Chicken Fajita Bowls

a chicken fajita bowl on a table and piled high with avocado, salsa, corn, beans, cilantro and rice

This flavorful chicken fajita bowl recipe features marinated chicken, sautéed peppers and onions, and a customizable rice base. A delicious and easy meal option!

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 25

Marinating Time 30

Total Time 1 15

Servings people

Calories 912kcal

Author Rachel Ballard

Ingredients

For the chicken and peppers

1.5 pounds boneless, skinless chicken thighs cut into strips
4 tablespoons olive oil
3 bell peppers red, yellow, green, thinly sliced
1 large red onion peeled and thinly sliced
3 cloves garlic peeled and minced
salt and pepper to taste

For the homemade taco seasoning

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano

For serving (optional toppings)

2 cups long grain rice cooked, then measured
salsa or pico de gallo
1/2 cup cheddar cheese shredded
cilantro leaves
lime wedges
7 ounces black beans rinsed and drained
1 avocado sliced
1/2 cup corn kernels

Instructions

In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, salt, and pepper. This will be your homemade taco fajita seasoning blend.
Place the sliced chicken thighs in a large bowl and sprinkle half of the seasoning over them. Combine and over with a lid or plastic wrap and let it marinate in the fridge for at least 30 minutes. If you're short on time, just go ahead and cook.
In a large skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced red green and yellow bell peppers, onion, and minced garlic, and sprinkle a teaspoon or two of the remaining homemade fajita seasoning over the veggies.
Sauté the vegetables for 5-7 minutes, stirring frequently, until the peppers and onions are tender and slightly caramelized. Set the sauteed peppers and onions aside.
In the same pan, add 2 tablespoons olive oil. Add the marinated chicken into the pan in a single layer and cook for about 5-7 minutes, stirring occasionally, until your chicken is cooked through and slightly charred. You might need to cook the chicken in batches. Transfer the cooked chicken to a plate and set it aside.
To assemble the chicken fajita rice bowl, divide the cooked white rice among four serving bowls. Top each bowl with the chicken and peppers and garnish it with a generous dollop of salsa, a sprinkle of shredded cheese (optional), and a pinch of fresh chopped cilantro and lime wedges.
Enhance the fajita chicken burrito bowl further by adding black beans, avocado slices, corn, or your favorite toppings to each bowl.
Serve immediately.

Notes

Marinating the chicken is optional but will yield the best flavor. You can marinate up to 24 hours in advance.

Nutrition