Chicken Fajita Bowl
Loaded with vibrant colors, bold Tex-Mex flavors, and wholesome ingredients, this Chicken Fajita Bowl is the ultimate crowd-pleasing one-bowl meal! Juicy, marinated chicken strips are perfectly seasoned with a smoky blend of chili powder, paprika, cumin, and garlic, then sautéed alongside a medley of crisp-tender bell peppers and red onion. Served over a bed of fluffy rice and topped with fresh cherry tomatoes, creamy avocado, tangy sour cream, shredded cheddar cheese, and a squeeze of zesty lime, this easy-to-make fajita bowl is packed with protein, veggies, and satisfying textures. Ready in under an hour and customizable for toppings, this recipe is perfect for a quick weeknight dinner or a meal-prep option that doesn’t skimp on flavor. Whether you're craving something hearty or looking for a fun twist on classic fajitas, this Chicken Fajita Bowl will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 lb chicken breast
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium red onion
- 3 tbsp olive oil
- 1 medium lime
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups cooked rice
- 1 cup cherry tomatoes
- 0.25 cup cilantro
- 0.5 cup sour cream
- 1 medium avocado
- 0.5 cup cheddar cheese
Instructions
Slice the chicken breast into thin strips and transfer them to a large bowl.
In a small bowl, mix together 2 tablespoons of olive oil, the juice of one lime, garlic powder, paprika, ground cumin, chili powder, salt, and black pepper.
Pour the marinade over the chicken strips, ensuring all pieces are coated. Cover and refrigerate for at least 15 minutes.
While the chicken is marinating, slice the red, yellow, and green bell peppers along with the red onion into thin strips.
In a large skillet or frying pan over medium-high heat, add the remaining 1 tablespoon of olive oil.
Add the marinated chicken strips to the pan, cooking until fully cooked and slightly browned, about 6-8 minutes. Remove the chicken and set aside.
In the same skillet, add the bell peppers and red onion strips. Sauté until they are crisp-tender and slightly charred, about 5-7 minutes.
Divide the cooked rice into four bowls.
Top each bowl with chicken, sautéed peppers and onions, halved cherry tomatoes, chopped cilantro, sliced avocado, shredded cheddar cheese, and a dollop of sour cream.
Garnish with extra lime wedges if desired, and serve warm.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 8.6 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 208 mg | 16% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 885 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
