Simple and flavorful Fajita Chicken Bowls make an easy weeknight dinner or meal prep option!
With a straightforward but punchy spice blend and simple sautéd bell peppers and onions, these high protein bowls can be as bare bones or as versatile as you want, just like Feta Greek Salad Meal Prep Bowls or Spicy Gochujang Salmon Bowls!
Quick Look: Fajita Chicken Bowls
⏲️Ready In: 35 minutes
🍽Servings: 5
🥗Nutrition: 533 Cals, 50g Protein
🥘Main Ingredients: Chicken breast, fajita seasoning, onions, peppers, black beans, rice
📋Dietary Notes: Gluten free, Dairy free, Grain free, Nut free
⭐Why You'll Love It: High protein, fast bowl recipe that works for dinner or meal prep!
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Lately, my focus has been fast, healthy weeknight meals like Chicken Souvlaki Bowls or Gluten Free Chicken Teriyaki Bowls, and Fajita Chicken Bowls fit right in!
With over 50g protein per serving, a homemade fajita seasoning that brings the flavor and can be prepped in advance, and adjustable veggies or toppings to go along with it, this bowl recipe has become a favorite for healthy weeknight dinners or lunch meal prep.
Jump to:
Easy fajita seasoning
I published a simple fajita seasoning recipe and figured it was high time to create a recipe utilizing it!
The blend of spices is very approachable; most will already have these spices in their pantry!
- 1 teaspoons sea salt
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1 teaspoons garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne
- ½ teaspoon granulated sugar (optional)
This makes aboout 1 ½ tablespoons, enough for 2 pounds of chicken, as used in the recipe.
Feel free to double (or triple, etc.) this spice blend and keep it on hand for easy weeknight eats!
What to include in fajita chicken bowls
I kept things pretty simple in the recipe card below, but I love bowl recipes because they're endlessly customizable.
Here are some ideas of what you could include in your bowls:
- Rice
- Polenta
- Bell pepper (raw or sautéed)
- Sautéed onions
- Avocado
- Black beans
- Grilled zucchini or summer squash (try it with The Best Sautéed Zucchini with Garlic!)
- Tomatoes
- Salsa verde
- Cilantro
- Feta cheese
- Cotija cheese
- Mozarella cheese
Top tips from Chelsea
Adjust to your tastes. Want spicier fajita bowls? Double the cayenne powder in the spice blend or add ¼ teaspoon chipotle powder. Or add a sliced poblano pepper or jalapeno to the sautéed veggies.
Don't overcomplicate it. I love the versatility of protein bowls like this one, but it's easy to add WAY too many toppings and bury the original showcase of the bowl. Pick 1-3 toppings and call it good!
Make it meal prep. With 5 servings, this recipe makes great a great high protein meal prep option! Each bowl has 50g of protein, which you can adjust as necessary based on the amount of chicken you use.
Fajita Chicken Bowls FAQs
This will depend on how large or small your pieces of chicken are. The surefire way to tell is with an instant-read thermometer - chicken breast is done at 165 degrees F!
I've made fajita chicken bowls for meal prep and have had no troubles keeping them in the fridge for up to 5 days!
No, they aren't quite the same. For real fajita flavor, use the seasoning provided in this chicken fajita recipe.
That said, you can use taco seasoning to make taco chicken meal prep bowls to change up the flavor.
For these fajita chicken bowls, I sautéed bell peppers and onions and served with basmati rice, black beans, avocado, and some cotija cheese.
You can omit any of those if you'd like, or incorporate other veggies like tomatoes, zucchini, salsa, or different cheeses!
More high protein bowl recipes
If you're looking for more high protein weeknight meals, I have some great options for you on Chelsea Joy Eats!
Did you try fajita chicken bowls? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Fajita Chicken Bowls with Bell Peppers & Onions
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 bowls 1x
- Category: Entree
- Method: Sautéed
- Cuisine: Mexican
- Diet: Gluten Free, Gluten-Free, Nut free
Description
With over 50g protein per serving, these fajita chicken bowls make a fantastic high protein weeknight dinner or meal prep go-to! Make a double (or quadruple!) batch of the fajita seasoning and keep on hand to make this recipe even faster, using 1 ½ tablespoon per 2 pounds of chicken.
Ingredients
For the chicken:
- 2 teaspoons chili powder
- 1 teaspoons sea salt
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1 teaspoons garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne
- ½ teaspoon cane sugar (optional)
- 2 pounds boneless, skinless chicken breasts (about 3-4 breasts)
- 1 tablespoon olive oil
- 2 bell peppers, seeded and thinly sliced
- 1 yellow onion, thinly sliced
- 1 lime
For the bowls:
- 1 ¼ cup black beans
- 2 ½ cups cooked basmati rice
- 2-3 ounces feta or cotjia cheese, crumbled
- 1 avocado, thinly sliced
- Fresh cilantro, for serving
Instructions
- Prep seasoning. Add all seasoning ingredients to a small bowl and stir until completely combined. Set aside.
- Prepare chicken. Slice the chicken breasts into 1 ½ inch wide pieces. They don't have to be super uniform, but the thinner they are the faster they'll cook! Season the chicken with the prepped seasoning, stirring with your hands to completely coat the chicken pieces.
- Cook veggies & chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, for 8-10 minutes, until softened. Add the chicken and continue to cook for another 8-12 minutes, stirring once or twice. The chicken is ready when it reaches 165 degrees F on an instant-read thermometer.
- Assemble bowls. Squeeze fresh lime over the chicken and onions and give it one more good stir. Assemble bowls by dividing rice and beans between 4 bowls. Add chicken and bell pepper mixture to each bowl. Top with fresh cilantro and an extra squeeze of lime, if desired.
Notes
- Prepare seasoning in advance: You can prep the gluten free fajita seasoning anytime and keep it on hand for fast weeknight dinners. Make a triple or quadruple batch!
- Marinate chicken: To further speed up the same-day cook time, you can toss the chicken in the seasoning and let it marinate in the fridge for up to 24 hours before cooking.
- Adjust veggies and toppings as needed: Bell peppers and onions are fajita classics, but you can easily add in tomatoes, swap for roasted broccoli, go low carb and swap rice for cauliflower rice, and omit cheese as desired.
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