Air Fryer Chicken Fajita Bowls

These Air Fryer Chicken Fajita Bowls hit that sweet spot: fast, colorful, and wildly satisfying. You get juicy spiced chicken, charred peppers and onions, and a fresh lime finish without babysitting a skillet. I test air fryer recipes weekly, and this one’s a staple because it’s consistent: tender chicken, crisp-tender veggies, and buildable bowls you can tailor for a family or meal prep.

Why it works: the air fryer’s dry heat concentrates flavor and gives you that fajita sizzle vibe, while a quick homemade spice mix keeps sodium in check and lets the lime pop. I tested this twice with both breast and thigh meat; breast finished perfectly at 10–12 minutes, while thighs were most succulent at 12–14.

At a Glance

• Servings: 4 bowls
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Difficulty: Easy
• Estimated Cost: $12–$16 (US)

Ingredients for Air Fryer Chicken Fajita Bowls

Protein & Veg

• 1 ¼ lb (570 g) boneless skinless chicken breast, sliced into ½-inch strips
• 3 bell peppers (any colors), sliced (about 750 g)
• 1 large yellow onion, sliced (250 g)

Fajita Seasoning

• 1 ½ tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ¾ tsp kosher salt (or to taste)
• ¼ tsp black pepper
• Pinch cayenne (optional)

Oil & Acid

• 2 tbsp avocado or olive oil (30 ml), divided
• 1 lime, zest and juice

For the Bowls

• 3–4 cups cooked rice (about 2 cups/370 g uncooked jasmine or brown)
  • Swap: 4 cups cooked cauliflower rice (for low-carb)
• 1 large avocado, sliced
• ½ cup plain Greek yogurt (120 g) or dairy-free yogurt
• ¼ cup chopped cilantro (4 g)
• ½ cup shredded Mexican blend or cheddar (56 g) (optional)
• Lime wedges, for serving

Swaps & Notes

How to Make Air Fryer Chicken Fajita Bowls (Step-by-Step Instructions)

1. Preheat & Mix: Preheat air fryer to 380°F (193°C). In a bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne.
2. Season Chicken: Toss chicken strips with 1 tbsp oil and ⅔ of the seasoning. Zest the lime over the chicken, then add half the lime juice.
3. Air Fry Chicken: Arrange chicken in a single layer (work in 1–2 batches). Air fry 10–12 minutes, shaking or flipping at 6 minutes, until the thickest piece hits 165°F (74°C). Transfer to a plate; tent loosely.
4. Char the Veggies: Toss peppers and onion with 1 tbsp oil and remaining seasoning. Increase air fryer to 400°F (204°C) and cook 8–10 minutes, shaking halfway, until edges are lightly charred and crisp-tender. Toss with remaining lime juice.
5. Assemble Bowls: Divide rice (or cauliflower rice) among 4 bowls. Top with chicken and fajita veggies. Add avocado, a dollop of yogurt, cilantro, cheese (optional), and lime wedges.

One-basket path: If using a basket divider or a roomy oven-style air fryer, you can cook chicken and veggies simultaneously; start the chicken at 380°F for 6 minutes, add veggies at 400°F for the final 8–10 minutes in the other zone.

Pro Tips & Variations

• Dry the chicken with paper towels before seasoning for better browning.
• Oil the food, not the basket to avoid smoke and sticky residue.
• Don’t overcrowd. A little airflow = char. If pieces touch, they steam.
• Make it saucy: Stir 2 tsp honey into the lime juice for a quick glaze; drizzle over chicken.
• Spice profile shifts: Swap smoked paprika for chipotle powder for a deeper, smoky heat.
• Protein swap: Turkey strips or extra-firm tofu (press first) work well; tofu cooks 10–12 min at 400°F.
• Meal prep: Portion rice + chicken + veg into 4 containers; add cold toppings (avocado, yogurt) fresh.

Serving Suggestions

• Classic: Cilantro-lime rice, chicken, peppers/onion, avocado, yogurt, and a big squeeze of lime.
• Low-carb plate: Cauliflower rice, extra peppers, and a side of crunchy romaine.
• Kid-friendly: Serve as mini fajita bowls with corn, mild yogurt, and tortilla chips.
• Add-ins: Pico de gallo, roasted corn, pickled red onions, or black beans.

Storage & Reheating

• Fridge: Store chicken + veggies separately from fresh toppings for 3–4 days in airtight containers (≤40°F / 4°C). Rice keeps 4–5 days.
• Freeze: Chicken and veggies freeze well up to 2 months; thaw overnight. (Avoid freezing avocado/yogurt.)
• Reheat:
  • Air fryer: 350°F (177°C) 3–5 minutes (best texture).
  • Microwave: 60–90 seconds, stirring once.
• Food safety: Reheat leftovers to 165°F (74°C). Discard if left at room temp over 2 hours.

Troubleshooting

• Chicken is dry: Slice a touch thicker (¾-inch), reduce time by 1–2 minutes, or use thighs.
• Veggies soggy: Cook in smaller batches or increase to 400°F. Pat veggies dry before seasoning.
• Bland flavor: Don’t skip lime zest. Salt to taste after cooking; acids can mute salt perception.

FAQs

Q1: Can I cook everything together in one batch?
A1: If your air fryer is large with dual zones, yes. Otherwise, cook chicken first, then veggies for best char.

Q2: What rice works best?
A2: Jasmine and brown rice both hold up well. For low-carb, cauliflower rice is great.

Q3: Can I make these bowls dairy-free?
A3: Absolutely—use plant-based yogurt and skip the cheese.

Q4: How do I keep avocado from browning in meal prep?
A4: Slice fresh daily, or toss slices with lime juice and store tightly covered.

Nutrition (per serving)

Calories: ~520; Protein: ~32 g; Carbs: ~55 g; Fat: ~17 g
(Estimate based on ¾ cup cooked rice, 5 oz cooked chicken, and listed toppings.)