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Homemade Chicken Fajita Tortilla Bowls. recipe photo
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Chicken Fajita Tortilla Bowls.

A vibrant, easy-to-assemble chicken fajita bowl with rice, peppers, corn, cotija, and a tangy cilantro-lime vinaigrette.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds boneless chicken breasts or thighs thinly sliced
  • 2 tablespoons smoked paprika
  • 2 teaspoons chili powder or Tajín
  • 2 teaspoons ground cumin
  • kosher salt and black pepper to taste
  • 3 cloves garlic chopped
  • 1 yellow onion sliced
  • 3 bell peppers sliced
  • 3-4 cups cooked rice
  • 3 cups grilled corn kernels
  • 1/2 cup cotija cheese crumbled
  • shredded lettuce for serving
  • avocado mashed or whipped, for serving
  • jalapeños for serving
  • cilantro for serving
  • tortillas for serving
  • 1/3 cup extra virgin olive oil
  • 1/3 cup salsa verde
  • 1/4 cup lime juice
  • 2 teaspoons spicy honey
  • 1/3 cup cilantro chopped (for vinaigrette)

Instructions

  • Heat 2 tablespoons olive oil in a large skillet over high heat.
  • Add the thinly sliced chicken to the skillet and season with smoked paprika, chili powder or Tajín, cumin, kosher salt, and black pepper; toss to coat.
  • Sear the chicken, stirring occasionally, until browned and cooked through, about 8–10 minutes; add the chopped garlic during the last 1–2 minutes, then remove the chicken from the skillet and set aside.
  • In the same skillet, add the sliced onion and cook until fragrant and beginning to soften, about 5 minutes.
  • Add the sliced bell peppers, season with salt and pepper, and cook until tender, about 5 more minutes.
  • Return the cooked chicken to the skillet with the peppers and toss to combine and heat through.
  • While the peppers finish, make the vinaigrette: in a glass jar combine 1/3 cup olive oil, 1/3 cup salsa verde, 1/4 cup lime juice, 2 teaspoons spicy honey, and 1/3 cup chopped cilantro; season with salt and shake or whisk until combined.
  • Assemble the bowls: divide 3–4 cups cooked rice among bowls, top with the chicken and pepper mixture, shredded lettuce, and grilled corn.
  • Sprinkle the corn with extra chili powder or Tajín if desired, drizzle with the cilantro-lime vinaigrette, and crumble cotija cheese over each bowl.
  • Top with mashed or whipped avocado, jalapeños, and cilantro; serve with tortillas alongside.

Equipment

  • Large Skillet
  • Tongs or spatula
  • Cutting board and knife
  • Measuring Cups and Spoons
  • Glass jar or small bowl (for vinaigrette)
  • bowls for serving

Notes

  • Thinly slice the chicken for quick, even cooking.
  • Use pre-cooked or leftover rice to speed assembly.
  • Adjust spicy honey and chili powder to taste.
  • Grill or pan-roast corn for best flavor.
  • Serve tortillas warm alongside bowls.