Introduction

This Chicken Fajita Bowl is a vibrant and flavorful meal that’s perfect for a quick weeknight dinner or meal prep. Packed with tender seasoned chicken, sautéed peppers, black beans, and zesty toppings, it’s a satisfying bowl full of bold Tex-Mex flavors.

A white bowl filled with a colorful layered dish starting with a base of white rice mixed with bits of diced tomatoes, topped with cooked chicken pieces that are browned and mixed with sautéed green and red bell peppers. On one side, there is a heap of black beans next to a pile of bright green shredded lettuce. The chicken and vegetables are drizzled with a creamy orange sauce and sprinkled with chopped fresh green cilantro and red chili flakes. Two lime wedges are placed on the rice near the edge of the bowl. A gold spoon rests inside the bowl on the right. The bowl sits on a white marbled surface with small bowls containing fresh cilantro and red pepper flakes in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds chicken breast
2 tablespoons olive oil
1 teaspoon salt
1 1/4 teaspoon garlic powder
1 1/4 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon oregano
1 1/2 teaspoons chili powder
3 teaspoons paprika
1 tablespoon tapioca starch
3 bell peppers (any color)
1/2 large red onion
2 cups cilantro lime rice
1 can black beans (drained and rinsed)
2 cups chopped lettuce
1/2 cup pico de gallo
1/2 cup chipotle aioli (click for recipe)

Instructions

Step 1: Pound the chicken breasts to about 1/4 to 1/2 inch thickness. You can either cut them in half lengthwise and cook as is, or slice into strips before seasoning.
Step 2: In a bowl, combine salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika, and tapioca starch to create the seasoning mix.
Step 3: Coat the chicken thoroughly with the seasoning mixture.
Step 4: Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until fully cooked.
Step 5: Remove the chicken from the skillet and set aside. Cut into strips if you haven’t done so already.
Step 6: In the same skillet, add sliced bell peppers and red onion. Sauté until golden brown and tender, about 7-8 minutes. Add more oil if needed to prevent sticking.
Step 7: Return the chicken to the skillet with the peppers and onions, and sauté together for 1-2 minutes to meld the flavors.
Step 8: To assemble the bowls, start with a base of cilantro lime rice and chopped lettuce. Top with the chicken and pepper mixture, black beans, pico de gallo, and a drizzle of chipotle aioli.
Step 9: If you prefer, substitute the chipotle aioli with cashew queso and cilantro lime crema for a different twist.
Step 10: Garnish with fresh guacamole and extra cilantro if you like. Serve immediately and enjoy!

Tips & Variations

Use a mix of colorful bell peppers for a more vibrant bowl and varied sweetness.
If you don’t have tapioca starch, cornstarch can be used as a substitute to help the seasoning stick.
For extra smoky flavor, try adding a pinch of smoked paprika or chipotle powder.
Make this gluten-free by ensuring your chipotle aioli and other toppings have no gluten-containing ingredients.

Storage

Store leftover chicken fajita components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and peppers gently in a skillet or microwave before serving. Assemble bowls fresh to keep lettuce crisp and avoid sogginess.

How to Serve

A white bowl holds a layered meal starting with a base of white rice, topped with cooked brownish-orange seasoned chicken strips mixed with sautéed green and red bell peppers, and black beans on one side. Fresh chopped green lettuce and chopped cilantro sprinkle the edges, while a creamy orange sauce drizzles unevenly across the top. Two lime wedges rest near the edge, and a gold spoon leans into the bowl from the right side, all placed on a white marbled surface with small bowls of spices and herbs slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for the chipotle aioli?

You can use cashew queso, cilantro lime crema, plain sour cream, or your favorite salsa for a milder or dairy-free option.