Let’s be honest. Most fajita bowls taste fine, but they rarely feel complete. This one is different.
I’ve made this fajita chicken bowl for years and every time I tweak it just a bit better. You’re not just getting grilled chicken and veggies tossed in a bowl. You’re getting full flavor from three cooking options, bold seasoning, and the real star is a creamy avocado-lime sauce that takes five minutes and turns every bite into something craveable.
Stick with me and I’ll show you how to make a fajita chicken bowl that’s healthy, customizable, and satisfying every single time.
Table of Contents
Why This is the Only Fajita Chicken Bowl Recipe You’ll Ever Need
- Three Cooking Methods
Whether you prefer a skillet for a perfect char, a sheet pan for less mess, or the grill for smoky flavor, this fajita chicken bowl adapts to your needs.
- The Secret Sauce
This five-minute avocado-lime crema goes beyond plain sour cream. It’s creamy, fresh, and brings bold flavor to every fajita chicken bowl.
- Meal-Prep Perfected
We go beyond a quick tip. You’ll get exact storage methods to keep your fajita chicken bowl ingredients fresh all week.
- Endlessly Customizable
With our “Fajita Bowl Bar,” you can pick your favorite base, add toppings, and enjoy a fajita chicken bowl that fits your taste perfectly.
Ingredients You’ll Need
Here’s everything you need to make your fajita chicken bowl with creamy avocado-lime crema:
For the Fajita Veggies
- Two large bell peppers, thinly sliced
- One large red or yellow onion, thinly sliced
- One tablespoon olive oil
- Half teaspoon garlic powder
- One fourth teaspoon dried oregano
- Kosher salt and black pepper to taste
For the Chili Lime Chicken
- One and a half pounds boneless skinless chicken, cut into thin strips
- One tablespoon olive oil
- One tablespoon agave nectar or honey
- One teaspoon Worcestershire sauce
- Juice of one lime
- One and a half teaspoons ancho chili powder
- One and a half teaspoons cumin
- One teaspoon smoked paprika
- Half teaspoon garlic powder
- Kosher salt and black pepper to taste
For the Avocado Crema
- One large avocado
- One jalapeño, deseeded
- One garlic clove
- Juice of two limes
- One third cup chopped cilantro
- One third cup sour cream or yogurt
- Two to three tablespoons water to thin if needed
- Kosher salt and black pepper to taste
Assembly and Toppings
- Two ears charred corn
- One can black beans, rinsed
- Two cups cooked rice or grain of choice
- Cherry tomatoes or salsa
- Shredded cheese
- Shredded lettuce
- Fresh cilantro
- Lime wedges
How to Make Chicken Fajita Bowls
Follow these clear steps to build bold, fresh fajita bowls with tender chicken, colorful veggies, and creamy avocado sauce.
Step 1: Prep the Oven and Ingredients
Preheat the oven to 450 degrees Fahrenheit. Place one rack near the top.
Toss the sliced peppers and onions with oil and seasonings. Spread on a baking sheet. Use the same bowl to mix the chicken with its seasonings, then spread it on the same sheet next to the veggies.
Step 2: Roast the Chicken and Veggies
Roast for 10 to 12 minutes until the chicken is cooked and the veggies are tender. Use the broiler for the last few minutes for extra char.
Step 3: Make the Avocado Crema
Blend avocado, jalapeño, garlic, lime juice, cilantro, and sour cream until smooth. Add water to adjust texture.
Step 4: Char the Corn
Char the corn over a gas burner or grill pan until lightly blackened. Slice off kernels once cooled.
Step 5: Build Your Fajita Chicken Bowl
Start with rice or greens, add chicken and veggies, then top with beans, corn, crema, and your favorite garnishes.
Finish with your favorite toppings like chopped tomatoes, shredded lettuce, cheese, fresh cilantro, and a squeeze of lime. Serve right away while everything is fresh and warm.
“Craving more bold chicken dinners? Try our Orange Marmalade Chicken Recipe next, it’s sweet, sticky, and perfect for busy weeknights.”
Building Your Masterpiece: The Fajita Bowl Bar
Make your fajita bowl your way. This step-by-step guide helps everyone at the table build a bowl they’ll actually look forward to eating.
Step 1: Choose Your Base
| Base Option | Texture | Flavor Profile | Dietary Note |
|---|---|---|---|
| White Rice | Soft and fluffy | Mild and neutral | Classic choice |
| Brown Rice | Chewy and nutty | Rich and earthy | High in fiber |
| Quinoa | Light and grainy | Slightly nutty | Gluten-free protein |
| Chopped Romaine | Crisp and cool | Refreshing and light | Low carb alternative |
Step 2: AStep 2: Add Your Protein and Veggies
- Chili lime chicken
- Roasted peppers and onions
Step 3: Layer on the Cold Toppings
- Black or pinto beans
- Charred sweet corn
- Pico de gallo or salsa
- Tomatoes
- Cheese
- Shredded lettuce
Step 4: Garnish
- Tortilla strips
- Fresh cilantro
- Lime wedges
Meal Prep Masterclass: Fajita Bowls for the Week
Want fresh, flavorful lunches all week? This recipe makes it easy. The key is storing each component the right way to keep everything tasting just-cooked.
