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Healthy Chicken Fajita Bowls - Fresh, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken and veggies:
  • 1.25–1.5 lb boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • Fajita seasoning blend:
  • 2 tsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika (or sweet paprika)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4–1/2 tsp cayenne pepper (optional, to taste)
  • Zest of 1 lime
  • For the bowls:
  • 3 cups cooked brown rice or quinoa (or cauliflower rice for low-carb)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned, drained)
  • 1 large avocado, sliced
  • 1/2 cup plain Greek yogurt or light sour cream
  • 1/2 cup fresh salsa or pico de gallo
  • Fresh cilantro, chopped
  • 2 limes, cut into wedges

Method
 

  1. Cook your base: Prepare brown rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside.
  2. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), lime zest, salt, and pepper.
  3. Season the chicken: Pat chicken dry. Toss with 1 tbsp olive oil and about two-thirds of the seasoning blend until evenly coated.
  4. Heat the pan: Set a large skillet or cast-iron pan over medium-high heat. Add 1/2 tbsp olive oil.
  5. Sear the chicken: Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until cooked through and lightly charred at the edges. Transfer to a plate.
  6. Cook the veggies: Add remaining 1/2 tbsp olive oil to the pan. Add peppers and onion. Sprinkle with the remaining seasoning. Sauté 4–6 minutes until crisp-tender with some char.
  7. Combine: Return chicken to the pan. Squeeze in the juice of half a lime. Toss for 30–60 seconds to coat and heat through. Adjust salt and pepper.
  8. Warm sides: If using corn and black beans, warm them briefly in the pan or microwave with a pinch of salt and a splash of water.
  9. Assemble bowls: Add a scoop of rice or your chosen base to each bowl. Top with chicken and veggies, black beans, and corn.
  10. Finish with toppings: Add avocado, a dollop of Greek yogurt, salsa, cilantro, and lime wedges. Serve immediately.