Rice bowls are all the rage right now. They are perfect for meal prepping, and a great way to pack in all the veggies you never knew you needed. These chicken fajita bowls are no different. Piled high with peppers, onions, black beans, and more, you get all the flavors of your favorite Tex Mex meal in one delicious plate.
My inspiration for this dish is definitely my mother. It is a running joke in our family that the only thing she ever orders at at a restaurant is chicken fajitas. To us, this is plain jane vanilla, but to her credit, fajitas are the gift that keeps on giving. Think about it, it’s a build-your-own-bite meal! Want extra chicken, go for it! Not a fan of guac? No problem! There are no rules! You get all of the toppings, but what you do with them is your business!
Chicken Fajitas
The versatility and creativity that fajitas lend themselves to is the very reason I love these bowls. This recipe calls for all of the things I love to eat, but don’t let that hinder you. At its core, this recipe is rice and mexican spiced chicken. The rest is up to you.
To start, I season the chicken. A blend of chili powder, cumin, onion and garlic powder, paprika, salt and pepper does the trick, although there are plenty of great taco and fajita seasoning blends in the grocery store nowadays! Cook the chicken in a saute pan until it is no longer pink and that’s it!
Next comes the sauteed peppers and onions. To me, this is quintessential to fajita! Add them to the same pan you cooked the chicken in and crank the heat up! The goal is to get them to absorb all the seasoning from the chicken, and also get a nice char (you know, like the sizzling skillets in the Mexican restaurants)!
Toppings!
The rest is up to you. I am the person who fills my tortillas to the point of no closure, but don’t judge me, just do you! Once you have the base of the bowl down, you can add what you want!
- Cotija or queso fresco
- Pico de gallo/ Salsa
- Sour Cream/ Crema
- Hot Sauce
- Sliced Avocado
- Guacamole
- Pickled Jalapenos
- Pickled Red Onions
- Cilantro
Healthy Alternative
This recipe is versatile not just in the toppings you can add, but in the diet restrictions it can be adapted to! For the most part, the recipe is pretty healthy on its own. Plenty of veggies, protein, and most important, flavor! But if you are like me, and you toy around with different diets and macros, this dish is perfect.
For my low carb/keto folks out there, the fix is simple! Sub out the rice for cauliflower rice! Cut back on the pico de gallo too because those tomatoes can sneak up on you with the sugar.
Feeling vegetarian or vegan? Cut the sour cream and sub out the chicken for tofu or your favorite meat substitute. Jackfruit would actually work really well in this dish if you are craving that meaty texture. The point is, you can make this dish your own. Adapt it to your tastes, preferences, and hunger level!
Chicken fajita bowls are the perfect meal! Make a toppings bar for a crowd or meal prep your lunch for the weak. Versatile and healthy, but never lacking flavor, this dish is easy and satisfying! Skip the restaurant and add some Mexican flare to your lunch!
Need Other Meal Prep Ideas?
- California Roll Sushi Bowl
- Honey Mustard Cobb Salad
- Asian Chicken Salad
- Chicken Caprese Salad With Avocado
Chicken Fajita Bowls
Ingredients
- 1 tbsp oil for cooking
- 1 lb boneless skinless chicken breast or tenders
- ½ tbsp chili powder
- ½ tbsp cumin
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp garlic powder
- salt and pepper
- 2 cloves garlic minced
- 1 red bell pepper
- 1 green bell pepper
- 1 small red onion
- 4 cups cooked white rice or cauliflower rice
- 2 avocados pitted and slices
- 15 oz black beans rinsed and drained
- 1 cup pico de gallo
- 12 oz frozen corn defrosted
- ¼ cup cilantro
- ¼ cup sour cream
Instructions
- Heat oil in a skillet over medium heat. Season your chicken with chili powder, cumin, onion powder, paprika, garlic powder, salt, and pepper. Cook in skillet with minced garlic for 5-7 minutes or until no longer pink. Remove and set aside.
- Turn heat to medium-high. Slice peppers and onion into long thin strips and add to pan. cook for 4-5 minutes or until soft and beginning to brown.
- While chicken is cooking, cook rice according to package directions to yield 4 cups. Scoop 1 cup into each bowl. Add ½ of an avocado (sliced) to each bowl.
- Top rice with ¼ of the chicken and peppers. Add ¼ cup of black beans and pico de gallo, and 3 oz of corn to each bowl.
- Finish with 1 tbsp each of cilantro and sour cream. Serve immediately.
