The first time I made these Chicken Fajita Bowls, it was a Tuesday. The kind of Tuesday where rain patters against the kitchen window and the kids are bouncing off the walls. Ethan had just walked in from a long day of shooting landscapes, his boots still muddy from the trails. “Something smells amazing,” he said, peering over my shoulder as I tossed strips of chicken breast with a blend of spices that reminded me of that little taqueria we loved in Austin. That’s the magic of fajitas: they transport you, no matter the weather.
In our home, weeknight dinners need to be quick, flavorful, and adaptable enough to please both our ten‑year‑old, Olivia, and our seven‑year‑old, James. That’s why this best easy chicken fajita bowl recipe has become a staple. It comes together in just 30 minutes, making it a go‑to for busy families, and it’s endlessly customizable. Whether you’re craving a Chipotle‑style chicken fajita bowl at home or need a healthy homemade chicken fajita bowl that your kids will actually eat, this one checks all the boxes.
These bowls are also perfect for meal prep chicken fajita bowls. I often double the recipe on Sunday and pack the components separately for grab‑and‑go lunches. The bright flavors of cilantro lime rice, tender fajita‑seasoned chicken, and charred peppers and onions chase away the midweek blues every time. And if you’re looking for a little extra indulgence, a drizzle of chipotle aioli or a spoonful of cilantro ranch dressing takes it over the top.
I was inspired by Chelsea’s Messy Apron’s chicken fajita bowls. Her version is fantastic, but I’ve simplified the seasoning to what I always have on hand. And if you have leftover cooked chicken from my Crockpot Chicken Breast, you can skip the cooking step altogether. But no matter how you make it, this recipe is a winner.
So, let me show you how to make Chicken Fajita Bowls that will have your family asking for seconds. It’s a recipe that celebrates simplicity, connection, and the joy of a sizzling skillet.
Why You’ll Love This Chicken Fajita Bowls
- Quick & Easy: From start to finish, you’ll have dinner on the table in about 30 minutes. No complicated techniques, just slice, season, and sauté.
- Bursting with Flavor: Homemade fajita seasoning (or a quality store‑bought blend) gives the chicken and veggies that authentic Tex‑Mex taste. The cilantro lime rice adds a fresh, zesty base.
- Meal‑Prep Friendly: These bowls store beautifully for up to 4 days in the fridge, making them ideal for packed lunches or easy weeknight dinners. You can even freeze the components for longer storage.
- Family‑Approved: Kids love building their own bowls with their favorite toppings. It’s a fun, interactive meal that gets everyone excited about dinner.
- Healthy & Nutritious: Loaded with lean protein, colorful vegetables, and whole grains (or cauliflower rice for a low‑carb option), these bowls are a balanced meal that won’t weigh you down.
- Endlessly Customizable: Swap in different proteins, grains, or toppings to suit your taste or dietary needs. Vegetarian? Try portobello mushrooms. Gluten‑free? Use corn tortillas or skip the tortilla chips. The possibilities are endless.
Ingredients for Chicken Fajita Bowls
Here’s what you’ll need to make these vibrant bowls. I recommend using organic chicken and fresh produce when possible—it really makes a difference in flavor. (Feel free to adjust quantities to your liking!)
For the Fajita Seasoning (makes about 2 tablespoons):
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Chicken and Vegetables:
- 1 1/2 pounds boneless, skinless chicken breasts (or thighs), sliced into thin strips
- 2 bell peppers (any colors), sliced into strips
- 1 large onion (yellow or red), sliced into strips
- 2 tablespoons olive oil, divided
- Juice of 1 lime (about 2 tablespoons)
For the Cilantro Lime Rice:
- 1 cup white or brown rice (uncooked)
- 2 cups water (or according to package instructions)
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt to taste
Optional Toppings and Extras:
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or charred)
- 1 avocado, diced or mashed into guacamole
- 1 cup pico de gallo or your favorite salsa
- 1/2 cup shredded cheese (Mexican blend, cheddar, or cotija)
- 1/4 cup sour cream or Greek yogurt
- Fresh cilantro leaves
- Lime wedges
- Chipotle aioli or cilantro ranch dressing (see Pro Tips for recipes)
- Tortilla chips on the side
If you’re short on time, you can use a store‑bought fajita seasoning mix (about 2 tablespoons) and pre‑cooked rice. But trust me, the homemade seasoning and fresh cilantro lime rice are worth the extra few minutes.
How to Make Chicken Fajita Bowls
This recipe comes together in three simple parts: cook the rice, prepare the chicken and veggies, and assemble the bowls. I’ve broken it down into easy‑to‑follow steps below.
