There’s something deeply satisfying about a meal that hits all the right notes – sizzling, savoury, fresh, and zesty, all in one bowl. This Chicken Fajita Bowl is exactly that. It captures all the spirit and excitement of classic fajitas, but served in a way that’s brilliant for a weeknight dinner or a healthy, pre-prepared lunch. We’re talking tender, spice-crusted chicken, peppers and onions with that perfect sweet char, and all the glorious toppings piled high on a bed of fluffy rice. It’s a complete, wholesome meal that feels both indulgent and nourishing.

I used to struggle with getting that authentic, smoky char on my vegetables at home until I discovered the simple technique of using a very hot pan and not moving them around too much. That little bit of patience is the key, and it transforms the dish entirely. It’s this balance of textures and tastes – the soft rice, the juicy chicken, the crisp-tender vegetables, and the creamy avocado – that makes this chicken bowl a constant request in my house. It’s a recipe that works beautifully when you want something substantial and full of flavour without spending hours in the kitchen.

This is the kind of dish that adapts to you. Whether you’re feeding a family with different preferences or meal-prepping for the week ahead, this fajita bowl recipe is a fantastic starting point. It’s straightforward to make, and everyone always seems to love building their own bowl with their favourite fixings. Let’s get the pan sizzling and put together a meal that is guaranteed to brighten up your dinner table.

Recipe Overview

This recipe brings the vibrant flavours of a Mexican-inspired meal right to your kitchen in a deconstructed, easy-to-eat bowl. We focus on a simple but potent spice blend for the chicken and getting a beautiful sear on the peppers and onions. The final result is a balanced, colourful, and deeply satisfying chicken bowl. From my own testing, I’ve found that giving the chicken even 15 minutes to sit in the spices before cooking really allows the flavours to penetrate the meat, so don’t skip that small step!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Chicken Fajita Bowl

• Genuine Flavour: We build layers of authentic taste with smoked paprika for smokiness, cumin for earthy warmth, and a generous squeeze of fresh lime at the end to cut through the richness and brighten everything up.
• Ready in About 30 Minutes: This is a brilliant recipe for those evenings when you’re short on time but still want a proper, home-cooked meal. From chopping to serving, it all comes together efficiently.
• Flexible Recipe: You can easily tailor this chicken fajita bowl. Swap the white rice for brown rice, quinoa, or even cauliflower rice. Don’t have chicken? It works wonderfully with steak strips or prawns. You can also bulk it out with a tin of black beans.
• Ideal for Meal Prep: The components store exceptionally well. I often make a big batch on Sunday to have satisfying lunches ready for the first few days of the week. Just keep the toppings separate until you’re ready to eat.
• Family Tested: My kids absolutely devour this every time I make it. They love customising their own bowls, which means less fuss at the dinner table and clean plates all around. It’s a win-win.

Chicken Fajita Bowl

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

The magic of this dish comes from a simple list of fresh, high-quality ingredients. For the smoked paprika, I really recommend using a sweet, hot version like La Chinata if you can find it; it provides a gorgeous colour and a deep, smoky base that ground paprika just can’t replicate.

• For the Chicken and Marinade:
• 600g boneless, skinless chicken breasts, sliced into 1cm strips
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Vegetables:
• 1 tbsp olive oil
• 2 bell peppers (a mix of red, yellow, or orange looks best), deseeded and sliced
• 1 large red onion, peeled and sliced
• For the Bowl and Toppings:
• 300g long-grain white rice, cooked according to package directions
• 1 large avocado, sliced or mashed
• 1 lime, cut into wedges
• A handful of fresh coriander, roughly chopped
• 100g soured cream or Greek yoghurt (optional)
• 50g cheddar cheese, grated (optional)

Marcus’s Tip: Don’t be afraid to use a mix of pepper colours. It’s not just for looks; each colour has a slightly different level of sweetness, with red being the sweetest and green more savoury, which adds a lovely complexity to the final dish.

