Seasoned Chicken Fajitas Bowl

Taco Tuesday is great and all, but sometimes you just don’t want to deal with the mess of assembling individual tacos, especially when you’re trying to get dinner on the table fast. Between cooking the chicken, prepping the toppings, and keeping tortillas warm, it can feel like you’re running a restaurant instead of just feeding your family.

That’s where this chicken fajitas bowl comes in to save the day. You get all those classic fajita flavors you love – seasoned chicken, sizzling peppers and onions, rice, and beans – all piled into one easy bowl. Plus, everyone can customize their own with their favorite toppings, which means less complaining and more happy eating.

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What Kind of Chicken Should I Use?

For chicken fajita bowls, boneless, skinless chicken breasts are the most popular choice since they’re lean and cook quickly, but chicken thighs are actually my favorite option here. Thighs stay juicier and are more forgiving if you accidentally overcook them a bit, plus they have more flavor. You can use either fresh or frozen chicken – just make sure frozen chicken is fully thawed before cooking so the spices can properly coat the meat and it cooks evenly. If you’re short on time, you can even use a rotisserie chicken from the store and just toss the shredded meat with the fajita seasonings.

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Options for Substitutions

This fajita bowl is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Rice: White rice is classic, but brown rice, cauliflower rice, or quinoa all work great here. Just adjust your cooking time and liquid amounts accordingly – brown rice needs about 2 cups of water and 40-45 minutes to cook.
• Chicken: You can easily swap chicken for steak strips, shrimp, or even keep it vegetarian with extra beans or tofu. If using shrimp, reduce the cooking time to just 3-4 minutes per side.
• Black beans: Pinto beans or refried beans work just as well. You can also use dried beans if you prefer – just cook them ahead of time until tender.
• Peppers: Any color bell peppers work fine, or mix it up with poblano peppers for a smokier taste. You can also add some jalapeños if you want extra heat.
• Sour cream: Greek yogurt makes a great lighter substitute and adds protein. You can also use Mexican crema for a thinner, tangier option.
• Spices: If you’re missing one or two spices, don’t stress – you can use a store-bought fajita seasoning packet instead of the individual spices listed.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken fajita bowls is overcrowding the skillet with chicken, which causes it to steam instead of getting those nice browned edges – cook in batches if needed to give each piece enough space.

Another common error is adding the peppers and onions back to the pan too early, which can make them mushy instead of keeping that slight crunch, so only toss them back in during the last minute of cooking.

Don’t skip the cornstarch coating on your chicken strips, as it helps create a light crust and keeps the seasonings from sliding off, plus it thickens any juices in the pan for extra flavor.

Finally, make sure your skillet is properly heated before adding the chicken – if the oil isn’t hot enough, the meat will stick and won’t develop that golden-brown color you’re looking for.

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What to Serve With Chicken Fajita Bowls?

The great thing about fajita bowls is that they’re pretty much a complete meal on their own, but I love adding some warm flour tortillas on the side for anyone who wants to turn their bowl into soft tacos. A simple side of Mexican street corn (elote) or chips with guacamole makes a perfect addition if you’re feeding a crowd. For drinks, I usually go with a pitcher of margaritas for the adults or some fresh agua fresca for everyone to enjoy. If you want to keep things really easy, just set out extra lime wedges, hot sauce, and maybe some pickled jalapeños so everyone can customize their bowl exactly how they like it.

Storage Instructions

Store: Keep your fajita bowl components in separate airtight containers in the fridge for up to 4 days. Store the chicken, peppers, and onions together, but keep the rice, beans, and toppings like lettuce and avocado separate so everything stays fresh and doesn’t get soggy.

Freeze: The cooked chicken and pepper mixture freezes great for up to 3 months in a freezer-safe container. I don’t recommend freezing the rice or fresh toppings, but you can definitely freeze the black beans separately if you want.

