Name: Chicken Fajita Bowl
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 cup uncooked jasmine rice ((or 3 cups cooked rice of your choice)); 1-¼ cup water; 2 14.5 ounce cans black beans (drained); cooking spray; 1½ lb raw chicken breast or tenderloins cut into thin strips; 1 red onion thinly sliced; 3 large peppers ((mixture of red, yellow, green, and poblano works!)); 1 tsp EACH kosher salt, garlic powder, cumin, dried oregano; 1½ tsp chili powder; 1 tbsp smoked paprika; 1 tbsp cornstarch; 1 tbsp olive oil; 3/4 cup light sour cream; juice of one lime; ½ tsp kosher salt and garlic powder; cheese, shredded lettuce, avocado, pico de Gallo, salsa, crushed tortilla chips, cilantro, extra lime

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JUMP TO RECIPE

Give Taco Tuesday an instant upgrade with a Chicken Fajita Bowl! These bowls are filled with tender and perfectly seasoned chicken and peppers, fluffy rice, and black beans then drizzled with a lime crema. A totally healthy, protein packed, and ultra delicious dinner idea then whole family will love.

pico de Gallo and sliced avocado in small bowl, large white bowl filled with grilled chicken and peppers, white rice, black beans, lime wedge, sour cream sauce, and sprinkled with cilantro

Insanely delicious and perfectly seasoned Chicken Fajitas with easy black beans and rice (also try cauliflower rice for a lower carb/extra veggie version) topped with a lime crema make up your new favorite recipe, Chicken Fajita Bowl! Top this Chicken Fajita Bowl with your favorite toppings and dig in!

I think it’s safe to say here on the skinny(ish) dish, we love bowls. Some of my absolute favorite recipes are in bowl form such as: Greek Chicken Bowls, Greek Meatball Bowls, and my just like Chipotle Chicken Burrito Bowls. I find myself reaching for these recipes to make on a constant basis.

I realized one day after making my Air Fryer Chicken Fajitas and adding everything into the bowl, topping it with lots of goodies, and chowing down that this recipe needed to be shared asap with you all. It’s a quick and easy bowl that’ll satisfy any Mexican craving you might have in a much healthier way.

I focused on how to make the best recipe that’s SUPER delicious, healthy, fairly quick, and easy enough for week night cooking. Aka, not too many dishes.

ingredients: small bowls of spices, salt and pepper, cornstarch, large blue bowls full of raw chicken fajitas, small clear bowl with sour cream and garlic powder, two white bowls with uncooked rice and black beans

ingredients for chicken fajita bowls

Lime Crema

sour cream
1/4 tsp each garlic powder and kosher salt
juice of one lime
2-3 tbsp water

Rice and Beans

1 cup jasmine rice (uncooked) + 1-1/4 cup water (or 3 cups cooked rice of your choice)
2 -15 ounce canned black beans (about 3 cups total) + cooking spray
salt, to taste

Chicken Fajitas

1 tsp each salt, oregano, ground cumin, and garlic powder
2 tsp chili powder
1 tbsp smoked paprika
1 tbsp cornstarch – this isn’t a necessary ingredient- it does help spices adhere better to the meat and gives the finished meat a delicious texture
1-1/2 lbs chicken breast or chicken tenders sliced into strips
3 peppers (mix of bell peppers and/or poblano peppers) sliced into thin strips
1 large onion (yellow onion or red onion works just fine) sliced into thin strips

How to make a Chicken Fajita Bowl

small bowl with sour cream and garlic power lime, juice, and whisk on the side

1. Make Lime Crema

Before you start anything else, quickly whisk together the sour cream, lime juice, salt, and garlic powder in a small bowl. Add 2-3 tablespoons of water or until you have an easy drizzle consistency. Cover and place into fridge until the bowls are ready to serve.

rice in a sauce pan with water being poured into it

cooked rice in white sauce pan bring fluffed with a fork

2. Prepare and cook the rice

Next, start the rice. I also really love using my Instant Pot Mexican Rice for the burrito bowls. That’s a great option if you want to free up some stove top space.

Plain rice works just fine in this recipe because you have so much flavor from the fajitas and lime crema. Feel free to use whatever rice you want, just make sure it’s at least 3 cups cooked.

In a medium sauce pan, add 1-1/4 cup water + 1 cup jasmine rice. Bring to a light boil, uncovered, over medium high heat. Once you see the water boiling, immediately reduce the heat to low, cover the pot, and let it cook for 12 minutes. When the timer beeps, remove the rice from the heat (but keep the cover on!) let it finish cooking for another 10 minutes. When the rice finishes cooking then fluff with a fork. Salt and pepper to taste. I also squeeze a little lime into it if I have extra.

raw chicken on cutting board with seasonings rubbed into them

3. Prepare the Chicken Fajitas

Prepare the chicken to cook by rubbing the seasonings into the meat really well.

sliced bell peppers cooking in a skillet

4. Cook the Chicken Fajitas

In a skillet over medium-high heat add 1 tsp of olive oil. Once the pan is hot (check by throwing a little water on in if the water sizzles its hot enough) throw the peppers and onions into it, season with salt and pepper, and let them cook until golden brown and soft. When they are done remove from the pan and set aside.

sliced seasoned chicken in cooking in black pan

Add two teaspoons of oil into the same skillet over medium-high heat and add the sliced and seasoned fajita chicken. Let it sit (don’t move it around or touch it) for about 4-5 minutes. Let it get a nice and golden brown with a nice sear. Then, flip the pieces and let it cook the reset of the way for another few minutes.

Add the peppers back into the chicken and toss together to warm it all up.

5. Make the beans

You don’t really have to heat up the black beans, but I like to quickly throw them into the pan with a pinch of salt and a couple tablespoons of water that the chicken fajitas were made in over medium heat. Cook for a minute or two before adding them into the bowls. The beans take on the seasonings that sadly get left behind from the fajitas. No flavor waste in this house!

Chicken Fajita Bowl with toppings on the side: pico de Gallo, sliced avocado, crushed tortilla chips

6. Put the Chicken Fajita Bowl together

In each bowl add about 1/2 cup of the rice and beans followed by 1 cup of the chicken fajitas. Drizzle about 2-1/2 tablespoons of the lime crema on top. Enjoy’m just like this OR add some yummy toppings!

Favorite toppings

I’ve said it before, I’ll say it plenty more times. I love anything that I can put a variety of toppings on so that I can add even more flavors and textures. I’m a little bit extra about it, but hey that’s alright.

Cheese – crumbled Queso Fresco, Monterey Jack, or reduced fat Mexican Blend are my go-to’s!
Pico de Gallo or salsa – homemade or store bought works.
Cilantro – I will always add some extra cilantro to my Mexican inspired food. I just love it!
Avocado – sliced, cut into chunks, or smashed into guacamole. I’ll take it in any way, shape, or form.
Lettuce – sliced romaine or iceberg cause you want the texture and cool crisp crunch. The ONLY reason lettuce isn’t in the photos is because I cut into a pack of romaine and it was not good. Womp womp.

How to store and reheat Chicken Fajita Bowls for meal prep

Prepare the recipe as directed.
Add the rice, black beans, and fajitas into meal prep dish.
Add add the lime crema and any other toppings you want into a small container to keep seperate until its reheated.
Keep in the fridge in for 4-5 days.
Reheat in microwave for 2-3 minutes depending on your microwave. Add an ice cube or a couple tablespoons of water to help the rice reheat best. Add toppings and enjoy!

Other Mexican Inspired Recipes You’ll Love!

Prep Time:10 mins

Cook Time:30 mins