How to Make This Chicken Fajita Bowl

The process is quite straightforward. We’ll prepare the chicken, cook the vegetables and chicken separately to ensure they cook perfectly, and then assemble our vibrant bowls. The key is working with a nice, hot pan.

1. Prepare the Chicken: In a medium mixing bowl, combine the chicken strips with 1 tbsp of olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. Use your hands or a spoon to toss everything together until the chicken is evenly coated. Set aside for at least 15 minutes to let the flavours meld.
2. Cook the Rice: While the chicken marinates, cook your rice according to the instructions on the packet. Once cooked, fluff it with a fork and keep it warm.
3. Sauté the Vegetables: Heat 1 tbsp of olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, add the sliced peppers and red onion. Cook for 6-8 minutes, stirring only occasionally, until they are tender and have some lovely charred spots on the edges. Remove the vegetables from the pan and set them aside on a plate.
4. Cook the Chicken: Using the same pan, add the marinated chicken strips in a single layer. It’s important not to overcrowd the pan, so you may need to do this in two batches. Cook for 3-4 minutes per side, until the chicken is cooked through and has a nice brown crust. What works best for me is resisting the urge to move the chicken too much; this helps develop that fantastic sear.
5. Combine and Warm: Return the cooked vegetables to the pan with the chicken. Squeeze the juice of half a lime over everything and toss it all together to combine. Let it heat through for one minute.
6. Assemble Your Fajita Bowl: Divide the cooked rice among four bowls. Top with the chicken and vegetable mixture. Now comes the fun part: add your desired toppings. I recommend a generous portion of sliced avocado, a sprinkle of fresh coriander, and a lime wedge on the side for squeezing over. If you like, add a dollop of soured cream and a little grated cheese that will get gloriously melty on the warm chicken.

Tips From My Kitchen

• Temperature Control: Ensure your pan is properly hot before adding the vegetables or the chicken. A hot pan is essential for getting that signature fajita char rather than just steaming the ingredients. A drop of water should sizzle and evaporate instantly.
• The Secret Step: I learned that letting the cooked chicken rest for a couple of minutes before serving makes a big difference. Just like a steak, this allows the juices to redistribute, ensuring the meat is as tender and moist as possible.
• Make-Ahead: You can chop the vegetables and slice the chicken a day or two in advance. You can also mix the spice blend and store it in an airtight container. This makes assembly on a busy night even faster. For a different weeknight hero, try our Creamy Chicken And Rice Recipe One Pot Meal.
• Storage: Store leftovers in airtight containers in the fridge for up to 3 days. I recommend storing the rice, chicken/veg mix, and cold toppings (avocado, soured cream) separately to keep everything fresh. Reheat the chicken and rice in the microwave before topping.

Equipment You’ll Need

• Large frying pan or cast-iron skillet
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: Tipping all the chicken or vegetables into the pan at once lowers the temperature, causing them to steam in their own juices. To get that beautiful browning, known as the Maillard reaction, cook in batches if necessary, ensuring everything has space.
• Wrong temperature: A pan that isn’t hot enough will result in soft, pale chicken. A pan that’s screaming hot might burn the spices before the chicken is cooked. Aim for a confident medium-high heat where the oil shimmers but doesn’t smoke aggressively.
• Slicing the chicken immediately: Once cooked, transfer the chicken to a board and let it rest for a few minutes before you toss it with the veg or serve. This simple step prevents all the delicious juices from running out, keeping your chicken tender.

