The sizzle of vibrant peppers and onions hitting a hot pan, the aroma of smoky spices mingling in the air… instantly I’m transported to a sunny patio, ready to tuck into some delicious, vibrant Mexican food. Nothing beats the craving for a flavorful, filling meal that’s both satisfying and wholesome, and that’s where these Grilled Chicken Fajita Bowls swoop in to save the day!
Growing up, fajita nights were a family affair. We’d all gather around the table, building our perfect combinations of grilled veggies, tender chicken, and all the fixings. This recipe recreates that sense of community and deliciousness, but in a streamlined bowl format, perfect for busy weeknights or meal prepping.
What makes this Chicken Fajita Bowls special is the perfect balance of smoky char from the grilled chicken and crisp-tender vegetables, all nestled on a bed of fluffy rice or quinoa. Add your favorite toppings – creamy avocado, tangy salsa, a dollop of sour cream – and you’ve got a customizable feast that everyone will love. These bowls are ideal for a quick and healthy lunch, a family dinner, or even a packable meal for on-the-go adventures. From the first bite, the flavors will be singing!
Why You’ll Love This Recipe
- Ready in just 30 minutes, making it perfect for quick weeknight meals.
- Bursting with vibrant, fresh flavors and a satisfying smoky char, especially from a Chicken Fajita.
- Packed with protein and fiber, keeping you feeling full and energized.
- Customizable – add your favorite toppings and adjust the spice level to your liking.
- Perfect for meal prepping – the ingredients hold up well in the fridge for several days.
- A healthy and delicious way to enjoy your favorite Mexican-inspired flavors.
- A great healthy option that allows you to eat delicious Mexican Cuisine without too many calories or heavy ingredients.
Ingredients Breakdown
- Chicken Breast: The star of our show! Look for boneless, skinless chicken breasts for quick and even grilling. I prefer free-range organic since it’s a bit healthier and the chicken and meat are more tender. Chicken thighs can be used as a substitution, and are equally as delicious. Just ensure you trim any excess fat. This is crucial for any Chicken Fajita recipe.
- Bell Peppers (Red, Yellow, Orange): These add sweetness, color, and a boost of Vitamin C. Choose peppers that are firm and shiny with no blemishes. Green bell peppers work, but they have a more bitter flavor.
- Onion: Yellow or white onions work best for fajitas, as they caramelize nicely when grilled.
- Fajita Seasoning: This is where the magic happens! You can use store-bought or make your blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Feel free to adjust the spices to your preference.
- Olive Oil: Used for grilling the chicken and vegetables. Avocado oil is another great option with a high smoke point.
- Lime Juice: A squeeze of fresh lime juice brightens the flavors and adds a zesty kick.
- Rice or Quinoa: The base of our bowls. Choose your favorite – white rice, brown rice, or quinoa for a higher protein option.
- Toppings (Optional): Get creative! Avocado, salsa, sour cream, shredded cheese, cilantro, jalapenos, and pico de gallo are all great additions. Always have your favorite hot sauce on hand!
Kitchen Tools Needed
These Grilled Chicken Fajita bowls will be much easier to make with the following tools!
- Grill or grill pan
- Cutting board
- Knife
- Mixing bowl
- Measuring spoons and cups
- Nonstick & Easy to Clean: The Switzerland ILAG nonstick coating is very effective in preventing anything from sticking t…
- Sturdy & Durable: This grill pan is made of die cast aluminum, stury and no warp. The bakelite handle features comfortab…
- Versatile Griddle Pan: This is a versatile tool to sear, sauté, bake, broil, braise or fry. You can cook steak, bacon, g…
How to Make Chicken Fajita
- Prepare the Chicken: In a bowl, toss the chicken breasts with 1 tablespoon of olive oil and 2 tablespoons of fajita seasoning. Ensure the chicken is evenly coated.
- Prep the Vegetables: Slice the bell peppers and onion into strips. Place them in a separate bowl and toss with 1 tablespoon of olive oil and 1 tablespoon of fajita seasoning.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the chicken breasts for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Grill the Vegetables: Add the sliced peppers and onions to the grill or grill pan. Cook for 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly charred.
