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Chicken Fajita Bowl Recipe

A flavorful, easy chicken fajita bowl with charred peppers, seasoned chicken, and rice for quick weeknight dinners.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken thighs or breasts see note 1; trim fat if using thighs
  • 4 teaspoons olive oil for chicken
  • 1-1/2 teaspoons balsamic vinegar
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt for chicken
  • 1/2 teaspoon black pepper for chicken
  • 1 large lime optional, for squeezing over chicken
  • 2 large bell peppers thinly sliced
  • 1 large yellow onion thinly sliced
  • 2 tablespoons olive oil for peppers and onions
  • 1/4 teaspoon salt for peppers and onions
  • 1/4 teaspoon black pepper for peppers and onions
  • cilantro-lime rice or plain white rice prepared
  • toppings as desired see note 2 for suggestions

Instructions

  • Trim any excess fat from the chicken and place the pieces in a mixing bowl.
  • Add 4 teaspoons olive oil and 1½ teaspoons balsamic vinegar to the bowl and toss the chicken with tongs to coat evenly.
  • Sprinkle the chili powder, paprika, cumin, garlic powder, dried oregano, onion powder, ½ teaspoon salt, and ½ teaspoon pepper over the chicken and toss again until well coated.
  • Arrange the chicken in a single layer in the air fryer basket (or in a hot skillet if not using an air fryer) and cook at 400°F in the air fryer for 10–12 minutes, or until the internal temperature reaches 160°F.
  • Remove the chicken to a cutting board and let rest 5 minutes, then thinly slice; squeeze lime over the sliced chicken if using.
  • While the chicken rests, heat 2 tablespoons olive oil in a large nonstick 12-inch pan over medium-high heat until hot.
  • Add the sliced bell peppers and onion in an even layer, season with ¼ teaspoon salt and ¼ teaspoon pepper, and cook, stirring only occasionally, until the vegetables are tender and charred in spots, about 10–12 minutes.
  • Divide prepared cilantro-lime rice or plain white rice among four bowls, top with sliced chicken and the pepper-onion mixture, then add desired toppings and serve immediately.

Equipment

  • air fryer or skillet
  • large nonstick 12-inch pan
  • Mixing Bowl
  • Tongs
  • Cutting Board
  • Knife

Notes

  • If using chicken breast, thinly slice before seasoning and cook until fully done.
  • Use tongs to evenly coat chicken with oil and seasonings.
  • Stir peppers and onions only occasionally to develop char.
  • Top bowls with guacamole, sour cream, black beans, lime wedges, cilantro, green onions, or corn as desired.
  • Nutrition does not include toppings.