Go Back
Chicken Fajita Bowls are shown as a delicious and colorful featured image.

Easy Chicken Fajita Bowls

These Easy Chicken Fajita Bowls are a customizable and flavorful meal perfect for weeknights. Featuring juicy chicken, vibrant fajita veggies, and your favorite toppings, these bowls are a healthy and satisfying way to enjoy a vibrant and colorful meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken thighs or breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional
  • Salt and pepper to taste
  • 1 large onion, sliced
  • 2 bell peppers red, yellow, and green
  • 1 tablespoon olive oil for vegetables
  • Rice, quinoa, lettuce, or cauliflower rice for the base
  • Sals a
  • Guacamole or avocado
  • Sour cream or Greek yogurt
  • Shredded cheese cheddar, Monterey Jack, or Cotija
  • Pico de gallo
  • Black beans
  • Cor n
  • Fresh cilantro
  • Lime wedges

Equipment

  • Mixing bowls
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Large skillet or grill or baking sheet or air fryer
  • Knife
  • Cutting board
  • Spatula
  • Tongs

Method
 

  1. Prepare the chicken marinade by whisking together olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (optional), salt, and pepper in a bowl.
  2. Pour the marinade over the chicken and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. Cook the chicken using your preferred method: skillet, grill, oven, or air fryer. For skillet: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through. For grill: Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through. For oven: Preheat oven to 400°F (200°C). Place chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through. For air fryer: Preheat air fryer to 400°F (200°C). Place chicken in air fryer basket and cook for 12-15 minutes, or until cooked through.
  4. Let the chicken rest for a few minutes, then slice or shred it.
  5. Sauté the sliced onions and bell peppers in a skillet with olive oil until tender-crisp. Add a splash of lime juice and a sprinkle of fajita seasoning (optional).
  6. Prepare your base of choice: rice, quinoa, lettuce, or cauliflower rice.
  7. Assemble the bowls: Start with the base, then add the cooked chicken and fajita veggies.
  8. Top with your favorite toppings: salsa, guacamole, sour cream, cheese, pico de gallo, black beans, corn, jalapeños, cilantro, and a squeeze of lime juice.
  9. Enjoy!

Notes

Prep ahead by marinating the chicken and chopping the vegetables in advance. Store leftovers in separate containers in the refrigerator for up to 3 days. You can easily customize the bowl with different proteins (shrimp, steak, or pork) or vegetables. If you like spice, add cayenne pepper to your marinade or sprinkle jalapeños on top of your bowl. For a vegetarian option, skip the chicken and add extra veggies or black beans.