We don’t know what we love more about Chicken Fajita Bowls – the balanced flavor or the balanced nutrition. They’re great for dinner, but even better for meal prep if you can stop yourself from immediate feasting. From the homemade fajita seasoning and cilantro lime rice, to the charred corn salsa and sizzling pepper strips, these bold bowls hold up all week!
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If you haven’t jumped-to-recipe yet, don’t let the length of this chicken fajita bowl recipe fool you. It doesn’t just look like it’s a lot of steps, it is a lot of steps. It’s not a one-pot wonder and it’s not ready in 30 minutes or less. (I’m really selling this, aren’t I?)
That being said, this recipe is not only super simple, it’s optimized for kitchen efficiency. There’s no need to get up early to marinate. You won’t find any “hurry up and wait” steps, where you have to figure out how many TikToks you can squeeze in before it’s time to stir something.
A good bowl recipe has a lot of working parts – and a lot of parts you need to work on – so this is the perfect opportunity for you to practice keeping all of your proverbial plates spinning at the same time.
Much like the signature sauce that makes our Buffalo chicken bowls irresistibly tangy, or the fresh cauliflower tabbouleh that gives our grain-free chicken shawarma bowls an authentic edge, making your own fajita seasoning, corn salsa, and cilantro lime rice for fajitas bowls will take the flavor up to eleven. (Heck, if you want to slow cook your black beans, I wholeheartedly support it. Just know this recipe calls for canned.)
Fajita Bowls > Regular Fajitas
No matter how much I love classic, sizzly fajitas, fajita bowls are a better bet for busy folks looking for balanced nutrition.
As much as I love a tortilla, bowls mean more room for much more of what you love – and what your body needs. With seasoned chicken, plenty of fajita veggies, tangy tomato corn salsa, and savory black beans and rice, these fajita bowls hit the mark across the board. They’re flavorful, protein-packed, and well rounded.
And for those looking to meal prep, I’ve got one more consideration for you – these chicken fajita bowls don’t lose their staying power; they’re just as tasty on day 4 as they were on day 1!
Ingredients
You’ll need the following ingredients to make our chicken fajita bowls. Find notes for key ingredients and possible substitutions below each image!
For the Chicken
- Boneless skinless chicken thighs: chicken thighs are considered dark meat, which means they’re a bit fattier than chicken breasts and therefore more flavorful; they also hold up very well pan-searing over high heat, and won’t dry out as easily as chicken breasts. We don’t marinate our chicken when making fajitas (we use a dry rub), so that bit of extra flavor is key. DO trim any excess fat deposits from the chicken thighs before coating in dry rub.
- Fajita veggies: onions and peppers are classic fajita veggies, specially yellow onion and a trio of bell peppers for variety (we use green, red, and either orange or red). Slice the onions and peppers roughly ½″ wide – too thin and they’ll fall apart, too thick and they’ll take forever to cook.
- Fajita seasoning: there’s no question that homemade fajita seasoning is going to be more flavorful, more economical, and more flexible than anything you can buy in a store; it’s easier to control the heat (more or less chili powder) and sodium (more or less salt). If you cook frequently, you likely have all of these herbs and spices in your pantry! You’ll need cumin, chili powder, paprika, onion powder, garlic powder, oregano, salt, and pepper. Try Mexican oregano if you can find it (it’s more citrusy than Italian oregano) and note that we always use kosher salt (specifically Morton’s) and freshly ground black pepper.
- Olive oil: the chicken thighs are pan-seared in a splash of olive oil; substitute with avocado oil or another oil with a high smoke point.
For the Black Beans and Rice
- Black beans: we use canned black beans for convenience; choose a low sodium variety so you can control the salt content and rinse thoroughly under cool running water. If you prefer to use black beans cooked from scratch, make sure they’re on the firmer side; you’ll need 1.5 cups.
- Long grain white rice: we use jasmine rice. Basmati is also a great choice.
- Water or broth: simmer the rice in water if you don’t have broth, although broth will make the rice even more flavorful. We always recommend cooking with low-sodium broth so that you can control the salt content.
- Olive oil: toast (aka, saute) the rice in olive oil before simmering; this adds extra flavor and little bit of sweetness to the finished rice.
- Aromatics and seasonings: this recipe isn’t starved for flavor at any stage! Stir in fresh cilantro, lime juice, a bit of cumin, and kosher salt. Fresh cilantro is a must, and there truly isn’t a great substitute. Use fresh squeezed lime juice whenever possible, but bottled lime juice will get the job done too.
For the Tomato Corn Salsa
- Frozen corn: frozen corn is economical and flavorful, especially once it’s been pan-seared. That being said, feel free to use fresh corn kernels when they’re in season! Avoid canned corn – it’s too wet to char properly.
- Tomatoes: any tomatoes will do, as long as they’re ripe! We used three Roma tomatoes. Pick your favorite varietal; you’ll need one cup of diced tomatoes.
