Chicken Fajita Bowl

Bright, smoky, and ready in under 30 minutes, this Chicken Fajita Bowl layers seasoned, seared chicken over fluffy rice or quinoa with caramelized peppers and onions. A customizable weeknight meal that's a crowd-pleaser.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Tex-Mex

Calories: 450

Ingredients Method Notes

Ingredients

For the Chicken

2 pieces chicken breasts, sliced Slicing thinly helps it cook quickly and sear rather than steam.
1 tablespoon olive oil For marinating the chicken.
1 teaspoon chili powder For flavor.
1 teaspoon cumin For flavor.
1 teaspoon garlic powder For flavor.
to taste grams salt and pepper

For the Vegetables

1 piece bell pepper (red, yellow, or green), sliced Adds color and sweet crunch.
1 piece onion, sliced

For Serving

2 cups cooked rice or quinoa Base of the bowl.
to taste grams fresh cilantro for garnish Optional.
to taste pieces lime wedges for serving

Method

Preparation

In a bowl, toss the sliced chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper until every piece is lightly coated. Let the seasoned chicken sit at room temperature for at least 20 minutes.

Cooking

Heat a skillet until hot and shimmering. Add the marinated chicken in a single layer without crowding and cook until the undersides form a golden-brown crust, about 5–7 minutes total.
Add the sliced bell pepper and onion to the same skillet after the chicken is mostly cooked. Sauté until softened and slightly caramelized, about 5 minutes.

Assembly

Spread 2 cups of cooked rice or quinoa into serving bowls. Arrange the chicken and vegetables on top.
Finish with a scatter of chopped fresh cilantro and lime wedges on the side, and serve immediately.

Notes

Use fresh spices for maximum aroma; for meal prep, store components separately in airtight containers.