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This Chicken Fajita Bowl features perfectly seasoned strips of chicken breast, peppers and onions piled up with crushed avocado, crisp romaine lettuce and steamed rice. It cooks up fast for a flavorful, satisfying meal that’s ideal as a wholesome lunch or quick dinner.
A Versatile Meal You’ll Never Tire Of
If you love chicken bowl recipes then you will love this chicken fajita bowl recipe. They are just one of those meals that I can eat on repeat and never get bored of. As a certified nutrition coach, I can confidently say these Chicken Fajita Bowls check every box – lean protein from the chicken, complex carbs from the rice, healthy fats from the avocado, and a full serving of veggies all in one delicious bowl.
The chicken, peppers and onions cook up fast but don’t lack in flavor thanks to pre-made taco seasoning which makes prep a breeze. Depending on what I have on hand I’ll sometimes switch it up and use shrimp, sliced steak or ground turkey breast which are just as quick to cook.
I like to sprinkle on some shredded cheddar cheese for that savory, salty hit but you can customize the toppings to your liking: add some fresh Pico de Gallo, dollop on a spoonful of Greek yogurt, or drizzle with hot sauce. It’s up to you!
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need to make this Chicken Fajita Bowl. The full quantities can be found in the recipe card further down the post.
Boneless, skinless chicken breast: Cooks up quickly and takes on the delicious flavors of the taco seasoning. Make sure you cut the strips into even sizes so they cook at the same rate. Strips of chicken thighs or steak all work well, too.
Taco seasoning: Use your favorite store-bought taco (or fajita) seasoning or whip up a batch of homemade taco seasoning.
Bell peppers and onions: This veggie combo gives the bowls the classic fajita flavor. Choose your preferred color of bell pepper (or use a couple of different colors). I like to use a sweet onion for its mild flavor but red onion is also great.
Romaine, tomato and rice: Form the base of the bowl. You can use another crisp, firm lettuce or baby spinach instead of romaine. Use brown rice or quinoa for a fiber boost.
Cheddar cheese: I like to grate my cheese fresh as it has a better texture than pre-grated. Can be swapped out for other cheeses like Monterey Jack or crumbled cotija.
How to Make Chicken Fajita Bowls
Step 1. Mix 1 and 1/2 tbsp of oil, taco seasoning, salt, and lime juice. Add the chicken and mix to coat with the seasoning then let sit for 15 to 30 minutes.
Step 2. Heat a large pan over medium-high heat. Cook the chicken, undisturbed, for about 4-5 minutes. Stir and continue to cook for 8-10 minutes, or until cooked through. Remove and set aside.
Step 3. Heat the remaining oil in the same pan. Add peppers and onion and cook for 4-5 minutes. Stir in the garlic and spices, and continue to cook for 1 minute. Remove from heat and add in the chicken, mixing to combine.
Step 4. Roughly mash the avocado, keeping some texture. Mix with the lime juice, cumin, salt and pepper.
Step 5. Assemble the bowls. Divide the romaine and rice among 4 bowls. Sprinkle with chopped tomatoes and drizzle with fresh lime juice; Add a generous sprinkle of salt and pepper.
Step 6. Top with the chicken fajita mixture, crushed avocado, and cheese.
Recipe Notes
Storage: Store the components separately as the romaine will wilt if stored with the other ingredients. Store in separate, airtight containers in the fridge for up to 3 days.
Reheating: Reheat the rice a skillet, stirring occasionally, until piping hot (or microwave in a covered bowl until piping hot). Reheat the chicken, peppers and onions in a skillet, stirring occasionally, until piping hot.
Freezing: The cooked chicken, peppers and onions can be cooled then frozen in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Make ahead: You can marinate the chicken in a covered bowl for up to 8 hours in the fridge before cooking.
Change up the toppings: Add black beans or corn for fiber, sour cream for tang or crushed tortilla chips for crunch. A sprinkle of fresh, chopped cilantro or some pickled jalapeños are delicious too.
