These easy Chicken Fajita Bowls are the perfect rice bowl recipe for a quick dinner or week of meal prep. Packed with seasoned chicken, peppers, onions, and corn served over rice with all the best toppings. These bowls are high in protein, healthy, and super versatile.
This time of year, we are all looking for quick and easy dinners that the whole family will love. These Chicken Fajita Bowls are just that! They take the classic flavor of chicken fajitas and turn it into a delicious grain bowl that is great for lunch, dinner, meal prep, and more.
Then just add all your favorite fajita toppings and dinner is done.
Why We Love Chicken Fajita Bowls
There are so many reasons to love these grain bowls with chicken fajitas.
- Quick and easy: These bowls come together in just 30 minutes and the chicken, peppers, and onions cook on a single sheet pan. Use frozen or packaged rice for a truly fast dinner.
- Versatile: Try this recipe with different proteins like steak, shrimp, or tofu. Add extra veggies like zucchini or cauliflower. Use rice, quinoa, cauliflower rice, or greens for the base of the bowl. Then try out different toppings like guacamole, pickled onions, and cheese.
- Great for meal prep: If you want to get ahead with meal prep, you can make a whole week’s worth of meals in less than 30 minutes! This dish keeps well in the fridge and can be served as a bowl, salad, wrap, and more.
Ingredients and Easy Swaps
Here is everything you need to make these tasty bowls.
- Chicken breast: To keep things light and healthy, I like to use chicken breasts for this recipe. Boneless skinless thighs are also a great option. Or try this recipe with beef, shrimp, tofu, or beans.
- Fajita seasoning: Homemade fajita seasoning is super easy to make with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. You can also use store-bought seasoning or swap in taco seasoning.
- Limes: Lime juice serves two purposes in this recipe. It adds a bright, citrus flavor to the chicken and also helps to tenderize the meat so it doesn’t dry out. Lemon juice can also be used.
- Onion: Onions are a must in fajitas. Use any type of onion you like including white, yellow, or red onion. You can even swap in green onions, they taste delicious roasted.
- Bell Peppers: Add color with different colors of bell peppers including green, red, orange, or yellow. Baby bell peppers will also work.
- Corn: Although corn isn’t traditionally served with fajitas, it adds some delicious flavor and sweetness. Swap in back beans or pinto beans or leave it out. Fresh, frozen, and canned corn all work.
- Rice: The base of this bowl is steamed white or brown rice, but you could also use quinoa, cauliflower rice, or greens. Add lime juice and cilantro to your grains for extra flavor.
- Salsa: Traditionally chicken fajitas are served with pico de gallo, but swap in any salsa you like including red salsa, salsa verde, or chipotle sauce.
How to Make Chicken Fajita Bowls
Make these bowls in less than 30 minutes and just a few easy steps!
1. Marinate the Chicken and Vegetables
If you have time, let the chicken and vegetables marinate in a combination of lime juice, olive oil, and fajita seasoning for 30 minutes before cooking. This really amps up the flavor the lets the lime juice tenderize the chicken.
If you are in a rush, skip this step! They still turn out great and full of flavor.
2. Cook the Fajitas: Sheet Pan or Skillet
To keep this recipe really simple, I like to cook everything on a foil-lined sheet pan. Add the chicken, peppers, and onions in a single layer on the pan. Cook them for 10-12 minutes until the chicken is cooked through and veggies are tender-crisp.
Then push everything slightly to the side and add the corn. This step is completely optional, but it adds some char and flavor to the corn.
If you prefer, cook the fajitas in a cast iron skillet. Start by heating up the skillet and adding a swirl of oil. Add the chicken and cook for 2-3 minutes per side until nicely browned. Remove the chicken and set aside.
Add the peppers and onions. Cook for 4-5 minutes until browned and tender crisp. If they start to burn add a splash of water. Then add the corn for 1-2 minutes until browned. Stir in the chicken and remove from heat.
3. Assemble the Bowls
Start by layering in the rice, quinoa, cauli rice, or greens. Then add the fajita chicken, peppers, onions, and corn. Finish the bowls with pico de gallo, fresh cilantro, and an extra squeeze of lime juice. Add any extra toppings you like.
Best Fajita Bowl Toppings
Just like classic fajitas, there are so many ways to top these chicken bowls. Here are some of our favorites:
- Creamy avocado salsa verde
- Shredded cheddar cheese or queso fresco
- Avocado or guacamole
- Sour cream or plain Greek yogurt
- Shredded Romaine lettuce or cabbage
- Pickled onions
- Diced tomatoes
- Sliced or pickled jalapenos
- Black beans or pinto beans
- Refried beans
- Baked tortilla chips
Variations and Recipe Ideas
These chicken fajitas bowls are super versatile. There are so many ways to customize them and make them your own.
- Protein: Change up the protein and use chicken thighs, pork tenderloin, steak, shrimp, fish, or tofu. These also work with ground turkey and beef if you make the skillet version.
- Add fiber: Add fiber to these bowls with black beans, pinto beans, or refried beans.
- Add extra veggies: Add some sliced zucchini, mushrooms, carrots, sweet potato, or cauliflower to the sheet pan with the peppers and onions for extra veggies. Or add greens and fresh crunchy veggies to the bowls.
- Make it spicy: Swap in poblano peppers for bell peppers for a spicier option. Or add 1-2 sliced jalapenos to the bell pepper mixture.
- Low-carb option: Use cauliflower rice, spaghetti squash, or zucchini noodles in place of traditional rice. These bowls are also really tasty with this Mexican cauliflower rice.
- Batch cooking: Make a big batch of these slow cooker chicken fajitas and use the leftovers to make these fajita bowls.
Meal Prep, Storage, and Leftovers
These bowls keep well in the fridge and are a great, protein-packed option for meal prep.
- Meal prep: Store the rice, chicken, peppers, onions, and corn in an airtight container for up to 4 days. Pack any fresh ingredients that shouldn’t be reheated on the side like guacamole, salsa, and fresh vegetables. Reheat in the microwave or in a skillet.
- Freezer: Freeze individual or family-sized portions in the freezer for up to 3 months. Let defrost overnight in the fridge and then reheat in the microwave or a skillet.
Frequently Asked Questions
Here are the most common question about making these fajita bowls.
It is best to cut the chicken breast into strips before cooking it for fajitas. This allows the chicken to cook quickly and brown on all sides.
The calories in chicken fajita bowls vary greatly depending on the ingredients. The standard bowls made with rice, chicken, vegetables, and healthy vegetable toppings will have around calories.
When you add additional toppings like shredded cheese, sour cream, avocado, or tortilla chips, there will be more calories. It is also important to pay attention to how much rice the bowl contains if you are counting macros or calories.
Chicken Fajita Bowls
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- 1 lb boneless skinless chicken breast, sliced thin
- 3 tbsp fajita seasoning
- 1 tbsp olive oil
- 2 limes, juiced
- 1 red onion, sliced thin
- 2 bell peppers, sliced thin
- 1 cup corn
- 2 cups cooked white rice (or brown rice, quinoa, or cauli rice)
- 1 cup pico de gallo (or chopped cherry tomatoes)
- 1/4 cup cilantro, chopped
- 1 lime (wedges for serving)
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- Nutritional Information
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Optional toppings: avocado or guacamole, pickled red onions, sour cream, shredded cheese, salsa
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