These chicken fajita bowls are loaded with juicy seasoned chicken, sautéed peppers, black beans, fluffy rice, and fresh pico de gallo. A flavorful family dinner on repeat!

Chicken fajita bowl on counter.

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Easy Chicken Fajita Bowl Recipe

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

They make a great lunch or dinner and are packed with protein and veggies. Not only is it a healthy dinner idea, but it has become one of my favorite Mexican food recipes. The bowls are just as customizable as Chipotle but better because they are made at home!

Ingredient Notes

Fajita veggies cooking in pan.

Find the full printable recipe with specific measurements below.

  • Cilantro Lime Rice: The base of the bowl starts with fluffy rice seasoned with fresh cilantro and zesty lime juice. Easy authentic Mexican rice or plain white rice are great alternatives.
  • Chicken: Juicy, boneless, skinless chicken breasts, chicken tenders or chicken thighs are seasoned to perfection. For extra flavor, slice after cooking.
  • Marinade: A blend of olive oil, lime juice, and taco seasoning. For more bold, authentic flavor add more spices like cumin and chili powder, too. My easy steak fajita marinade with fajita seasoning also works.
  • Fajita Veggies: A colorful mix of sautéed red onion and bell peppers, cooked until tender and slightly caramelized. Use poblano peppers if you like more heat!
  • Beans: Black beans add heartiness, but refried beans with canned pinto beans are equally delicious.
  • Pico de Gallo: Fresh and zesty pico de gallo adds a bright, tangy finish. In a pinch, use diced tomatoes with a squeeze of lime.
  • Toppings: Customize with your favorites—corn, shredded cheese, sour cream, homemade tortilla strips, guacamole, sliced jalapeños, or cilantro lime crema.

How to Make Chicken Fajita Bowls

  • Marinate the chicken: In a bowl, combine the chicken with olive oil, taco seasoning, and lime juice. Toss to coat evenly. Let it marinate for at least 30 minutes or up to 4 hours for maximum flavor.
  • Sauté the chicken: Heat a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, until the internal temperature reaches 160°F. Remove from the skillet, tent with foil, and let it rest.
  • Cook the veggies: In the same skillet, add the sliced bell peppers and onion. Sauté until tender and lightly caramelized. Add a splash of olive oil if they start to stick.
  • Slice the chicken: After resting for 5 minutes, slice the chicken against the grain into thin strips for maximum tenderness.
  • Assemble the bowls: Start with 1/2 cup of cilantro lime rice in each bowl. Top with sliced chicken, sautéed veggies, and black beans. Add fresh pico de gallo and finish with your favorite toppings. Serve warm and enjoy!
Chicken fajita bowl with toppings.

Tips and Variations

  • 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!
  • Need something more hands off? Make this chicken fajita casserole instead!
  • The longer the chicken is in the marinade, the more tender and flavorful it will be. You can also use the marinade from my Chipotle chicken!
  • Instead of frying the meat and veggies in a pan on the stove, you can make oven-baked chicken breast instead. Simply place them on a sheet pan and bake at 400°F for about 15 minutes (or until the meat is no longer pink).
  • Chicken burrito bowls: Skip the sauteed veggies and add corn and avocado slices.
  • Want to swap the protein in the chicken fajita bowl? Make shrimp fajitas or steak fajitas and serve them fajita bowl style.

Storage

Chicken fajita bowls are a great meal prep idea!

  • Store: 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 it with the meat, veggies, and beans then store in the fridge for up to 4 days. Topping should be stored seperately.
  • Freeze: You can freeze the chicken in a freezer safe bag at up 2 months. You can also freeze the chicken in the marinade.
Chicken fajita bowl on counter top.

When it comes to Mexican recipes, our family loves fajitas including this crockpot chicken fajita recipe and fajita pasta!

More Easy Mexican Recipes

chicken fajita bowl on counter top

Chicken Fajita Bowl Recipe

5 from 23 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
These chicken fajita bowls are loaded with juicy seasoned chicken, sautéed peppers, black beans, fluffy rice, and fresh pico de gallo. A flavorful family dinner on repeat!
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Ingredients 

Chicken Marinade

  • 2 boneless-skinless chicken breasts
  • 1 Tablespoon olive oil
  • 1 ½ Tablespoons taco seasoning mix
  • 1 lime , juiced

Fajita Bowl

  • ¼ 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

  • Marinade. Place 2 chicken breasts, 1 Tablespoon olive oil, 1 1/2 Tablespoons 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.
  • Cook chicken. 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.
  • Saute veggies. 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.
  • Slice chicken against the grain after it has rested at least 5 minutes.
  • 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.

Last step: Please leave a comment and rating after you make the recipe.

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. 

Nutrition

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.