Go Back
To make the best chicken fajita bowls, you need some key ingredients. Here is what you will need: - 2 boneless, skinless chicken breasts, sliced into strips - 1 bell pepper (red, green, or yellow), sliced - 1 small onion, sliced - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon paprika - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 2 cups cooked brown rice or quinoa - 1 can black beans, rinsed and drained - 1 avocado, diced - 1 cup corn (fresh or frozen) - Fresh cilantro, chopped for garnish - Lime wedges for serving These ingredients work together to create a tasty and filling meal. You can add your twist to the chicken fajita bowls. Here are some optional items you might enjoy: - Shredded cheese (cheddar or mozzarella) - Sour cream or Greek yogurt - Jalapeños for heat - Salsa or pico de gallo - Tortilla chips for crunch Feel free to mix and match these ingredients to suit your taste. Using seasonal ingredients can make your chicken fajita bowls even better. Here are some ideas: - Fresh tomatoes in summer for a juicy bite - Zucchini or summer squash for extra veggies - Winter squash for a sweet touch in fall - Fresh herbs like basil or parsley for a fragrant boost Incorporating these seasonal ingredients can elevate your meal, making it even more enjoyable. For the full recipe, check out Sizzling Chicken Fajita Bowls. To start, you need to marinate the chicken. In a large bowl, combine the sliced chicken, olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix well so that every piece of chicken gets coated. Let this mixture sit for at least 15 minutes. If you have more time, let it sit for up to 2 hours. This will make your chicken taste even better. Next, heat a drizzle of olive oil in a large skillet over medium-high heat. Once it’s hot, add the marinated chicken strips to the skillet. Cook for about 5-7 minutes, stirring often. You want the chicken to brown nicely and cook all the way through. After the chicken is done, add the sliced bell pepper and onion. Cook for another 3-5 minutes until the veggies are tender but still crisp. Now comes the fun part! Grab some serving bowls and add a generous scoop of cooked brown rice or quinoa to each one. Then, top the rice with the chicken and vegetable mixture. Next, spoon in some black beans, diced avocado, and corn right on top. For the finishing touch, sprinkle fresh cilantro over the bowls. Serve each bowl with lime wedges for that extra zing. This process makes your meal not only tasty but also colorful and fun to eat! For a complete guide, check out the Full Recipe. Marinating chicken boosts flavor and keeps it moist. Start with good olive oil. It helps the spices stick. Use a mix of chili powder, paprika, cumin, and garlic powder for a great taste. Combine sliced chicken and spices in a bowl. Toss well to coat. Let it marinate for at least 15 minutes. For deeper flavor, let it sit for up to 2 hours. This simple step changes everything. When cooking chicken, heat is key. Use a large skillet over medium-high heat. Add a drizzle of olive oil before the chicken. Place the marinated chicken in the hot skillet. Cook for about 5-7 minutes, stirring often. This keeps it from burning. Look for nice browning on the chicken. It adds flavor. Make sure it cooks through. A meat thermometer can help; aim for 165°F. Presentation makes your meal more inviting. Start with a base of brown rice or quinoa in a bowl. Arrange the chicken and veggie mix on top. Add black beans, corn, and diced avocado. Keep colors separate to show off each ingredient. Finish with fresh cilantro on top for a pop of green. Serve with colorful lime wedges on the side. A good presentation makes the meal more fun. Follow these tips for a great visual feast! For the full recipe, check out the complete cooking guide. {{image_2}} If you want a meatless option, try using tofu or tempeh. Both are great sources of protein and soak up flavors well. For tofu, press it to remove excess water. Cut it into strips and marinate the same way as chicken. Tempeh can be sliced and cooked just like the chicken. Both options give a tasty twist to the fajita bowls. You can choose between brown rice and quinoa for your grain base. Brown rice adds a hearty texture and nutty flavor. It is filling and pairs well with the spices in the dish. Quinoa is lighter and has a slight crunch. It cooks faster and is gluten-free. Both grains are healthy, so pick based on what you like! To add some heat, consider using jalapeños or hot sauce. You can chop fresh jalapeños and mix them in with the veggies. Another option is to sprinkle red pepper flakes on top. For a smoky flavor, try adding chipotle peppers in adobo sauce. Each of these ideas brings a new layer of flavor to your bowls. For the full recipe, check out the details mentioned above. To keep your chicken fajita bowls fresh, store them in airtight containers. Make sure the bowls are completely cool before sealing. This prevents moisture build-up and keeps the flavors intact. You can store them in the fridge for up to three days. If you have extra toppings, like avocado, store them separately to avoid browning. When it's time to enjoy your leftovers, reheat them in a skillet over medium heat. This method helps revive the chicken's tenderness. Stir occasionally until everything is warm. You can also use the microwave, but be careful not to overheat. Adding a splash of lime juice can brighten the flavors while reheating. You can freeze chicken fajita bowls for later meals. Assemble the bowls without fresh toppings, like avocado or cilantro. Use freezer-safe containers to keep your meal fresh. They can last in the freezer for up to three months. To enjoy, simply thaw them overnight in the fridge and reheat as mentioned above. This makes meal prep easy and tasty! For the Full Recipe, check out the detailed cooking steps. Yes, you can use frozen chicken. Just be sure to thaw it first. Place the chicken in the fridge for a few hours or overnight. Thawed chicken will absorb the marinade better. This makes the chicken juicy and full of flavor. To spice up your bowls, add more chili powder or diced jalapeños. You can also try adding hot sauce or red pepper flakes. Adjust the heat to your taste. The goal is to have a kick that suits you. If you prefer, you can use quinoa or cauliflower rice. Quinoa adds a nutty flavor and is packed with protein. Cauliflower rice is low-carb and light. Both options work well with the chicken and veggies. You can store the cooked fajita bowls in the fridge for up to three days. Keep them in an airtight container. This way, the flavors stay fresh. You can reheat them in the microwave or on the stove. Enjoy them again without losing taste. For the full recipe, check out the recipe section above. You now know how to make easy chicken fajita bowls. We explored key ingredients, from essential spices to seasonal items. You learned step-by-step how to prep the chicken and vegetables. I shared tips for great marinating and cooking methods. Consider variations for your taste, like vegetarian options or different grains. Store leftovers wisely for future meals. Enjoy these flavorful, customizable bowls any time!

