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Chicken Fajita Bowl

Maria G. Brooks
The Chicken Fajita Bowl is a vibrant and flavorful dish that combines juicy, seasoned chicken with sautéed peppers and onions over a base of rice, greens, or cauliflower rice.
Topped with your favorite Tex-Mex garnishes like guacamole, salsa, and shredded cheese, this recipe is perfect for a quick weeknight dinner or meal prep.
With bold spices, fresh vegetables, and customizable toppings, it’s a crowd-pleaser for any occasion.
Equipment I Have Used
large mixing bowl
Cutting board
Chef’s Knife
Cast-iron skillet or non-stick skillet
Tongs or spatula
Rice cooker or pot (optional for rice base)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 4 Servings
Calories 350 kcal

Equipment

  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef’s Knife
  • 1 Cast-iron skillet or non-stick skillet
  • 1 Tongs or spatula
  • 1 Rice cooker or pot (optional for rice base)

Ingredients
  

For the Chicken

  • 1 lb Boneless skinless chicken breasts (or thighs)
  • 2 tbsp Olive oil
  • 2 tbsp Lime juice freshly squeezed
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Oregano
  • 1/4 tsp Cayenne pepper optional, for heat
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

For the Vegetables

  • 2 Bell peppers red, yellow, or green, sliced
  • 1 Medium onion sliced
  • 1 tbsp Olive oil

For the Base

  • 2 cups Cooked rice cauliflower rice, or greens
  • For the Toppings Optional
  • 1/2 cup Guacamole or diced avocado
  • 1/2 cup Salsa or pico de gallo
  • 1/4 cup Shredded cheese
  • 1/4 cup Sour cream or Greek yogurt
  • Fresh cilantro chopped
  • Lime wedges

Instructions
 

Marinate the Chicken

  • In a large mixing bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper.
  • Add the chicken to the marinade, ensuring it’s fully coated.
  • Let the chicken marinate for at least 30 minutes (or up to 4 hours in the refrigerator).

Cook the Chicken

  • Heat a cast-iron skillet over medium-high heat.
  • Cook the chicken for 4-5 minutes on each side, or until fully cooked and slightly charred.
  • Remove from heat and let rest for 5 minutes before slicing into strips.

Sauté the Vegetables

  • In the same skillet, add olive oil and sauté the sliced bell peppers and onions.
  • Cook for 5-7 minutes until tender and slightly caramelized.

Prepare the Base

  • Cook your chosen base (rice, cauliflower rice, or greens) and divide it evenly into 4 bowls.

Assemble the Bowls

  • Add sliced chicken and sautéed vegetables to the bowls.
  • Top with your favorite toppings, like guacamole, salsa, shredded cheese, and a squeeze of lime.

Serve and Enjoy

  • Garnish with fresh cilantro and serve immediately while warm.

Notes

  • For extra heat, add sliced jalapeños or drizzle with hot sauce.
  • To make this dairy-free, skip the cheese and use a dairy-free yogurt alternative for topping.
  • This recipe can easily be doubled or tripled to serve a larger crowd.
  • Leftovers can be stored in separate containers for up to 3 days in the fridge.
Keyword Chicken Fajita Bowl