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Chicken Fajita Bowls - Easy, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
  • Peppers and onions: 2 bell peppers (any color), 1 large yellow or red onion, sliced
  • Oil: 2–3 tablespoons avocado oil or olive oil
  • Rice or base: 3 cups cooked white rice, brown rice, quinoa, or cauliflower rice
  • Lime: 1–2 limes for juice and wedges
  • Garlic: 2–3 cloves, minced (or 1 teaspoon garlic powder)
  • Fresh cilantro: Small bunch, chopped
  • Optional toppings: Avocado or guacamole, salsa or pico de gallo, shredded cheese, sour cream or Greek yogurt, pickled jalapeños, corn, black beans
  • Fajita seasoning (homemade): 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder (if not using fresh garlic)
  • 1/4–1/2 teaspoon cayenne (to taste)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. Cook your base: Make rice, quinoa, or cauliflower rice according to package directions. Fluff with a fork and keep warm. Squeeze in a little lime juice and sprinkle with chopped cilantro for extra flavor.
  2. Mix the fajita seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder (if using), cayenne, salt, and pepper.
  3. Season the chicken: Pat the chicken dry. Toss with half the seasoning, 1 tablespoon oil, and minced garlic (if using fresh). Let it sit while you prep the veggies.
  4. Slice the veggies: Cut bell peppers and onion into thin strips. Toss with the remaining seasoning and 1 tablespoon oil.
  5. Sear the chicken: Heat a large skillet over medium-high until hot. Add a little oil. Cook chicken in a single layer, undisturbed for 2–3 minutes, then stir and cook until just cooked through and lightly charred at the edges, about 5–7 minutes total. Transfer to a plate and squeeze with lime.
  6. Sauté peppers and onions: In the same skillet, add another drizzle of oil if needed. Cook peppers and onions over medium-high heat, stirring occasionally, until softened and slightly charred in spots, about 5–7 minutes. Season with a pinch of salt and a squeeze of lime.
  7. Warm optional add‑ins: If using black beans or corn, toss them into the hot pan for 1–2 minutes to warm through. This adds flavor and keeps everything hot.
  8. Assemble the bowls: Divide rice among bowls. Top with chicken, peppers, and onions. Add your favorite toppings: avocado, salsa, cheese, sour cream or Greek yogurt, cilantro, and extra lime.
  9. Finish and serve: Taste and adjust with more lime or salt. Serve immediately while it’s hot and the toppings are cool and fresh.