The BEST Fajita Bowls – Tastes Better From Scratch


These chicken Fajita Bowls are a healthy all-in-one-meal with chicken, veggies, and rice that’s restaurant quality and bursting with bold flavor!

Looking for more grilling recipes? Try our Caribbean Jerk Chicken Bowl or Carne Asada Tacos!

A fajita bowl with rice and black beans topped with grilled vegetables and chicken.

What I love about this dish:

  • Healthy & Fresh: packed with protein and fresh vegetables and so much flavor!
  • Perfect for Meal Prep: I love to make a double batch and use the leftovers for meal prepping!
  • Easy to Customize: substitute the fresh produce you have on hand (broccoli, zucchini, mushrooms, snow peas, and carrots would all taste great), or even marinate tofu, instead of chicken, to make it vegetarian.

How to Make Fajita Bowls:

Prepare marinade by mixing ingredients. Pour half the marinade over chicken, and the other half over the veggies and refrigerate.

A clear bowl filled with bell peppers, onion and corn and another with chicken breasts marinating in a sauce to make honey lime chipotle chicken fajita bowls.

Make rice by sautéing onion and rice. Add spices, chicken broth, and beans. Simmer for 20 minutes. Remove rice from heat, add lime, and rest for 5-10 minutes. Fluff with fork.

Cilantro Lime Rice and Black Beans cooked in a skillet.

Cook chicken in a large skillet with oil for 2-3 minutes on one side, until nicely browned. Turn chicken over, cover, and reduce heat to medium. Cook until chicken is cooked through. Rest before slicing.

Chicken grilling in a skillet next to another photo of the chicken sliced into pieces and served on a plate.

Sauté fajita vegetables after draining in a colander to remove excess marinade. Sauté for a few minutes, until warmed through, but still has a little crunch.

Fajita vegetables cooking in a skillet.

Assemble and Serve: Layer rice, vegetables, and chicken. Top with Chipotle Lime Crema.

Recipe Variations:

  • Steak Fajita Bowl: Swap out the chicken for steak.
  • Shrimp Fajita Bowl: Use shrimp instead of chicken.
  • Vegetarian Fajita Bowl: Leave out the chicken (or sub tofu), and feel free to add even more of your favorite veggies!
  • Brown Rice: Brown rice may be substituted, but increase cooking time to about 40 minutes, or until liquid is absorbed and rice is tender.

More “Bowl” Recipes to Try!

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A fajita bowl with rice and black beans topped with grilled vegetables and chicken.

Fajita Bowls

These chicken Fajita Bowls are a healthy all-in-one-meal with chicken, veggies, and rice that’s restaurant quality and bursting with bold flavor!

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Course: Main Course

Cuisine: American

Prep Time: 30 minutes

Cook Time: 35 minutes

Marinate: 1 hour

Total Time: 2 hours 5 minutes

Servings: 4

Calories: 601kcal

Cost: 6

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Instructions

Rice:

  • When ready to cook, heat 2 tablespoons of oil in a large pan over medium heat. Add onion and saute for 2-3 minutes or until tender. Add the rice and cook, stirring constantly, until golden, about 5 minutes. 

  • Add garlic, cumin and salt and cook for 30 seconds. Add chicken broth and bring to a boil. Once boiling, stir in the black beans, reduce heat to low, cover, and simmer for 20 minutes. 

  • Remove from heat. Remove lid and squeeze juice from 1 lime over the rice, but do NOT stir. Return lid and allow to rest for 5-10 minutes. 

  • Then, remove lid, sprinkle with cilantro and fluff gently with a fork. (Don’t “stir” it, just fluff it with a fork so it doesn’t get mushy.)

Chicken and veggies:

  • Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is hot, remove chicken from marinade and add to skillet. Cook for 2-3 minutes on one side, or until nicely browned. Turn chicken over and cook until cooked through. Remove to a cutting board and allow to rest for 5 minutes before slicing.

  • While chicken is resting, add another splash of oil to the same skillet over medium-high heat. Drain vegetables in a colander to remove excess marinade. Add vegetables to the hot skillet and saute, stirring occasionally, for a few minutes, until warmed through. I like them to still have a little crunch.

Assemble:

  •  In bowls, layer rice, vegetables, and chicken. Top with Chipotle Lime Crema. Enjoy.

Notes

Variations:

  • Steak Fajita Bowl: Swap out the chicken for steak.
  • Shrimp Fajita Bowl: Use shrimp instead of chicken.
  • Vegetarian Fajita Bowl: Leave out the chicken (or sub tofu), and feel free to add even more of your favorite veggies!
  • Brown Rice: Brown rice may be substituted, but increase cooking time to about 40 minutes, or until liquid is absorbed and rice is tender.

Nutrition

Calories: 601kcal | Carbohydrates: 85g | Protein: 21g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 1182mg | Potassium: 735mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1950IU | Vitamin C: 85.7mg | Calcium: 95mg | Iron: 2.2mg

Recipe adapted from Carlsbad Cravings

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I first shared this recipe in August 2014. Updated March 2018 and June 2021.

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