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4.7 from 9 votes

Chicken Fajita Bowls

Chicken Fajita Bowls are full of warm rice, juicy Southwest spiced chicken, peppers, and onions, tomatoes, and a big dollop of guacamole!

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Calories: 410 kcal
Course: Appetizer , Dinner
Cuisine: American

Ingredients

Chicken
  • 1 pound boneless skinless chicken breasts, sliced thin
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon granulated garlic
  • 1/2 teaspoon hot sauce, optional
  • 2 tablespoon chopped cilantro
  • Juice of half a lime
  • Salt and freshly ground black pepper to taste
Peppers and Onions
  • 1 tablespoon olive oil
  • 1 red bell pepper, thinly sliced
  • 1/2 of a white onion, thinly sliced
  • Salt and freshly ground black pepper to taste
Guacamole
  • 1 - 2 avocados, peeled and seed removed.
  • 1 lime, juiced
  • 1 tablespoon chopped cilantro
  • 2 tablespoons diced white onion
  • 1/4 teaspoon garlic powder
  • salt to taste
  • 2 cups cooked rice
  • cherry tomatoes
  • lime wedges and cilantro for garnish

Instructions

    Cup of Yum
  1. Cook the rice.
  2. Combine the dried spices listed under the chicken ingredients.
  3. Add the sliced chicken to a bowl along with the cilantro, olive oil, 1 tablespoon of the dried spice mixture, salt, pepper, lime juice and hot sauce (if you’re using it). Stir everything together until the chicken is coated in the marinade. Set aside and let it marinate on the counter for 10-15 minutes while you make the guacamole and sauté the vegetables.
  4. In a bowl add all of the ingredients for the guacamole and mash it with a potato masher or fork until it’s your desired consistency. Taste for seasoning and add more salt and/or lime juice as needed.
  5. In a large skillet, heat a tablespoon of olive oil over medium-high heat. When the oil is hot, toss in the pepper, onion, remaining dried spices, salt and pepper. Sauté for 3-5 minutes or until soft and caramelized. Remove them from the skillet and onto a plate.
  6. Drizzle the skillet with a little additional olive oil and then dump in the chicken. Spread it into a single layer and then let it cook without moving it for 3-4 minutes so that it gets browned. Toss the chicken around and continue cooking until it’s no longer pink and cooked through. 
  7. To assemble the bowls, fill with 1/2 cup of rice and top with your desired amount of chicken, peppers, onions, guacamole, and tomatoes. Garnish with cilantro and serve with lime wedges.

Nutrition Information

Calories 410kcal (21%) Carbohydrates 34g (11%) Protein 28g (56%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Cholesterol 73mg (24%) Sodium 156mg (7%) Fiber 7g (28%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 410

% Daily Value*

Calories 410kcal 21%
Carbohydrates 34g 11%
Protein 28g 56%
Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Cholesterol 73mg 24%
Sodium 156mg 7%
Fiber 7g 28%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.