Go Back

Chicken Fajita Bowls

A colorful and zesty Tex-Mex bowl with tender chicken, peppers, onions, rice, and all your favorite fajita toppings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Fajita Chicken & Veggies
  • 1.5 lbs boneless skinless chicken breasts
  • 3 tbsp 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 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp oregano
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 lime, juiced
For Serving
  • 2 cups cooked rice
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 avocado, sliced
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup salsa or pico de gallo
  • fresh cilantro and lime wedges for garnish

Equipment

  • Mixing bowls
  • Large skillet
  • Tongs
  • Cutting board

Method
 

  1. Whisk marinade ingredients together and coat chicken evenly. Let rest for 30 minutes.
  2. Cook chicken in a hot skillet 5–7 minutes per side until golden and cooked through.
  3. Sauté sliced peppers and onions until tender and charred.
  4. Assemble bowls with rice, chicken, veggies, and toppings. Garnish and serve warm.

Notes

Perfect for meal prep—assemble ahead and store for up to 4 days.