leaner.
Absolutely! I like sautéed sliced mushrooms and cherry tomatoes in this bowl, but feel free to add veggies of your choice.
Yes! White rice, brown rice, basmati rice, and even cauliflower rice are great in this recipe.
Chicken Fajita Bowl
- Total Time: 35 minutes
- Yield: 6 bowls 1x
Description
These chicken fajita bowls are loaded with juicy chicken, colorful peppers, tender onions, rice, corn, and all of your favorite toppings. This easy dinner recipe is ideal for busy weeknights, Tex-Mex night, and meal prep.
Ingredients
For The Chicken
- 2 pounds boneless, skinless chicken breast or chicken thighs
- 2 tablespoons olive oil
- ½ tablespoon chili powder
- 2 teaspoons cumin
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoons garlic powder
- 2 tablespoons lime juice
For The Vegetables
- 2 bell peppers
- 1 onion
- 2 tablespoons olive oil
- 1 /4 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For The Bowls
- 4 cups prepared rice
- 1 can (15 oz) fire roasted corn
Optional Garnishes
- drained black beans
- salsa
- avocado or guacamole
- shredded cheese
- lime wedges
- cilantro
- sour cream
- jalapeno slices
Instructions
- Cut the chicken into thin, uniform slices.
- In a medium mixing bowl mix together the chicken marinade ingredients. Add the sliced chicken and marinade for 30 minutes to 2 hours.
- Slice the peppers and onions into about ⅓ inch slices.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced peppers and onions and cook until tender. Sprinkle with salt and pepper. Remove from the skillet and set aside.
- In the same hot skillet, cook the sliced chicken until fully cooked and browned.
- Warm the prepared rice and corn if desired.
- Assemble each bowl with the prepared rice, fajita vegetables, sliced chicken, and corn.
- Add your favorite toppings.
- Serve and enjoy.
Notes
- Slice the chicken uniformly for even cooking.
- Make sure the skillet is hot (hot hot) before adding the chicken.
- If your skillet is not big enough for the chicken to spread out, cook the chicken in batches for best browning on the chicken.
- You can use boneless, skinless chicken breast or thighs. Completely up to you.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Stovetop
