If you are craving a taste of Tex-Mex but short on time, make these Chicken Fajita Bowls! This customizable dish is an easy 25-minute weeknight dinner, bursting with vibrant flavors, tender chicken, and colorful veggies. Adjust the spice level, toppings, and protein to suit your taste, and you’ll have a meal everyone will love. The whole family will love these bowls!

Chicken fajita bowls.

Why You’ll Love This Recipe

  • These chicken fajita bowls are quick and easy to make.
  • Whip up these bowls in under 30 minutes, making them perfect for busy weeknights.
  • The combination of savory chicken, smoky peppers, and fresh toppings packs a punch of flavor.
  • Adjust spice levels, vegetables, and protein to suit your preferences and dietary needs.
  • Prepare in advance for easy assembly throughout the week.
  • Great for meal prep!
  • These bowls are a crowd-pleaser that are sure to satisfy kids and adults alike.
  • This recipe is Whole30 friendly, Paleo, grain free, gluten free, dairy free, nut free, and sugar free.
  • Check out these Whole30 Chicken Fajitas for another delicious Mexican-inspired dinner!

Ingredients & Substitutes

These are the ingredients and substitutes for these chicken fajita bowls. Scroll down to the recipe card below for the full recipe.

First, use boneless skinless chicken breasts or chicken thighs. Cut into bite sized pieces.

Both olive oil and avocado oil work well.

Season the chicken with garlic powder, onion powder, cumin, chili powder, and chipotle powder. Feel free to adjust the amounts if needed.

Lime juice adds flavor and tenderizes the chicken.

Slice a white onion and bell pepper.

For the cauliflower rice, add flavor with sea salt and lime juice. Feel free to use white rice or brown rice if desired.

Lastly, garnish with mashed avocado, salsa, and cilantro if desired.

Ingredients for chicken fajita bowls.

Taste & Texture

Each bite of these Chicken Fajita Bowls is filled with varying flavors and textures.

The chicken is cooked to tender perfection, offering a rich and smoky flavor.

Bell peppers and onions add a crunchy sweetness, contrasting beautifully with the soft, fluffy cauliflower rice.

The result is a balanced meal that satisfies with every spoonful.

How to Make

Step 1

First, add the olive oil to a large skillet.  Cut the chicken into 1 inch cubes.  Once the oil is hot, add in the chicken pieces, garlic powder, onion powder, cumin, chili powder, chipotle powder, and lime juice.  Stir until the chicken is well seasoned.

Seasoned chicken in skillet.

Step 2

Once the chicken is browned on all sides, but not fully cooked through, add the peppers and onions.  Cook for 5 to 6 minutes, until the chicken is cooked through and the veggies are softened.

Fajita chicken in pan.
Peppers, onions, and chicken.

Step 3

Meanwhile, add the cauliflower rice, olive oil, sea salt, and lime juice to another skillet.  Cook for 3 to 4 minutes, stirring, until warmed through.

Step 4

Lastly, assemble the chicken fajita bowls.  Add in the cauliflower rice, topped with chicken, peppers, and onions.  Garnish with sliced avocado, salsa, and cilantro.

Bowl of meat and peppers.

Expert Tips for Success

Follow these tips and tricks to make the best chicken fajita bowls.

Cook in batches: Do not crowd the pan! Cook chicken and vegetables in separate batches if needed.

Char those veggies: Sear peppers and onions for smoky char using high heat or even broil them briefly for extra flavor.

Control the spice: Start with milder chili powder and gradually add heat with cayenne pepper or chipotle flakes.

Flavor Variations & Add-Ins

Here are some ways to switch up the flavors of your chicken fajita bowls.

Protein: Swap chicken for steak, shrimp, tofu, or even portobello mushrooms for a vegetarian option.

Veggies: Add corn, poblano peppers, or even pineapple for a sweet and smoky twist.

Rice: Try using cauliflower rice, quinoa, or black beans for a protein and fiber boost.

Toppings: Go wild with avocado, salsa, cheese, sour cream, pickled onions, or jalapeños!

Spicy chicken in bowl.

How to Serve & Store

Assemble your bowls with cooked rice, chicken, veggies, and your favorite toppings.

Serve immediately with warmed gluten free tortillas for a hearty meal.

Store leftovers in airtight containers in the refrigerator for up to 5 days. Reheat gently in a skillet or microwave before serving.

Frequently Asked Questions (FAQs)

Can I use pre-cooked chicken?

Absolutely! Leftover rotisserie chicken or grilled chicken strips work perfectly.

Is this recipe gluten-free?

Yes! Use corn tortillas or Paleo tortillas and ensure all other ingredients are gluten-free.

What are some healthy topping options?

Opt for chopped lettuce, pico de gallo, avocado, and black beans for a nutrient-rich bowl.

Cauliflower rice and veggies.

Equipment Needed

Our Place Always Pan: This is my favorite non-toxic skillet.

Meat Thermometer: This meat thermometer is great for measuring the internal temperature of chicken.

Check out all of my kitchen favorites!

You May Also Enjoy

If you make this Mexican chicken fajita bowl recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, see these Lunch and Dinner Recipes.

Chicken fajita bowls.
At a Glance:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Get the Recipe: Chicken Fajita Bowls

Sizzling chicken, peppers, and onions burst with flavor in these customizable chicken fajita bowls! They are loaded with flavor but easy enough for busy weeknights. You and your family will love this recipe!
5 from 1 vote
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Ingredients

4 servings

Fajita Chicken

Cauliflower Rice

  • 4 cups cauliflower rice
  • 1 tbsp olive oil
  • pinch sea salt
  • 1 tsp lime juice
  • 1 white onion, sliced
  • 1 red pepper, sliced
  • avocado, to garnish
  • salsa, to garnish
  • cilantro, to garnish

Instructions 

  • First, add the olive oil to a large skillet. Cut the chicken into 1 inch cubes. Once the oil is hot, add in the chicken pieces, garlic powder, onion powder, cumin, chili powder, chipotle powder, and lime juice. Stir until the chicken is well seasoned.
  • Once the chicken is browned on all sides, but not fully cooked through, add the peppers and onions. Cook for 5 to 6 minutes, until the chicken is cooked through and the veggies are softened.
  • Meanwhile, add the cauliflower rice, olive oil, sea salt, and lime juice to another skillet. Cook for 3 to 4 minutes, stirring, until warmed through.
  • Finally, assemble the bowls. Add in the cauliflower rice, topped with chicken, peppers, and onions. Garnish with sliced avocado, salsa, and cilantro.

Notes

  • Chicken thighs work well too.
  • Chicken is considered fully cooked when it has reached 165 degrees Fahrenheit internally.
  • Use a meat thermometer.
  • Store leftovers in the fridge for up to 5 days.
  • Reheat leftovers in a skillet until warm.
Calories: 388kcal, Carbohydrates: 14g, Protein: 52g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 145mg, Sodium: 323mg, Potassium: 1459mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1157IU, Vitamin C: 122mg, Calcium: 65mg, Iron: 2mg
Author: Addison LaBonte
Course: Main Course
Cuisine: Mexican

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