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May 24, 2022

Chicken Fajita Bowl

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Chicken fajitas served up bowl-style with rice, colorful bell peppers, and a sour cream sauce. This Chicken Fajita Bowl is a quick and easy recipe when you’re craving fajitas or make it ahead to have on hand for easy meals during the week.

chicken fajitas in a bowl with rice.

Table of contents

  • Ingredients
  • Recipe Steps
  • Variations
  • Make Ahead Tips
  • More Recipes to Try

Fresh, simple, and easy to customize – this chicken fajita bowl checks all three boxes which, in my kitchen, is a dinner winner. I’ve made this fajitas recipe many times over the last few months and yet to get tired of it.

Instead of wrapping up the peppers and marinated chicken in flour tortillas, we’re piling it all on rice. Add a creamy sour cream sauce and you get fajitas but bowl-style. I think it’s lighter than the traditional version but it still has all the great flavor.

In short, make it. I know you’re going to love it.

close-up shot of the chicken and peppers in a skillet.

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Ingredients

  • Olive oil or vegetable oil
  • Seasonings: Chili powder, cumin, dried oregano, garlic powder, salt, and pepper. Or, use your favorite fajita seasoning.
  • Fresh lime juice
  • Chicken tenderloins – Or you can use boneless skinless chicken breasts but you will want to pound them to an even thickness so they cook evenly. They will also take longer to cook.
  • Sliced green, yellow, and red bell pepper
  • Sliced red onion
  • Sour cream
  • Chopped fresh cilantro
  • Cooked rice – Use instant rice to keep it quick and easy.
the ingredients for the recipe.

Recipe Steps

Marinate: Place olive oil and all of the seasonings in a large resealable bag. Place the chicken in the marinade and smush it around to coat it evenly. Marinate chicken for 15 to 20 minutes.

photo collage showing the chicken marinating, in the skillet, and the peppers in the skillet.

Cook: Once the chicken is marinated, cook it in a large skillet until it’s browned and cooked through. Take it out of the pan and cook all of the veggies in the same pan.

overhead shot of the chicken and peppers in a skillet.

Mix: Mix the sour cream, lime juice, and cilantro in a small bowl.

Assemble: Cut the chicken into bite-sized pieces. Place the cooked rice in bowls and add the chicken and cooked peppers and onions. Drizzle the sour cream sauce over the top.

photo collage showing how to assemble the bowls.

More Topping Ideas

Whatever you like on chicken fajitas or tacos will work with these bowls – here a few to try:

  • Diced avocado, guacamole, or avocado salsa verde
  • Red Salsa or green salsa
  • Pico de gallo

Variations

Meat: Swap chicken for steak or make shrimp fajita bowls.

Rice: Plain rice is great or try cilantro-lime rice. Cauliflower rice is a great way make the dish even lighter.

Toppings: Lots of options here to switch things up – if you like on tacos it will work with chicken fajita bowls.

Fun-Time Bonus: Add a citrus margarita or margarita wine spritzer on the side for a happy dinner. Some tortilla chips and salsa bring some fun, too.

Make Ahead Tips

This chicken fajita bowl is great for meal prep. The chicken, bell peppers, and rice will keep for three to four days in the refrigerator. Keep the sauce in it’s own container and when it’s time to warm up dinner or lunch, drizzle the sauce over the top before serving.

overhead shot of chicken fajita bowl with rice.

I hope you give this chicken fajita bowl a try soon!

Happy cooking,

April
close-up shot of chicken fajita bowl with sour cream sauce.

More Recipes to Try

  • Burrito Bowl Recipe
  • Ground Turkey Taco Bowls
  • Sesame Beef Bowls
  • Chicken with Poblano Black Beans Rice

📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.

Print

Chicken Fajita Bowl

close-up shot of chicken fajita bowl with sour cream sauce.
Print Recipe
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Chicken fajitas served up bowl-style with rice, colorful bell peppers, and a sour cream sauce. This is a quick and easy recipe when you’re craving fajitas or make it ahead to have on hand for easy meals during the week.

  • Author: April Anderson
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Mexican-American

Ingredients

Scale
  • 1/4 cup olive oil plus 1 tablespoon, divided
  • 1 teaspoon chili powder
  • I teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Juice of 1/2 lime
  • 24 ounces of chicken tenderloins
  • 3 bell peppers (green, red, yellow), sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup sour cream
  • Juice of 1/2 lime
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 4 cups cooked white rice, for serving

Instructions

  1. Combine 1/4 cup of olive oil, all of the spices, and lime juice in a large resealable bag. Place the chicken in the bag, seal it, and smoosh it around to coat the chicken with the marinade. Let it marinate for 15 to 20 minutes at room temperature.
  2. Heat one tablespoon of olive oil in a large pan over medium-high heat. Place the marinated chicken in an even layer in the pan. Cook it for five minutes and then turn it over and cook it on the other side until it’s cooked through (about three to four minutes depending on how thick the pieces are).
  3. Take the chicken out of the pan and set it aside on a cutting board. Add the peppers and onions to the pan. Cook them, stirring often, until they are crisp-tender. As they cook, scrape up any browned bits on the bottom of the pan.
  4. While the peppers cook, cut the chicken into bite-sized pieces.
  5. Combine the sour cream with lime juice and cilantro in a small bowl. Once the peppers are done, place the cooked rice in bowls. Top it with the peppers and chicken. Drizzle the sour cream sauce over the top and serve.

Notes

Leftovers will keep in the refrigerator for three to four days.

Nutrition

  • Calories: 697
  • Sugar: 5.6g
  • Sodium: 265.8mg
  • Fat: 28.4g
  • Saturated Fat: 6.5g
  • Unsaturated Fat: 18.3g
  • Trans Fat: 0.2g
  • Carbohydrates: 63.6g
  • Fiber: 2.7g
  • Protein: 44.8g
  • Cholesterol: 141.1mg

Keywords: chicken fajita bowls, easy chicken fajitas, chicken fajita rice bowl

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.


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About April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ❤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.

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Hi, I’m April! Welcome to my food world where I share easy recipes made with everyday ingredients ❤ Whether you’re looking for great dinner recipes or ideas for breakfast, appetizers, sides, or desserts, I have so many delicious recipes to share with you! Learn more… 

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