Chicken Fajita Bowl
These Chicken Fajita Bowls are loaded with juicy seasoned chicken, tender bell peppers and onions, fluffy rice, black beans, cheese, and a creamy dollop of sour cream.
Everything comes together in just 40 minutes for an easy, flavor-packed dinner that’s perfect for busy weeknights.
Why This Recipe is a Winner!
- Easy weeknight dinner – With just 15 minutes of prep, these fajita bowls are perfect for busy evenings.
- Simple sheet pan cooking – The chicken, peppers, and onions all cook together on one pan for minimal fuss.
- Easy to customize – Add your favorite toppings like salsa, guacamole, avocado, jalapeños, cilantro, or lime.
- Family-friendly – Everyone can assemble their own bowl and choose exactly which toppings they want.
- Great for meal prep – Cook the chicken and veggies ahead of time and assemble quick lunches or dinners throughout the week.
Prep Time:
15 minutes
Cook Time:
25 minutes
Yield:
4 fajita bowls
Ingredients You'll Need
- 1 lb chicken breasts, cut into thin strips
- 3 bell peppers, cut into strips (we used red, orange and yellow)
- 1 onion, peeled and sliced into strips
- 2 tablespoon olive oil
- 1.25 oz Fajita seasoning packet (can use more if you want a more bold flavor)
- 3 cups prepared rice
- 1 cup black beans, drained and rinsed
- ⅔ cup shredded cheese
- sour cream, to top
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don't miss out on any important tips and tricks!
Step By Step Instructions:
STEP 1:
I sliced some bell peppers and onions into thin strips.
STEP 2:
I also sliced some boneless skinless chicken breasts into thin strips.
STEP 3:
I poured all of the sliced veggies and chicken into a large mixing bowl.
I added a packet of fajita seasoning and some olive oil to the bowl and tossed until all of the ingredients were well coated in the seasoning.
STEP 4:
I poured the ingredients out onto a parchment lined baking sheet and spread them out evenly.
I placed the sheet pan in the oven and baked the fajitas until the chicken was cooked through.
STEP 5:
I divided some precooked rice between four bowls.
I topped the rice with the chicken and veggie fajitas mixture.
STEP 6:
I topped the bowls with black beans, shredded cheese and sour cream.
Every bite of these Chicken Fajita Bowls is loaded with juicy seasoned chicken, tender peppers and onions, fluffy rice, hearty black beans, melty cheese, and cool sour cream.
The combination of warm fajita flavors and creamy toppings makes these colorful bowls a satisfying dinner you’ll want to dig into again and again.
If you are looking for an easy chicken dinner recipe that's perfect for weeknights, then you need to try these Chicken Fajita Bowls!
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
- Yes! Boneless, skinless chicken thighs work well in these fajita bowls. Slice them into thin strips so they cook evenly with the vegetables.
What kind of rice is best for chicken fajita bowls?
- White rice, brown rice, basmati, or jasmine rice will all work. You can also use Mexican-style rice or cilantro lime rice for extra flavor.
How should I store leftovers?
- Store the cooked chicken, peppers, onions, rice, and beans in airtight containers in the refrigerator. Keep cold toppings like sour cream separate until you’re ready to serve.
Chicken Fajita Bowl
These Chicken Fajita Bowls are loaded with juicy seasoned chicken, tender bell peppers and onions, fluffy rice, black beans, cheese, and a creamy dollop of sour cream.
Everything comes together in just 40 minutes for an easy, flavor-packed dinner that’s perfect for busy weeknights.
Ingredients
- 1 lb chicken breasts, cut into thin strips
- 3 bell peppers, cut into strips (we used red, orange and yellow)
- 1 onion, peeled and sliced into strips
- 2 tablespoon olive oil
- 1.25 oz Fajita seasoning packet (can use more if you want a more bold flavor)
- 3 cups prepared rice
- 1 cup black beans, drained and rinsed
- ⅔ cup shredded cheese
- sour cream, to top
Instructions
- Preheat the oven to 400 degrees.
- Cut the veggies and chicken into thin strips. Add them to a bowl with the olive oil and seasoning and toss well to coat.
- Line a large baking sheet with parchment paper and dump the ingredients from the bowl onto it, and spread into an even layer.
- Bake for 25 minutes, until the chicken is done and the veggies are tender.
- Assemble the bowls by dividing the rice between 4 bowls, then top with the chicken and veggies fajitas, then black beans, cheese and sour cream.
- Serve and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 773Total Fat: 27gSaturated Fat: 10gUnsaturated Fat: 17gCholesterol: 139mgSodium: 1004mgCarbohydrates: 74gFiber: 11gSugar: 5gProtein: 56g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
