Go Back
Chicken Fajita bowl

Cicken Fajitas

This colorful and flavorful Chicken Fajita Bowl is perfect for meal prep, quick dinners, or a customizable family meal. Enjoy a delicious and healthy fajita experience in a bowl! 🌮🍲
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4

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.