Craving a restaurant-quality Mexican dinner that’s easy to customize at home? These Chicken Fajita Bowls bring together juicy marinated chicken, caramelized peppers, black beans, and fluffy rice—all finished with fresh toppings. It’s a healthy, crowd-pleasing recipe that fits busy weeknights and meal prepping a like!
Why You’ll Love Chicken Fajita Bowls
- Balanced & Nutritious: Plenty of protein, fresh veggies, and a fiber-rich base.
- Customizable: Load your bowl with favorite toppings or swap rice for lettuce.
- Budget Friendly: Cheaper than takeout and made with everyday ingredients.
Ingredients
Chicken and Marinade:
- 2 boneless skinless chicken breasts
- 1 Tablespoon olive oil
- 1 ½ Tablespoons taco seasoning
- Juice of 1 lime
Veggies:
- ¼ red onion, sliced
- 3 bell peppers (use any colors), sliced
Rice & Beans:
- 2 cups cooked rice (or cauliflower rice for lower carbs)
- 1 can black beans, rinsed and warmed
Toppings:
- 1 cup pico de gallo
- Fresh cilantro, sliced jalapeños, shredded cheese, sour cream, guacamole (all optional)
Instructions
1. Marinate Your Chicken
Combine chicken, olive oil, taco seasoning, and lime juice in a bowl. Mix well and set aside in the fridge for at least 30 minutes.
2. Cook Chicken
Heat a skillet over medium-high. Sauté chicken 6-8 minutes per side, until no longer pink and the center reaches 160°F. Rest under foil for 5 minutes.
3. Sauté Peppers & Onions
Add sliced veggies to the same pan (with a touch of oil if needed) and cook until soft and caramelized, about 4-5 minutes.
4. Slice Chicken
Cut cooked chicken into thin strips against the grain for best texture.
5. Build Bowls
Start each bowl with ½ cup rice. Add slices of chicken, pepper mix, beans, and spoonfuls of pico de gallo. Finish with your favorite toppings!
Tips & Variations
- Low-Carb Option: Swap rice for greens or cauliflower rice.
- Oven Method: Bake chicken and veggies on a sheet pan at 400°F for 15 minutes.
- Protein Swap: Use steak, shrimp, or tofu for variety.
- Extra Veggies: Add mushrooms, zucchini, or corn to the veggie pan for more flavor.
Make-Ahead & Storage
Chicken fajita bowls are perfect for meal prep!
Cool all components, then layer into meal prep containers (rice first, then chicken, veggies, beans). Store toppings separately for up to 4 days in the fridge.
For more batch cooking tips, read the meal prep guide.
Nutrition Estimate
Each bowl (without toppings) has about:
- 345 calories
- 54g carbs
- 21g protein
- 6g fat
- 9g fiber
Frequently Asked Questions
Can I make chicken fajita bowls gluten-free or dairy-free?
Absolutely—use gluten-free taco seasoning and skip cheese/sour cream for dairy-free.
Can I freeze leftovers?
Yes! Freeze the cooked chicken or even the marinade for up to 2 months. Beans and veggies also freeze well, rice may change texture.
What other proteins can I use instead of chicken?
You can easily swap out chicken for steak strips, shrimp, ground turkey, or even plant-based options like tofu or tempeh for a vegetarian bowl.
How do I keep the vegetables crisp when meal prepping?
Allow the sautéed veggies to cool completely before sealing your meal prep containers. Store any fresh toppings separately and add them just before serving.
Can I make these bowls low-carb or keto-friendly?
Definitely! Replace rice with cauliflower rice or a bed of greens, and skip beans if you want to keep the carbs ultra-low.
How long do leftovers last in the fridge?
Chicken fajita bowl components will last 3–4 days in airtight containers. For best taste, store toppings like salsa or guacamole separately.
Related Recipe
Looking for dessert? Try these Easy Baked Peaches with Cinnamon Sugar Topping for a sweet finish after fajitas!