Chicken Fajita Bowl Recipe

I’m excited to share my Chicken Fajita Bowl with black beans, rice, your favorite toppings and a lime crema that hides a clever twist to streamline prep.

I wanted something bold and convenient, so I put together a Chicken Fajita Bowl that’s bright, loud and a little addictive. Thinly sliced boneless skinless chicken breasts or thighs steal the show, layered with rice and black beans, bright bell pepper slivers, and a tangy lime crema that makes you reach for another bite.

I like that Fajita Bowls feel like takeout but cleaner, more mine, and yep it really is a High Protein Chicken Fajita Bowl in spirit. I can’t promise restraint, because once you try it you’ll already be planning round two.

Ingredients

• Chicken, lean protein, fills you up, cooks fast, soaks up fajita flavors
• Bell peppers, crunchy, sweet, vitamin C, add color and fresh bite
• Rice, carbs for energy, bulks the bowl, soaks juices, keeps you full
• Black beans, plant protein and fiber, earthy flavor, helps digestion, budget friendly
• Avocado, creamy healthy fats, makes it rich, balances spice, good for heart
• Lime, bright acidic zip, cuts richness, adds tangy freshness, squeeze on top
• Fajita seasoning, smoky spicy mix, layers flavor, you can tweak salt level
• Lime crema, tangy cool sauce, tames heat, creamy, easy to thin if needed

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken breasts or thighs, thinly sliced (about 675 g)
• 2 tbsp olive oil, divided
• 1 cup long grain white rice (or about 2 cups cooked rice), give or take
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels, frozen (thawed) or canned, drained
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 medium yellow or white onion, thinly sliced
• 2 cloves garlic, minced
• 2 limes, juiced (about 3 tbsp) plus extra lime wedges for serving
• 1 ripe avocado, sliced or mashed, whatever you want
• 1 cup shredded cheddar or Mexican blend cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 cup salsa or pico de gallo
• 4 cups shredded romaine or mixed greens, optional
• Salt and black pepper, to taste
• Fajita seasoning: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, pinch dried oregano (or 2 tbsp store bought fajita seasoning)
• Lime crema: 1/2 cup sour cream or plain Greek yogurt, 2 tbsp lime juice, 1 tsp lime zest, pinch salt, water to thin if needed

How to Make this

1. Make the lime crema first so it can chill: whisk 1/2 cup sour cream or Greek yogurt with 2 tbsp lime juice, 1 tsp lime zest and a pinch of salt; thin with a splash of water if needed, cover and refrigerate.

2. Cook the rice according to package directions (1 cup dry yields about 2 cups cooked), season lightly with salt and 1 tsp olive oil, fluff and hold warm.

3. Mix the fajita seasoning (or use 2 tbsp store bought). Toss the thinly sliced chicken with about half the seasoning and a pinch of salt and pepper.

4. Heat a large skillet over medium high heat, add 1 tbsp olive oil, then sear the chicken in a single layer until browned and cooked through, about 4 to 6 minutes depending on thickness; remove to a plate and let rest a few minutes.

5. In the same skillet add the remaining 1 tbsp olive oil, then add the sliced red and green peppers, sliced onion and minced garlic; season with the rest of the fajita mix, salt and pepper and cook until edges are charred and veggies are softened, about 6 to 8 minutes.

6. Stir in the drained black beans and corn just to heat through, then return the chicken to the pan and squeeze about 1 tbsp lime juice over everything; toss to combine and taste for salt.

7. Build bowls: divide the rice between bowls, add a handful of shredded romaine or mixed greens if using, then spoon the chicken and pepper mixture on top.

8. Top each bowl with sliced or mashed avocado, a sprinkle of shredded cheddar or Mexican blend, a spoonful of salsa or pico de gallo, chopped cilantro, and a drizzle of the lime crema. Add extra lime wedges for squeezing.

9. Serve hot. Tips: dont overcrowd the pan or the chicken will steam not sear, slice chicken thin ahead of time for quick cooking, warm the beans and corn so the bowl stays hot, and let the chicken rest a couple minutes so it stays juicy.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) or cast iron skillet
2. Medium saucepan with lid for the rice
3. Cutting board
4. Chef’s knife
5. Mixing bowl and whisk for the lime crema (a fork works in a pinch)
6. Measuring cups and measuring spoons
7. Tongs or a spatula to sear and toss the chicken and veggies
8. Colander plus a can opener for draining beans and corn

FAQ

Chicken Fajita Bowl Recipe Substitutions and Variations

• Chicken: swap for flank or skirt steak for a beefy fajita, or use shrimp (cook fast on high heat), or extra-firm tofu pressed and marinated if you’re vegetarian — mushrooms like portobello are great too.
• Rice: replace long-grain white with brown rice, quinoa for extra protein, or cauliflower rice if you want to cut carbs and calories.
• Black beans: use pinto beans, kidney beans, or canned chickpeas (drained and warmed); refried beans work too if you prefer a creamier bowl.
• Lime crema: instead of sour cream use plain Greek yogurt, make an avocado crema (blend avocado, lime juice, water to thin), or stir mayo with lime juice and a pinch of salt for a richer sauce.

Pro Tips

1. Slice the chicken thin and even, pat it dry first so it browns fast. Cook it on really high heat but dont crowd the pan, do it in two quick batches if you have to. Rest the chicken a few minutes after cooking so it stays juicy.

2. Let the peppers and onions actually char a bit instead of constantly stirring. Get the pan hot, add the oil, then let the veg sit for a couple minutes to get browned edges before you toss. If you want even more smoky flavor roast the peppers under the broiler for a few minutes.

3. Make the lime crema ahead and thin it just enough so it drizzles. A tiny pinch of sugar or honey cuts any too-sharp tang. Toss avocado slices with a little lime juice right before serving so they dont brown.

4. Keep everything hot at serving: warm bowls with hot water, reheat the beans and corn separately and fold them in last, and spoon the hot chicken mix onto the rice so the cheese melts. These little heat tricks keep the bowl from going lukewarm fast.