Chicken Fajita Bowls
6 to 8Bowls
6 to 8Bowls
For the Chicken
  • 3Large Boneless, Skinless Chicken Breasts, Cut into thin strips
  • 4Tbsp Olive Oil, Divided
  • Juice and Zest from One Lime
  • 1 Tsp Salt
  • 1/2Tsp Black Pepper
  • 1 1/2Tsp Dried Oregano
  • 1 1/2Tsp Ground Cumin
  • 1Tsp Garlic Powder
  • 1/2Tsp Onion Powder
  • 1/2Tsp Chili Powder
  • 1/2 Tsp Paprika
  • 1/4Tsp Crushed Red Pepper Flakes, Optional
For the Bowls
  • 2Large Bell Peppers, Sliced(I use one red and one green)
  • 1Large Onion, Sliced
  • 2Cups Jasmine Rice(or whatever rice you like)
  • 3Cups Chicken Stock (low sodium), or Water(this will vary dependent upon your rice choice)
  • Juice and Zest from One Lime
  • 1/3 Cup Chopped Cilantro
  • Salt and Pepper to taste
For the Chicken
  1. Slice your chicken. Place in a large ziplock bag. In a small bowl, mix all spices with the olive oil. Stir together. Then add the marinade to the bag with the chicken. Massage the marinade into the chicken and make sure all the chicken is covered. Let the marinade sit on the chicken for at least 15 minutes. If you have time, put in the fridge to marinate. The chicken can marinate up to three hours. Time permitting, before cooking, let the chicken sit out at room temperature for 15-30 minutes.
For the Bowls
  1. Add two tablespoons of olive oil to a large sauté pan over medium heat. Add the peppers and onions. I season with some salt and pepper here. Let sauté for about 4-5 minutes or until they are how you like them. Try not to mess with them a lot once you put them in the pan, so that they can get that nice charred look. Remove from the pan. Set aside.
  2. Add in a little more olive oil if necessary, then add in the chicken. I normally have to cook my chicken in two batches. Discard marinade. Cook for for approximately 5-7 minutes, or until cooked through. Try not to mess with the chicken a lot once you put it in the pan, so that it can get that nice charred look.
  3. When done, add your veggies and other chicken if you had to cook in batches, back to the pan and keep pan on warm.
For Cilantro Lime Rice
  1. Bring your chicken stock or water to a boil. Add in rice, and cook according to the time the rice package suggests. Once your rice is cooked, add in the zest and juice from one lime. Add in the chopped cilantro and stir. Add salt and pepper if desired. Divvy the rice up among your bowls.
Assemble Bowls
  1. Make bowls. Rice on the bottom, chicken and peppers on top. This makes approximately 6-8 fajita bowls. Add your favorite toppings and enjoy!!
Recipe Notes


Recipe adapted from Cheslea’s Messy Apron

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