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Give Taco Tuesday an instant upgrade with these Chicken Fajita Bowls! They’re loaded with tender seasoned chicken, sautéed peppers and onions, fluffy rice, black beans, and a super simple lime crema drizzle. This easy chicken fajita bowl recipe is fresh, filling, protein-packed, and perfect for a weeknight dinner or meal prep lunch.

fajita bowl with a big drizzle of lime crema.

Recipe Quick Glance: Chicken Fajita Bowls

Cooking Level: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Protein: 35g per serving
Calories: 422 per serving
Main Ingredients: Chicken, Bell Peppers, Onions, Black Beans, Rice, Lime
Best For: Weeknight dinners, meal prep lunches, and build-your-own bowl nights
Flavor: Smoky, savory, zesty, and creamy with classic restaurant chicken fajita flavors
Make It Lighter: Use cauliflower rice or extra lettuce as a base or Greek yogurt in place of sour cream
Why you’ll love them: fresh, filling, full of flavor, and easy to customize for dinner or meal prep.

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Why you’ll love these Chicken Fajita Bowls

Family friendly and easy to customize: Everyone can build their own bowl with the toppings they love.
Great for meal prep: The chicken, rice, beans, and veggies all hold up well for easy lunches.
Restaurant flavor at home: Delicious Smoky fajita seasoned chicken, peppers, onions, lime, and a t o die for lime crema drizzled all over the top makes this feel like takeout, but so much better.

If dinner bowls are your thing, check out my Greek Chicken Bowls and my Chipotle Chicken Bowls.

Hope you love’m,
-Star

chicken fajita bowl with rice, black beans, and sour cream.

Featured Comment
“This is sooooo yummy, I never thought I’d say you don’t even need to add cheese to something, but this is so flavorful and the crema is so spot on that I left the cheese off! It’s my lunch all week this week. Thank you for being so deliciously awesome!”
-Katherine

Key Ingredients

Here’s what you’ll need to make these chicken fajita bowls. The full amounts are in the recipe card below, but these are the ingredients that give the bowls the best flavor and texture.

Ingredients for fajita bowls: black beans, jasmine rice, bell peppers, onions, lime, sour cream, chicken breast, corn starch, and various spices.

Chicken breast, tenderloins, or chicken thighs: Slice the chicken into thin strips so it cooks quickly and evenly. Chicken tenderloins work especially well here because they stay tender and are easy to prep.
Bell peppers and onion: A mix of colorful bell peppers gives the bowls that classic fajita feel. Poblano peppers are great too if you want a little extra flavor without much heat.
Fajita seasoning: The mix of chili powder, smoked paprika, cumin, oregano, garlic powder, and salt gives the chicken smoky, savory flavor. Cornstarch helps the seasoning cling to the chicken and gives it better texture in the skillet.
Jasmine Rice: Jasmine rice is quick and fluffy, but cooked long grain white rice, brown rice, cauliflower rice, or my Instant Pot Mexican rice all work.
Black beans: They make the bowls more filling and add extra fiber and protein. Pinto beans also work great here.
Lime crema: Sour cream, lime juice, garlic powder, salt, and a splash of water make a simple drizzle that pulls the whole bowl together. Sour cream keeps it creamy, but plain Greek yogurt works if you want a lighter, higher-protein option.

How to make a Chicken Fajita Bowl (step by step)

These bowls were inspired by my Air Fryer Chicken Fajitas, but built into a full stove top dinner with rice, beans, toppings, and lime crema.

Make Lime Crema: Whisk together the sour cream, lime juice, garlic powder, salt, and enough water (1 tbsp at a time) to make it drizzleable. Pop it in the fridge while you make the bowls.

Prepare the rice: In a medium saucepan, add 1 cup jasmine rice and 1¼ cups water. Bring to a light boil, uncovered, over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for 12 minutes.

