Chicken Fajita Bowl
Fresh, bright, and fast—this Chicken Fajita Bowl delivers big flavor from a handful of pantry staples. It’s a weeknight winner that's easy to scale and even easier to love.
Ingredients
Main Ingredients
- 1 lb chicken breast, sliced Choose fresh, boneless, skinless breasts that are evenly sized.
- 2 pieces bell peppers, sliced (various colors) Look for firm peppers with glossy skin and no soft spots.
- 1 piece onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning Use a high-quality commercial mix or make your own.
- 1 cup cooked rice or quinoa Long-grain rice gives a neutral base while quinoa is higher in protein.
- to taste salt and pepper
Optional Toppings
- to taste avocado
- to taste salsa
- to taste cilantro
- to taste lime wedges
Instructions
Preparation
- In a large bowl, combine the sliced chicken, bell peppers, and onions. Drizzle with olive oil and sprinkle fajita seasoning over everything. Toss until everything is fully coated.
Cooking
- Heat a heavy skillet over medium-high heat. Add the chicken and vegetable mixture in a single layer and let it cook undisturbed for a couple of minutes. Stir and continue cooking for 6–8 minutes until chicken is opaque and juices run clear.
Assembly
- In each bowl, spoon a bed of cooked rice or quinoa. Top with a generous portion of the chicken and pepper mixture, pressing lightly so the juices soak into the rice.
Serving
- Add sliced avocado, salsa, cilantro, and lime wedges as desired. Serve immediately.
Notes
Prep-ahead: Slice veggies and marinate chicken the day before. Cook everything in 8–10 minutes when ready to serve. For frozen storage, keep chicken and peppers separate and thaw in the fridge for best texture.