There are some meals that just feel like an event, even on a Tuesday evening. This Chicken Fajita Bowl is one of them. It’s more than just a meal; it’s a vibrant, satisfying experience that brings a little bit of that lively Mexican restaurant feeling right into your own kitchen. We’re talking about strips of chicken, beautifully seasoned with smoky spices and seared to perfection, piled high on a bed of fluffy rice alongside charred, sweet peppers and onions. It’s all brought together with fresh salsa, creamy guacamole, and a dollop of cool soured cream.

I stumbled upon this particular combination of spices for the chicken marinade completely by accident one evening when I ran out of a pre-made mix, and it’s been my go-to ever since. The secret is the touch of smoked paprika combined with cumin and a hint of oregano – it creates a depth of flavour that is just so compelling. This isn’t just another chicken recipe; it’s a complete, customisable bowl of goodness that works wonderfully for a weeknight dinner yet feels special enough for a relaxed weekend gathering with friends.

This fajita bowl is ideal for anyone who loves building their own meal. Everyone can assemble their bowl just the way they like it, making it a fantastic, interactive dinner. It comes together in about 30 minutes, so you get all that incredible flavour without spending hours in the kitchen. Let’s get cooking!

Recipe Overview

This recipe delivers a brilliantly balanced fajita bowl with smoky, savoury chicken and crisp-tender vegetables. The key is a high-heat sear to get that signature char without overcooking the ingredients. From my testing, I’ve found that letting the chicken marinate for even just 15 minutes while you prep the veg makes a significant difference to the final flavour.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Chicken Fajita Bowl

• Genuine Flavour: The homemade spice blend gives the chicken a deeply savoury and smoky taste that you just don’t get from a packet. Paired with the natural sweetness of the charred peppers, it’s a fantastic combination.
• Ready in Under 30 Minutes: From chopping the veg to serving up, this entire meal is on the table in about half an hour, making it brilliant for busy weeknights.
• Flexible Recipe: You can easily swap the rice for quinoa, add black beans or sweetcorn, or change the toppings based on what you have in the fridge. It’s a great recipe for using up leftover salad bits.
• Great for Casual Dinners: This works beautifully when you have guests over. Just lay all the components out on the counter and let everyone build their own perfect bowl. It’s relaxed, fun, and delicious.
• Family Tested: My kids absolutely love this meal because they get to choose their own toppings. The little one always goes heavy on the cheese, which gets gloriously melty on the warm chicken. It always gets compliments!

Chicken Fajita Bowl

⏱️ 15 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we rely on fresh ingredients and a solid spice mix. When it comes to the smoked paprika, I highly recommend getting a good quality one like La Chinata Sweet Smoked Paprika; it provides an authentic, smoky depth that really makes the dish.

• For the Chicken Marinade:
• 600g skinless, boneless chicken breasts, sliced into 1cm strips
• 2 tbsp olive oil
• 1 tbsp lime juice, freshly squeezed
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Fajita Vegetables:
• 1 tbsp olive oil
• 2 bell peppers (a mix of red and yellow is nice), deseeded and sliced
• 1 large red onion, sliced
• For Assembling the Bowls:
• 300g long-grain rice, cooked
• 1 ripe avocado, mashed or sliced
• 150g soured cream or Greek yoghurt
• 100g cheddar cheese, grated
• A handful of fresh coriander, chopped
• 1 fresh lime, cut into wedges
• Your favourite salsa, for serving

Sophia’s Tip: Don’t be afraid to add a pinch of cayenne pepper or a finely chopped red chilli to the marinade if you enjoy a bit of heat. It cuts through the creaminess of the avocado beautifully.

How to Make a Chicken Fajita Bowl

The process for this Mexican bowl is straightforward. We’ll marinate the chicken first, then cook everything in one pan for maximum flavour and minimal washing up. The key is to get the pan properly hot before you start cooking.

