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This Chicken Fajita Bowl piles seasoned chicken, peppers, and onions over rice with black beans and corn, all cooked in one skillet in about 25 minutes. I love food too much to settle for dinners I don’t enjoy, and this one is light, filling, and easy to make your own.
More Easy Bowls and Salads: Taco Bowl | Teriyaki Chicken Rice Bowl | Chicken Fajita Salad
Before You Get Started
This recipe moves fast once the skillet is hot. A few simple tips make the difference between seared, juicy chicken and a pan of pale, steamed pieces.
- Get the skillet really hot — A hot pan sears the chicken and chars the edges of the peppers. If it’s not hot enough, everything steams and turns pale.
- Don’t crowd the pan — If your skillet is smaller than 12 inches, cook in two batches. A crowded pan traps moisture, so nothing browns.
- Don’t overcook the tenders — Tenders are thin and cook in minutes. Pull them once they reach 165°F, or they turn dry and rubbery.
RECIPE OVERVIEW
How to Make Chicken Fajita Bowls
See the recipe card below for full, detailed instructions
Everything happens in one skillet while the rice cooks, so dinner is on the table in about 25 minutes. Slice your peppers and onion before you start, since the chicken cooks quickly once it hits the pan.
1. Cook the Rice
Rice is always the base for these bowls. Because we love to customize, sometimes I make Cilantro Lime Rice and sometimes (as you see pictured) I make my Authentic Mexican Rice. Both take about as long as regular steamed rice, but plain white or brown rice works just as well.
Steam-in-bag rice: I use this on busy nights. It’s ready in a few minutes and keeps you down to one pan to wash.
2. Sear the Chicken and Veggies
Toss the chicken tenders, sliced peppers, and onion with half of the fajita seasoning.
Heat the olive oil in a large skillet over medium-high heat until it shimmers, then add everything in a single layer. Cook 3 to 4 minutes per side, until the chicken is cooked through and the peppers have browned spots on the edges. Transfer to a plate and cover with foil to keep warm.
I love chicken tenders for this recipe because they cook quickly and don’t require me to cut up raw chicken.
No fajita seasoning on hand? My Homemade Taco Seasoning uses a very similar mix of spices and works in a pinch.
Don’t skip the poblano. It’s my absolute favorite pepper to cook with. It isn’t spicy, but it has a wonderful smoky flavor, and you can find it at just about any grocery store.
No peppers? No problem. If someone at your table can’t eat peppers, leave them out and add extra onion or sliced zucchini instead. You’ll still get plenty of fajita flavor from the seasoning.
Want to switch up the protein? Shrimp Fajitas cook just as fast and work great over rice.
3. Warm the Beans and Corn
In the same skillet, add the drained and rinsed black beans and corn with the rest of the fajita seasoning. Stir often for a few minutes, until warmed through. The browned bits left in the pan from the chicken add extra flavor.
If you don’t like black beans, pinto beans work too. Charro Beans (Slow Cooker Mexican Beans) would also be really delicious here.
4. Build the Bowls
Fill each bowl with rice, then top with the chicken, peppers, onions, corn, and black beans.
Squeeze a little fresh lime over the top right before serving to brighten everything up.
Toppings and Sauces
The toppings are what make each bowl feel complete, and they’re the easiest way to make everyone at the table happy.
Start with the classics: Avocado or guacamole, shredded cheese, a spoonful of sour cream, and a lime wedge are my go-to combo. Shredded lettuce and crushed tortilla chips add a nice crunch.
Add something creamy: A little sauce ties the bowl together. Sour cream thinned with lime juice is the easiest option, and Greek yogurt works the same way if you want something lighter.
For something special, my Avocado Crema is smooth, tangy, and perfect for drizzling.
Finish with something fresh: A scoop of Fresh Homemade Salsa or chunky Pico de Gallo adds brightness. My Pineapple Salsa is a sweet and tangy option that goes really well with the smoky fajita flavors.
- For Picky Eaters: Put the rice, chicken, veggies, beans, and toppings out separately and let everyone build their own. Kids who don’t love peppers can skip them without anyone having to cook a second dinner.
Making a Mexican night of it? My Taco Night Ideas collection has mains, sides, and toppings to round out the table.
Storage Tips
Storage, Meal Prep, and Freezing
Storing leftovers: Keep the chicken, veggies, beans, and corn in an airtight container in the fridge for up to 3 to 4 days. Store the rice separately so it doesn’t get soggy.
Reheating: Warm the chicken mixture in a skillet over medium heat or in the microwave until hot. For the rice, sprinkle on a teaspoon of water and microwave covered, which steams it back to fluffy.
Meal prep: Divide the rice and cooked fillings into containers for easy lunches or dinners. Keep cold toppings like avocado, salsa, and sour cream separate, and add them right before you eat.
Freezing: Let everything cool completely, then freeze the rice, chicken, veggies, beans, and corn in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Add fresh toppings after reheating, since they don’t freeze well.
Turn leftovers into burritos: Wrap the leftover filling and rice in warm Homemade Flour Tortillas with a little cheese for an easy second dinner.
Frequently Asked Questions
Why is my fajita chicken dry or rubbery?
It’s almost always overcooked. Chicken tenders are thin and cook in just a few minutes, so check them early and pull them as soon as they reach 165°F. A pan that isn’t hot enough can cause it too, since the chicken sits and steams longer before it browns. Get the skillet shimmering hot, keep the pieces in a single layer, and cook in batches if you need to.
