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Chicken Fajita Bowls

These Chicken Fajita Bowls are packed with tender seasoned chicken, colorful peppers, onions, fluffy rice, black beans, and fresh toppings. This easy fajita bowl recipe is perfect for quick dinners, meal prep lunch ideas, and flavorful chicken rice bowls that can be customized with your favorite toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 1½ pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • For the Vegetables:
  • 2 bell peppers sliced
  • 1 large yellow onion sliced
  • 1 tablespoon olive oil
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • For the Bowls:
  • 4 cups cooked white or brown rice
  • 1 cup black beans drained and rinsed
  • 1 cup corn
  • 1 avocado sliced
  • 1 cup diced tomatoes
  • ¼ cup fresh cilantro chopped
  • ½ cup shredded cheddar or Mexican cheese
  • Lime wedges
  • Optional Toppings:
  • Salsa
  • Sour cream or Greek yogurt
  • Jalapeños
  • Guacamole
  • Hot sauce

Method
 

  1. Slice the chicken breasts into thin, even strips.
  2. In a bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, and lime juice.
  3. Add the chicken and toss until evenly coated.
  4. Slice the bell peppers and onion.
  5. Heat a large skillet over medium-high heat.
  6. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through to 165°F.
  7. Remove the chicken from the skillet and set aside.
  8. Add another tablespoon of olive oil if needed.
  9. Add the peppers and onions and season with chili powder and cumin.
  10. Cook for 5–7 minutes until tender and lightly charred.
  11. Return the chicken to the skillet and toss everything together.
  12. Divide the cooked rice between four bowls.
  13. Top with the fajita chicken and vegetables.
  14. Add black beans, corn, tomatoes, avocado, cheese, and cilantro.
  15. Serve with fresh lime wedges and your favorite toppings.

Notes

Use a mixture of red, yellow, and green bell peppers for extra color and flavor.
Chicken thighs can be substituted for chicken breasts.
Cook chicken to an internal temperature of 165°F.
White rice, brown rice, cilantro-lime rice, quinoa, or cauliflower rice can be used as the bowl base.
For meal prep, store avocado, salsa, sour cream, and other wet toppings separately.
Add extra black beans for more protein and fiber.
Adjust the chili powder and hot sauce according to your preferred spice level.
Store prepared bowls in airtight containers in the refrigerator for up to 3–4 days.
For a lighter option, replace some of the rice with lettuce or cauliflower rice.
Fresh lime juice added just before serving helps brighten all the flavors.