Name: Chicken Fajita Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken breasts, sliced into strips; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp cumin; 1/2 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp crushed red pepper flakes (optional); Salt and black pepper to taste; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium red onion, sliced; 2 cups cooked rice (white or brown); 1/2 cup shredded cheese (optional); 1/2 cup salsa or pico de gallo; 1/2 cup sour cream or Greek yogurt; 1 avocado, sliced; Fresh cilantro, chopped (for garnish); 1 lime, cut into wedges

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Short description

A vibrant and customizable bowl featuring marinated chicken breast, sautéed peppers and onions, served over rice with fresh toppings—perfect for a quick weeknight dinner or meal prep staple.

Why You’ll Love This Recipe

Flavor-packed – Bold fajita seasoning and citrus-marinated chicken ensure each bite is vibrant.
Balanced – Combines lean protein, veggies, and grains in a single bowl.
Fast & flexible – Ready in under an hour, with components you can prep ahead.
Customizable – Tailor it with your favorite toppings—avocado, salsa, sour cream, pickled onions, or a squeeze of lime.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless skinless chicken breast
Olive oil
Lime juice
Chili powder
Cumin
Paprika
Garlic powder
Onion powder
Salt
Black pepper
Red bell pepper
Green bell pepper
Yellow onion
Rice (white, brown, or your choice)
Fresh cilantro
Optional: avocado, shredded cheese, sour cream, salsa, lime wedges

directions

Prep the chicken – Slice chicken into thin strips. Place in a bowl and drizzle with olive oil and lime juice. Sprinkle chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Toss well and let marinate for at least 15 minutes (or refrigerate up to 2 hours).
Cook the rice – Prepare rice according to package instructions. Fluff and keep warm.
Sauté the veggies – In a large skillet over medium-high heat, warm a drizzle of oil. Add sliced bell peppers and onion. Cook until softened and slightly charred, about 5–7 minutes. Season lightly with salt and pepper. Remove from skillet.
Cook the chicken – In the same skillet, add a bit more oil if needed and add the marinated chicken strips. Cook until golden and cooked through (165 °F internal temperature), about 6–8 minutes.
Assemble the bowls – Divide the rice between serving bowls. Top with chicken and sautéed veggies.

Optional: Garnish with chopped cilantro, avocado slices, shredded cheese, sour cream, salsa, and lime wedges.

Servings and timing

Servings: 4 bowls
Prep time: 15 minutes (plus optional marinating time)
Cook time: 20 minutes
Total time: Approximately 50 minutes (including 15-minute marinade)

Variations

Beef or shrimp – Swap chicken for flank steak or shrimp; adjust cooking time accordingly.
Cauliflower rice – Use cauliflower rice for a lower-carb option.
Bean boost – Add black beans or pinto beans to the bowl for extra fiber and protein.
Different grains – Use quinoa or farro instead of rice for added texture.
Spice heat – Add sliced jalapeños or a sprinkle of cayenne to veggies for more heat.

storage/reheating

Storage: Store chicken, veggies, and rice separately in airtight containers in the refrigerator for up to 4 days.
Freezing: Place all components in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave bowls in 1-minute intervals, stirring between, until heated through. Alternatively, reheat on the stovetop in a skillet over medium until warmed and slightly crispy edges form.

FAQs

What kind of rice works best for fajita bowls?

You can use long-grain white rice, brown rice, or even quick-cooking flavored rice—all work well. Choose based on your preference for texture and cooking time.

How can I make this recipe gluten-free?

Ensure your spices and any store-bought toppings (like salsa or seasoning mixes) are certified gluten-free. Most basic fajita recipes are naturally gluten-free.

Can I prep the components ahead of time?

Yes! Marinate the chicken, chop veggies, and cook rice ahead. Store in separate containers and assemble before serving or reheat portions as needed.

Is there a way to make this vegan or vegetarian?

Absolutely. Replace chicken with tofu, tempeh, or seasoned and roasted vegetables like zucchini, mushrooms, or sweet potatoes. Add beans for protein.

How do I store leftovers to maintain freshness?

Keep the grain, protein, and vegetables stored separately to avoid sogginess. Reheat each component gently on the stovetop or in the microwave.

Can I double the recipe for meal prep?

Yes, simply double ingredients and cooking times as needed. Use meal prep containers to portion bowls ahead—and you’ll have several ready-to-go meals.

How spicy is the seasoning?

This recipe has mild heat from chili powder and paprika. Increase chili powder, cayenne, or add fresh jalapeños for more spice.

Can I use pre-cooked rotisserie chicken?

Definitely. Just heat the shredded chicken with fajita seasoning, and mix with sautéed peppers and onions for a fast shortcut.

What else can I serve with these bowls?

These bowls pair well with tortilla chips, corn salad, pickled red onions, or Mexican-style street corn (elote) on the side.

How do I get those fajita veggies nicely charred?

Heat the skillet until very hot before adding vegetables. Let them cook undisturbed for a couple of minutes on each side to get beautiful charred edges.

Conclusion

These Chicken Fajita Bowls bring together marinated chicken, sautéed vibrant veggies, and rice for a satisfying, flavorful meal that’s quick and customizable. Prep ahead for easy weekday lunches or dinners, enjoy a gluten-free or vegan-friendly version, and elevate your meal game with vibrant colors and bold flavors—it’s comfort and convenience in a bowl