This post may contain affiliate links. Please read our disclosure policy.
These Chicken Fajita Bowls are everything you love about sizzling fajitas, but served in an easy, customizable bowl. With tender strips of chicken, caramelized peppers and onions, and plenty of fresh toppings, they make the perfect 30-minute dinner!
I love a meal that’s both flavorful and versatile, and these chicken fajita bowls check both boxes. I seriously never get sick of them, and neither does my family! The chicken gets tossed in my homemade fajita seasoning (you can also use store-bought, but I think making your own is worth it!), while the veggies cook until tender and lightly caramelized for that restaurant-style flavor.
The best part about making homemade fajita bowls is that everyone can build their bowl just the way they like it. Start with rice, then pile on chicken and veggies, and finish with toppings like avocado, cilantro, black beans, or even a squeeze of lime. It’s a dinner that’s fresh, colorful, and totally customizable!
Chicken Fajita Bowl Ingredients
- Chicken Breast: Sliced into thin strips for quick, even cooking. You can also use chicken thighs if you prefer.
- Bell Peppers: Any color works! Red and yellow are sweeter, while green has a slightly bitter flavor.
- Onion: Yellow onion caramelizes nicely, but red onion adds color and sweetness.
- Avocado Oil: Great for high-heat cooking and a neutral flavor. Olive oil works, too.
- Fajita Seasoning: Use 2 tablespoons total! 1 for the chicken, 1 for the veggies. I recommend trying my homemade fajita seasoning for the freshest flavor.
- White Rice: The base for the bowls. Swap in brown rice, cauliflower rice, or quinoa if you prefer.
- Optional Toppings: Black beans, fire-roasted corn, avocado, lime juice, cilantro, or hot sauce make these bowls extra delicious!
Variations and Substitutions
- Meat: Swap chicken for steak, shrimp, or tofu! Just adjust cooking time as needed.
- Rice: Skip the rice and use quinoa, cauliflower rice, or shredded lettuce for a lighter base.
- Toppings: Add cheese, sour cream, or salsa for a more Tex-Mex vibe.
How To Make Chicken Fajita Bowls
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Season & Sear the Chicken
In a medium-sized bowl, add the chicken strips and then coat with 1 tablespoon of fajita seasoning. Toss the chicken to ensure it is evenly seasoned.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Once heated, add the sliced chicken and sauté for 5-10 minutes, stirring occasionally until the chicken is cooked through and lightly browned, then remove from the pan and set aside.
Step 2 | Sauté the Veggies
In the same skillet, add the sliced bell peppers, onion, and the remaining tablespoon of fajita seasoning. Cook for 6-8 minutes until tender, caramelized, and slightly brown, stirring occasionally. If you prefer a softer texture on your vegetables, you can cook them a few minutes longer.
Step 3 | Assemble & Enjoy
Return the cooked chicken to the pan, then sauté for 1-2 minutes to mix and meld flavors.
Portion the cooked rice into four bowls (about half a cup for each), top with the chicken and veggie mixture, and any of the optional toppings.
Recipe Tips
- Season in two steps. Splitting the seasoning between chicken and veggies ensures everything is perfectly flavored and balanced.
- Don’t overcrowd the pan. Give the chicken space so it browns instead of steaming! If necessary, you can cook the chicken in batches.
- Cook veggies to your texture. At 6 minutes, they’re tender-crisp with a little bite. For softer vegetables, let them cook for a few minutes longer. Want that nice caramelization? Let them go even longer.
- Make it meal-prep friendly. Store the chicken, veggies, and rice separately in containers, then assemble fresh with toppings for easy grab-and-go meals.
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Recipe FAQs
Yes! Sliced steak, shrimp, or tofu all work great here. The cooking method is the same, but you’ll need to adjust the cook time. Shrimp cooks in just a few minutes, while steak is best seared quickly to stay juicy.
Absolutely. Cauliflower rice, quinoa, or even shredded lettuce make great bases. You can also make them with Mexican rice! If you want something handheld, swap the rice for warm tortillas and make fajita wraps instead.
Definitely! You can use boneless, skinless chicken thighs if you prefer. Still slice them thin and cook as directed, but chicken thighs do take a little bit longer to cook through!
Storage
Storage: Store leftovers in airtight containers in the fridge for up to 4 days. If meal prepping, keep the toppings separate until serving for maximum freshness.
Freeze: To freeze, portion the chicken and veggies into freezer-safe containers and thaw overnight before reheating.
What to Serve with Chicken Fajita Rice Bowls
These chicken fajita bowls can be served all on their own, but the toppings really make them special. Try them topped with guacamole, some restaurant-style salsa, or homemade refried black beans. And if you like a little heat, don’t forget hot sauce! I love smoky chipotle flavors here.
You can also take these bowls to the next level with a simple homemade dressing. I topped mine off with a lime crema by combining sour cream, lime, and a pinch of salt!
Other Recipes to Try
- Mexican Street Corn Pasta Salad
- Homemade Peach Salsa
- Easy Beef Barbacoa
- Quick Steak Fajitas
- Homemade Taco Seasoning
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, and Instagram.
Easy Chicken Fajita Bowl Recipe
Ingredients
- 1 pound boneless skinless chicken breast, butterflied and then cut into ½ inch thick strips against the grain
- 2 bell peppers, any color, sliced ¼- ½ in thick
- 1 small yellow onion, sliced ¼- ½ in thick
- 1 tablespoon avocado oil
- 2 tablespoons fajita seasoning, separated, use homemade if preferred
- 2 cups cooked white rice
- Optional: black beans, cilantro, fire-roasted corn, avocado, lime juice
Instructions
- In a medium-sized bowl, add the chicken strips and then coat with 1 tablespoon of fajita seasoning. Toss the chicken to ensure it is evenly seasoned.
- Heat the olive oil in a large non-stick skillet over medium-high heat.
- Once heated, add the sliced chicken and sauté for 5-10 minutes, stirring occasionally until the chicken is cooked through and lightly browned, then remove from the pan and set aside.
- In the same skillet, add the sliced bell peppers, onion, and the remaining tablespoon of fajita seasoning. Cook for 6-8 minutes until tender, caramelized, and slightly brown, stirring occasionally. If you prefer a softer texture on your vegetables, you can cook them a few minutes longer.
- Return the cooked chicken to the pan, then sauté for 1-2 minutes to mix and meld flavors.
- Portion the cooked rice into four bowls (about half a cup for each), top with the chicken and veggie mixture, and any of the optional toppings.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- When making this, I initially used 1 tablespoon of seasoning but switched to two tablespoons after—1 tablespoon on the meat and 1 on the veggies.
- I used yellow and orange bell peppers the first go around and loved it, but red and green are usually traditional. Using the red and green brings the sweetness down a bit.
- My veggies were perfect each time at the 6-minute mark, but they still have a bite to them. If preferred, they can be cooked longer.
- This could also be meal-prepped with flour tortillas rather than rice.
- When eating this dish, we always add hot sauce with a hint of smoke. Cholula Chiptole would be great on this!
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
