Go Back Email Link
–+ servings
Chicken fajita bowl served with rice, corn and black beans on a wooden board.
Soulfully Made Logo
No ratings yet

Easy Chicken Fajita Bowl Recipe

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!
Author: Nikki Lee
Servings: 4 bowls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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.

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

Serving: 1bowl | Calories: 292kcal | Carbohydrates: 29g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 237mg | Potassium: 613mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2015IU | Vitamin C: 80mg | Calcium: 24mg | Iron: 1mg

Find it online:

www.soulfullymade.com/chicken-fajita-bowls/