Chicken Fajita Bowl with tender air fryer chicken, caramelized peppers and onions, and cilantro-lime rice. Pile on your favorite toppings and enjoy!
Try my other fajita recipes: Chicken Fajita Marinade, Steak Fajitas, or Shrimp Fajitas.
Chicken Fajita Bowl
I love chicken fajitas, so turning it into a bowl-focused meal was a no-brainer. Dinners in a bowl are a favorite around here—like Sweet Potato & Black Bean Burrito Bowls, Taco Bowls, or Banh Mi Bowls!
The chicken gets tossed with spices, vinegar, and olive oil. While it cooks, the peppers are sautéing. It all comes together quick and easy.
Top your Chicken Fajita Bowl with as much as you like, or keep it simple—a little goes a long way! Move over, Chipotle—these bowls are even better!
Ingredients
Here’s what you’ll need to make these Chicken Fajita Bowls:
- Chicken: Thighs are more forgiving and flavorful, but breasts work too.
- Olive Oil: Adds flavor and helps get a nice color on the meat.
- Vinegar: The “secret ingredient” for a deeper flavor.
- Chili Powder: Adds heat and flavor. Adjust to your spice preference.
- Paprika: Sweet or smoked, either works!
- Cumin: The key spice for fajita flavor.
- Garlic and Onion Powder: Adds flavor without any chopping.
- Dried Oregano: Gives an earthy flavor that pairs well with the spices.
- Bell Peppers: Use different colors for sweetness and variety.
- Onion: Slice it thin so it cooks at the same time as the peppers.
- Lime: A fresh squeeze adds brightness to the Chicken Fajita Bowl.
Favorite Chicken Fajita Bowl Toppings
- Creamy Toppings: Guac, sliced avocado, sour cream, shredded cheese
- Fresh Adds: Fresh cilantro, green onions, lime wedges
- Beans & Veggies: Black beans, fire-roasted corn, diced tomatoes
- Salsas & Sauces: Salsa, pico de gallo, cilantro lime sauce
- Crunchy Add-ons: Tortilla strips, chips
How To Make Chicken Fajita Bowls
- Coat Chicken: Toss chicken with oil and vinegar. Toss with spices.
- Cook Chicken: Air fry or cook on stovetop until done; rest and slice.
- Sauté Veggies: Cook peppers and onions with oil in a hot skillet until charred.
- Assemble Bowls: Divide rice, add chicken and veggies, then top with desired toppings.
Variations
Switch Things Up!
Make these Chicken Fajita Bowls your own:
- Grains: Serve over quinoa, brown rice, or cauliflower rice instead of plain rice.
- Beans: Add pinto beans or refried beans for extra protein and flavor.
- Veggies: Add mushrooms, zucchini, or cherry tomatoes for more texture.
- Sweet Potatoes: Add roasted sweet potatoes for a hearty, sweet touch.
- Spice Level: Add ground cayenne pepper or hot sauce for more heat.
Tips and Tricks
- Pre-Cook Rice: Save time by making the rice ahead or using microwave rice.
- Use High Heat: Cooking on high heat helps caramelize the veggies and sear the chicken.
- Preheat the Skillet: Make sure your skillet is hot before adding the chicken or veggies. This helps them get a nice char and color, which adds more flavor.
- Char the Veggies: Let the peppers and onions sit still so they get a nice char.
Storage
How To Store Chicken Fajita Bowls: Store leftovers in a sealed container in the fridge for up to 3 days. Reheat chicken and veggies before eating. Keep toppings separate to stay fresh.
More Easy Chicken Dinners
- Taco Meat Recipe with ground beef or turkey
- Crockpot White Chicken Chili with green chiles and corn
- Applebee’s Chicken Salad with the best creamy dressing
- Rotisserie Chicken Tacos ready in just 20 minutes!
- Honey Garlic Chicken Thighs with ginger and soy sauce
Chicken Fajita Bowls
A simple twist on an incredible meal, these Chicken Fajita Bowls skip the tortilla but keep all the incredible flavor!
Equipment
- Air Fryer or stovetop
- Large pan non-stick, 12-inch
Ingredients
Chicken
- 1 pound boneless, skinless chicken thighs or breasts, see note 1
- 4 teaspoons olive oil
- 1-1/2 teaspoons balsamic vinegar
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large lime optional
Veggies
- 2 large bell peppers thinly sliced
- 1 large yellow onion thinly sliced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cilantro-lime rice or plain white rice
- Toppings as desired see note 2
Instructions
- Trim fat off chicken thighs. Add to a bowl with 4 teaspoons olive oil and balsamic vinegar. Toss with tongs to coat. Sprinkle chili powder, paprika, cumin, garlic powder, dried oregano, onion powder, salt, and pepper on top. Toss again until chicken is evenly and well coated.
- Place the chicken smooth side down in a single even layer in the basket of an air fryer. Air fry for 10–12 minutes at 400℉ or until chicken registers 160℉. Remove to a cutting board and let rest 5 minutes before thinly slicing. Squeeze lime over chicken if desired.
- Set a large non-stick, 12-inch pan over medium-high heat. Add 2 tablespoons oil. Once oil is hot, add sliced bell peppers and onions in an even layer. Season with salt and pepper. Stir only occasionally until tender and charred all over, about 10–12 minutes. Remove to a plate.
- Divide prepared rice evenly among four bowls. Add chicken strips and bell pepper mixture to the bowls. Add toppings. Enjoy immediately.
Video
Recipe Notes
Note 1: If you’d rather use chicken breast, thinly slice into small strips. Toss with oil, vinegar, and seasonings. Sauté until cooked through and tender. Then use the same pan to cook the veggies. Stir only occasionally so the chicken gets nicely charred.
Note 2: I love to top these bowls with guacamole, sour cream, black beans, fresh lime wedges, cilantro, green onions, and fire-roasted corn. If you’re a sauce person, you’ve got to try this homemade Cilantro Lime Sauce or this store-bought sauce.
Nutrition: The nutrition facts do not include any toppings.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat chicken and veggies before serving. Keep toppings separate for freshness.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 16.2g | Protein: 24.4g | Fat: 17.2g | Cholesterol: 106.5mg | Sodium: 173.9mg | Fiber: 3.7g | Sugar: 6.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
What temp do you cook the chicken on in the air fryer?
Oh my gosh I’m so sorry! 400 degrees F