Delicious Variations to Try

One of the best things about a chicken fajita bowl is how easy it is to customise. Here are a few ideas to get you started:

• Spicy Version: Add 1/4 teaspoon of cayenne pepper to the spice mix, or sauté some sliced fresh jalapeños along with the peppers and onions for a direct, fresh heat.
• Vegetarian/Vegan Option: Swap the chicken for a tin of black beans (rinsed and drained) and a large sliced portobello mushroom. Sauté the mushrooms and peppers first, then add the beans to heat through at the end. Use a plant-based yoghurt instead of soured cream.
• Different Protein: This recipe is fantastic with thinly sliced steak (like flank or skirt steak) or king prawns. Just be sure to adjust your cooking times – steak will need a minute or two longer, while prawns will cook in just a few minutes. If you enjoy Mexican-inspired flavours, our Easy Ground Beef Tacos Recipe is another family favourite.

What to Serve With Your Chicken Fajita Bowl

While this is a complete meal in itself, a few extras can really round it out, especially if you’re serving guests.

• Guacamole: A fresh, homemade guacamole is the ultimate partner for these bowls. The creaminess is a perfect contrast to the spiced chicken.
• Corn Salsa: A simple salsa made with sweetcorn, diced red onion, coriander, and lime juice adds another layer of texture and freshness.
• Drink Pairing: A cold, crisp lager or a pale ale works beautifully. For wine lovers, a zesty Sauvignon Blanc complements the lime and spices. A non-alcoholic lime and mint cooler is also wonderfully refreshing.

Frequently Asked Questions

Chicken Fajita Bowl

A vibrant and flavourful bowl packed with perfectly seasoned chicken, charred peppers and onions, served over fluffy rice and finished with fresh toppings. An easy and satisfying deconstructed version of classic fajitas.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 725

Ingredients Method Notes

Ingredients

  

For the Chicken and Marinade

• 600 g boneless skinless chicken breasts, sliced into 1cm strips
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Vegetables

• 2 bell peppers a mix of red, yellow, or orange looks best, deseeded and sliced
• 1 large red onion peeled and sliced

For the Bowl and Toppings

• 300 g long-grain white rice cooked according to package directions
• 1 large avocado sliced or mashed
• 1 lime cut into wedges
• A handful of fresh coriander roughly chopped
• 100 g soured cream or Greek yoghurt optional
• 50 g cheddar cheese grated (optional)

Method

 

1. Prepare the Chicken: In a medium mixing bowl, combine the chicken strips with 1 tbsp of olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. Use your hands or a spoon to toss everything together until the chicken is evenly coated. Set aside for at least 15 minutes to let the flavours meld.
2. Cook the Rice: While the chicken marinates, cook your rice according to the instructions on the packet. Once cooked, fluff it with a fork and keep it warm.
3. Sauté the Vegetables: Heat 1 tbsp of olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, add the sliced peppers and red onion. Cook for 6-8 minutes, stirring only occasionally, until they are tender and have some lovely charred spots on the edges. Remove the vegetables from the pan and set them aside on a plate.
4. Cook the Chicken: Using the same pan, add the marinated chicken strips in a single layer. It's important not to overcrowd the pan, so you may need to do this in two batches. Cook for 3-4 minutes per side, until the chicken is cooked through and has a nice brown crust. What works best for me is resisting the urge to move the chicken too much; this helps develop that fantastic sear.
5. Combine and Warm: Return the cooked vegetables to the pan with the chicken. Squeeze the juice of half a lime over everything and toss it all together to combine. Let it heat through for one minute.
6. Assemble Your Fajita Bowl: Divide the cooked rice among four bowls. Top with the chicken and vegetable mixture. Now comes the fun part: add your desired toppings. I recommend a generous portion of sliced avocado, a sprinkle of fresh coriander, and a lime wedge on the side for squeezing over. If you like, add a dollop of soured cream and a little grated cheese that will get gloriously melty on the warm chicken.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and add fresh toppings just before serving.

I hope you enjoy making and eating this Chicken Fajita Bowl as much as we do in my home. It’s a wonderfully reliable, flavour-packed meal that always feels like a treat. If you give it a try, I’d love to hear how it turns out for you in the comments below. Happy cooking!

– Marcus Bennett