Chicken Fajita Bowls – Zesty, Colorful, and Perfect for Meal Prep

There’s something magical about the sizzle of fajitas hitting a hot skillet — the smoky aroma of spices, the sweetness of caramelized peppers, and the tang of lime wafting through the kitchen. Now imagine all that flavor, packed neatly into a satisfying, easy-to-eat bowl. These Chicken Fajita Bowls take the essence of Tex-Mex comfort food and turn it into a vibrant, healthy meal that’s perfect for busy weeknights, lunches, or meal prep.

Each bite brings a mix of tender, spice-rubbed chicken, colorful bell peppers, onions, rice, and all your favorite fajita toppings. The beauty of this dish is its flexibility: you can make it low-carb with cauliflower rice, add avocado for creaminess, or make it vegetarian with black beans instead of chicken.

Let’s get ready to build your new go-to bowl!

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Ingredients:

For the Chicken & Fajita Veggies:

• 1 ½ lbs boneless skinless chicken breasts (or thighs)
• 3 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large red onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lime

For the Bowls:

• 2 cups cooked white or brown rice (or cauliflower rice)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 avocado, sliced
• ½ cup sour cream or Greek yogurt
• ½ cup salsa or pico de gallo
• Fresh cilantro for garnish
• Lime wedges for serving

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Instructions:

1. Marinate the Chicken:
   In a bowl, whisk together olive oil, lime juice, garlic, chili powder, paprika, cumin, oregano, salt, and pepper. Add chicken breasts and coat evenly. Let marinate for at least 30 minutes or up to 2 hours for richer flavor.
2. Cook the Chicken:
   Heat a large skillet or grill pan over medium-high heat. Cook chicken for 5–7 minutes per side, or until golden and cooked through. Remove and let rest for 5 minutes before slicing.
3. Sauté the Veggies:
   In the same skillet, add a drizzle of olive oil and toss in the sliced bell peppers and onions. Sauté until tender and slightly charred, about 6–8 minutes. Season with a pinch of salt and lime juice.
4. Assemble the Bowls:
   Spoon cooked rice into each bowl as a base. Top with sliced chicken, sautéed veggies, black beans, corn, avocado, and salsa.
5. Add Toppings & Serve:
   Finish each bowl with a dollop of sour cream or Greek yogurt, a sprinkle of cilantro, and fresh lime wedges. Serve immediately and enjoy!

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Tips & Tricks:

• Prep Ahead: Cook the chicken and veggies ahead of time for grab-and-go meal prep.
• Use Chicken Thighs: They stay juicy and flavorful, especially after marinating.
• Make It Spicy: Add jalapeño slices or a pinch of cayenne for heat.
• Flavor Boost: A drizzle of chipotle mayo or hot sauce elevates everything.

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Variations:

• Low-Carb Fajita Bowls: Use cauliflower rice or lettuce as your base.
• Vegetarian Version: Replace chicken with grilled tofu or roasted chickpeas.
• Southwest Twist: Add shredded cheese and drizzle with avocado ranch.
• Breakfast Fajita Bowl: Add scrambled eggs and breakfast potatoes for a morning kick!

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Serving Suggestions:
Serve these bowls warm with extra lime wedges and a side of tortilla chips or warm tortillas for scooping. A chilled glass of sparkling lime water or a margarita makes the perfect pairing!

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Storage Information:
Store leftovers in separate airtight containers: one for rice, one for chicken and veggies, and one for toppings. They’ll keep for up to 4 days in the fridge. Reheat the chicken and veggies in a skillet for best texture.

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FAQ:
Can I grill the chicken instead of pan-cooking it?
Absolutely! Grilling adds smoky flavor and makes cleanup easier.

What’s the best rice for fajita bowls?
White rice gives that classic Tex-Mex feel, but brown rice or cilantro-lime rice adds great flavor and texture.

Can I freeze this recipe?
Yes! Freeze cooked chicken and rice separately. Thaw overnight in the fridge and reheat before serving.

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History / Fun Facts:
Fajitas originated in Texas, where ranch workers would cook skirt steak over campfires and serve it in tortillas. The term “fajita” comes from the Spanish word faja, meaning “strip” or “belt,” referring to the strips of meat. Today, fajitas are a beloved Tex-Mex staple, and this bowl version brings the sizzling experience straight to your kitchen—no skillet theatrics required!