Reheat: Warm up the chicken and veggies in the microwave for 2-3 minutes or in a skillet over medium heat until heated through. The rice can go in the microwave with a splash of water to keep it from drying out. Then just add your fresh toppings and you’re good to go!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2250-2500
• Protein: 175-200 g
• Fat: 75-90 g
• Carbohydrates: 270-300 g

Ingredients

For the lime crema:

• 3/4 cup sour cream
• 1.5 limes, juiced
• 3/4 tsp garlic powder
• 1/2 tsp salt

For the rice:

• 1 cup rice
• 1.25 cups water

For the chicken fajitas:

• 1.5 lb chicken (boneless, skinless breasts or thighs, sliced into 1/2-inch strips)
• 1 red onion (sliced)
• 3 peppers (bell peppers, any color, sliced)
• 1 tbsp cornstarch
• 1 tsp salt
• 1 tsp garlic powder
• 1.25 tsp ground cumin
• 1 tsp oregano
• 1.75 tsp chili powder
• 1 tbsp paprika (smoked paprika for deeper flavor)
• 1 tbsp olive oil
• cooking spray
• 1/2 tsp light brown sugar

For the black beans:

• 2 cans black beans (14.5 oz each, rinsed and drained)
• cooking spray

For Toppings (optional):

• cheese (shredded cheddar or Monterey Jack)
• lettuce (shredded)
• avocado (diced or sliced)
• pico de gallo
• salsa
• tortilla chips
• cilantro (fresh, chopped)
• lime (cut into wedges)

Step 1: Prepare the Mise en Place and Start the Rice

• 1 cup rice
• 1.25 cups water
• 1.5 limes, juiced
• 1.5 lb chicken, sliced into 1/2-inch strips
• 3 peppers, sliced
• 1 red onion, sliced
• cilantro, fresh chopped
• avocado

Begin by measuring out all your ingredients and doing your prep work.

Juice the 1.5 limes and set aside.

Slice the chicken breasts into 1/2-inch strips, slice the bell peppers into strips, and slice the red onion.

Chop the cilantro and dice the avocado just before serving.

Once prepped, add the 1 cup rice and 1.25 cups water to a pot, bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and let simmer for 12 minutes while you continue with the other components.

Step 2: Make the Lime Crema and Season the Chicken

• 3/4 cup sour cream
• lime juice from Step 1
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp cornstarch
• 1 tsp salt
• 1 tsp garlic powder
• 1.25 tsp ground cumin
• 1 tsp oregano
• 1.75 tsp chili powder
• 1 tbsp paprika
• 1/2 tsp light brown sugar
• 1.5 lb chicken strips from Step 1

In a bowl, whisk together the sour cream, reserved lime juice, 3/4 tsp garlic powder, and 1/2 tsp salt until smooth.

Set the lime crema aside in the refrigerator until ready to serve.

Meanwhile, in a small bowl, combine the cornstarch, 1 tsp salt, 1 tsp garlic powder, 1.25 tsp cumin, 1 tsp oregano, 1.75 tsp chili powder, 1 tbsp paprika, and 1/2 tsp brown sugar.

Toss the chicken strips with this seasoning mixture, making sure each piece is well coated.

Step 3: Cook the Vegetables and Set Aside

• 1 tbsp olive oil
• peppers and red onion from Step 1

Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Once shimmering, add the sliced peppers and red onion from Step 1.

Sauté for about 5 minutes, stirring occasionally, until they begin to soften and develop light char marks.

Transfer the vegetables to a clean plate and set aside.

I like to cook the vegetables first because they take longer to soften than the chicken, and this way everything finishes at about the same time.

Step 4: Sear the Seasoned Chicken

• cooking spray
• seasoned chicken from Step 2
• cooked vegetables from Step 3

Add a light spray of cooking spray to the same skillet (no need to wash it—those browned bits add flavor) and heat over medium-high heat.

Add the seasoned chicken strips from Step 2 in a single layer and cook for 4-5 minutes without stirring, allowing them to develop a golden crust.

Stir the chicken and cook for another 3-4 minutes until cooked through.

The chicken should reach an internal temperature of 165°F.

Return the cooked vegetables from Step 3 to the skillet with the chicken, toss to combine, and remove from heat.

Step 5: Finish the Rice and Warm the Black Beans

• rice from Step 1
• cooking spray
• 2 cans black beans, rinsed and drained
• 1 tsp salt

Remove the rice from heat (it should have finished simmering), keep the lid on for 10 minutes to allow residual steam to fully cook it through.

After 10 minutes, fluff with a fork.

While the rice rests, heat a light spray of cooking spray in a separate small skillet over medium heat.

Add the rinsed and drained black beans and warm for 1-2 minutes, stirring occasionally.

Add a pinch of salt to the beans for seasoning.

