Layer on the flavor with this easy Chicken Fajita Bowl recipe! With tender seasoned grilled chicken and bell peppers over flavorful cilantro lime rice, this one-bowl meal is ultra customizable – with corn salsa, pickled red onions, creamy avocado, tomatoes, and more!
Easy Fajita Bowl Recipe
This Fajita Bowl recipe is one of my family’s favorite meals. And it’s easy to see just why! It’s gorgeous + delicious, with a rainbow of fresh colors and flavors, plus cilantro lime rice and tender bites of seasoned chicken. Topping options are plentiful and always customizable, and they definitely add to the fun – I’m sharing MANY ways to help you enjoy this fantastic meal to the fullest extent!
Why We Love This Chicken Fajita Bowl
There are SO MANY reasons to love this homemade chicken fajita bowl. Seriously, who needs to go to Chipotle?! Here are a few highlights:
- Variety of colors & textures. The old saying goes, “we eat first with our eyes”. And when I see these bowls, my eyes tell me, “EAT ME!” 😍
- Flavorful. After our eyes take a bite, the real test comes from our tastebuds. And these chicken fajita bowls are LOADED with flavor.
- One-bowl meal. Bowl meals are so much fun. You’ll find everything you need for dinner in this fajita bowl recipe – from rice to protein to veggies.
- Customizable. I adore a spread of fresh veggies, condiments, and dips to offer with fajita bowls. Our family layers seasoned chicken and cilantro lime rice into their bowls – and then they “go to town”, adding as little or as much of anything else they desire.
- Satisfying. This fajita bowl is hearty and satisfying, with chicken’s lean protein and a variety of fresh produce.
What You’ll Need
Here’s a glance at the ingredients you’ll need to make this chicken fajita bowl recipe. Find the printable recipe card with the exact ingredient amounts at the end of this post.
To Make the Chicken
- Chicken – Boneless, skinless chicken breasts are perfect for this dish. They’re packed with lean protein and take on the seasoning so well.
- Spices – Cumin, garlic powder, cayenne pepper, salt, black pepper, and a sprinkle of chili flakes add depth of flavor to the seasoning mix for the chicken.
- Olive oil
- Bell peppers – I like to use a mix of red and green bell peppers, but you can use whatever you like.
To Make the Bowls
- Rice – My recipe for cilantro lime rice adds so much flavor, or you could use white or brown rice.
- Corn salsa – Our family adores this roasted chili corn salsa.
- Pickled onions – Make my quick pickled red onions for a tangy garnish – so many people LOVE this recipe!!
- Avocado – Use a ripe avocado that is easily pressed but not mushy.
- Cherry tomatoes – For a fresh, juicy bites.
- Sour cream – Creamy and tangy, I always offer this on the side, for people to add as they wish.
- Cilantro – Optional garnish.
- Lime – Offer fresh lime wedges to squeeze over the top, for a bright, citrusy finish.
- Tortillas or tortilla chips – Optional, for scooping up all that goodness!
How To Make A Chicken Fajita Bowl
Have everything ready to go so that when you finish cooking the chicken and peppers you can quickly assemble these bowls. Find the detailed instructions in the recipe card lower down.
- Season the chicken. Mix all the seasonings together. Then rub the chicken with olive oil and the seasoning mix.
- Grill. Cook the chicken on a grill or in a grill pan on the stovetop until it reaches 165°F.
- Cook the peppers. Then cook the bell peppers until they’re softened and charred.
- Slice the chicken. Rest the chicken to seal in the juices, then slice it into cubes or strips.
- Assemble. Add cilantro lime rice to individual bowls, then top with grilled fajita chicken and peppers. Garnish with corn salsa, pickled red onions, cherry tomatoes, avocado, lime wedges, and fresh cilantro.
Tips
Try a few of my suggestions below to help you make these easy, super satisfying bowls:
- Prep in advance. You can prepare all of the ingredients – such as the rice, corn salsa, pickled red onions, etc. – up to a day in advance so when dinnertime comes you will have less to do.
- Store each ingredient separately. If you make some of these components in advance, make sure to store them in their own containers so the flavors don’t combine and ingredients don’t get soggy.
