Chicken Fajita Bowls

There’s something incredibly satisfying about a bowl filled with vibrant colors and hearty flavors, and that’s exactly what you get with Chicken Fajita Bowls. Growing up, my family often gathered around the table for fajitas, and I remember the sizzle of the skillet as the seasoned chicken cooked, filling the kitchen with a mouthwatering aroma. Now, I love recreating that same magic by combining all the elements into one bowl. It’s a simple yet delightful meal that brings together everything I love about cooking – easy preparation, fresh ingredients, and, most importantly, the joy of sharing a meal with loved ones.

Whenever I make Chicken Fajita Bowls, it always reminds me of summer evenings spent outdoors, grilling with friends and family. The combination of tender, marinated chicken, colorful bell peppers, and fluffy rice topped with a zesty chipotle lime sauce is always a hit. It’s not just a meal; it’s an experience! Each bite bursts with flavor and freshness, making it feel like a mini celebration.

This dish is incredibly versatile, too. You can easily customize it based on your preference or what you have on hand. Whether you like it extra spicy or prefer a milder flavor, the beauty of Chicken Fajita Bowls lies in their adaptability. Everyone can build their perfect bowl, choosing from a variety of toppings and sides. It’s a fantastic option for gatherings, and I find that whenever I serve it, there’s always something for everyone!

So, next time you’re looking for a delicious, hearty meal that can be on the table in no time, think of Chicken Fajita Bowls. They’re perfect for a weeknight dinner or even a special occasion. I can’t wait for you to try this recipe and create your own memorable moments around the dinner table.

Chicken Fajita Bowls Shopping List

When preparing Chicken Fajita Bowls, it’s essential to gather fresh, vibrant ingredients that bring the dish to life. Each component plays a significant role in creating a flavorful and satisfying meal. From the marinated chicken to the colorful bell peppers and zesty lime juice, every ingredient complements one another perfectly.

• 1 1/2 pounds chicken breasts (pounded thin): This lean protein is the star of the dish, absorbing all the delicious marinade flavors.
• 1/4 cup lime juice: Adds brightness and acidity, balancing the richness of the chicken.
• 2 tablespoons honey: A touch of sweetness complements the savory elements.
• 1 tablespoon olive oil: Used for sautéing and adds healthy fats.
• 1 tablespoon white vinegar: Enhances the marinade’s flavor profile.
• 1 tablespoon soy sauce: Introduces umami and depth to the marinade.
• 2 teaspoons liquid smoke: Gives the chicken a smoky, grilled flavor.
• 2 teaspoons garlic powder: Adds aromatic flavor to the marinade.
• 1-2 teaspoons chipotle chili powder: Provides a smoky heat. Adjust according to your spice preference.
• 1 teaspoon each salt, ground cumin, smoked paprika: Essential spices that enhance the overall flavor.
• 1/4 teaspoon pepper: A basic seasoning that elevates the dish.
• 1/3 cup honey (reserved marinade): Used for the fajita veggies, adding sweetness.
• 1/2 red onion, diced: A crunchy, flavorful addition.
• 2 red bell peppers: Adds sweetness and color to the bowl.
• 1 green bell pepper: A fresh flavor that complements the red ones.
• 1 1/2 cups sweet corn: Sweetness and texture, bringing freshness.
• 1/2 cup red onion, chopped: For sautéing with the rice.
• 3 garlic cloves, minced: Fresh garlic enhances the flavor profile.
• 1 teaspoon ground cumin: Adds warmth and earthiness.
• 1 1/2 cups long-grain rice: The perfect base for the bowls.
• 3 cups low-sodium chicken broth: For cooking the rice with flavor.
• 1 can (14.5 oz) black beans, drained and rinsed: Adds protein and fiber.
• 1/2 cup loosely packed cilantro, chopped: Fresh herbs for topping and flavor.
• 1 cup sour cream: Creamy topping that adds richness.
• 2 tablespoons lime juice: For the chipotle lime crema.
• 2 cups shredded Monterey jack cheese: Adds creaminess and flavor.

Instructions for Chicken Fajita Bowls

Making Chicken Fajita Bowls is a delightful experience. The process combines marinating, sautéing, and assembling each layer of flavor. Follow these detailed steps to recreate this dish in your kitchen.