- White onion: white onions tend to be milder and sweeter than yellow onions, so they’re a great choice when a recipe calls for raw onions. If you find even white onions to be too harsh, try green onions. If you like more flavor, red onion is sharper and a nice contrast to the charred corn.
- Fat: saute the corn in a combination of butter and olive oil. Butter lends more flavor, while olive oil prevents the butter from burning or browning.
- Aromatics and seasonings: stir in cilantro, lime juice, and a bit of salt to really make the salsa pop.
Toppings!
What’s the best part of building a bowl? The toppings of course! Garnish these guys with your favorite toppings:
- Creamy toppings: sour cream, cilantro lime crema, guacamole
- Crunchy toppings: tortilla strips or broken tortilla chips
- Tangy toppings: lime wedges and even more fresh cilantro
- Cheese: shredded cheddar or crumbled queso fresco
Storing and Reheating
This is a recipe designed for meal prep and will last all week. Here’s how to store for best results:
- Meal prep storage: divide the rice and beans, chicken, and bell peppers between four meal prep containers. Divide the tomato corn salsa between four smaller containers. If adding toppings, place into another set of small containers.
- Reheating: microwave the chicken, peppers, and rice for 60 seconds, stirring once halfway through. Sprinkle the salsa over the bowls, then add your toppings. Enjoy!
Did you make these chicken fajita bowls? I’d love to know how they turned out! Leave a comment and a rating below, or share with your friends and fam!
Recipe Video
Chicken Fajita Bowls
Print Recipe Rate this Recipe Pin RecipeThis chicken fajita bowl recipe will keep you – and your tastebuds – on your toes. While this recipe looks long – it is! – it's easy to manage and the steps are simple. Mise en place (i.e. "prep") is essential for cooking this recipe efficiency, so read through Note 1: Order of Operations before you get started.
Servings : 4
Calories: 635
Ingredients
Cilantro Lime Black Beans and Rice
- 2 teaspoons olive oil
- 1 cup long grain white rice, jasmine or basmati
- 1½ cups water, or low sodium chicken broth
- ½ teaspoon kosher salt
- 1 14-oz can black beans, drained and rinsed
- ½ cup chopped cilantro
- 2 tablespoons lime juice, fresh squeezed
- ½ teaspoon cumin
Tomato Corn Salsa
- 2 cups frozen corn
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ cup minced white onion, about ½ medium onion
- 3 Roma tomatoes, seeded and chopped to ¼”
- 2 tablespoons chopped cilantro
- 2 tablespoons lime juice
- ½ teaspoon kosher salt
Chicken Fajitas
- 4 tablespoons olive oil, divided
- 1 pound boneless skinless chicken thighs
- 1 medium red bell pepper, sliced to ½”
- 1 medium yellow bell pepper, sliced to ½”
- 1 medium green bell pepper, sliced to ½”
- 1 large yellow onion, sliced to ½”
Fajita Seasoning
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
Toppings
- Sour cream
- Guacamole
- Lime wedges
- Fresh cilantro
- Tortilla strips
- Shredded cheddar cheese
Instructions
Mise En Place (Prep)
- Before you start the individual components, prep the ingredients first.
- Make the fajita seasoning. Combine all fajita seasoning ingredients in a lidded jar or small bowl; shake or stir until well combined. Set aside.
- Rinse the black beans. Place the black beans into a fine mesh sieve; run under cool water, gently stirring with a rubber spatula, until the water runs clear. Shake the release as much water as possible, then set aside.
- Prep the produce. Dice the onion and tomatoes. Slice the onions and bell peppers into ½" wide strips. Finely mince the cilantro. Juice the limes.
- Dry and trim the chicken. Remove the chicken from its packaging, unfold so it lies flat, then pat with paper towels to dry. Using kitchen shears, trim any large, visible fat deposits from the chicken.
Cilantro Lime Black Beans and Rice
- Heat the oil in a 2-quart saucepan over medium heat until it shimmers. Add the rice and cook, stirring occasionally, for 2-3 minutes, or until very lightly browned around the edges; see Note 2. Stir in the water (or broth), increase the heat to high, and bring to a boil; reduce the heat to low to maintain a simmer, then cover and cook until the liquid is absorbed, 12-15 minutes.
- Turn off the burner. Add the black beans to the pot, then replace the lid and steam the beans and rice for 5 minutes.
- Just before serving, add the cilantro, lime juice, salt, and cumin and stir until well combined. Taste for seasoning and adjust the lime juice, salt, or cumin until the flavor sings.
Tomato Corn Salsa
- Heat a 12” skillet over medium high heat. Add the butter and olive oil and heat until the butter melts, then foams.
- Add the corn and a pinch of salt, toss to coat in the fat, then saute undisturbed for 4 minutes, or until lightly charred. Toss, then sautee 4 minutes more. Taste the corn for texture – if it’s not quite cooked through, saute undisturbed for 2-3 minutes more, or until charred to preference and bite tender.