Easy Chicken Fajita Bowls

Savor the flavors of these Sizzling Chicken Fajita Bowls that are perfect for any meal! Packed with juicy chicken, vibrant bell peppers, and creamy avocado, this dish is not just delicious but also easy to make. In just 30 minutes, enjoy a nourishing meal that includes brown rice or quinoa, black beans, and fresh cilantro. Click through for the full recipe and tips to create a colorful and satisfying bowl that'll impress everyone at the table!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, sliced into strips

1 bell pepper (red, green, or yellow), sliced

1 small onion, sliced

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

2 cups cooked brown rice or quinoa

1 can black beans, rinsed and drained

1 avocado, diced

1 cup corn (fresh or frozen)

Fresh cilantro, chopped for garnish

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the sliced chicken, olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Toss well to coat the chicken thoroughly. Let it marinate for at least 15 minutes (or up to 2 hours for more flavor).

    Cook the Chicken: In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the marinated chicken strips and cook for about 5-7 minutes, stirring frequently, until the chicken is cooked through and slightly browned.

      Add the Vegetables: Add the sliced bell pepper and onion to the skillet. Cook for another 3-5 minutes until the veggies are tender yet crisp.

        Prepare the Bowls: In serving bowls, place a generous scoop of cooked brown rice or quinoa. Top with a portion of the chicken and vegetable mixture.

          Add Toppings: Spoon in some black beans, diced avocado, and corn on top of the chicken mixture.

            Garnish and Serve: Sprinkle fresh cilantro over the bowls and serve with lime wedges on the side for squeezing over the top.

              Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4

                - Presentation Tips: Arrange the colorful ingredients in the bowls in sections for a visually appealing dish. Serve with colorful lime wedges beside the bowl to add a pop of freshness!