Remove from heat but keep the lid on. Let it sit for 10 minutes, then fluff with a fork. Season with salt and pepper to taste. I like to add a squeeze of fresh lime juice too if I have extra.

thinly sliced raw chicken on cutting board with seasonings.

Prep the chicken: Toss the sliced chicken with the fajita seasoning and cornstarch until it’s evenly coated.

sliced bell peppers and onions in a skillet cooking.

Prepare peppers + onions: In a skillet over medium high heat add 1 tsp of olive oil. Once the pan is hot, 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.

thinly sliced and seasoned raw chicken in a skillet cooking.

Cook the chicken: Add oil to the same skillet over medium-high heat, then add the seasoned chicken. Let it sit for 4–5 minutes without moving it so it can get that beautiful golden brown sear. Flip and cook for another few minutes, until the chicken is cooked through.

Make the fajitas: When the chicken finishes, add the peppers and onions back into the pan and toss together for just a minute or two.

Warm the beans: You don’t have to heat the black beans, but I like to add them to the same skillet with a pinch of salt and a splash of water. Let them warm for a minute or two so they pick up all that leftover fajita seasoning. No flavor waste!

chicken fajita bowl with rice and black beans.

Build the Chicken Fajita bowl: Add chicken fajitas, rice, and black beans to bowl. Top with the sour cream crema.

Pro Tip: Make sure you pan is hot! Run a few fingers underneath some water and flick the water onto the pan. If the water sizzles and dances around the pan. You’re good to go, if it doesn’t. Wait and repeat until it’s ready to go. This ensures the pan is hot which makes for the best results with peppers, onions, and chicken.

chicken fajita bowl with rice, beans, and sliced avocado.

Favorite Fajita Bowl Toppings

I’ve said it before, and I’ll say it plenty more times: I love a recipe that lets everyone pile on their favorite toppings. These chicken fajita bowls are already flavorful, but toppings add extra crunch, creaminess, and freshness. I tend to be little extra about it, but hey, that’s alright! If you choose to skip these, they will still be so so good.

Cheese: Crumbled queso fresco, Monterey Jack, or reduced-fat Mexican blend are all great.
Pico de gallo or salsa: Homemade salsa, roasted corn salsa or store bought all work well.
Tortilla chips: Crunch up a few tortilla chips for a texture party.
Cilantro: I will always add extra cilantro, I just love it.
Avocado: Sliced, diced, smashed, or turned into guacamole. I’ll take it any way.
Lettuce: Sliced romaine or iceberg adds that cool, crisp crunch. The only reason lettuce isn’t in these photos is because I opened a pack of romaine and it wasn’t any good. Womp womp.

Helpful Tips

Let the chicken sear. Once the chicken hits the skillet, let it sit for a few minutes before moving it around. This helps it get golden brown instead of steaming.
Slice everything about the same size. Thin, even strips of chicken, peppers, and onions cook faster and evenly.
Don’t overcook the peppers. I like them soft with a little bite left so the bowls have better texture.
Use the same skillet for extra flavor. Cooking the peppers, chicken, and beans in the same pan lets everything pick up that fajita seasoning.
Keep toppings separate for meal prep. Store the lime crema, avocado, lettuce, salsa, and other cold toppings separately until serving.
Use fresh lime juice for crema. It really makes all the difference.

Storage and Reheating

If meal prep bowls are your thing, my Street Corn Chicken Rice Bowls are another easy, high-protein chicken bowl to keep in the rotation.

Store the chicken fajitas, rice, and black beans in an airtight container in the refrigerator for 4–5 days. Keep the lime crema and cold toppings, like lettuce, avocado, salsa, and cilantro, in separate containers until serving.

To reheat, microwave the chicken, rice, and beans for 2–3 minutes in 30 second intervals stirring each time. Add a splash of water or an ice cube in the rice area before reheating to help the rice stay fluffy. Add the lime crema and toppings after reheating.

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Chicken Fajita Bowls FAQ

Absolutely! Yes, Store the rice, black beans, chicken, peppers, and onions together, then keep the lime crema and cold toppings separate until serving.