- Easy lunch or dinner assembly. Layer all of the ingredients for a fajita bowl into a single-serving container for a later lunch or dinner. Then, when you’re ready to eat it, warm it in the microwave and top with a little sour cream.
Fajita Bowl Topping Ideas & Variations
Here are a few of our favorite ways to finish off a chicken fajita bowl:
- Add cheese. You can use shredded Jack or cheddar cheese (sharp or mild, whichever is your preference), or try a crumble of cotija cheese.
- Add beans. Black or pinto beans are a great addition to a fajita bowl for added flavor and protein. Just rinse and drain 1 can of beans and have it ready to layer into the bowl. Or, finish the fajita bowls with a spoonful of black bean salsa!
- Offer a variety of other salsas. Warm salsa. Restaurant style salsa. Pineapple salsa or watermelon salsa. It’s ALL good!!
- Pico. Make my easy homemade pico de gallo, or grab your favorite package from the store.
- Add guacamole. If your a family of guac-lovers, like we are, mash up a bowl of homemade guacamole.
- Sour cream. A dollop of creamy sour cream or Mexican crema is the perfect finishing touch.
Proper Storage
Save your leftover fajita bowls for quick, easy (and delicious!) lunches. Here’s how to store them:
- Fridge – Place a leftover assembled fajita bowl in an airtight container in the fridge and store it for up to 4 days. If you have individual ingredient leftovers, store each one in its own container for up to 5 days.
- To Reheat – Before eating, heat the chicken fajita bowl in the microwave at 30-second intervals until warm.
More Tex-Mex Recipes To Try
Chicken Fajita Bowl
Yield: 6 servings
Layer on the flavor with this easy Chicken Fajita Bowl recipe! With tender seasoned grilled chicken and bell peppers over flavorful cilantro lime rice, this one-bowl meal is ultra customizable – with corn salsa, pickled red onions, creamy avocado, tomatoes, and more!
Print
Ingredients
For the chicken & peppers
- 1½ pounds boneless, skinless chicken breast
- 1 tablespoon garlic powder
- 1 teaspoon Morton kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon chili flakes, use more or less to taste
- 2 tablespoons olive oil
- 1 red bell pepper, cored and sliced
- 1 green bell pepper, cored and sliced
For the fajita bowls
- Cilantro lime rice
- Roasted chili corn salsa
- Pickled red onions
- Avocado, sliced
- Cherry tomatoes, cut in half
- Lime wedges
- Sour cream
- cilantro, optional garnish
Instructions
For the chicken & peppers
- Place chicken breasts on a clean cutting board and pat them dry with paper towels. This helps the seasoning adhere better and ensures even cooking.
- In a small bowl, mix the garlic powder, salt, black pepper, cumin, cayenne pepper, and chili flakes.
- Rub a bit of olive oil over the chicken breasts to help the seasoning stick, then rub the spice mixture evenly onto both sides of the chicken breasts. Make sure to coat them thoroughly for maximum flavor.
- Preheat the grill or a grill pan on the stovetop to medium/medium-high heat. If using an outdoor grill, ensure the grates are clean and lightly oiled to prevent sticking.
- Once hot, place the seasoned chicken breasts onto the grill pan or grill grates. Let the chicken cook for about 5-7 minutes per side, depending on the thickness of the breasts. Use tongs to flip the chicken breasts and cook for an additional 5-7 minutes, or until they reach an internal temperature of 165°F and are no longer pink in the center. Cooking times will vary depending on the size and thickness of the chicken breasts, and your heat temperature, so always use an instant-read meat thermometer to ensure they're fully cooked.
- Once the chicken breasts are done, transfer them to a clean plate and let rest for 5-10 minutes to lock in the tasty juices. Then slice them into bite-sized cubes or strips.
- Add the sliced bell peppers to the same grill and cook for 3-5 minutes, or until they're tender and a bit charred. Remove from the grill and set aside.
To assemble
- Start with a scoop of cilantro lime rice in a bowl. Top with fajita chicken and peppers, followed by any other ingredients you like, such as roasted chili corn salsa, pickled red onions, cherry tomatoes, avocado, and cilantro. Offer lime wedges for squeezing over the top. Get creative and add any extra toppings you love. Enjoy!
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
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