Step 6: Assemble the Bowls

• rice from Step 5
• chicken fajita mixture from Step 4
• warmed black beans from Step 5
• lime crema from Step 2
• shredded cheese
• shredded lettuce
• diced avocado from Step 1
• pico de gallo
• salsa
• tortilla chips
• fresh cilantro from Step 1
• lime wedges

Divide the fluffed rice from Step 5 among serving bowls.

Top each bowl with a portion of the chicken fajita mixture from Step 4 and the warmed black beans from Step 5.

Drizzle generously with the lime crema from Step 2.

Top with shredded cheese, shredded lettuce, diced avocado, pico de gallo, salsa, tortilla chips, and fresh cilantro.

Serve with lime wedges on the side for extra brightness.

Seasoned Chicken Fajitas Bowl

Delicious Seasoned Chicken Fajitas Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 2375 kcal

Ingredients

  

For the lime crema::

• 3/4 cup sour cream
• 1.5 limes, juiced
• 3/4 tsp garlic powder
• 1/2 tsp salt

For the rice::

• 1 cup rice
• 1.25 cups water

For the chicken fajitas::

• 1.5 lb chicken (boneless, skinless breasts or thighs, sliced into 1/2-inch strips)
• 1 red onion (sliced)
• 3 peppers (bell peppers, any color, sliced)
• 1 tbsp cornstarch
• 1 tsp salt
• 1 tsp garlic powder
• 1.25 tsp ground cumin
• 1 tsp oregano
• 1.75 tsp chili powder
• 1 tbsp paprika (smoked paprika for deeper flavor)
• 1 tbsp olive oil
• cooking spray
• 1/2 tsp light brown sugar

For the black beans::

• 2 cans black beans (14.5 oz each, rinsed and drained)
• cooking spray

For Toppings (optional):

• cheese (shredded cheddar or Monterey Jack)
• lettuce (shredded)
• avocado (diced or sliced)
• pico de gallo
• salsa
• tortilla chips
• cilantro (fresh, chopped)
• lime (cut into wedges)

Instructions

 

• Begin by measuring out all your ingredients and doing your prep work. Juice the 1.5 limes and set aside. Slice the chicken breasts into 1/2-inch strips, slice the bell peppers into strips, and slice the red onion. Chop the cilantro and dice the avocado just before serving. Once prepped, add the 1 cup rice and 1.25 cups water to a pot, bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for 12 minutes while you continue with the other components.
• In a bowl, whisk together the sour cream, reserved lime juice, 3/4 tsp garlic powder, and 1/2 tsp salt until smooth. Set the lime crema aside in the refrigerator until ready to serve. Meanwhile, in a small bowl, combine the cornstarch, 1 tsp salt, 1 tsp garlic powder, 1.25 tsp cumin, 1 tsp oregano, 1.75 tsp chili powder, 1 tbsp paprika, and 1/2 tsp brown sugar. Toss the chicken strips with this seasoning mixture, making sure each piece is well coated.
• Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add the sliced peppers and red onion from Step 1. Sauté for about 5 minutes, stirring occasionally, until they begin to soften and develop light char marks. Transfer the vegetables to a clean plate and set aside. I like to cook the vegetables first because they take longer to soften than the chicken, and this way everything finishes at about the same time.
• Add a light spray of cooking spray to the same skillet (no need to wash it—those browned bits add flavor) and heat over medium-high heat. Add the seasoned chicken strips from Step 2 in a single layer and cook for 4-5 minutes without stirring, allowing them to develop a golden crust. Stir the chicken and cook for another 3-4 minutes until cooked through. The chicken should reach an internal temperature of 165°F. Return the cooked vegetables from Step 3 to the skillet with the chicken, toss to combine, and remove from heat.
• Remove the rice from heat (it should have finished simmering), keep the lid on for 10 minutes to allow residual steam to fully cook it through. After 10 minutes, fluff with a fork. While the rice rests, heat a light spray of cooking spray in a separate small skillet over medium heat. Add the rinsed and drained black beans and warm for 1-2 minutes, stirring occasionally. Add a pinch of salt to the beans for seasoning.
• Divide the fluffed rice from Step 5 among serving bowls. Top each bowl with a portion of the chicken fajita mixture from Step 4 and the warmed black beans from Step 5. Drizzle generously with the lime crema from Step 2. Top with shredded cheese, shredded lettuce, diced avocado, pico de gallo, salsa, tortilla chips, and fresh cilantro. Serve with lime wedges on the side for extra brightness.