I love making this Chicken Fajita Bowl when I want a colorful, flavor-packed meal that feels both satisfying and balanced. With juicy seasoned chicken, sautéed peppers and onions, and all my favorite toppings layered over rice, it’s a bowl that delivers bold taste in every bite.
Why You’ll Love This Recipe
I love how customizable this bowl is. I can build it exactly how I like, whether I’m in the mood for extra veggies, creamy toppings, or a little extra spice.
I also appreciate how meal-prep friendly it is. I can cook everything ahead of time and assemble fresh bowls throughout the week.
I find this recipe perfect for busy weeknights because it comes together quickly and uses simple ingredients that still create big flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts, sliced
1 tablespoon olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste
Black pepper to taste
2 cups cooked rice (white, brown, or cilantro-lime rice)
Juice of 1 lime
Optional toppings:
Sliced avocado
Sour cream or Greek yogurt
Shredded cheese
Fresh cilantro
Salsa or pico de gallo
Directions
I start by heating olive oil in a large skillet over medium-high heat.
In a small bowl, I mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. I toss the sliced chicken with the seasoning blend until evenly coated.
I add the chicken to the hot skillet and cook for about 6–8 minutes, stirring occasionally, until fully cooked and lightly browned. I remove it from the skillet and set it aside.
In the same skillet, I sauté the sliced peppers and onions for about 5–7 minutes until tender and slightly charred. I squeeze fresh lime juice over the vegetables for extra brightness.
To assemble the bowls, I divide the cooked rice into serving bowls. I top each bowl with the cooked chicken, sautéed peppers and onions, and any additional toppings I like.
I finish with a sprinkle of fresh cilantro and an extra squeeze of lime if desired.
Servings and timing
I usually get about 4 servings from this recipe.
Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: About 30–35 minutes
Variations
I sometimes swap the chicken for steak or shrimp for a different protein option. When I want a low-carb version, I use cauliflower rice instead of regular rice.
I also enjoy adding black beans or corn for extra texture and flavor. If I want extra heat, I include sliced jalapeños or a dash of hot sauce.
For a creamy twist, I drizzle a simple chipotle sauce or cilantro-lime dressing over the top.
storage/reheating
I store the chicken, vegetables, and rice separately in airtight containers in the refrigerator for up to 4 days.
When reheating, I warm the rice and chicken in the microwave or on the stovetop until heated through. I prefer adding fresh toppings like avocado and sour cream just before serving.
I can freeze the cooked chicken and rice for up to 2 months, though I avoid freezing fresh toppings.
FAQs
Can I grill the chicken instead of cooking it in a skillet?
Yes, I often grill the chicken for a smoky flavor. I slice it after grilling and add it to the bowls.
What type of rice works best?
I like using cilantro-lime rice for extra flavor, but plain white or brown rice works perfectly too.
Can I make this dairy-free?
Yes, I simply skip the cheese and sour cream or use dairy-free alternatives.
How do I keep the chicken juicy?
I avoid overcooking it and remove it from the heat once it reaches an internal temperature of 165°F.
Is this recipe good for meal prep?
Absolutely. I prepare the components in advance and assemble fresh bowls throughout the week.
Conclusion
I love how this Chicken Fajita Bowl brings together bold spices, tender chicken, and fresh toppings in one satisfying dish. It’s easy to prepare, endlessly customizable, and perfect for both weeknight dinners and meal prep. Whenever I want a flavorful, balanced meal in one bowl, this recipe is one I happily turn to.
Print
Chicken Fajita Bowl
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Description
A colorful and flavor-packed bowl featuring juicy seasoned chicken, sautéed bell peppers and onions, and your favorite toppings layered over rice for a satisfying and customizable meal.
Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Black pepper to taste
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- Juice of 1 lime
- Sliced avocado (optional)
- Sour cream or Greek yogurt (optional)
- Shredded cheese (optional)
- Fresh cilantro (optional)
- Salsa or pico de gallo (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- In a small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
- Toss sliced chicken with the seasoning blend until evenly coated.
- Add chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until fully cooked and lightly browned (internal temperature 165°F). Remove and set aside.
- In the same skillet, sauté sliced peppers and onions for 5–7 minutes until tender and slightly charred.
- Squeeze fresh lime juice over the vegetables.
- Divide cooked rice among serving bowls.
- Top with cooked chicken, sautéed vegetables, and desired toppings.
- Garnish with fresh cilantro and an extra squeeze of lime if desired.
Notes
- Use cauliflower rice for a low-carb option.
- Swap chicken for steak or shrimp if desired.
- Add black beans or corn for extra texture and flavor.
- Store components separately in the refrigerator for up to 4 days.
- Freeze cooked chicken and rice for up to 2 months; avoid freezing fresh toppings.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
