Home > Dinner > Chicken Fajita Bowl Chicken Fajita Bowl June 16, 2017 | 28 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A simple and tasty Chicken Fajita Bowl. Start your bowl with rice, top it with chicken “fajitas,” and finish it with your favorite fajita toppings. Chicken Fajita Bowl We loved this dish so much I made it for my mom’s birthday dinner a few weeks ago and everyone raved! The chicken takes minutes to get marinating and the rice is super simple to make. After that, it’s all about toppings which also can be super simple if you buy them store-bought ready. (Or homemade if you’re feeling ambitious!) Our favorite toppings for a Chicken Fajita Bowl Guacamole or sliced avocado Sour Cream (we use fat-free to keep these lighter) Lots of fresh lime Fresh cilantro Black beans If you like sauces, the jalapeno sauce from these Jamaican jerk tacos or this cilantro–lime sauce from these shrimp tacos would be amazing! Sour cream is also a great sauce. Grilled corn on the cob (or Elote) Freshly grated cheese Pico de gallo More chicken dinners Mango Chicken Curry with a sweet curry sauce BBQ Chicken Tacos with coleslaw Applebee’s Chicken Salad with the best creamy dressing Rotisserie Chicken Tacos ready in 20-minutes! Chicken Caesar Wrap only 4 ingredients! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Fajita Bowls 4.89 from 9 votes - Review this recipe Ditch the tortillas and serve these chicken "fajitas" over rice with tons of delicious toppings! These chicken fajita bowls are sure to be a family favorite! SAVE TO RECIPE BOX Print Recipe Chicken Fajita Bowls 4.89 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Ditch the tortillas and serve these chicken "fajitas" over rice with tons of delicious toppings! These chicken fajita bowls are sure to be a family favorite! Course Dinner Cuisine Mexican Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 4 -6 servings Calories 328kcal Author Chelsea Ingredients1 and 1/2 pounds boneless skinless chicken breasts, thinly sliced into chicken strips4 tablespoons olive oil, separated1 large lemon (1/2 teaspoon zest, 2 tablespoons juice)1 and 1/2 teaspoons EACH: dried leaf oregano (not ground oregano), seasoned salt, ground cumin1 teaspoon garlic powder1/2 teaspoon EACH: ground chili powder, paprika, crushed red pepper2 large peppers (I use 1 red, 1 green), thinly sliced1 yellow onion, thinly sliced2 cups water1 tablespoon butter1 cup white or brown rice1 large lime (2 tablespoons juice and 1 teaspoon zest)1/3 cup finely chopped cilantroSalt and pepper, to tasteOptional toppings: pre-made guacamole, low fat or fat free sour cream, 1 can black beans (drained and rinsed), fresh lime, fresh cilantro (or green onions) InstructionsChicken and VeggiesStart by marinating the chicken. In a large sealable ziplock bag add the thinly sliced chicken strips. In a small bowl, add 2 tablespoons olive oil, lemon zest and lemon juice, and the seasonings (1 and 1/2 teaspoons each of oregano, seasoned salt, ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon each of chili powder, paprika, and red pepper flakes.) Whisk together until smooth. Pour over the chicken and knead the mixture into the chicken. Place in the fridge for 45 minutes up to 3 hours. I prep the veggies here too -- thinly slice the peppers and the onion. Place in a large bag in the fridge.When chicken is marinated, grab a large 12-inch skillet and add remaining 2 tablespoons oil. Heat until shimmering and then add the sliced bell peppers and onions. Stir occasionally until lightly charred and crisp tender. Remove to a plate.Discard the chicken marinade completely and add in the marinated chicken. Cook for 5-7 minutes (or until cooked through) over medium-high heat (stir only occasionally if you want that nice char). Add the peppers and onions back in and toss to warm.For the Cilantro-Lime RiceBring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice and return to a boil. Reduce the heat to low, cover, and simmer until the rice is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.Put it TogetherDivide the prepared cilantro-lime rice evenly among 4-6 bowls. Add the cooked chicken and bell pepper mixture evenly to the bowls.Add your favorite toppings such as guacamole, sour cream, cilantro and/or green onions, lime juice, and/or black beans.Enjoy immediately. Recipe NotesNutrition facts do not include any of the bowl toppings because of how variable that is. Nutrition FactsCalories: 328kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.