This Chicken Fajita Bowl brings together seasoned strips of chicken breast, sautéed peppers and onions, crushed avocado, crisp romaine and steamed rice for a fast, flavorful meal. It’s an excellent option for a balanced lunch or quick weeknight dinner.
A Versatile Meal You’ll Never Tire Of
If you enjoy chicken bowl recipes, this chicken fajita bowl will quickly become a favorite. It’s easy to prepare, satisfying, and well balanced: lean protein from the chicken, complex carbohydrates from rice, healthy fats from avocado, and a solid portion of vegetables. The flavor comes together quickly with taco or fajita seasoning, making this a convenient recipe for busy nights.
Swap the chicken for shrimp, sliced steak, chicken thighs or ground turkey if you want a different protein—those alternatives cook in about the same time and work great in the same flavor profile.
Top your bowl however you like: shredded cheddar or Monterey Jack, a spoonful of Greek yogurt, fresh pico de gallo, hot sauce, cilantro, or pickled jalapeños all make excellent additions.
Recipe Overview
A Few Key Ingredients
Below are the essential ingredients for this Chicken Fajita Bowl. Exact quantities appear in the recipe card further down.
Boneless, skinless chicken breast: Cooks quickly and soaks up seasoning—cut into even strips for uniform cooking. Chicken thighs, steak or shrimp also work well.
Taco or fajita seasoning: Use your favorite store-bought blend or a homemade mix.
Bell peppers and onion: Classic fajita vegetables: slice any color of bell peppers and a sweet or red onion for mild, sweet flavor.
Romaine, tomato and rice: Form the base of the bowl. Substitute baby spinach or another crisp lettuce, and try brown rice or quinoa for extra fiber.
Cheddar cheese: Freshly grated cheddar melts and tastes better than most pre-grated options. Monterey Jack or crumbled cotija are good alternatives.
How to Make Chicken Fajita Bowls
Step 1. Combine 1 1/2 tablespoons oil, 1 1/2 tablespoons taco seasoning, a pinch of salt and the juice of 1 lime. Toss the chicken strips in the mixture and let them marinate 15–30 minutes (or skip marinating if short on time).
Step 2. Heat a large skillet over medium-high heat and cook the chicken undisturbed for 4–5 minutes. Stir and cook another 8–10 minutes or until done. Remove and set aside.
Step 3. In the same pan, heat the remaining 1 1/2 tablespoons oil. Add sliced peppers and onion; cook 4–5 minutes. Stir in chopped garlic, 1/2 teaspoon cumin and 1/2 teaspoon smoked paprika and cook 1 minute more. Remove from heat and return the chicken to the pan, mixing to combine.
Step 4. Roughly mash a ripe avocado, leaving some texture. Stir in the juice of 1 lime, 1/2 teaspoon cumin and salt and pepper to taste.
Step 5. Assemble bowls: divide chopped romaine and cooked rice among four bowls. Top with diced tomatoes, a squeeze of lime, and a generous pinch of salt and pepper.
Step 6. Add the chicken and pepper mixture, a spoonful of the lime–cumin avocado crush, and a sprinkle of shredded cheddar cheese.
Recipe Notes
Storage: Keep components separate to prevent romaine from wilting. Store in airtight containers in the refrigerator for up to 3 days.
Reheating: Warm rice in a skillet or microwave until piping hot. Reheat chicken and vegetables in a skillet, stirring occasionally until hot.
Freezing: Cooked chicken with peppers and onions freezes well for up to 3 months in an airtight container. Thaw overnight in the fridge before reheating.
Make ahead: Marinate chicken up to 8 hours ahead in the fridge for added convenience and flavor.
Change up the toppings: Add black beans or corn, sour cream, crushed tortilla chips, fresh cilantro, or pickled jalapeños for variety and texture.
Questions I Get Asked a Lot
No — marinating for 15–30 minutes deepens flavor but can be skipped when you’re short on time.
Yes. When made at home you can control the amount of salt and fat and ensure a balanced meal with protein, carbs, healthy fats and plenty of vegetables.
Either works — use your preferred Mexican-style seasoning, store-bought or homemade.
More Easy Bowl Recipes
- Greek Chicken Bowl
- Chicken Burrito Bowl
- Greek Meze Power Bowl
- Sushi Bowl
- Chipotle Chicken Rice Bowl
- Spicy Salmon Maki Bowl
- Moroccan Chicken Couscous Bowl
- Berry Coconut Smoothie Bowl
Made this recipe? Leave a comment below and share how it turned out. Tag your photos on Instagram so the creator can see your fajita bowls!
Chicken Fajita Bowl With Rice and Veggies
Ingredients
- 3 tablespoons olive oil, divided (or avocado oil)
- 1 1/2 tablespoons taco seasoning (or fajita seasoning)
- Kosher salt and pepper, to taste
- 2 limes, divided
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 bell peppers, any color, seeded and sliced
- 1 medium sweet onion, sliced
- 3–4 garlic cloves, finely chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 4 cups chopped romaine
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- 4 vine tomatoes, diced
Lime–cumin avocado crush:
- 1 large ripe avocado
- Juice of 1 lime
- 1/2 teaspoon cumin
- Kosher salt, to taste
Instructions
- Mix 1.5 tablespoons olive oil, 1 1/2 tablespoons taco seasoning, a pinch of salt and the juice of 1 lime. Add the chicken strips, coat, and let sit 15–30 minutes.
- Heat a large pan over medium-high. Cook the seasoned chicken undisturbed 4–5 minutes, stir and continue to cook 8–10 minutes or until cooked through. Remove and set aside.
- Heat the remaining 1.5 tablespoons oil in the same pan. Add sliced peppers and onion and cook 4–5 minutes. Stir in chopped garlic, 1/2 teaspoon cumin and 1/2 teaspoon smoked paprika; cook 1 minute. Remove from heat and add the cooked chicken, tossing to combine.
- Roughly mash the avocado, leaving some texture. Mix in the juice of 1 lime, 1/2 teaspoon cumin, and salt and pepper to taste.
- Assemble bowls: divide chopped romaine and cooked rice among four bowls. Top with diced tomatoes, a squeeze of lime, and a sprinkle of salt and pepper.
- Finish each bowl with the chicken and pepper mixture, a spoonful of the avocado crush, and shredded cheddar cheese.
Notes
- Storage: Keep components separate to prevent wilt; refrigerate in airtight containers up to 3 days.
- Reheating: Reheat rice in a skillet or microwave. Reheat chicken and vegetables in a skillet until hot.
- Freezing: Cooked chicken with peppers and onions freezes up to 3 months; thaw overnight before reheating.
- Make ahead: Marinate chicken up to 8 hours in the fridge.
- Change up the toppings: Add black beans, corn, sour cream, crushed tortilla chips, cilantro or pickled jalapeños.
- Swap the protein: Use turkey, ground beef or shrimp instead of chicken.
Nutrition
Nutrition information is an estimate and should be used as a guide.