Sizzling Chicken Fajita Bowls: A Fiesta in Every Bite
I’ve been making these Chicken Fajita Bowls for years, and they never fail to bring a smile to my face. They’re quick, customizable, and packed with flavor. Let’s dive in!
Prep time:
10-35 minutes
Cook time:
15-20 minutes
Total time:
25-55 minutes
Servings:
4
Difficulty level:
Easy to Moderate
Dietary tags:
Gluten-free (with GF seasonings), High-protein
Equipment Needed:
• Large skillet or cast iron pan
• Cutting board and knife
• Measuring cups and spoons
• Tongs or spatula
• Marinating bowl (optional)
Pro tip: No cast iron? A non-stick skillet works just fine!
Ingredients:
• 1-1.5 lbs (450-680g) chicken breast or thighs, sliced
• 2 bell peppers, any color, sliced
• 1 large onion, thinly sliced
• 2 tbsp (30ml) olive oil
• 2 tsp (10g) chili powder
• 1 tsp (5g) cumin
• 1 tsp (5g) garlic powder
• Salt and pepper to taste
• 2 tbsp (30ml) fresh lime juice
• 3 cups (600g) cooked rice
Toppings (choose your favorites):
• Shredded lettuce
• Salsa
• Sour cream or Greek yogurt
• Sliced avocado or guacamole
• Black beans
• Charred corn
• Crumbled Cotija cheese
• Fresh cilantro
• Lime wedges
Method:
1. In a bowl, mix chicken with 1 tbsp olive oil, lime juice, and all the spices. Let it marinate for 30 minutes (or up to overnight if you’re organized!).
2. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side until golden brown and cooked through (165°F/74°C internal temp).
3. Remove chicken, set aside. In the same pan, add remaining oil and cook peppers and onions for 10-12 minutes until tender and slightly charred.
4. While veggies cook, slice the chicken into strips.
5. Time to build your bowls! Start with a base of rice, add the chicken and veggies, then go wild with toppings.
Crucial Tips:
• Don’t overcrowd the pan when cooking chicken – work in batches if needed.
• Let the veggies get a bit of char for that authentic fajita flavor.
• Prep all your toppings before you start cooking for a smooth assembly.
Storage:
Keep cooked components separate in the fridge for up to 3 days. Reheat chicken and veggies in a skillet for best results.
Scaling:
This recipe’s a breeze to double (or halve). Just make sure your pan’s big enough!
Common Mistakes:
• Overcooking the chicken (dry city, folks)
• Underseasoning (be generous with those spices!)
• Soggy veggies (high heat is your friend)
Variations:
• Swap chicken for shrimp or steak
• Try cauliflower rice for a low-carb twist
• Go vegetarian with extra beans and grilled portobello mushrooms
I love how versatile these bowls are. Some nights I’ll go all out with every topping under the sun, other times it’s just chicken, veg, and a dollop of salsa. It’s always delicious, always satisfying.
Remember, cooking should be fun! Don’t stress if your bowls don’t look Instagram-perfect. As long as they taste great, you’re winning. Now go forth and create your own fajita masterpiece!