1. Marinate the Chicken: In a medium bowl, combine the chicken strips with 2 tbsp olive oil, lime juice, smoked paprika, cumin, garlic powder, oregano, salt, and pepper. Mix well until every piece is coated. Set aside for at least 15 minutes at room temperature.
2. Prepare the Pan: Place a large cast-iron skillet or heavy-based frying pan over a medium-high heat. Let it get properly hot – this is essential for getting a good sear.
3. Cook the Vegetables: Add 1 tbsp of olive oil to the hot pan. Add the sliced peppers and red onion. Cook for 5-7 minutes, stirring occasionally, until they are softened and have some lovely charred spots. Don’t stir them too much; letting them sit allows them to caramelise. Once cooked, remove them from the pan and set aside.
4. Sear the Chicken: Return the pan to the heat. Add the marinated chicken to the pan in a single layer. It’s important not to overcrowd it, so cook in two batches if necessary. Cook for 3-4 minutes per side, until golden brown, slightly charred, and cooked through. I find that leaving the chicken undisturbed for the first few minutes is the best way to develop that gorgeous crust.
5. Combine and Rest: Return the cooked vegetables to the pan with the chicken. Stir everything together and cook for one more minute to allow the flavours to meld. Remove the pan from the heat and let the chicken rest for a couple of minutes. You can learn more about the science of a good sear from sites like Serious Eats.
6. Assemble Your Bowl: Start building your chicken fajita bowl. Spoon a generous portion of cooked rice into each bowl. Top with the chicken and vegetable mixture.
7. Add the Toppings: Finish each bowl with your desired toppings – a dollop of soured cream, a scoop of mashed avocado or a few slices, a sprinkle of grated cheese, some fresh coriander, and a spoonful of salsa. Serve immediately with a lime wedge on the side for squeezing over.

Tips From My Kitchen

• Temperature Control: Ensure your pan is very hot before adding the vegetables and chicken. This high heat is what creates that signature fajita char and prevents the ingredients from stewing in their own juices.
• The Secret Step: After you’ve removed the chicken and veg, deglaze the pan with a splash of water or chicken stock, scraping up all those browned bits (the ‘fond’) from the bottom. Pour this concentrated flavour back over your chicken. I learned that this simple action adds an incredible amount of depth.
• Make-Ahead: You can slice the vegetables and chicken and mix the spice blend up to 2 days in advance. Store them in separate airtight containers in the fridge. This makes assembly on the night incredibly fast.
• Storage: Store any leftover components separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and veg in a pan or microwave. It’s best to assemble the bowls just before serving.

Common Mistakes to Avoid

• Overcrowding the pan: Tipping all the chicken in at once lowers the pan’s temperature, causing the chicken to steam rather than sear. This results in pale, rubbery meat. Cook in batches to ensure each piece has direct contact with the hot surface.
• Wrong temperature: If the pan isn’t hot enough, you won’t get any char. If it’s too hot, the spices can burn before the chicken is cooked. A medium-high heat is the sweet spot. The oil should shimmer just before you add the ingredients.
• Skipping the rest time: Letting the chicken rest for a few minutes after cooking is crucial. It allows the juices to redistribute throughout the meat, ensuring it’s tender and moist when you eat it. For food safety, always ensure chicken is cooked to an internal temperature of 74°C, as recommended by the Food Standards Agency.

Delicious Variations to Try

One of the best things about a fajita bowl is how adaptable it is. Here are a few of my favourite ways to change things up:

• Spicy Version: Add 1-2 finely chopped jalapeños to the pan with the peppers and onions. You can also add a ½ teaspoon of chilli flakes to the chicken marinade for an extra kick.
• Vegetarian/Vegan Option: Replace the chicken with a block of firm tofu (pressed and cubed) or two tins of black beans (rinsed and drained). For tofu, marinate and cook it just like the chicken. For beans, add them to the cooked vegetables with the spice mix and heat through. Use a plant-based yoghurt or vegan cheese to serve.
• Different Protein: This recipe works brilliantly with steak strips, juicy prawns, or even pulled pork. Adjust cooking times accordingly – prawns will only need a couple of minutes per side. If you’re looking for another great chicken recipe, my Bang Bang Chicken Thighs are always a hit.

