Chicken Fajita Bowl Recipe
Bored of sad, lifeless salads? Upgrade to a chicken fajita bowl that actually tastes like food. Juicy, spiced chicken meets sizzling peppers and onions, all stacked over a bed of fluffy rice. It’s got crunch, heat, and just the right level of sass. Unlike those bland takeout versions drowning in oil, this one delivers fresh, bold flavors without the grease bath. Plus, it’s customizable—because no one should suffer through ingredients they hate. Make it in under 30 minutes, devour guilt-free, and maybe even impress yourself. Ready to ditch the dull dinners? Let’s make this fajita bowl happen.
Chicken Fajita Bowl Recipe
A loaded chicken fajita bowl packed with juicy chicken, sizzling veggies, and vibrant toppings. Fast, fresh, and way better than takeout.
Ingredients
For the Chicken Fajitas:
- 1 lb chicken breast sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Juice of 1 lime
For the Vegetables:
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 small red onion sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Base & Toppings:
- 2 cups cooked rice white, brown, or cauliflower—your call
- ½ cup black beans optional but recommended
- ½ cup corn because why not?
- ½ cup shredded cheese cheddar, Monterey Jack, or whatever makes you happy
- ¼ cup sour cream or Greek yogurt if you like lying to yourself
- ¼ cup salsa or pico de gallo
- 1 avocado sliced
- Fresh cilantro for that final fancy touch
Instructions
- Season the Chicken: Toss chicken strips with olive oil, salt, black pepper, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Squeeze in lime juice.
- Cook the Chicken: Heat a large skillet over medium-high heat. Cook the chicken for 5–6 minutes, flipping halfway, until golden and fully cooked.
- Sauté the Veggies: In the same skillet, add olive oil, bell peppers, and red onion. Sprinkle with salt and black pepper. Cook for 4–5 minutes until tender.
- Assemble the Bowl: Divide cooked rice into bowls. Top with fajita chicken, sizzling veggies, black beans, corn, cheese, and salsa.
- Add Toppings: Throw on some avocado slices, a dollop of sour cream, and a sprinkle of cilantro.
- Serve and Enjoy: Dig in immediately before someone asks for a bite.
Notes
Nutritional Information (Per Serving)
- Calories: ~450
- Total Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
Vitamins & Minerals (Per Serving)
- Vitamin C: 40%
- Iron: 15%
- Potassium: 12%
- Calcium: 10%
- Magnesium: 8%
Extra Tips for Maximum Flavor
- Marinate longer. Give the chicken at least 30 minutes for extra flavor (or overnight if you actually plan ahead).
- Char those veggies. Let them get a little crispy for that grilled fajita vibe.
- Rice alternatives? Swap it for quinoa, lettuce, or even mashed cauliflower if carbs scare you.
- Spice it up. Add jalapeños or extra chili powder if you like heat.
- Meal prep friendly. Store everything separately, then assemble fresh for the best texture.
