Chicken Breast Fajita Bowls (Healthy Mexican Night)

Make dinner exciting with chicken breast fajita bowls juicy spiced chicken, colorful peppers, and all your favorite toppings over rice (or cauliflower rice). It’s a quick, one-pan weeknight dinner that doubles as perfect meal prep. Tested twice; best texture with a hot skillet and a short 10-minute marinate.

Ingredients

(Serves 4)

• 1¼ lb boneless skinless chicken breasts, thinly sliced (about ½-inch strips; 570 g)
• 3 bell peppers (red, yellow, green), thinly sliced (about 600 g)
• 1 medium yellow onion, thinly sliced (180 g)
• 2 tbsp olive oil, divided (30 ml)
• 1 tbsp fresh lime juice (15 ml)
• Fajita seasoning mix: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp kosher salt, ¼ tsp black pepper, pinch cayenne
• 2 cups cooked cilantro-lime rice (or brown rice/cauliflower rice) (about 360 g cooked)
• 1 cup black beans, rinsed & drained (170 g)
• 1 cup corn kernels (fresh, canned, or frozen; 150 g)
• ½ cup pico de gallo or salsa (120 g)
• 1 avocado, sliced
• ¼ cup chopped cilantro
• Optional: ¼ cup shredded Mexican cheese or dairy-free shreds
• Lime wedges, to serve

Swaps & Notes

Step-By-Step Instructions

1. Season the chicken: In a bowl, toss chicken with 1 tbsp olive oil, lime juice, and all fajita seasoning. Marinate 10 minutes while you prep veggies.
2. Sear & sauté: Heat a large 12-inch skillet over medium-high. Add remaining 1 tbsp oil. Sear chicken 4–6 minutes until cooked through; remove to a plate. Add peppers and onion; sauté 5–7 minutes until crisp-tender. Return chicken; toss 1 minute to coat.
3. Build the fajita bowls: Divide rice among 4 bowls. Top with chicken, peppers, black beans, corn, pico, avocado, cilantro, and optional cheese. Serve with lime wedges.

Pro Tips & Variations

• One-pan win: Cook chicken first for browning, then veggies. Don’t crowd the pan—work in batches if needed.
• Meal prep: Portion into 4 airtight containers; keep cold toppings separate.
• Extra saucy: Stir 2–3 tbsp salsa into the skillet in the last minute for gloss and moisture.
• Spice level: Swap cayenne for chipotle powder if you like smoky heat.
• Low-carb fajita bowls: Use cauliflower rice and double the peppers.
• Protein swaps: Turkey cutlets or firm tofu (pressed and seared) work great.

Serving Suggestions

• Add a quick cilantro-lime crema (use dairy-free yogurt if needed).
• Serve with crunchy tortilla strips or a side of shredded lettuce for fajita salad bowls.
• A squeeze of lime and extra cilantro brightens everything.

Storage & Reheating

• Refrigerate: 3–4 days in airtight containers. Keep cold toppings (pico, avocado, cilantro) separate.
• Freeze: Chicken + pepper mixture up to 2 months. Thaw overnight in the fridge.
• Reheat: Microwave 60–90 seconds, stirring once, or oven at 350°F (175°C) for 10–12 minutes in an oven-safe dish. Splash water over rice before reheating.
• Food safety: Chicken is done at 165°F (74°C); refrigerate leftovers within 2 hours.

Troubleshooting

• Soggy peppers? Pan was crowded or heat too low → sauté in batches and keep the heat medium-high.
• Dry chicken? Slices too thin or overcooked → use ½-inch strips and pull at 160°F; carryover heat finishes the job.
• Bland bowl? Add a pinch of salt and an extra squeeze of lime at the end.

FAQs

Q1: Can I use pre-cooked chicken?
A1: Yes—use rotisserie chicken. Warm it briefly with the peppers and seasoning so it soaks up flavor.

Q2: What rice works best?
A2: Any—white, brown, jasmine, or cauliflower rice for low-carb fajita bowls.

Q3: Can I bake instead of sauté?
A3: Toss chicken and veggies with oil + seasoning and roast on a sheet pan at 425°F (220°C) for 18–20 minutes, stirring once.

Nutrition (per serving)

Calories: ~520; Protein: ~40 g; Carbs: ~55 g; Fat: ~16 g