Chicken Fajita Bowls bring all the sizzle of fajita night into one easy, customizable bowl. Marinated chicken, sautéed peppers, and a quick cilantro lime crema come together over rice for a satisfying dinner that also happens to be perfect for meal prep.

If you have an air fryer, you might also like my popular Air Fryer Chicken Fajitas!

Overhead chicken fajita bowl with grilled chicken, bell peppers, black beans, corn, pico de gallo, and jalapeño slices.

Why You’ll Love This Recipe

This has become one of my go-to dinners when I want something fresh but filling, and it’s perfect as a make ahead office lunch. My daughters have so much fun building their own bowls and are obsessed (not exaggerating) with the crema drizzle. We think you’ll love these fajita chicken and rice bowls too because they are

Meal prep friendly – Everything stores well in separate containers, making this an easy meal prep fajita bowl for lunches all week.
High in protein – if you’re serving 4, there’s more than 40 grams of protein per serving.
Endlessly customizable – Swap the protein, beans, or toppings to suit whoever you’re serving, or set out the components and let everyone build their own bowl.
Naturally gluten free – No wraps or tortillas here, just wholesome fajita chicken, rice and veggies.

Side view of a chicken fajita bowl drizzled with cilantro lime crema, with a second bowl behind it.

Ingredients

Here’s what you’ll need to make this chicken fajita bowl recipe. Find the complete recipe with measurements in the recipe card below.

Chicken & Marinade

Avocado oil – Helps the marinade coat the chicken and holds up to high heat cooking.
Fresh lime juice – Adds brightness and tenderizes the chicken. Fresh is worth it here.
Seasonings – Chili powder, paprika, cumin, garlic powder, onion powder, kosher salt, and black pepper come together for that classic fajita flavour.
Boneless, skinless chicken breasts – boneless skinless chicken thighs work too if you prefer dark meat.

Cilantro Lime Crema

Sour cream – The tangy base. Swap in plain Greek yogurt for a lower calorie, higher protein option.
Fresh cilantro – Brings the signature herby flavour.
Fresh lime juice
Lime zest – to give concentrated citrus flavour.
Garlic powder
Salt
Water – Optional, to thin the crema to a drizzle.

Vegetables

Red and yellow bell peppers – Classic fajita ingredient, for colour and sweetness.
Poblano pepper – Mild heat and a deeper flavour than bell peppers alone.
Red onion – Softens and sweetens as it sautés.

For Serving

Cooked white or brown rice – Use cilantro lime rice for even more flavour, or cauliflower rice for a lower carb option. You could also use a bed of lettuce instead of rice to make a salad bowl.
Fire-roasted corn – Adds smoky sweetness. Regular corn works in a pinch.
Black beans – Pinto beans are a great substitute.
Optional toppings – Sliced avocado or guacamole, pico de gallo, salsa verde, chopped lettuce, shredded cheddar or Monterey Jack, crumbled cotija, sliced jalapeños, and lime wedges.

Labeled ingredients for chicken fajita bowls, including raw chicken breast, sliced peppers, spices, rice, black beans, corn, and sour cream.

How to Make It

Start by whisking together the avocado oil, lime juice, and spices in a bowl or zip-top bag. Add the chicken, turn to coat, then cover and marinate in the fridge for at least 30 minutes and up to 4 hours.

While the chicken marinates, make the crema. Whisk the sour cream, cilantro, lime juice, lime zest, garlic powder, and salt until smooth, then add water a little at a time until it reaches a pourable consistency. Cover and chill until you’re ready to serve.

Four steps making the fajita marinade, coating the chicken in it, and blending the cilantro lime crema.

Once the chicken is done marinating, heat a tablespoon of avocado oil in a skillet over medium-high heat. Add the chicken and cook 3 to 4 minutes per side, until browned and cooked through to 165°F in the thickest part of the breast. This timing works for average breasts around ¾ to 1 inch thick. Move it to a cutting board and let it rest 5 to 10 minutes, then slice against the grain.

Add the remaining avocado oil to the same skillet. Toss in the peppers and onion and sauté up to 5 minutes, stirring occasionally, until softened but still with a bit of bite.

Four steps searing the marinated chicken, sautéing peppers and onion, slicing the chicken, and assembling the bowl.

To assemble, divide the cooked rice among four bowls. Top with corn, black beans, sliced chicken, and the pepper mixture. Drizzle with the cilantro lime crema and finish with any toppings you like.

Tips for Success

Rest the chicken before slicing. Letting it sit for 5 to 10 minutes keeps the juices in and the meat tender. I let it rest while sautéing the veggies.
Adjust chicken cook time based on thickness. Chicken breasts vary a lot in size. Thick breasts of 1¼ inches or more need closer to 5 to 6 minutes per side, and it helps to lower the heat and cover the skillet after the flip, to trap steam and heat so the inside will cook through before the outside burns. For more even cooking, you can pound the breasts to an even thickness before marinating.
Don’t over-marinate. The lime juice is acidic and will break down the chicken if left too long. Four hours is the sweet spot for flavour without a mushy texture.
Sauté peppers just until tender. You want them softened but not mushy, so pull them off the heat while they still have some bite.
Prep the cilantro lime crema well before serving. The flavours blend and come together nicely while it chills in the fridge.

Cilantro lime crema poured from a glass pitcher over a chicken fajita bowl.

Storage & Reheating

Store the chicken and pepper mixture together in an airtight container in the refrigerator for up to 4 days. Keep the crema, rice, and any other components in separate containers.

To reheat, warm the chicken, peppers, and rice in the microwave or in a skillet over medium heat until heated through to 165°F for food safety reasons. Add the cold crema and fresh toppings after reheating.

Two chicken fajita bowls with crema, jalapeños, corn, black beans, and lime wedges on a tan-coloured surface.

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