Step‑by‑Step Instructions for Chicken Fajita Bowls
- Cook the rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed (about 15 minutes for white rice, 40 minutes for brown). Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in lime juice, chopped cilantro, and salt to taste. Cover to keep warm.
- Make the fajita seasoning. While the rice cooks, combine all seasoning ingredients in a small bowl. Set aside.
- Prep the chicken and vegetables. Slice the chicken breasts into thin strips, about 1/2‑inch thick. Slice the bell peppers and onion into similar‑sized strips. This ensures everything cooks evenly.
- Season the chicken. In a large bowl, toss the chicken strips with 1 tablespoon of the olive oil and half of the fajita seasoning. Use your hands to coat the chicken evenly.
- Cook the chicken. Heat a large skillet (I prefer cast iron) over medium‑high heat. Add the remaining 1 tablespoon olive oil. Once hot, add the chicken in a single layer. Cook without stirring for 2–3 minutes to get a nice sear, then flip and continue cooking until the chicken is browned and cooked through, about 5–7 minutes total. Transfer the chicken to a plate and set aside.
- Cook the vegetables. In the same skillet (no need to wipe it out), add the sliced peppers and onions. Sprinkle the remaining fajita seasoning over them. Sauté over medium‑high heat, stirring occasionally, until the vegetables are tender and slightly charred, about 8–10 minutes. If the pan seems dry, add a splash of water or a little more oil. The charred bits from the chicken will add incredible flavor to the veggies.
- Assemble the bowls. Divide the cilantro lime rice among four bowls. Top with the cooked chicken, peppers and onions, black beans, corn, and any other toppings you like. Finish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro. Serve immediately with extra lime wedges and tortilla chips on the side.
And that’s it! You’ve just made restaurant‑worthy Chicken Fajita Bowls at home.
Pro Tips & Variations of Chicken Fajita Bowls
Here are some ways to make this recipe your own, plus a few tricks I’ve learned from years of making fajitas for my family.
- Marinate for deeper flavor: If you have a little extra time, let the chicken marinate in the seasoning and lime juice for 30 minutes to an hour before cooking. It will be even more tender and flavorful.
- Swap the protein: Chicken thighs are juicier and more forgiving if you tend to overcook. You can also use skirt steak, shrimp, or tofu. For a vegetarian twist, try portobello mushrooms: they soak up the seasoning beautifully.
- Make it low‑carb: Replace the rice with cauliflower rice, or serve the fajita mixture over a bed of crisp lettuce for a salad bowl. Check out my Keto Tuscan Garlic Chicken for another low‑carb favorite.
- Try different cooking methods: For a sheet pan version, spread the seasoned chicken and veggies on a parchment‑lined baking sheet and roast at 425°F for 20–25 minutes, stirring halfway. For an air fryer, toss with oil and seasoning, then air fry at 400°F for 12–15 minutes, shaking halfway. You can also grill the chicken and veggies for a smoky flavor.
- Make it a slow cooker meal: For a set‑it‑and‑forget‑it version, try my Slow Cooker Burrito Bowls, just as flavorful with even less hands‑on time.
- Add a creamy sauce: A drizzle of cilantro lime crema or chipotle aioli elevates these bowls to the next level. For crema, blend ½ cup sour cream, 2 tablespoons lime juice, 2 tablespoons chopped cilantro, 1 small garlic clove, and a pinch of salt. For chipotle aioli, mix ½ cup mayo with 1–2 chipotle peppers in adobo (minced) and a squeeze of lime.
- Meal prep like a pro: Store the rice, chicken, veggies, and toppings separately in airtight containers. They’ll keep in the fridge for up to 4 days. When ready to eat, reheat the chicken and veggies in the microwave or a skillet, then assemble. You can also freeze the cooked chicken and veggies for up to 3 months.
- Spice it up: If you like heat, add a diced jalapeño or serrano pepper to the veggies, or increase the chili powder. For a smoky note, use ancho chili powder. And if you’re a fan of poblano peppers, swap one bell pepper for a poblano. It adds a mild, earthy flavor.
Remember, cooking is about making the recipe work for you. Don’t be afraid to experiment!
Chicken Fajita Bowls Serving Suggestions
These bowls are a complete meal on their own, but if you’re feeding a crowd or want to round out the table, here are a few ideas:
- Start with a refreshing salad: A simple green salad with a lime vinaigrette complements the bold flavors.
- Add a side of roasted vegetables: Roasted sweet potatoes or zucchini make a great addition, especially in the fall.
- Serve with tortillas: Warm flour or corn tortillas let your guests wrap the fajita mixture into soft tacos.