1. Marinade Chicken: Start by placing the chicken breasts in a large freezer bag. Use a meat mallet or the side of a large can to pound the chicken thin, ensuring even cooking. In a medium bowl, mix together the lime juice, honey, olive oil, white vinegar, soy sauce, liquid smoke, garlic powder, chipotle chili powder, salt, ground cumin, smoked paprika, pepper, and optional cayenne pepper for heat. Pour half of this marinade over the pounds of chicken in the bag, making sure to coat evenly. Seal the bag and refrigerate for at least 6 to 10 hours, allowing the flavors to meld.
2. Prepare Fajita Vegetables: While the chicken is marinating, prepare the vegetables. In a separate bowl, take the remaining marinade and whisk in the reserved honey. Add the red onion, red bell peppers, green bell pepper, and sweet corn to this mixture, tossing to coat. Transfer to another freezer bag and let them marinate in the fridge alongside the chicken.
3. Cook Rice: When you’re ready to cook, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped red onion and sauté for about 3 to 5 minutes, or until tender. Stir in the minced garlic and ground cumin, cooking for an additional 30 seconds. Next, add the long-grain rice, stirring to coat it in the oil and aromatics for a few seconds. Pour in the black beans and chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for approximately 20 minutes until the rice is tender, stirring once at the 15-minute mark. Remove from heat and season with salt and pepper to taste. Finish by stirring in lime juice and chopped cilantro.
4. Make Chipotle Lime Crema: While the rice cooks, prepare the creamy topping. In a small bowl, mix together the sour cream, lime juice, salt, and finely chopped cilantro. Start with just half a teaspoon of chipotle chili powder, adjusting to your desired spiciness. Store the crema in the refrigerator until ready to use.
5. Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, remove the chicken from the marinade and add it to the skillet, discarding the marinade. Cook without moving for 2 to 3 minutes until nicely browned on one side. Flip the chicken, cover, and reduce the heat to medium. Cook for an additional 5 to 8 minutes, depending on thickness, until fully cooked and the juices run clear (a thermometer should read 165 degrees F). Transfer the cooked chicken to a cutting board and let it rest for 3 to 5 minutes before slicing.
6. Cook Fajita Vegetables: In the same skillet used for the chicken, add another tablespoon of olive oil over medium heat. Discard the marinade from the fajita vegetables and add them to the skillet. Cook just until warmed through, stirring occasionally.
7. Assemble the Bowls: To serve, layer the cooked rice at the bottom of each bowl. Top with slices of the sliced chicken, followed by the sautéed fajita vegetables and a generous sprinkle of shredded cheese. Finish with a dollop of Chipotle Lime Crema and a sprinkle of fresh cilantro. Enjoy your delicious creation!

Substitutions and Tips

Creating Chicken Fajita Bowls is a fun adventure, and with these tips, you can make it even better!

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently to maintain texture.
• Freezing: You can freeze the assembled bowls (without the crema) for up to 2 months. Just thaw overnight in the fridge before reheating.
• Pairing: Serve with a side of guacamole or tortilla chips for a complete Mexican-inspired meal.
• Vegetarian Option: Substitute the chicken with black beans or grilled vegetables for a hearty vegetarian version.
• Spice Levels: Adjust the amount of chipotle chili powder and cayenne pepper according to your heat preference.
• Fresh Herbs: Adding fresh herbs like cilantro or parsley not only brightens the flavor but also adds a beautiful touch to the presentation.
• Cheese Choice: Feel free to mix and match cheeses – pepper jack adds a nice kick!

Perfect Matches for Chicken Fajita Bowls

When it comes to serving Chicken Fajita Bowls, there are a multitude of delicious sides and accompaniments to elevate your meal.

• Guacamole: A creamy guacamole pairs perfectly with the zesty flavors of the bowls, adding richness.
• Tortilla Chips: Serve with crunchy tortilla chips for an enjoyable crunch and a satisfying snack.
• Fresh Salsa: A fresh pico de gallo or mango salsa adds a sweet and spicy balance to the savory components.
• Mexican Street Corn: Grilled corn with a sprinkle of cheese and spices complements the dish beautifully.
• Salads: A light salad with corn, avocado, and lime dressing provides a refreshing contrast.
• Beverages: Pair with a refreshing drink like agua fresca or a citrusy lemonade to balance the flavors.
• Seasonal Fruits: Chilled fruits like watermelon or a citrus salad can be a refreshing end to the meal.

FAQ

Conclusion

In conclusion, Chicken Fajita Bowls are a delightful and flavorful meal that brings together fresh ingredients and vibrant flavors. The combination of tender chicken, colorful vegetables, and zesty toppings makes it a perfect dinner option that’s sure to please everyone at the table. I encourage you to give this recipe a try and enjoy the process of creating your own delicious bowls. You’ll find that it’s not just a meal but an experience that you can share with family and friends!

