Chicken Fajita Bowls Recipe

Introduction

Chicken Fajita Bowls are a colorful and flavorful meal that combines tender marinated chicken, sautéed peppers and onions, and a zesty cilantro ranch dressing. This dish is perfect for a quick weeknight dinner or meal prep with fresh ingredients that come together in a satisfying bowl.

Ingredients

• 1½ pounds chicken breast (thin or cut in half horizontally to be thin)
• 2 tablespoons fajita seasoning
• 2 tablespoons vegetable oil (divided)
• 1 lime (juiced)
• 1 green bell pepper (sliced)
• 1 red bell pepper (sliced)
• 1 sweet yellow onion (sliced)
• 1 cup long grain rice (uncooked)
• 2 cups pinto beans
• ½ cup shredded Mexican blend cheese
• ½ cup pico de gallo
• ¼ cup guacamole
• 8 sprigs cilantro
• 1 lime (cut into wedges)
• ¼ cup mayonnaise
• 1 tablespoon ranch seasoning
• 2 tablespoons sour cream
• 2 tablespoons buttermilk
• 2 tablespoons salsa verde (prepared)
• ½ cup fresh cilantro

Instructions

1. Step 1: Prepare the rice according to the package directions and set aside.
2. Step 2: To make the cilantro ranch dressing, combine mayonnaise, ranch seasoning, sour cream, buttermilk, salsa verde, and fresh cilantro in a blender or food processor. Blend until smooth and refrigerate until ready to use.
3. Step 3: In a zip-top bag or container, combine the chicken with fajita seasoning, half of the lime juice, and 1 tablespoon of vegetable oil. Marinate while you finish prep.
4. Step 4: Slice the green and red bell peppers and the sweet onion into thin strips.
5. Step 5: Heat the remaining 1 tablespoon of vegetable oil in a large skillet over high heat. Add the peppers and onions and cook for 3-4 minutes, stirring occasionally. Remove from the skillet and set aside.
6. Step 6: Place the marinated chicken in a single layer in the hot skillet. Cook without stirring for 2-3 minutes, then flip and cook for 1 minute more. Reduce heat to low, cover, and cook for an additional 3-5 minutes or until the chicken reaches an internal temperature of 165˚F. Remove from skillet and slice thinly.
7. Step 7: Squeeze the remaining lime juice over the cooked vegetables and chicken.
8. Step 8: To assemble the bowls, divide the cooked rice evenly among four bowls. Top each with pinto beans, sautéed peppers and onions, and sliced chicken.
9. Step 9: Garnish each bowl with shredded cheese, pico de gallo, guacamole, cilantro sprigs, and lime wedges.
10. Step 10: Drizzle the cilantro ranch dressing over the top and serve immediately.

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika to the fajita seasoning.
• Use brown rice or cauliflower rice as a healthier alternative.
• Add avocado slices or jalapeños for extra creaminess or heat.
• If you prefer a vegetarian option, substitute the chicken with grilled portobello mushrooms or tofu.
• Make the cilantro ranch dressing a day ahead for deeper flavor.

Storage

Store leftover fajita bowls in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate until serving to prevent sogginess. Reheat the bowls gently in a microwave or skillet until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken before marinating and cooking to ensure even cooking and food safety.

Is fajita seasoning easy to make at home?

Absolutely! A simple mix of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper works well and lets you adjust to your preferred spice level.

Chicken Fajita Bowls Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

A flavorful and colorful Chicken Fajita Bowl featuring marinated chicken breast cooked with sautéed bell peppers and onions, served over long grain rice and pinto beans. Finished with Mexican cheese, pico de gallo, guacamole, fresh cilantro, and a creamy cilantro ranch dressing for a vibrant, satisfying meal perfect for any day of the week.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1½ pounds chicken breast (thin or cut in half horizontally to be thin)
• 2 tablespoons fajita seasoning
• 2 tablespoons vegetable oil (divided)
• 1 lime (juiced, divided)
• 1 green bell pepper (sliced)
• 1 red bell pepper (sliced)
• 1 sweet yellow onion (sliced)

Rice and Beans

• 1 cup long grain rice (uncooked)
• 2 cups pinto beans (cooked or canned, drained and rinsed)

Toppings

• ½ cup shredded Mexican blend cheese
• ½ cup pico de gallo
• ¼ cup guacamole
• 8 sprigs fresh cilantro
• 1 lime (cut into wedges)

Cilantro Ranch Dressing

• ¼ cup mayonnaise
• 1 tablespoon ranch seasoning
• 2 tablespoons sour cream
• 2 tablespoons buttermilk
• 2 tablespoons salsa verde (prepared)
• ½ cup fresh cilantro

Instructions

1. Prepare Rice: Cook the long grain rice according to the package directions and set aside.
2. Make Cilantro Ranch Dressing: In a blender or food processor, combine mayonnaise, ranch seasoning, sour cream, buttermilk, salsa verde, and fresh cilantro. Blend until smooth, then refrigerate until ready to use.
3. Marinate Chicken: Combine chicken breast, fajita seasoning, half of the lime juice, and 1 tablespoon vegetable oil in a zip-top bag or container. Marinate while prepping vegetables.
4. Prepare Vegetables: Slice green and red bell peppers and sweet yellow onion into thin strips.
5. Cook Peppers and Onions: Heat remaining 1 tablespoon vegetable oil in a large skillet over high heat. Add sliced peppers and onions, cooking 3-4 minutes while stirring occasionally until slightly softened. Remove from skillet and set aside.
6. Cook Chicken: Place marinated chicken in a single layer in the hot skillet. Cook without stirring for 2-3 minutes, then flip and cook 1 minute more. Reduce heat to low, cover, and cook an additional 3-5 minutes, or until chicken reaches 165°F internal temperature. Remove from skillet and slice thinly.
7. Combine Flavors: Squeeze remaining lime juice over cooked vegetables and sliced chicken.
8. Assemble Bowls: Divide cooked rice evenly among four bowls. Top with pinto beans, sautéed peppers and onions, and sliced chicken.
9. Add Toppings: Garnish each bowl with shredded Mexican cheese, pico de gallo, guacamole, fresh cilantro sprigs, and lime wedges.
10. Drizzle Dressing: Finish each bowl with a generous drizzle of the chilled cilantro ranch dressing before serving.

Notes

• For a vegetarian version, substitute chicken with grilled portobello mushrooms or tofu and adjust seasoning accordingly.
• Use fresh homemade pinto beans or canned beans rinsed well to reduce sodium.
• Adjust fajita seasoning level to control spice heat according to preference.
• Cilantro ranch dressing can be made a day ahead and stored in the refrigerator.
• Ensure chicken is cooked to an internal temperature of 165°F for food safety.
• Serve with lime wedges to add a fresh burst of acidity to bowls.

Keywords: chicken fajita bowl, fajita seasoning, Mexican chicken bowl, cilantro ranch dressing, bell peppers, pinto beans, Mexican rice bowl