Super simple, tasty, and healthier Chicken Fajita Bowls. Start your bowl with rice, top it with chicken “fajitas,” and finish it with your favorite fajita toppings.
The first “family car” we had was a super light and tan fabric interior. This past January we switched out the car and my choice was black EVERYTHING — black outside, black interior, and black leather. I was certain that was the solution to keeping a car (with messy boys) clean.
An unrelated fact to my story: the toddler named this car and yes, we all refer to the car with this name… “Bubbles.” He also named my husband’s car (a bright red exterior), “Blueberry.” If you’d like an awesome name for your car, let me know and I’ll get the toddler right on that.
Anyways, the black is definitely easier to clean and I love the car. The thing I wasn’t quite anticipating (never had a dark car) was how quickly that car heats up! A few hot days has me like WOAH.
So you can imagine how much I have LOVED these Grocery Totes. They are super high quality, hold a ton of groceries, and they keep them cool. Even in my hot black car.
If you look closely, you’ll also see one more reason I’m obsessed with these bags. It’s got my “Chelsea’s Messy Apron” logo on it!! How fun right?!
It’s been fun to give out these bags and hear how much people have enjoyed the quality of them! They are so great for holding your groceries, bringing dishes to a potluck (and keeping them cool), or keeping drinks cool in your car.
So, a little bit about this dish. First off, these are the absolute best chicken fajitas I’ve ever had in a bowl! It’s a healthier dish to serve fajitas over brown rice instead of in a tortilla and honestly I think it’s easier to eat with tons of toppings (my actual favorite part of fajitas anyways ?)
We loved this dish so much I even 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 these Chicken Fajita Bowls:
- Guacamole
- Pico de Gallo
- Sour Cream (we use fat-free to keep these healthier!)
- Lots of fresh lime
- Fresh cilantro
- Black beans
SO good! Enjoy 🙂
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!
- 1 and 1/2 pounds boneless skinless chicken breasts, thinly sliced into chicken strips
- 4 tablespoons olive oil, separated
- 1 large lemon (1/2 teaspoon zest, 2 tablespoons juice)
- 1 and 1/2 teaspoons EACH: dried leaf oregano (not ground oregano), seasoned salt, ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon EACH: ground chili powder, paprika, crushed red pepper
- 2 large peppers (I use 1 red, 1 green), thinly sliced
- 1 yellow onion, thinly sliced
- 2 cups water
- 1 tablespoon butter
- 1 cup white or brown rice
- 1 large lime (2 tablespoons juice and 1 teaspoon zest)
- 1/3 cup finely chopped cilantro
- Salt and pepper, to taste
- Optional 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)
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Start 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.
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I prep the veggies here too -- thinly slice the peppers and the onion. Place in a large bag in the fridge.
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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.
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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.
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Bring 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.
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Divide the prepared cilantro-lime rice evenly among 4-6 bowls. Add the cooked chicken and bell pepper mixture evenly to the bowls.
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Add your favorite toppings such as guacamole, sour cream, cilantro and/or green onions, lime juice, and/or black beans.
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Enjoy immediately.
Nutrition facts do not include any of the bowl toppings because of how variable that is.
More Easy Chicken Dinners:
One Pan Parmesan Lemon Chicken and Green Beans
Easy One Skillet Chicken Enchilada Pasta
Shawnna Griffin says
June 16, 2017 at 8:20 amhey girl- this looks so yummy!
Debbie DelMastro says
June 16, 2017 at 8:26 amThe bag to put cold food in is a great idea, I have a few regular cotton bags, but they sure do not keep ingredients cold. I woul love to have one of your bags, especially because your name is on it, and your recipes are delist!!! Sincerely, Debbie DelMastro.
Lauren says
June 16, 2017 at 10:33 amI think there might be a step missing between 2 and 3. You go from putting the peppers in the fridge to “adding the chicken.” I am assuming this step is just heating up a skillet, but you never know.
Angela R. says
June 16, 2017 at 11:32 amThis recipe looks delicious can’t wait to try it. My best summer dish is having a good bowl of chilled potato salad with a juicy grilled burger!
Chelsea says
June 16, 2017 at 12:48 pmI love your Sweet Potato Farro Salad recipe!
Annette says
June 16, 2017 at 8:10 pmMy favorite summer dish is a homemade chunky chicken salad with dill.
Cori says
June 16, 2017 at 8:30 pmI love fresh avocado salad in the summer with fresh veggies and cilantro from the garden when possible.
Sharon says
June 17, 2017 at 6:43 pmMy favorite summer dish is pasta primavera with lots of tomatoes, steamed broccoli, avocado, and my homemade basil garlic dressing.
Annie says
June 18, 2017 at 5:56 amThese look wonderful! My favorite: http://www.theginghamapron.com/quick-and-easy-fruit-pizza/
Kim says
June 18, 2017 at 9:26 amYour avocado quinoa salad is a summer hit in my house! Thank you!
Carolann Tremblay says
June 19, 2017 at 9:30 amIt looks very good! I think I will try it this week! 🙂
Michelle Schoenecker says
June 20, 2017 at 9:33 amI love ratatouille made with fresh summer vegetables picked right from the garden. Pair with crusty French bread and a glass of red wine, it’s the perfect recipe for beautiful summer evening.
Carolsue says
June 22, 2017 at 12:20 amMy favorite summer dish is probably grilled vegetables or shrimp salad
Emi says
July 12, 2017 at 9:13 pmThis was amazing! My favorite summer dish is grilled chicken & zucchini from our garden!
chelseamessyapron says
July 14, 2017 at 8:36 amI’m so happy you enjoyed this dish! 🙂
Ellen says
August 10, 2017 at 11:34 amI made this the other night. I didn’t change a thing! Everyone loved this recipe! This will be my to go to chicken fajita bowl! No need to look for anything better. Very easy also.
chelseamessyapron says
August 14, 2017 at 7:07 amSo happy to hear that! Thank you for the comment 🙂
Luna says
August 18, 2017 at 4:08 amLooks so delicious and healthy!
Becky Hardin says
May 1, 2018 at 9:41 amThese fajita bowls look so yummy! I’ll be adding extra guacamole to mine. 😉
tina.thetastyworld says
July 25, 2018 at 2:09 pmEveryone’s tastes are so different but with sausage and these spices, I would use more of a steak sauce or a worchestchire sauce or something along those lines. Glad you love the recipe!