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Chicken Fajita Bowls

Mexican chicken fajita bowls made with rice, seasoned chicken, fajita veggies, beans and pico de gallo. An easy lunch or dinner that’s healthy and packed with flavor!

chicken fajita bowl on counter
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Healthy Fajita Bowl Recipe

If you’re a fan of my one pot burrito bowl recipe or Instant Pot chicken taco bowls, then these Mexican chicken fajita bowls are bound to be a hit. They have all of the flavors that you know and love about chicken fajitas, but are served over a bed of rice instead of in a flour tortilla.

It makes a great lunch or dinner and is packed with protein and veggies. Not only is it a healthy dinner idea, but it has become one of my favorite Mexican food recipes. I just love how fresh this dish tastes and the flavors are just perfect!

This meal is great for serving a family of picky eaters and is easy for each person to customize their own bowl. Serve with a few of your favorite toppings or tortilla chips. These chicken fajita bowls are definitely a new favorite recipe!

fajita veggies cooking in pan

Ingredients for Chicken Fajita Bowls

  • Grains – The base of the fajita bowl starts with healthy cooked grains. We love the flavor that cilantro lime rice adds, but Mexican rice or cooked quinoa are also great options. This recipe is great to make when you have leftover Instant Pot rice to use up!
  • Chicken – Boneless skinless chicken breasts are marinated in olive oil, taco seasoning and lime juice to give the meat that authentic Mexican flavor. A homemade fajita marinade with fajita seasoning also works just as well.
  • Fajita veggies – A mix of sliced red onion and bell peppers sautéed until tender and flavorful.
  • Beans – Black beans are a favorite at our house, but pinto beans or refried beans are two other great options.
  • Pico de Gallo – The bowls are finished off with some fresh pico de gallo on top. Fresh diced tomatoes will also work if you’re in a pinch!

Finish it Off

A drizzle of cilantro lime crema, salsa ranch dressing or avocado lime dressing is the perfect finishing touch to your chicken fajita bowl! The creamy texture and bold flavor takes this dish up a notch!

chicken fajita bowl with toppings

Meal Prep Fajita Bowls

This dish is also a great meal prep idea for lunch or dinner. Once the ingredients have cooled, simply divide and layer the ingredients into 4 separate meal prep containers. I like to add the rice first, then top with the meat, veggies and beans. I usually put the pico de gallo and any other toppings in individual containers so they stay fresh. The meal prep fajita bowls will keep in the fridge for up to 4 days.

Favorite Toppings

Don’t forget the toppings! Below are a few of our favorites when serving this dish.

FAQs

Can I use another type of meat?

Sure! You could easily substitute steak fajitas instead of chicken. Or use taco meat or pork carnitas as your main source of protein.

Are chicken fajita bowls healthy?

Yes! The rice and beans are filled with fiber and complex carbohydrates and the lean chicken breast is a good source of protein. Then there’s the fajita veggies and pico de gallo, which are both made with fresh vegetables and herbs. This dish is packed with good-for-you ingredients!

Do I have to marinate the chicken?

I’d recommend marinating the meat for at least 30 minutes. The longer it marinates, the more tender and flavorful your meat will be. You can marinate for up to 4 hours if you have the time.

Can I make it low carb?

Absolutely! Ditch the rice and serve the chicken and veggies over a bed of greens, similar to this fajita salad. Or use romaine or butter lettuce to make taco lettuce wraps instead. Cauliflower rice is always a great option, too!

chicken fajita bowl on counter top

More Easy Mexican Dishes

chicken fajita bowl on counter top

Chicken Fajita Bowl Recipe

5 from 2 votes
Mexican chicken fajita bowls made with rice, seasoned chicken, fajita veggies, beans and pico de gallo. An easy lunch or dinner that's healthy and packed with flavor!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4

Ingredients 

Chicken Marinade

  • 2 boneless-skinless chicken breasts
  • 1 Tablespoon olive oil
  • 1 1/2 Tablespoons taco seasoning mix
  • 1 lime , juiced

Fajita Bowl

  • 1/4 red onion , sliced
  • 3 bell peppers , sliced
  • 2 cups cooked rice , or quinoa
  • 13 ounce can black beans , rinsed and warmed
  • 1 cup pico de gallo

Optional Toppings

  • fresh cilantro
  • guacamole
  • sour cream
  • shredded cheese

Instructions

  • Place the chicken, olive oil, taco seasoning and lime juice in a bowl. Toss together and then marinate for at least 30 minutes. You can marinate up to 4 hours.
    chicken marinade in bowl
  • Heat a skillet on the stove-top over medium-high heat. Place the chicken in the skillet and cook each side 3-4 minutes, or until the center reaches 160°F. Remove and let rest. Tent with foil.
    cooking chicken in skillet
  • If there's enough room, you can add the bell peppers and onion in with the meat half way through. You may need to add a little more olive oil if they're sticking. Cook until tender, about 3-5 minutes. Then remove from heat.
    cooking bell peppers in skillet
  • Slice chicken against the grain after it has rested at least 5 minutes.
    sliced chicken on cutting board
  • Add 1/2 cup rice to 4 bowls. Then divide the chicken, vegetables and beans on top. Then add the pico de gallo and top with your favorite toppings. Serve while warm.
    chicken fajita bowl on counter

Notes

Meal Prep: This makes a great meal prep dish. Simply allow the meat and veggies to cool slightly, then divide into 4 meal prep containers. Once cooled store in the fridge for up to 4 days. I like to place the toppings in individual containers. 
Cooking in oven: You can also place the chicken and bell peppers on a sheet pan and bake for 15 minutes at 400°F (or until cooked through). 
Optional add ins:
  • Some other great add in’s while cooking the bell peppers are mushrooms, zucchini or corn.
  • These bowls are delicious served with cilantro lime rice and cilantro lime dressing.
  • You can also serve this over a bed of lettuce. 

Calories: 345kcal | Carbohydrates: 54g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 899mg | Potassium: 736mg | Fiber: 9g | Sugar: 10g | Vitamin A: 3178IU | Vitamin C: 126mg | Calcium: 56mg | Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Main Course
Cuisine: Mexican
Author: Jamielyn Nye

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