Chicken fajitas
Looking for a flavorful and customizable meal that’s perfect for any night of the week? These Chicken Fajita Bowls are fresh, colorful, and satisfying. A great recipe to enjoy the bold flavors of fajitas in a convenient, all-in-one dish. With juicy, seasoned chicken, tender sautéed peppers and onions, and hearty toppings like rice, black beans, and corn, this dish brings everything you love about fajitas to your table—without the need for tortillas.
What makes this recipe even better is how easy it is to make. With just a few key tools, you’ll have a delicious meal in no time! A large skillet is essential for cooking the chicken and veggies to perfection, ensuring they develop that irresistible fajita char. A sharp chef’s knife makes slicing the chicken, peppers, and onions quick and effortless. Don’t forget a pot to have perfectly fluffy rice ready as the base for your bowls.
These fajita bowls are incredibly versatile, too. You can easily swap out the chicken for steak, shrimp, or even tofu for a vegetarian option. Adjust the spice level to suit your taste, and pile on your favorite toppings—like shredded cheese, sour cream, fresh cilantro, or a squeeze of lime. They’re perfect for meal prepping, family dinners, or even a build-your-own fajita bowl night with friends.
Not only are these bowls packed with protein, fiber, and vibrant veggies, but they’re also a great way to enjoy a wholesome meal that feels indulgent and fun. Whether you’re making dinner for one or feeding a crowd, these Chicken Fajita Bowls are sure to be a hit. Gather your ingredients, prep your toppings, and get ready to enjoy a fresh, satisfying meal everyone will love!
Cicken Fajitas
Equipment
- Large skillet or cast-iron pan
- Cutting board
- Chef’s knife
- Measuring spoons
- Mixing bowls (for marinating chicken and preparing toppings)
- Spatula or tongs (for stirring and flipping)
- Rice cooker or pot (for cooking rice)
- Can opener (for black beans or corn)
- Serving bowls (for assembling the fajita bowls)
Ingredients
For the Chicken:
- 1.5 lbs Boneless, skinless chicken breasts or thighs, sliced into thin strips
- 2 tbsp Olive oil
- 1 tbsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Oregano
- 1/4 tsp Cayenne pepper (optional for spice)
- Salt and black pepper to taste
For the Vegetables:
- 2 Bell peppers, sliced into thin strips (any color)
- 1 Large Onion, sliced
- 1 tbsp Olive oil
- Salt and pepper to taste
For the Bowls:
- 2 Cups Cooked rice or cauliflower rice
- 1 Cup Black beans, rinsed and drained
- 1 Cup Corn kernels (fresh, frozen, or canned)
- 1/2 Cup Shredded cheese (cheddar or Monterey Jack)
- 1/2 Cup Sour cream or Greek yogurt
- 1/4 Cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Marinate the Chicken:
- In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and black pepper. Add the chicken strips and toss to coat. Let marinate while you prepare the vegetables.
Cook the Chicken:
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly charred. Remove and set aside.
Cook the Vegetables:
- In the same skillet, add olive oil, bell peppers, and onions. Season with salt and pepper. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized.
Assemble the Bowls:
- Divide the cooked rice (or cauliflower rice) into four bowls. Top with the sautéed vegetables, cooked chicken, black beans, corn, and shredded cheese.
Garnish and Serve:
- Add a dollop of sour cream or Greek yogurt, sprinkle with fresh cilantro, and serve with lime wedges on the side.