Chicken Fajita Bowls

The ultimate comfort food, Chicken Fajita Bowls are a perfect blend of flavors and textures. With tender marinated chicken, colorful vegetables, and zesty toppings, this easy weeknight dinner is a crowd-pleaser. You'll crave this delicious dish again and again!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Mexican

Servings 8 servings

Calories 650 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Large Pot
• Saucepan
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1.5 pounds chicken breasts pounded thin
• 0.25 cup lime juice
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon white vinegar
• 1 tablespoon soy sauce
• 2 teaspoons liquid smoke
• 2 teaspoons garlic powder or 2 cloves garlic, finely minced
• 1-2 teaspoons chipotle chili powder (2 for spicier)
• 1 teaspoon salt each
• 1 teaspoon ground cumin each
• 1 teaspoon smoked paprika each
• 0.25 teaspoon pepper
• 0.25-0.5 teaspoon cayenne pepper (optional)
• 0.33 cup honey reserved marinade
• 0.5 red onion diced OR QUARTERED if grilling
• 2 red bell peppers thinly sliced then cut into thirds OR QUARTERED if grilling
• 1 green bell pepper thinly sliced then cut into thirds OR QUARTERED if grilling
• 1.5 cups sweet corn (fresh canned or frozen-thawed) OR 1 EAR CORN, shucked if grilling
• 2 tablespoons olive oil
• 0.5 cup red onion chopped
• 3 garlic cloves minced
• 1 teaspoon ground cumin
• 1.5 cups long-grained rice
• 3 cups low-sodium chicken broth
• 1 can (14.5 oz) black beans , drained and rinsed
• 1 dash salt and pepper
• 0.5 cup cilantro loosely packed, chopped
• 2 tablespoons lime juice
• 1 cup sour cream
• 2 tablespoons lime juice
• 0.25-1 teaspoon chipotle chili powder (start with ¼ tsp)
• 0.5 teaspoon salt
• dash cayenne optional
• 0.25-0.5 cup cilantro loosely packed, finely chopped
• 2 cups shredded Monterey jack cheese

Instructions

 

• Start by placing the chicken breasts in a large freezer bag. Use a meat mallet or the side of a large can to pound the chicken thin, ensuring even cooking. In a medium bowl, mix together the lime juice, honey, olive oil, white vinegar, soy sauce, liquid smoke, garlic powder, chipotle chili powder, salt, ground cumin, smoked paprika, pepper, and optional cayenne pepper for heat. Pour half of this marinade over the pounds of chicken in the bag, making sure to coat evenly. Seal the bag and refrigerate for at least 6 to 10 hours, allowing the flavors to meld.
• While the chicken is marinating, prepare the vegetables. In a separate bowl, take the remaining marinade and whisk in the reserved honey. Add the red onion, red bell peppers, green bell pepper, and sweet corn to this mixture, tossing to coat. Transfer to another freezer bag and let them marinate in the fridge alongside the chicken.
• When you're ready to cook, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped red onion and sauté for about 3 to 5 minutes, or until tender. Stir in the minced garlic and ground cumin, cooking for an additional 30 seconds. Next, add the long-grain rice, stirring to coat it in the oil and aromatics for a few seconds. Pour in the black beans and chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for approximately 20 minutes until the rice is tender, stirring once at the 15-minute mark. Remove from heat and season with salt and pepper to taste. Finish by stirring in lime juice and chopped cilantro.
• While the rice cooks, prepare the creamy topping. In a small bowl, mix together the sour cream, lime juice, salt, and finely chopped cilantro. Start with just half a teaspoon of chipotle chili powder, adjusting to your desired spiciness. Store the crema in the refrigerator until ready to use.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, remove the chicken from the marinade and add it to the skillet, discarding the marinade. Cook without moving for 2 to 3 minutes until nicely browned on one side. Flip the chicken, cover, and reduce the heat to medium. Cook for an additional 5 to 8 minutes, depending on thickness, until fully cooked and the juices run clear (a thermometer should read 165 degrees F). Transfer the cooked chicken to a cutting board and let it rest for 3 to 5 minutes before slicing.
• In the same skillet used for the chicken, add another tablespoon of olive oil over medium heat. Discard the marinade from the fajita vegetables and add them to the skillet. Cook just until warmed through, stirring occasionally.
• To serve, layer the cooked rice at the bottom of each bowl. Top with slices of the sliced chicken, followed by the sautéed fajita vegetables and a generous sprinkle of shredded cheese. Finish with a dollop of Chipotle Lime Crema and a sprinkle of fresh cilantro. Enjoy your delicious creation!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently to maintain texture.

Keyword chicken fajita bowls, easy dinner recipe, Fajita Bowl Recipe, Healthy Chicken Bowls

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.