This chicken fajita bowl is the perfect meal prep recipe. With fluffy rice, pan fried chicken, peppers & onion, and finished with my homemade chipotle aioli, these chicken bowls are a simple, family favorite dinner.
These simple chicken fajita bowls are hearty, flavorful and so easy to make. They’re high in protein from the chicken and black beans which make them the perfect filling dinner.
They’re super customizable, so you can easily swap in or out different ingredients depending on what you have on hand.
We have a base of my cilantro lime rice that gets topped with black beans (just from a can to make life easier!), perfectly seasoned chicken breast that’s cooked until crispy, sauteed fajita veggies like bell peppers and red onion, plus some chopped lettuce, pico de gallo and a dressing of choice.
It might seem like many parts, but this recipe comes together really quickly and stores well in the fridge for meal prep! If you love the flavors in this recipe, try my tofu fajitas, buffalo popcorn chicken or buffalo chicken taquitos next!
How to make chicken fajita bowls
Pound the chicken to about 1/4-1/2 inch thick. I used two large breasts and cut them in half lengthwise and cooked just like that (and cut after cooking), but you can also cut into strips before seasoning.
Combine all seasonings and tapioca in a bowl. Coat the chicken in the seasonings.
Add the olive oil to a skillet. Once hot, add the chicken and cook on each side for about 4-5 minutes or until cooked through. Set aside on a plate and cut into strips if you haven’t already.
Add the sliced red onion and peppers to the same skillet and saute until golden brown, about 7-8 minutes. Toss in a bit more oil if you notice anything sticking.
Add the chicken back in and saute for 1-2 minutes to let the flavors blend.
Assemble your bowls with a base of rice/lettuce, then add in the chicken/pepper mix, black beans, pico de gallo andchipotle aioli.
If you aren’t a chipotle fan, you can use mycashew quesoand cilantro limecremainstead. Also delicious with fresh guacamole and cilantro on top! Enjoy!
Variations
Rice. You can use regular white or brown rice, my homemade cilantro lime rice or Spanish rice for extra flavor.
For a paleo friendly option, try my Spanish cauliflower rice or use regular cauliflower rice for a high protein low carb dinner.
Aioli. I love using my chipotle aioli to top these fajita bowls, but you can also try my cashew queso or cilantro lime crema instead.
If you aren’t a fan of either, I love using a big dollop of fresh guac and some pico de gallo on top.
Veggies. I used bell peppers and fresh romaine lettuce as the veggies which I think are perfect for fajita bowls. You can also add in some portobello mushrooms or different kinds of peppers.
Other toppings. There are so many things you can put on fajitas or fajita bowls, but some of my favorites are avocado or fresh guac, shredded cheese, sliced jalapeno for a little spice, corn, and fresh cilantro.
How to store
Once prepared, these chicken fajita bowls will keep in the fridge for about 3-4 days.
I like to store all ingredients separately, to keep them feeling fresh for longer. Just reheat the rice, chicken/veggies in a skillet, then add your fresh ingredients like lettuce, avocado and pico de gallo on top.
I haven’t tried freezing the pepper/chicken mixture, but I do think it would hold up ok! You’ll want to let it cool completely, then transfer to a freezer safe bag or container for up to 2 months.
Are burrito bowls healthy?
Yes! These homemade bowls are loaded with good for you and simple ingredients. They’re high in protein with over 40 grams per bowl, have lots of fiber from the veggies and beans and plenty of colorful veggies for antioxidants.
Plus, they’re naturally gluten free and both paleo and keto friendly.
You can serve these with warm tortillas on the side and make actual fajitas instead of eating them out of the bowl.
More easy dinners you’ll love!
- Orange Salmon Bowls
- Chicken Bolognese
- Chickpea Meatballs
- Vegetarian Nachos
- Salmon Burrito Bowl
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5 from 3 votes
Chicken Fajita Burrito Bowl
by: claire cary
This chicken fajita bowl is the perfect meal prep recipe. With fluffy rice, pan fried chicken, peppers & onion, and finished with my homemade chipotle aioli, these chicken bowls are a simple, family favorite dinner.
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Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
4
Ingredients
Chicken/Veggies
- 1 ½ pounds chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 ¼ teaspoon garlic powder
- 1 ¼ teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon oregano
- 1 ½ teaspoons chili powder
- 3 teaspoons paprika
- 1 tablespoon tapioca starch
- 3 bell peppers any color
- ½ large red onion
For serving
- 2 cups cilantro lime rice
- 1 can black beans drained and rinshed
- 2 cups chopped lettuce
- ½ cup pico de gallo
- ½ cup chipotle aioli click for recipe
US Customary – Metric
Instructions
Pound the chicken to about 1/4-1/2 inch thick. I used two large breasts and cut them in half lengthwise and cooked just like that (and cut after cooking), but you can also cut into strips before seasoning.
Combine all seasonings and tapioca in a bowl.
Coat the chicken in the seasonings.
Add the olive oil to a skillet. Once hot, add the chicken and cook on each side for about 4-5 minutes or until cooked through.
Set aside on a plate and cut into strips if you haven't already.
Add the sliced red onion and peppers to the same skillet and saute until golden brown, about 7-8 minutes. Add more oil if you notice anything sticking.
Add the chicken back in and saute for 1-2 minutes to let the flavors blend.
Assemble your bowls with a base of rice/lettuce, then add in the chicken/pepper mix, black beans, pico de gallo and chipotle aioli.
If you aren't a chipotle fan, you can use my cashew queso and cilantro lime crema instead.
Also delicious with fresh guacamole and cilantro on top! Enjoy!
Serving: 1bowl / Calories: 501kcal / Carbohydrates: 46g / Protein: 45g / Fat: 12g / Fiber: 9g / Sugar: 7g