What to Serve With Your Chicken Fajita Bowl

This bowl is a complete meal, but if you want to add a few extras, here are some suggestions that pair beautifully:

• Lime & Coriander Rice: Stir the zest of one lime and a large handful of chopped fresh coriander through your cooked rice for a fresh, zesty base.
• Warm Tortillas: Serve with a few warm corn or flour tortillas on the side for scooping everything up. The history of the fajita is closely tied to the tortilla, after all!
• Drink Pairing: A crisp Mexican lager like Corona or a light, citrusy Sauvignon Blanc cuts through the richness of the dish perfectly. For a non-alcoholic option, a sparkling lime and mint water is wonderfully refreshing.

Frequently Asked Questions

Chicken Fajita Bowl

A deeply savoury and smoky chicken fajita bowl with charred peppers and onions. This quick and flexible recipe is perfect for a busy weeknight, ready in under 30 minutes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Tex-Mex

Calories: 635

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 600 g skinless boneless chicken breasts, sliced into 1cm strips
• 2 tbsp olive oil
• 1 tbsp lime juice freshly squeezed
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Fajita Vegetables

• 1 tbsp olive oil
• 2 bell peppers a mix of red and yellow is nice, deseeded and sliced
• 1 large red onion sliced

For Assembling the Bowls

• 300 g long-grain rice cooked
• 1 ripe avocado mashed or sliced
• 150 g soured cream or Greek yoghurt
• 100 g cheddar cheese grated
• A handful of fresh coriander chopped
• 1 fresh lime cut into wedges
• Your favourite salsa for serving
• Genuine Flavour: The homemade spice blend gives the chicken a deeply savoury and smoky taste that you just don't get from a packet. Paired with the natural sweetness of the charred peppers it’s a fantastic combination.
• Ready in Under 30 Minutes: From chopping the veg to serving up this entire meal is on the table in about half an hour, making it brilliant for busy weeknights.
• Flexible Recipe: You can easily swap the rice for quinoa add black beans or sweetcorn, or change the toppings based on what you have in the fridge. It’s a great recipe for using up leftover salad bits.

Method

 

1. Marinate the Chicken: In a medium bowl, combine the chicken strips with 2 tbsp olive oil, lime juice, smoked paprika, cumin, garlic powder, oregano, salt, and pepper. Mix well until every piece is coated. Set aside for at least 15 minutes at room temperature.
2. Prepare the Pan: Place a large cast-iron skillet or heavy-based frying pan over a medium-high heat. Let it get properly hot – this is essential for getting a good sear.
3. Cook the Vegetables: Add 1 tbsp of olive oil to the hot pan. Add the sliced peppers and red onion. Cook for 5-7 minutes, stirring occasionally, until they are softened and have some lovely charred spots. Don't stir them too much; letting them sit allows them to caramelise. Once cooked, remove them from the pan and set aside.
4. Sear the Chicken: Return the pan to the heat. Add the marinated chicken to the pan in a single layer. It's important not to overcrowd it, so cook in two batches if necessary. Cook for 3-4 minutes per side, until golden brown, slightly charred, and cooked through. I find that leaving the chicken undisturbed for the first few minutes is the best way to develop that gorgeous crust.
5. Combine and Rest: Return the cooked vegetables to the pan with the chicken. Stir everything together and cook for one more minute to allow the flavours to meld. Remove the pan from the heat and let the chicken rest for a couple of minutes. You can learn more about the science of a good sear from sites like Serious Eats.
6. Assemble Your Bowl: Start building your chicken fajita bowl. Spoon a generous portion of cooked rice into each bowl. Top with the chicken and vegetable mixture.
7. Add the Toppings: Finish each bowl with your desired toppings – a dollop of soured cream, a scoop of mashed avocado or a few slices, a sprinkle of grated cheese, some fresh coriander, and a spoonful of salsa. Serve immediately with a lime wedge on the side for squeezing over.

Notes

This recipe is flexible! Swap rice for quinoa, add black beans or sweetcorn, or change the toppings based on what you have available.

I really hope you enjoy making this Chicken Fajita Bowl. It’s a staple in my house for a reason – it’s just so satisfying and full of fresh, vibrant flavours. After you’ve had a chance to try it, I’d love it if you left a comment below to let me know how it turned out for you! If you’re looking for a sweet treat to follow, my Peach Crumb Cheesecake is a wonderful choice. Happy cooking!
– Sophia