- Rest and Slice the Chicken: Remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips. This helps it retain its juices.
- Assemble the Bowls: Divide the cooked rice or quinoa evenly among the bowls. Top with the grilled vegetables and sliced chicken.
- Add Toppings: Garnish with your favorite toppings, such as avocado, salsa, sour cream, and cilantro.
- Serve Immediately: A squeeze of fresh lime juice will give it the final touch.
Pro Tips for Success
- Don’t overcrowd the grill: Grill the chicken and vegetables in batches to ensure even cooking and a nice char.
- Marinate the chicken: For even more flavor, marinate the chicken in the fajita seasoning for at least 30 minutes, or even overnight.
- Use a meat thermometer: This is the best way to ensure that the chicken is cooked through and safe to eat.
- Preheat the grill properly: A hot grill will prevent the chicken and vegetables from sticking and give them a nice smoky flavor. This will elevate your Chicken Fajita.
- Warm your tortillas: If you’re serving these as traditional fajitas, warm the tortillas in a dry skillet or microwave before filling them.
- Add a touch of sweetness: A drizzle of honey or maple syrup over the vegetables while grilling can enhance their flavor.
Variations and Dietary Swaps
- Gluten-Free: Ensure your fajita seasoning is gluten-free.
- Vegetarian/Vegan: Substitute the chicken with grilled portobello mushrooms or spiced tofu as a delicious Chicken Fajita alternative.
- Spicy: Add a pinch of cayenne pepper to the fajita seasoning or use a spicier salsa.
- Low-Carb: Skip the rice or quinoa and serve the fajitas over a bed of lettuce.
Serving Suggestions
- Serve with a side of black beans or refried beans.
- Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt.
- Serve with warm tortillas for a more traditional fajita experience.
Storage and Reheating
Store leftover Chicken Fajita components separately in airtight containers in the refrigerator for up to 3 days. Cooked rice, quinoa should also be stored separately. Reheat the chicken and vegetables in a skillet over medium heat or the microwave. You may need to add a splash of water to prevent them from drying out. The texture of the vegetables may be slightly softer after reheating.
I hope you enjoy these easy and delicious Grilled Chicken Fajita Bowls as much as I do! They’re a vibrant and customizable meal that’s perfect for any occasion. Don’t forget to leave a comment and rating below if you try this recipe. Share your delicious creations with me on social media. What are your favorite fajita toppings?
Related Recipes
- Spicy Shrimp Tacos (served with a vibrant mango salsa)
- Black Bean and Corn Salad (great side, goes well with a Chicken Fajita)
- Homemade Guacamole (classic appetizer)
Frequently Asked Questions
Grilled Chicken Fajita Bowls
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 yellow onion sliced
- 3 tbsp fajita seasoning
- 2 tbsp olive oil
- 1 lime juiced
- Cooked rice or quinoa for serving
- Optional toppings: avocado salsa, sour cream, shredded cheese, cilantro, jalapenos, pico de gallo
Instructions
- In a bowl, toss the chicken breasts with 1 tablespoon of olive oil and 2 tablespoons of fajita seasoning.
- Slice the bell peppers and onion into strips. Place them in a separate bowl and toss with 1 tablespoon of olive oil and 1 tablespoon of fajita seasoning.
- Preheat your grill or grill pan to medium-high heat.
- Grill the chicken breasts for 5-7 minutes per side, or until cooked through (165°F/74°C).
- Add the sliced peppers and onions to the grill or grill pan. Cook for 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly charred.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips.
- Divide the cooked rice or quinoa evenly among bowls. Top with the grilled vegetables and sliced chicken.
- Garnish with your favorite toppings and a squeeze of lime juice. Serve immediately.
Notes
- For best results, marinate the chicken in the fajita seasoning for at least 30 minutes before grilling.
- Adjust the spice level to your liking by adding more or less fajita seasoning.
- Feel free to use other vegetables, such as zucchini or mushrooms.
- Serve with warm tortillas for a traditional fajita experience.