Can I use chicken breasts or thighs instead of tenders?
Yes, both work. Slice chicken breasts into thin strips about the size of tenders so they cook in the same amount of time. Boneless thighs stay juicier and are more forgiving, but they usually need a couple of extra minutes per side. Either way, cook to 165°F.
Can I use cauliflower rice?
Yes, cauliflower rice makes these bowls lighter and lower in carbs. Sauté it in a hot skillet with a little oil for 3 to 5 minutes, just until tender. If you cook it longer, it releases water and turns mushy. Frozen cauliflower rice works too. Cook it straight from frozen and let any extra liquid cook off before serving.
More Easy Dinner Bowls
- Ground Turkey Burrito Bowl
- Ground Turkey Teriyaki Rice Bowl
- Pork Stir Fry Rice Bowl
- Salmon Bowl
- Sushi Bowl
Chicken Fajita Bowls
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon fajita seasoning divided
- 1 pound chicken breast tenderloins
- 1 poblano pepper sliced thin
- 1 red pepper sliced thin
- 1 small onion sliced thin
- 15 ounce canned black beans drained and rinsed
- 15 ounce canned corn drained
- 2 cups cooked rice white, brown, Mexican, or cilantro lime
Toppings (optional):
- Shredded cheese
- Sour cream or Greek yogurt
- Avocado or guacamole
- Salsa
- Shredded lettuce
- Lime wedges
Instructions
- Season: Toss the chicken, poblano, red pepper, and onion with half of the fajita seasoning.
- Heat the skillet: Add the olive oil to a large skillet over medium-high heat and heat until it shimmers.
- Sear the chicken and veggies: Add the chicken, peppers, and onion in a single layer. Cook 3 to 4 minutes per side, until the chicken reaches 165°F and the peppers have browned spots. Cook in two batches if your skillet is crowded. Transfer to a plate and cover with foil to keep warm.
- Warm the beans and corn: Add the black beans, corn, and remaining fajita seasoning to the same skillet. Cook, stirring often, until warmed through, 2 to 3 minutes.
- Build the bowls: Divide the rice among 4 bowls. Top with the chicken, peppers, onion, black beans, and corn. Add your favorite toppings and a squeeze of lime.
Notes
- Rice: Use any rice you like. Steamed white or brown rice, Mexican rice, and cilantro lime rice are our favorites. Steam-in-bag rice keeps it quick.
- Toppings: Shredded cheese, sour cream or Greek yogurt, avocado or guacamole, salsa, shredded lettuce, and lime wedges.
- Chicken swaps: Slice chicken breasts into thin strips to match the tenders. Boneless thighs work too but need a couple of extra minutes per side.
- Pepper-free: Leave out the peppers and add extra onion or sliced zucchini.
- Seasoning: Use store-bought or homemade fajita seasoning. Taco seasoning works in a pinch.
- Lighter option: Swap in cauliflower rice. Sauté it 3 to 5 minutes, just until tender, so it doesn’t get watery.
- Storage: Refrigerate the chicken mixture and rice in separate airtight containers for up to 3 to 4 days. Reheat in a skillet or microwave.
- Freezing: Cool completely, then freeze everything except fresh toppings for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
My dad and I made this for my family, minus the peppers because my mom is allergic, and it turned out great! Definitely going to be made again
That’s awesome Kayleigh! Thanks for stopping by to share.
Tasted awesome! Will definitely make again
Nice! Thanks for stopping by Lisa.
Tried this tonight. So good! The flavors melded together very well.
Awesome Theresa! Thanks for stopping by.
Can I make these and freeze them? I’m only cooking for myself know and would like to be able to freeze these with just the basic ingredients (rice, chicken, peppers, onions, corn and black beans?
Yes you could freeze it. Just let everything cool completely first.
I love your recipes, thank you very much for sharing the many helps you have learned.
It’s always a pleasure to receive you e-mails, thanks again, Karen
You are so welcome Karen! Thanks for stopping by.
I made this tonight . Used the lime rice. My husband and I loved it. We have leftovers and will have them soon. I definitely will be making this again.
Love the feedback Vicki! Thanks for stopping by.
Oh my goodness! I made this recipe for my family tonight and they all absolutely loved it! I’m honestly one of the worst cook’s on earth, and I get so easily discouraged any time I try something new to impress my family and I somehow manage to destroy another meal for them! I saw your recipe and just had to try it. It not only looked healthily and delicious, it looked very simple to make. My family raved about my dinner all night, and asked me to make it again tomorrow. Lol! Yay! Success! Thank you for sharing this awesome recipe!
You are so welcome Katie! Thank you for the awesome comment.
I am going to try this. Looks yummy!
Delicious! I used cauliflower rice and made my own fajita seasoning. This is a keeper!
I’m confused how you came up with your calorie count when 4 oz of chicken is around 180 calories and half a cup of rice is about 100. With the beans and corn included, my calorie estimate came to about 420 calories for this meal.
Hi Michelle, yes there was a glitch in the recipe card and it wasn’t calculating the canned corn and beans properly. Thank you for catching that. Total number of calories is about 460.
How many calories if prepared per recipe
Just under 300 calories.
I don’t like black beans so much. Can i replace them with green beans ? Unfortunately for me reading this blog in the evening. So hungry !
If you aren’t a fan of beans you could leave them out, or add more veggies. You could also use pinto beans.