The Component Method
Instead of building full bowls ahead of time, store each part in its own section. This keeps textures just right and avoids soggy surprises.
How to Store It Right
- Container One Warm Items
Combine cooked chicken, roasted peppers and onions, and rice or grain. These reheat well together without getting mushy. - Container Two Cold Items
Keep lettuce, corn, beans, and salsa separate. This helps preserve crunch and prevents the rice or chicken from absorbing extra moisture. - Container Three The Sauce
Store the avocado-lime crema in a small sealed container. To stop it from browning, press plastic wrap directly on the surface before sealing the lid.
Reheating Tips
Warm the chicken, veggies, and rice in the microwave for one to two minutes. To keep rice soft and moist, add an ice cube on top before heating. Cover loosely with a lid or microwave-safe plate to trap steam.
When ready to eat, layer your cold toppings and spoon on that creamy avocado-lime sauce. It’s meal prep that actually tastes fresh.
Frequently Asked Questions
What to put in a chicken fajita bowl?
Start with a base like rice, quinoa, or chopped romaine. Add chili lime chicken, sautéed peppers and onions, and top with black beans, corn, pico de gallo, shredded cheese, avocado crema, and fresh lime.
Do I cook chicken or veggies first for fajitas?
If cooking in a skillet, cook the chicken first to develop flavor, then remove it and cook the veggies in the same pan. If roasting on a sheet pan, cook everything together but spread it out evenly so nothing steams.
How to make fajita veggies not soggy?
Make sure your veggies are dry before cooking. Use high heat and avoid overcrowding the pan. This helps them roast instead of steam.
Why are restaurant fajitas so tender?
Restaurants often marinate the meat longer and cook it quickly at very high heat. Using chicken thighs also helps, as they stay juicy and tender more easily than breasts.
How to keep chicken moist when making fajitas?
Slice chicken evenly and don’t overcook it. A quick marinade with oil, acid, and spices helps lock in moisture. Watch it closely and remove as soon as it’s cooked through.
Why This Fajita Chicken Bowl is a Total Winner
You’re getting full flavor, flexibility, and fresh ingredients in every bite. It works for busy nights and meal prep alike.
The creamy avocado-lime sauce ties everything together and makes it something you’ll crave again.
If you made it, leave a comment and a star rating. Share your bowl on Pinterest or Facebook. What toppings did you go with? Let us know.
Print
Fajita chicken bowl
- Total Time: 35 minutes
- Yield: 4 bowls 1x
Description
A bold fajita chicken bowl packed with chili lime chicken, roasted veggies, and topped with creamy avocado-lime crema. Perfect for busy nights or meal prep.
Ingredients
For the Fajita Veggies
- Two large bell peppers, thinly sliced
- One large red or yellow onion, thinly sliced
- One tablespoon olive oil
- Half teaspoon garlic powder
- One fourth teaspoon dried oregano
- Kosher salt and black pepper to taste
For the Chili Lime Chicken
- One and a half pounds boneless skinless chicken, cut into thin strips
- One tablespoon olive oil
- One tablespoon agave nectar or honey
- One teaspoon Worcestershire sauce
- Juice of one lime
- One and a half teaspoons ancho chili powder
- One and a half teaspoons cumin
- One teaspoon smoked paprika
- Half teaspoon garlic powder
- Kosher salt and black pepper to taste
For the Avocado Crema
- One large avocado
- One jalapeño, deseeded
- One garlic clove
- Juice of two limes
- One third cup chopped cilantro
- One third cup sour cream or yogurt
- Two to three tablespoons water to thin if needed
- Kosher salt and black pepper to taste
Assembly and Toppings
- Two ears charred corn
- One can black beans, rinsed
- Two cups cooked rice or grain of choice
- Cherry tomatoes or salsa
- Shredded cheese
- Shredded lettuce
- Fresh cilantro
- Lime wedges
Instructions
- Preheat the oven to 450°F and position a rack near the top.
- Toss sliced peppers and onions with oil, garlic powder, oregano, salt, and pepper. Spread on a baking sheet.
- In the same bowl, mix chicken with olive oil, agave, Worcestershire, lime juice, ancho chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Spread next to veggies on the baking sheet.
- Roast for 10–12 minutes until chicken is cooked through and veggies are tender. Use the broiler for the last 2–3 minutes to get a nice char.
- Blend avocado, jalapeño, garlic, lime juice, cilantro, and sour cream until smooth. Thin with water as needed and season to taste.
- Char corn directly over a gas burner or grill pan until lightly blackened. Let cool, then slice off the kernels.
- Build bowls starting with rice or greens. Add chicken, veggies, beans, corn, crema, and top with garnishes like tomatoes, lettuce, cheese, cilantro, and lime wedges. Serve warm.
Notes
Store components separately for best freshness. Reheat warm ingredients together and keep crema covered tightly with plastic wrap to prevent browning.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 105mg