Jasmine rice is quick and fluffy, but white rice, brown rice, or cauliflower rice all work.

Yes, these chicken fajita bowls are made with a balanced mix of protein, fiber, carbs, and veggies, so they’re a filling, well rounded meal. You can also swap the rice for cauliflower rice or serve everything over chopped lettuce if you want a lower carb option.

Pico de gallo, salsa, avocado, lettuce, cilantro, cheese, crushed tortilla chips, and lime crema are all great options.

More Chicken Bowl and Rice Recipes to try

did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag @theskinnyishdish on Instagram and use the hashtag #theskinnyishdish so I can see my recipes in the wild and share it with my followers! Thanks for visiting! -Star

Chicken Fajita Bowl

Chicken Fajitas in a bowl with black beans, rice, your favorite toppings, and lime crema.

5 from 26 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Mexican

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 422kcal

Author: Star Anastasia

Ingredients

Rice and Beans

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

Chicken Fajitas

1½ lb raw chicken breast or tenderloins cut into thin strips
1 red onion thinly sliced
3 large peppers thinly sliced (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

Lime Crema

3/4 cup light sour cream
juice of one lime
½ tsp kosher salt and garlic powder

Delicious Toppings (optional)

cheese, shredded lettuce, avocado, pico de Gallo, salsa, crushed tortilla chips, cilantro, extra lime

Instructions

Make the Lime crema: In a small bowl make the lime crema by whisking together sour cream, lime juice, garlic powder, and salt. Add 2-3 tbsp of water so that it's thin enough for drizzling, but not soupy. Cover and set in the fridge until ready to serve the bows.
Make the Rice: In a sauce pan add rice and water at the same time. Bring to gentle simmer with the cover off. When the water comes to a gentle boil, reduce heat to low and cover. Cook for 12 minutes. When the timer is off remove from heat, but do not remove the cover. Set aside and let it finish cooking for 10 more minutes. When it's finished- fluff with a fork and add salt and pepper to taste.
Prepare the chicken fajitas: While the rice is cooking prepare the chicken fajitas and then make them. Rub all of the cornstarch, seasonings, and salt into the chicken strips well. Set aside.
Cook the Chicken Fajitas: Over medium high heat in a large skillet add 1 tsp of oil. When the pan is hot add sliced peppers and onions. Cook until peppers are soft and lightly charred stirring occasionally (about 5 minutes total). When they are finished remove from pan and set aside.
In the same skillet over medium-high heat: add 2 tsp of olive oil. Add the seasoned thinly sliced chicken to the hot pan and don't touch! Let it sear and create a nice golden brown crust on the chicken. Let it be for at least 4-5 minutes, then start to turn the pieces and stir it a bit to finish cooking for another 3-4 minutes. Add the peppers and onions back in to stir together then remove from the pan.
In the same pan as the fajitas were in. Lower the heat and spray with cooking spray and add in the black beans with a pinch of salt and let them just warm up for minute or two.
note: you don't have to heat the beans. you could skip this part to save time.
Make the bowls by adding 1/2 cup each of the black beans and rice, 1 cup of chicken fajitas, drizzle with 2-½ tablespoons of lime crema, and top it off whatever toppings you choose. Enjoy!

Notes

Let the chicken sear. Once the chicken hits the skillet, let it sit for a few minutes before moving it around. This helps it get golden brown instead of steaming.
Slice everything about the same size. Thin, even strips of chicken, peppers, and onions cook faster and evenly.
Don’t overcook the peppers. I like them soft with a little bite left so the bowls have better texture.
Swap out rice for cauliflower rice or chopped lettuce to make it low carb.

Serving size: 1 Chicken Fajita Bowls (1 cup chicken fajitas, 1/2 cup black beans, 1/2 cup rice, 2 & 1/2 tbsp lime crema).

Weight Watchers Points: 6 Points