- Beverage pairings: A classic margarita, a cold Mexican beer, or a sparkling agua fresca (like hibiscus or watermelon) are perfect with this meal. For a non‑alcoholic option, try limeade or iced tea.
- Dessert: Keep it light with fresh fruit, or go all out with churros or flan.
For another family‑friendly bowl meal, try my Mild Taco Chicken Bowls, they’re a hit with my kids, especially when topped with crunchy tortilla strips.
Chicken Fajita Bowls Storage & Reheating
One of the reasons I love this recipe is how well it keeps. Here’s how to store and reheat your leftovers:
- Refrigerator: Store the components separately in airtight containers for up to 4 days. The rice, chicken, and veggies all hold up well. If you’ve already assembled bowls, they’ll still be good for 2–3 days, but the toppings like avocado and sour cream are best added fresh.
- Freezer: The cooked chicken and vegetables can be frozen together or separately for up to 3 months. Thaw overnight in the refrigerator before reheating. I don’t recommend freezing the rice because it can become mushy, but if you do, thaw and reheat with a splash of water to restore moisture.
- Reheating: For best results, reheat the chicken and veggies in a skillet over medium heat until warmed through, about 5 minutes. You can also use the microwave: place in a microwave‑safe dish, cover with a damp paper towel, and heat in 30‑second intervals until hot.
Pro tip: If you’re meal prepping, wait to add any creamy sauces or avocado until just before eating to maintain freshness and texture.
FAQ about Chicken Fajita Bowls
I get a lot of questions about this recipe: here are the most common ones.
- Can I make these ahead of time? Absolutely! These bowls are perfect for meal prep. Cook the chicken, veggies, and rice, then store them separately. Assemble when ready to eat. They’ll stay fresh in the fridge for up to 4 days.
- What can I use instead of chicken? Try skirt steak, shrimp, or even tofu. For a vegetarian option, portobello mushrooms work wonderfully. You can also use leftover cooked chicken from another recipe, like my Cilantro Lime Chicken, to save time.
- How do I make it spicier? Add a pinch of cayenne pepper to the seasoning, include diced jalapeños with the veggies, or top with a spicy salsa or hot sauce. For a smoky heat, use chipotle powder.
- Is this recipe gluten‑free? Yes, if you use gluten‑free soy sauce (or skip it) and ensure your seasoning and toppings are gluten‑free. Most fajita seasoning blends are naturally gluten‑free, but always check the label if you’re using store‑bought.
- Can I use frozen peppers and onions? You can, but fresh is better for texture. Frozen peppers tend to release more water and won’t char as nicely. If you do use frozen, thaw and pat dry before cooking, and increase the heat to evaporate excess moisture.
Final Thoughts
There’s something about a sizzling skillet of fajitas that feels like a hug. Maybe it’s the memories of family dinners around the table, everyone piling their plates high with colorful toppings, or maybe it’s the way the spices fill the house, promising something delicious. This Chicken Fajita Bowls recipe is more than just a meal. It’s a chance to slow down, even on a busy weeknight, and connect with the people you love.
I hope this recipe becomes a regular in your rotation, just like it has in ours. If you make it, I’d love to hear how it turns out! Tag me on social media or leave a comment below. And don’t forget to pin this recipe for later, so you always have it handy when the craving strikes.
Happy cooking, friends!
– Cindy
Chicken Fajita Bowls
Ingredients
Equipment
Method
- Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer until tender and the water is absorbed (15 minutes for white rice, 40 for brown). Remove from heat, let stand covered for 5 minutes. Fluff with a fork, then stir in lime juice, chopped cilantro, and salt to taste. Cover to keep warm.
- In a small bowl, combine all seasoning ingredients: chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Set aside.
- Slice chicken breasts into thin strips, about 1/2-inch thick. Slice bell peppers and onion into similar-sized strips.
- In a large bowl, toss chicken with 1 tbsp olive oil and half the fajita seasoning. Coat evenly with your hands.
- Heat a large skillet over medium-high heat. Add remaining 1 tbsp olive oil. When hot, add chicken in a single layer. Cook without stirring for 2–3 minutes, then flip. Continue cooking until browned and cooked through, about 5–7 minutes total. Transfer to a plate.
- In the same skillet, add peppers and onions. Sprinkle with remaining seasoning. Sauté, stirring occasionally, until slightly charred and tender, about 8–10 minutes. Add water or oil if needed to prevent sticking.
- Divide cilantro lime rice among bowls. Top with chicken, peppers, onions, black beans, corn, and desired toppings. Finish with lime juice and fresh cilantro. Serve with lime wedges and tortilla chips on the side.
