Chicken Fajita Bowl Modern Honey

Juicy, flavorful chicken fajitas in a bowl with rice, beans, charred corn, guacamole, salsa, and fresh cilantro. The flavors of chicken fajitas without the tortillas! We love making all types of chicken bowls at home because they are full of both protein and carbs and make an easy meal to meal prep ahead of time.

Juicy, flavorful chicken fajitas in a bowl with rice, beans, charred corn, guacamole, salsa, and fresh cilantro. The flavors of chicken fajitas without the tortillas!

We love making all types of chicken bowls at home because they are full of both protein and carbs and make an easy meal to meal prep ahead of time.

My son worked at Chipotle for years so we ate a lot of chicken burrito bowls over the years.

What I love about making theis easy DIY Chicken Fajita Bowl Recipe is that you can customize your toppings depending on what you are craving. I will share many toppings ideas and recipes below.

Ingredients:

To make the juiciest chicken, marinate the chicken for at least 30 minutes. If possible, I suggest marinating for several hours in this chili lime marinade recipe.

  • Chicken Breast or Chicken Thighs: For more tender and moist chicken fajitas, I suggest using chicken thighs.
  • Oil: use a mild flavored oil of your choice.
  • Fresh Lime Juice: I suggest using freshly squeezed lime juice, if possible, for the best fresh lime flavor.
  • Chili Powder
  • Garlic Powder
  • Cumin
  • Salt and Pepper
  • Red Onion 
  • Red Pepper 
  • Orange or Yellow Pepper

TOPPINGS: Cooked Rice, Charred Corn, Black Beans, Guacamole or Avocado, Cotija Cheese, Salsa, Cilantro

What toppings to put on Chicken Bowls?

Here are some delicious and easy recipes to put on top of your chicken fajita bowl:

How to make Chicken Fajita Bowls:

  • In a large ziploc bag, place chicken breast or thighs, oil, lime juice, chili powder, cumin, garlic powder, salt and pepper. Let marinate for at least 30 minutes, preferably 2-4 hours or overnight.

FOR SKILLET CHICKEN FAJITAS:

Heat cast iron skillet on medium-high until hot. Add chicken breast and cook for 6-8 minutes per side, depending on the thickness of the chicken breast. Remove from pan and cover loosely with foil.

Add more oil to the pan, if needed, to cook the vegetables.  Add onions and cook for 3-5 minutes. Add peppers and cook until desired softness. Sprinkle with salt. 

Slice chicken into strips. Add back to pan with vegetables and sear for 1-2 minutes, if so desired. If chicken is still pink in the middle, make sure to cook it until it is no longer pink. 

Can I grill the chicken for chicken bowls?

Absolutely! Grilled chicken pairs perfectly in these chicken fajita bowls. This Chicken Marinade Recipe consistently receives 5-star reviews.

FOR GRILLED CHICKEN:

Heat grill to medium heat. Remove chicken from marinate and place on hot grill. Cook for 6-8 minutes per side, or until chicken is no longer pink. Time is an estimate as it depends on the thickness of the chicken breast. After grilling, let rest for at least 5 minutes to let juices seep into chicken. Slice on the diagonal.

TO ASSEMBLE CHICKEN FAJITA BOWLS:

Cook rice until fluffy. Season with salt.

Place rice in a bowl and top with chicken fajitas mix. Top with your favorite toppings — charred corn, black beans, guacamole or avocado, salsa, cotija cheese, and fresh cilantro.

RECIPE TIPS:

Make sure to leave time to marinate your chicken! Whether you are grilling your chicken or sauteeing it in a cast iron skillet, marinating the chicken will infuse the most flavor into the chicken and help to keep it juicy.

For juicier, more tender chicken, I suggest using chicken thighs.

What type of rice to use? My favorite type of rice to use is jasmine rice and it is so easy to cook in a rice cooker.

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Vegetables:

  • In a large ziploc bag, place chicken breast or thighs, oil, lime juice, chili powder, cumin, garlic powder, salt and pepper. Let marinate for at least 30 minutes, preferably 2-4 hours or overnight.

For SKILLET Chicken Fajitas:

  • Heat cast iron skillet on medium-high until hot. Add chicken breast and cook for 6-8 minutes per side, depending on the thickness of the chicken breast. Remove from pan and cover loosely with foil.

  • Slice chicken into strips. Add back to pan with vegetables and sear for 1-2 minutes, if so desired. If chicken is still pink in the middle, make sure to cook it until it is no longer pink. 

  • Add more oil to the pan to cook the vegetables.  Add onions and cook for 3-5 minutes. Add peppers and cook until desired softness. Sprinkle with salt. 

For GRILLED Chicken Fajitas:

  • Heat grill to medium heat. Remove chicken from marinate and place on hot grill. Cook for 6-8 minutes per side, or until chicken is no longer pink. Time is an estimate as it depends on the thickness of the chicken breast. After grilling, let rest for at least 5 minutes to let juices seep into chicken. Slice on the diagonal.

ASSEMBLING CHICKEN FAJITA BOWLS:

  • Cook rice until fluffy. Season with salt. Place rice in a bowl and top with chicken fajitas mix. Top with your favorite toppings — charred corn, black beans, guacamole or avocado, salsa, cotija cheese, and fresh cilantro.

Here are some topping ideas for your Chicken Fajita Bowls:

Calories: 531kcal, Carbohydrates: 47g, Protein: 41g, Fat: 19g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 109mg, Sodium: 817mg, Potassium: 896mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1650IU, Vitamin C: 99mg, Calcium: 47mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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