Easy Chicken Fajitas Bowls

I’ll eat fajitas every which way whether it’s chicken fajitas, steak fajitas, shrimp fajitas, fajita quesadillas… you name it. I will also eat bowls for lunch everyday of the week. Case in point this make at home Chipotle Burrito Bowl that is on repeat week after week.

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Today it’s all about Chicken Fajitas Bowls with steamed white rice, black beans, charred corn, pico, guacamole and more! It’s perfect. Everything you’ve ever wanted. The poblano peppers in there will 100% seal the deal. And best part about it… you serve it in a bowl. Which if you’re new here, is my all time favorite way to eat anything. Bowls all day, every day.

Chicken Fajitas Bowl Ingredients

• Chicken Breasts - sliced into thin strips and then marinated for an hour
• Marinade - lime juice, olive oil, minced garlic, salt, ground cumin, chili powder, and red pepper flakes 
• Peppers - a mix of poblano peppers and bell peppers
• Onions - we're using red and yellow here
• Rice - for the base of the bowl
• Toppings - black beans, charred corn, tomatoes, guacamole, lime, and cilantro

Step by Step

• In the bottom of a zip top bag or bowl combine the marinade ingredients, lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes and whisk to combine. Next thinly slice the chicken breasts into strips, about the size of your finger. Add the chicken in, mix until it's evenly coated in the marinade, pop it in the fridge and let marinate for 1 hour.
• When you're ready to cook the Chicken Fajitas heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.
• Serve the Chicken Fajitas in a bowl with rice, black beans, charred corn, chopped tomatoes, a big spoonful of guacamole, cilantro, and a wedge of lime.

Variations and Substitutions

• Chicken Breasts - feel free to use chicken thighs if you prefer both work great in this recipe
• Poblano Peppers - if you're serving Chicken Fajitas for kids feel free to use more bell peppers instead
• Rice - white rice, brown rice, or cauliflower rice will work
• Black Beans - feel free to substitute for pinto beans if that's what you prefer or all you have on hand
• Charred Corn - I buy my charred corn frozen from Trader Joes but you could also char a cob of corn yourself
• Toppings - use your favorites here. Shredded cheese, sour cream, and salsa would also be delicious additions.

Tips and Tricks

• This Chicken Fajitas recipe calls for the chicken to be marinated for an hour but you could also totally let it marinade for up to 24 hours if you want to make make it in the morning, pop it in the fridge to marinate while you're at work, and come home to dinner being halfway done.

FAQ's

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• DIY Chipotle Burrito Bowl
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Easy Chicken Fajitas Bowl

Author: Gaby Dalkin

4.9 from 22 votes

These Chicken Fajitas Bowls are perfection. Truly everything you’ve ever wanted, steamed white rice, black beans, charred corn, pico, guacamole and more! And best part about it… you serve it in a bowl. Which if you’re new here, is my all time favorite way to eat anything. Bowls all day, every day.

Print Recipe Pin Recipe Review Recipe

Prep Time 1 hour hr 5 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dinner, Lunch

Cuisine Mexican

Servings 6 people

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

For the Chicken

• ▢ 1 ½ pounds Chicken Breasts
• ▢ 2 tablespoons lime juice
• ▢ 3 tablespoons olive oil
• ▢ 3 cloves garlic, minced
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon Ground Cumin
• ▢ ½ teaspoon Chili Powder
• ▢ ½ teaspoon Red Pepper Flakes

For the veggies

• ▢ 1 poblano pepper thinly sliced
• ▢ 1 red bell pepper thinly sliced
• ▢ 1 yellow pepper thinly sliced
• ▢ ½ yellow onion thinly sliced
• ▢ ½ red onion thinly sliced

For the Bowls

• ▢ 3 cups steamed white rice
• ▢ 1 cup black beans, rinsed and drained
• ▢ 1 cup Charred Corn
• ▢ 1 cup Chopped Tomatoes
• ▢ 1 recipe Guacamole
• ▢ Limes
• ▢ Fresh Cilantro

Instructions

 

• Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.
• Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.
• Serve in a bowl with rice, black beans, charred corn, chopped tomatoes, a big spoonful of guacamole and a wedge of lime.

Notes

I love white rice with black beans but you can swap things out with pinto beans, brown rice, or cauliflower rice.

Nutrition Information

Calories: 421kcal | Carbohydrates: 40g | Protein: 29g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 396mg | Potassium: 972mg | Fiber: 6g | Sugar: 3g | Vitamin A: 981IU | Vitamin C: 92mg | Calcium: 48mg | Iron: 2mg

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