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Chicken fajita bowl on a blue background.
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Chicken Fajita Bowls

Chicken fajita bowls are a delicious and healthy take on chicken fajitas! To the classic combo of well-spiced, juicy chicken, and sauteed crunchy bell peppers and onions I added super flavorful cilantro lime rice, beans, corn, avocado, and delicious creamy cilantro lime dressing. These bowls are super delicious and quick to make (30 min!).
Course Main Course
Cuisine American, Tex-Mex-inspired
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 large servings
Calories 1009kcal
Author Aleksandra


for the bowls:

  • 2 tablespoons frying oil
  • 1 lb (450g) chicken breasts 2 large
  • 1 1/2 tablespoons Fajita seasoning
  • 1 tablespoon lime juice
  • 2 bell peppers
  • 1 small red onion
  • 1/2 avocado
  • 1/2 (14-oz/400ml) can corn
  • 1/2 (14-oz/400ml) can kidney or black beans
  • 1 1/2 cups cooked cilantro lime rice or cooked plain rice

for the sauce:

  • small bunch of cilantro
  • 1/2 cup sauteed bell peppers and onions from the ingredients above
  • 2 tablespoons yogurt
  • 1 tablespoon sour cream
  • 1 tablespoon lime juice
  • 1/2 avocado
  • salt and pepper to taste


  • Prepare the ingredients: Cut the chicken into 1/2-inch (1.5cm) strips. In a large bowl combine 1 tablespoon of oil and Fajita seasoning, add the chicken, season with salt and pepper, and toss to combine.
  • Cut bell peppers into 1/4-inch (7mm) strips, cut the onion in half then into 1/4-inch (7mm) slices. Peel and slice the avocado.
  • Cook the chicken: Heat the remaining oil in a large frying pan over high heat. When hot add the chicken (in one or two batches, depending on the size of the pan). Cook until browned then turn over and cook until cooked through, transfer to a plate, drizzle with lime juice.
  • Cook the vegetables: Reduce the heat to medium-high and add the bell peppers and onions, season with salt and pepper. Cook for a couple of minutes or until softened but still a little bit crunchy.
  • Make the sauce: in a food processor or blender mix the cilantro (only the leaves and tender stems), yogurt, lime juice, sour cream, about 1/2 cup of sauteed bell peppers and onions, and half of an avocado, until smooth. Season to taste with salt and pepper.
  • Assemble: Arrange all the ingredients in two bowls - rice, cooked chicken with bell peppers and onions, drained and rinsed beans and corn, sliced avocado, pour over the sauce.
  • Enjoy!


  • Fajita seasoning: 2 Tbsp chili powder (this is a spice mix not pure ground chili peppers), 1 Tbsp of EACH: cumin, oregano, garlic powder, onion powder, paprika. You will not use all the seasoning, just 1 1/2 tablespoons.
  • This recipe tastes great also cold (lunchbox-friendly).
  • Calories = 1 serving (1/2 of the recipe) – this is one large serving (dinner-size). This is only an estimate!


Calories: 1009kcal