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Chicken Fajita Bowls

A colorful and customizable dish featuring marinated chicken, sautéed vegetables, and toppings over a base of rice or quinoa, perfect for family dinners or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 lb boneless skinless chicken breast, sliced thin Ensure chicken is at room temperature for even cooking.
  • 3 tbsp fajita seasoning (store-bought or homemade) For a homemade option, use a mix of paprika, cumin, garlic powder, onion powder, and chili powder.
  • 1 tbsp olive oil
  • 2 limes juiced (freshly squeezed is a must) One lime cut into wedges for serving.
  • 1 red onion sliced thin
  • 2 bell peppers sliced thin (mix colors for a pop of color)
  • 1 cup corn (fresh, frozen, or canned) Your choice!
For the Base and Toppings
  • 2 cups cooked rice (white rice, brown rice, quinoa, or cauliflower rice) Great for a lighter option.
  • 1 cup pico de gallo (or substitute with chopped cherry tomatoes)
  • 1/4 cup cilantro, chopped
  • 1 cup optional toppings (avocado, guacamole, pickled red onions, sour cream, shredded cheese, salsa) Customize based on preferences.

Method
 

Preparation
  1. In a large bowl, toss the sliced chicken breast, red onion, and bell peppers with the olive oil, lime juice, and fajita seasoning. Marinate for up to 30 minutes or skip this step if short on time.
  2. Preheat your oven to 400°F (200°C). Spray a baking sheet with cooking spray or cover it with foil for easier cleanup.
Cooking
  1. Spread the marinated chicken and vegetables evenly on the baking sheet in a single layer. Bake for 10-12 minutes until the chicken is cooked through and the veggies are tender but still have a nice crunch.
  2. Turn the oven to broil. Add corn to the baking sheet and broil for an additional 2-3 minutes to add char and crispiness.
Assembly
  1. Layer your rice (or quinoa), fajita chicken, vegetables, pico de gallo, cilantro, and any additional toppings like avocado or guacamole in a serving bowl.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Marinate chicken and chop vegetables the night before to save time.