- Transfer the corn to a large bowl. Add the onion, tomatoes, cilantro, lime juice, and salt. Toss until well combined, then taste for seasoning; adjust the lime juice and/or salt until the flavor sings. Transfer to the fridge to chill while you cook the chicken.
Chicken Fajitas
- Sprinkle the fajita seasoning all over the chicken. Using your (clean) hands, rub the seasoning into the chicken.
- Heat a 12” skillet over medium high heat; add 2 tablespoons olive oil and heat until it shimmers. Add the chicken to the skillet smooth side down and arrange in a single layer. Sear, undisturbed, for 6-7 minutes until a deep golden brown crust forms. Flip the chicken and saute on the other side until equally golden brown, an additional 4-5 minutes; check the internal temperature and ensure it registers 165°F; if the chicken is still undercooked, saute 1-2 minutes longer. Remove the chicken using tongs and place on a cutting board. Rest for 10 minutes, then cut against the grain into ½" wide strips.
- Add the remaining 2 tablespoons olive oil to the skillet and give it a minute to heat up; once shimmering, add the onions and peppers. Saute, tossing every 3 minutes, until the vegetables are cooked to your liking (9 minutes for crisper vegetables, 12 minutes for softer vegetables).
Compose the Fajita Bowls
- Dive the rice and beans between 4 bowls or meal prep containers.
- Top with one-quarter of the chicken, one-quarter of the peppers and onions, and one quarter of the corn salsa.
- Top with your favorite garnishes, and enjoy!
Notes
- Note 1: Order of Operations. To make this recipe as efficiently as possible, follow this suggested order for prep:
- Mise en place – trim the fat from the chicken, slice and/or chop the vegetables, mince the cilantro, juice the limes, and portion out the fajita seasoning.
- Start the rice first.
- While the rice simmers, char the corn.
- When the corn is done, then toss the salsa and place into the fridge.
- Add the black beans to the cooked rice.
- While the black beans are warming, sear the chicken.
- While the chicken is resting, sear the bell peppers.
- With proper prep and the use of two burners, these fajita bowls will be ready in just about one hour!
- Note 2. Toasting the rice in olive oil will add an additional layer of flavor. Allow the rice to very lightly brown around the edges, but watch it carefully and stir frequently to prevent it from burning.
- Note 3. Nutritional information does not include toppings or garnishes.
- To store: divide the rice and beans, chicken, and bell peppers between four meal prep containers. Divide the tomato corn salsa between four smaller containers. If adding toppings, place into another set of small containers.
- To reheat and serve: microwave the chicken, peppers, and rice for 60 seconds, stirring once halfway through. Sprinkle the salsa over the bowls, then add your toppings. Enjoy!
Nutrition Information
Serving: 1bowl, see Note 3, Calories: 635kcal (32%), Carbohydrates: 73g (24%), Protein: 33g (66%), Fat: 25g (38%), Saturated Fat: 6g (30%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0g, Cholesterol: 86mg (29%), Sodium: 1002mg (42%), Potassium: 883mg (25%), Fiber: 10g (40%), Sugar: 13g (14%), Vitamin A: 119% (119%), Vitamin C: 206% (206%), Calcium: 8% (8%), Iron: 32% (32%)
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Step-By-Step Recipe Photos
- Saute the rice in olive oil for 2-3 minutes, or until very lightly toasted and golden brown around the edges.
- Add the water (or broth) and stir to combine; cover and simmer for 12-15 minutes, or until the liquid is completely absorbed.
- Add the drained and rinsed black beans to the rice, then cover and steam for 5 minutes.
- Stir in cilantro, lime juice, cumin, and salt to taste.
- Saute the frozen corn in butter and olive oil until lightly charred.
- Transfer to a bowl and add the tomatoes, white onion, cilantro, lime juice, and salt; stir until well combined, then transfer to the fridge to chill.
- Pat the chicken thighs dry, then trim any visible fat. Coat with fajita seasoning all over.
- Sear the chicken in olive oil for 6-7 minutes per side, or until the internal temperature registers 165°F. Transfer to a cutting board and rest for 10 minutes, then cut against the grain into ½″ wide slices.
- Add more olive to the skillet, then add the onions and peppers. Saute, stirring every 3 minutes, until the vegetables are bite tender.
- Divide the black beans and rice, corn salsa, sautéed onions and peppers, and fajita chicken between four bowls. Add your favorite garnishes, like sour cream, guacamole, and/or shredded cheese and serve right away. Enjoy!
Shake It Up!
If you’ve never met a recipe you can’t tweak just a lil’ bit, this section is for you! If you change things up, write a comment below and tell us all about it.
- This recipe is gluten-free as written; to make it grain free, serve with cilantro lime cauliflower rice or Mexican cauliflower rice, and omit the corn from the salsa (the salsa will essentially just become pico de gallo).
- If you prefer to use chicken breast instead of chicken thighs, pound the chicken breasts between parchment paper to an even thickness before seasoning and searing.
- For more heat, increase the chili powder to two teaspoons.
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