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Quick Chicken Fajita Bowls - 30-Minute Kosher Weeknight Dinner - Mexican-American recipe
I started making these chicken fajita bowls about three years ago when I was scrambling to get dinner on the table between work calls and kids' activities. You know those nights when you open the fridge and just stare, hoping inspiration will strike? That's exactly where this recipe came from. The genius of fajita bowls is that they give you all the flavors of restaurant fajitas without the fuss of warming tortillas or setting up a whole taco bar. I use boneless chicken thighs instead of breasts because they stay juicy even when you're rushing through dinner prep. The key is getting your pan really hot before adding the chicken so it gets those nice caramelized bits that make all the difference. What makes this version work so well for busy weeknights is the cooking method. Everything happens in one large skillet, and while the chicken cooks, you can quickly prep your toppings. I like to serve this over cilantro lime rice, but honestly, plain rice works fine too. The beauty is in the mix of textures and that smoky paprika flavor that coats the chicken and vegetables. This is perfect for Sunday meal prep or when you need something that feels special but doesn't require a trip to the grocery store. Most of these ingredients are pantry staples, and you can easily swap the vegetables based on what you have. Bell peppers and onions are classic, but I've made this with zucchini, mushrooms, and even Brussels sprouts when that's what needed using up.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 385
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 lbs boneless chicken thighs cut into strips
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
Vegetables
  • 3 tbsp vegetable oil divided
  • 2 large bell peppers any color, sliced
  • 1 large yellow onion sliced
  • 3 cloves garlic minced
  • 2 tbsp lime juice fresh
For Serving
  • 4 cups cooked rice
  • 1 cup pico de gallo or diced tomatoes
  • 1 medium avocado sliced
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Method
 

  1. In a large bowl, combine chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Add chicken strips and toss until evenly coated with spices.
  2. Heat 2 tablespoons oil in a large skillet or cast iron pan over medium-high heat. When oil shimmers, add seasoned chicken in a single layer. Don't overcrowd the pan.
  3. Cook chicken without moving for 3-4 minutes until golden brown on one side. Flip and cook another 3-4 minutes until cooked through and internal temperature reaches 165°F. Transfer to a plate.
  4. Add remaining 1 tablespoon oil to the same pan. Add sliced bell peppers and onion. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender-crisp and slightly charred.
  5. Add minced garlic and cook for 30 seconds until fragrant. Return chicken to the pan and toss everything together.
  6. Remove from heat and squeeze lime juice over the mixture. Toss to combine.
  7. Serve immediately over rice in bowls. Top with pico de gallo, avocado slices, fresh cilantro, and lime wedges.

Notes

Store leftovers in the refrigerator for up to 3 days. The chicken and vegetables reheat well in the microwave or skillet. You can prep the chicken seasoning mix ahead of time and store in an airtight container. For meal prep, store components separately and assemble when ready to eat. Feel free to substitute chicken breasts for thighs, just reduce cooking time to prevent drying out.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 26g 33%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.