Questions I Get Asked a Lot
If you’re low on time, you can skip the 15 minute marination time and just cook the chicken straight away.
Yes, especially when you make them yourself so you can adjust the amount of veggies, salt and fat you use. They’re a great balanced meal option, with lean protein, carbs, healthy fats and fiber all in one bowl.
You can use either! Go with your favorite, Mexican-style seasoning mix here, either store-bought or use homemade Mexican Seasoning.
More Easy Bowl Recipes
- Greek Chicken Bowl
- Chicken Burrito Bowl
- Greek Meze Power Bowl
- Sushi Bowl
- Chipotle Chicken Rice Bowl
- Spicy Salmon Maki Bowl
- Moroccan Chicken Couscous Bowl
- Berry Coconut Smoothie Bowl
Made these? Leave a comment below and let me know how it went. And tag me on Instagram so I can see your fajita bowls!
Chicken Fajita Bowl With Rice and Veggies
Ingredients
- 3 tablespoons olive oil, divided, or avocado oil
- 1 1/2 tablespoons taco seasoning, or fajita seasoning
- Kosher salt and pepper, to taste
- 2 limes, divided
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 bell peppers, any color, seeded and sliced
- 1 medium sweet onion, sliced
- 3-4 garlic cloves, finely chopped
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 4 cups chopped romaine
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- 4 vine tomatoes, diced
Lime–cumin avocado crush:
- 1 large ripe avocado
- Juice of 1 lime
- ½ teaspoon cumin
- Kosher salt, to taste
Instructions
- Mix 1.5 tbsp of olive oil (from the 3 tablespoons olive oil), 1 1/2 tablespoons taco seasoning, a pinch of salt, and the juice of 1 of the 2 limes. Add the 1 pound boneless skinless chicken breasts (cut into strips), coat in the seasoning mixture, and let sit for 15 to 30 minutes.
- Heat a large pan over medium-high heat. Cook the seasoned chicken, undisturbed, for about 4-5 minutes. Stir and continue to cook for 8-10 minutes, or until cooked through. Remove and set aside.
- Heat the remaining 1.5 tbsp olive oil in the same pan. Add 2 bell peppers (sliced) and 1 medium sweet onion (sliced) and cook for 4-5 minutes. Stir in the 3-4 garlic cloves (chopped), ½ teaspoon cumin, and ½ teaspoon smoked paprika, continue to cook for 1 minute. Remove from heat and add in the cooked chicken, mixing to combine.
- Roughly mash the 1 large ripe avocado, keeping some texture. Mix with the Juice of 1 lime, ½ teaspoon cumin, and a pinch each of Kosher salt and pepper.
- Assemble the bowls. Divide the 4 cups chopped romaine and 2 cups cooked rice among 4 bowls. Sprinkle with 4 vine tomatoes (chopped) and drizzle with the juice of 1 lime; Add a generous sprinkle of Kosher salt and pepper.
- Top with the chicken fajita mixture, crushed avocado, and 1 cup shredded cheddar cheese.
Notes
- Storage: Store the components separately as the Romaine will wilt if stored with the other ingredients. Store in separate, airtight containers in the fridge for up to 3 days.
- Reheating: Reheat the rice a skillet, stirring occasionally, until piping hot (or microwave in a covered bowl until piping hot). Reheat the chicken, peppers and onions in a skillet, stirring occasionally, until piping hot.
- Freezing: The cooked chicken, peppers and onions can be cooled then frozen in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Make ahead: You can marinate the chicken in a covered bowl for up to 8 hours in the fridge before cooking.
- Change up the toppings: Add black beans or corn for fiber, sour cream for tang or crushed tortilla chips for crunch. A sprinkle of fresh, chopped cilantro or some pickled jalapeños are delicious too.
- Swap the protein: Chicken breast can be swapped for turkey breast, ground beef or peeled, deveined shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
