Chicken Fajita Bowls

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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.

355 CAL 48g CARBS 6g FAT 28g PROTEIN 5
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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.

The other great thing about these chicken fajita burrito bowls is that you can take inspiration from any kind of fajitas you like. Try them with shrimp fajitas, steak fajitas, or vegetable fajitas.

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.

Looking for more easy grain bowls? Try these Taco Bowls with Cauliflower Rice, Chicken Quinoa Bowls, or Fish Taco Bowls.

Ingredients for fajita bowls including chicken, bell peppers, red onion, pico de gallo, rice, limes, and fajita seasoning.

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.

Fajita bowls with chicken breast, peppers, onions, corn, avocado, salsa, rice, and jalapenos.

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:

Chicken fajiat rice bowls with avocado, corn, bell peppers, onions, pico de gallo, brown rice, and cilantro.

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.

Easy chicken fajita bowls with chicken breast, bell peppers, onions, cron, salsa, and brown rice in a white bowl.
The Recipe
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Chicken Fajita Bowls

355 CAL 48g CARBS 6g FAT 28g PROTEIN 5
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  • 1 lb boneless skinless chicken breast, sliced thin
  • 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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Toss the chicken, red onion, and bell peppers with the olive oil, lime juice, and fajita seasoning and marinate for up to 30 minutes. This step can be skipped if you are short on time.


Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. You can also cover it with foil for easier cleanup. Spread the chicken and vegetables in a single layer on the baking sheet in a single layer.


Place in the oven and cook for 10-12 minutes, until the chicken is just about cooked through and the vegetables are tender-crisp.


Turn the oven up to broil. Add the corn to the baking sheet. Then broil for 2-3 minutes to add some char and crispiness to the chicken.


Assemble the chicken fajita bowls with the rice, fajita chicken and veggies, pico de gallo, cilantro, lime, and any additional toppings.


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Nutritional Facts
Serving Size: 1 bowl
Amount Per Serving
Calories 355
Calories from Fat 48
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 56mg
Sodium 1208mg
Total Carbohydrate 48g
Dietary Fiber 5g
Sugars 10g
Protein 28g

* 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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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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