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Savory, perfectly seasoned Chicken Fajita Bowls are the ultimate meal. Blackened veggies and juicy chicken served over rice with scratch made chipotle vinaigrette. You are going to love these bowls. More room for customizable toppings.
Why Make Chicken Fajita Bowls
I am always a sucker for fajitas, quite honestly I could eat them almost every night, they cover all my tastebud bases, spicy, veggie loaded, juicy meats. Everything I love.
- Easy to make!
- Simple steps. It’s made in one pan.
- Customizable. You get to decide in toppings and it’s all interchangeable.
- So tasty. I am telling you the flavor here is unmatchable. Also try my shrimp and steak fajitas (made on one sheet pan!)
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken Breasts. You can also use chicken thighs if preferred. Boneless and skinless is best.
- Seasonings. Lots of seasonings go into this recipe to make it flavorful. Cumin, paprika, chili powder, garlic powder, salt.
- Oil. To brown the chicken and to make the chipotle vinaigrette.
- Bell Peppers & Jalapeño. Use any color of choice and the jalapeño is optional.
- Red Onions. This is a must, you can also use white but I love the color the red brings to this dish.
- Corn Kernels. I prefer than roasted a bit for a smoky depth of flavor but any corn kernel will work.
- Avocado. This is for toppings! Don’t for get the other options for toppings: sour cream cheese the usual suspects.
- Tortillas. This is optional if you want to build some actual fajitas or rip them up and have them to dip with.
Chipotle Vinaigrette Ingredients
- Oil. A neutral oil like avocado or olive.
- Limes. The juice of the lime is used.
- Cilantro. Fresh cilantro brings the dressing together perfectly.
- Chipotle Peppers In Adobo. This is in the international aisle found in a can. If you love chipotle flavors like I do, try my Chipotle Chicken Salad.
- Honey. This sweetens it up.
Steps To Make Chicken Fajita Bowls
Ready to cook these fajita bowls? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Slice the chicken into small pieces or strips. Add them to a bowl. Add half of the seasonings and a squeeze of lime. Let that marinate while you cut up the veggies.
- Step Two. Slice the veggies and add them to a plate or set them aside until they are ready to sauté.
- Step Three. Add the chicken to a hot oiled skillet on medium high heat. To get a nice blackened finish of the chicken and the veggies, I suggest using a cast iron skillet.
- Step Four. Make the dressing while the chicken cooks.
- Step Five. Once the chicken is cooked, remove it from the pan set aside and add the rest of the oil and veggies. Let them sauté!
- Step Six. Build your bowls once the veggies are cooked down to your liking and sizzling. Add all the toppings and a heavy drizzle of dressing.
What To Serve With Chicken Fajita Bowls
These bowls are filling an so satisfying on their own, they offer lots of nutrient dense components but I have a appetizers or side dishes you could serve with it to make an entire fiesta!
Chicken Fajita Bowl Tips
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Cook the veggies to your liking. I prefer them soft with a little char to emulate fajitas.
- Fire roast the corn cob for a smoky flavor. Just shuck the corn and give it a quick roast over a gas stovetop, turning often to get that fire roasted flavor. You can also grill it!
- Make it healthier. Cut back on some calories and serve this over shredded lettuce instead of rice and omit the avocado if desired!
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Other Chicken Bowl Recipes To Try
Chicken Fajita Bowls
Savory, perfectly seasoned Chicken Fajita Bowls are the ultimate meal. Blackened veggies and juicy chicken served over rice with scratch made chipotle vinaigrette. You are going to love these bowls. More room for customizable toppings.
Equipment
- large cast iron skillet
Ingredients
- 1 cup rice, uncooked , any rice of choice.
- 1½ lbs chicken breasts, or chicken thighs, boneless and skinless
- 2 Tbsp olive oil , separated
- 1 lime, squeezed , to marinate chicken
- 1½ Tbsp smoked paprika
- 1½ Tbsp chili powder
- 1½ Tbsp galic powder
- 1 Tbsp cumin
- 1 tsp salt , more as needed.
- 1 large red onion, sliced
- 2 bell peppers, sliced
- 1 jalapeno, sliced , optional
- 3 large corn on the cob, or 2 cups of corn kernels
- 1 avocado, smashed or sliced
Chipotle Vinaigrette (optional)
- 4 Tbsp avocado oil , or neutral olive oil
- 2 limes, squeezed
- 1 Tbsp chipotle peppers in adobo
- 1 Tbsp honey
- ⅓ cup fresh cilantro, more if desired.
- ¼ tsp salt , more if needed
- 1 tsp garlic powder
Instructions
- Mix the seasonings together in a small bowl. Start the rice, cook according to the package. This takes about 20 minutes.
- Slice the chicken into equal small pieces or strips (about 1 inch in size). Add the chicken to a bowl. Add half of the seasonings and a squeeze of lime. Let the chicken marinate while you slice and prepare the veggies.
- Slice the veggies and add them to a plate or set them aside until they are ready to sauté.
- Add the chicken to a hot oiled skillet on medium high heat. To get a nice blackened finish of the chicken and the veggies, I suggest using a cast iron skillet.
- Cook the chicken for about 6 minutes on each side or until they are 165º internally.
- Make the dressing while the chicken cooks. Add all the ingredients into a small blender or food processor and blitz it to mix it up well. Give it a taste, adjust salt or honey if needed.
- Once the chicken is cooked, remove it from the pan set aside and add the rest of the oil and veggies. Sprinkle with remaining seasonings. Let them sauté!
- Saute the veggies for about 10 minutes on high, only toss them ocassionally if you wanted the classic fajita blackened veggies. The more you leave them untouched in the pan the more they will blacken.
- Build the fajita bowls once the veggies are cooked down to your liking and sizzling. Add all the toppings and a heavy drizzle of dressing. Enjoy.
Notes
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Cook the veggies to your liking. I prefer them soft with a little char to emulate fajitas.
- Fire roast the corn cob for a smoky flavor. Just shuck the corn and give it a quick roast over a gas stovetop, turning often to get that fire roasted flavor. You can also grill it!
- Make it healthier. Cut back on some calories and serve this over shredded lettuce instead of rice and omit the avocado if desired!
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5 cups of fajita bowls with rice | Calories: 698kcal | Carbohydrates: 58g | Protein: 45g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 1007mg | Potassium: 1311mg | Fiber: 7g | Sugar: 16g | Vitamin A: 4444IU | Vitamin C: 92mg | Calcium: 67mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I hope you all love this recipe like I do!