There’s nothing quite like a sizzling fajita dish that fills your kitchen with the aroma of smoky spices, caramelized peppers, and juicy chicken. But instead of serving it on tortillas, we’re taking it bowl-style — hearty, balanced, and perfect for meal prep.

Easy Chicken Fajita Bowls are everything you love about Tex-Mex cuisine in one healthy, colorful bowl: tender strips of chicken seasoned with bold fajita spices, sautéed onions and peppers, fluffy rice, and fresh toppings that make each bite exciting.

This recipe brings comfort and color together — ideal for a busy weeknight, lunch meal prep, or even a fun weekend dinner with friends. It’s fast, filling, and totally customizable.

Why You’ll Love This Recipe

Quick & Easy: Ready in about 30 minutes — minimal prep, max flavor.
Healthy and Satisfying: Packed with protein, fiber, and fresh veggies.
Meal Prep Friendly: Stores perfectly in the fridge for up to 4 days.
Totally Customizable: Add beans, corn, avocado, or your favorite salsa.
Tastes Like Takeout: But fresher, lighter, and much cheaper!

Ingredients

For the Chicken Fajita Mix:

1 lb (450g) boneless skinless chicken breasts – sliced thinly
2 tablespoons olive oil
1 red bell pepper – sliced
1 yellow bell pepper – sliced
1 green bell pepper – sliced
1 medium red onion – sliced
2 teaspoons fajita seasoning (store-bought or homemade)
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon chili powder
Salt and black pepper – to taste
Juice of 1 lime
1 tablespoon chopped cilantro (optional)

For the Base:

2 cups cooked white or brown rice
½ cup black beans (optional)
½ cup corn kernels (optional)

Toppings:

Fresh cilantro
Lime wedges
Avocado slices
Sour cream or Greek yogurt
Salsa or pico de gallo
Shredded cheese (optional)

Instructions

Prepare the chicken and vegetables.
Slice the chicken breasts, peppers, and onion into thin, even strips. This helps them cook quickly and evenly.
Season generously.
In a large bowl, toss the chicken with olive oil, fajita seasoning, paprika, cumin, garlic powder, chili powder, salt, and pepper. Mix well so every piece is coated.
Cook the chicken.
Heat a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan and set aside.
Sauté the vegetables.
In the same skillet, add a touch more olive oil if needed. Add the sliced onions and peppers. Cook for 4–5 minutes until tender-crisp and slightly charred.
Combine and finish.
Return the chicken to the pan. Squeeze fresh lime juice over everything and toss to combine. Sprinkle chopped cilantro for a burst of freshness.
Assemble the bowls.
Add a scoop of rice into each bowl, then top with the chicken fajita mix. Add beans, corn, and your favorite toppings.
Serve and enjoy.
Serve immediately with lime wedges and a dollop of sour cream or guacamole.

Storage & Meal Prep Tips

These bowls make an amazing meal prep lunch. Store components separately in airtight containers in the fridge for up to 4 days. Reheat the chicken and peppers in a skillet or microwave before assembling.

You can also freeze the cooked chicken fajita mix for up to 2 months — just thaw and reheat before serving.

Make It Your Way

Low-Carb Option: Swap the rice for cauliflower rice or lettuce.
Vegan Twist: Replace chicken with tofu or chickpeas.
Add Grains: Try quinoa or brown rice for extra fiber.
Make It Spicy: Add jalapeños or a drizzle of hot sauce.
Extra Creamy: Mix a spoon of sour cream into the rice base.

Nutrition (Per Serving)

Calories: 410
Protein: 32g
Carbohydrates: 38g
Fat: 14g
Fiber: 5g
Sugar: 5g
Sodium: 510mg

Pro Tips from the Kitchen

Marinate the chicken for 20–30 minutes before cooking for deeper flavor.
Use smoked paprika instead of regular for that authentic fajita smokiness.
Don’t overcrowd the pan — cook chicken in batches if needed for the best sear.
A squeeze of lime right before serving brightens everything up.

Serving Ideas

Serve your Chicken Fajita Bowls with:

Warm tortillas on the side
A quick mango salsa for sweetness
Mexican street corn (elote)
A simple cucumber-lime salad

These add variety and texture — perfect for dinner parties or family-style meals.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes! Boneless skinless thighs work beautifully and stay juicy.

What’s the best rice for fajita bowls?
Jasmine or basmati rice adds fragrance, but brown rice or quinoa gives a hearty twist.

How can I make this dairy-free?
Just skip the cheese and sour cream — the lime and salsa add enough flavor.

Can I double the recipe?
Absolutely. Double the chicken and vegetables, and use a large skillet or cook in two batches.