At-Home Chicken Fajita Bowls

These At-Home Chicken Fajita Bowls are perfect for when you want something packed with tons of flavor. It’s an easy balanced dish that’s satisfying, filled with veggies, and works great for meal prep. I love that everything in this recipe keeps well in the fridge! You can store it all separately so that you can mix and match throughout the week. Hope you love it!

How to Make At-Home Chicken Fajita Bowls

Here’s a video of how to make At-Home Chicken Fajita Bowls! For more delicious recipes, check out my Trader Joe’s Thai Style Red Curry Chicken Dinner and Jenn Lueke’s Crunchy Pork Lettuce Wraps.

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Prep time: 30 minutes
Cook time: 25 minutes
Serves: 4 to 6

Ingredients – For the Bowls

• 1 ½ pounds boneless skinless chicken thighs
• 3 teaspoons Chicken Seasoning, divided 
• 1 teaspoon garlic powder 
• 1 tablespoon avocado oil
• 1 red bell pepper, stem and seeds removed and sliced 
• 1 poblano pepper, stem and seeds removed and sliced 
• 1 medium red onion, sliced 
• Pinto beans, warmed, for serving  
• Chopped romaine, for serving  
• Grated Monterey Jack cheese, for serving 
• Pico de gallo, for serving 
• Guacamole, for serving 
• Sour cream, for serving

Ingredients – For the Rice

• 1 tablespoon salted butter 
• 1 cup Jasmine rice 
• 2 cups chicken broth, warmed  
• 1 tablespoon lime juice

Ingredients – For the Dressing

• ¾ cup avocado oil 
• ¼ cup red wine vinegar 
• 2 tablespoons honey 
• 1 teaspoon dried oregano 
• ¼ teaspoon ground cumin 
• 1 teaspoon kosher salt 
• 2 teaspoons chopped chipotles in adobo 
• 2 cloves garlic, smashed and peeled

Step-By-Step Recipe Instructions

1. To make the dressing, add the avocado oil, red wine vinegar, honey, oregano, cumin, salt, chipotles in adobo, and garlic to a blender and blend until completely smooth. Set aside until ready to assemble. 
2. To make the rice, add the butter to a small saucepan over medium high heat. Once the butter is melted, add the rice and cook for a few minutes, while stirring. Add the chicken broth and bring to a boil. Stir the rice, cover with a lid and turn the heat down to low. Cook for 15 minutes. Remove from heat and let sit for 5 minutes, covered. Fluff with a fork. Add the lime juice and stir to combine. Season with salt to taste. Keep warm until ready to serve. 
3. Pat the chicken thighs dry with paper towels. Season all over with 2 teaspoons of the chicken seasoning and the garlic powder. Heat a large nonstick or stainless steel skillet over medium high heat. Add the oil and once hot, add the chicken in an even layer. Cook until a nice crust has developed, about 7 minutes. Flip and continue to cook until the chicken is fully cooked, about 10 more minutes (or until the internal temperature reaches 165°F).
4. Transfer the chicken to a plate and add the onion and peppers to the skillet. Season with the remaining teaspoon of chicken seasoning and stir to combine. Cook until the vegetables are beginning to soften and brown in places, 5 to 7 minutes. Remove from heat. 
5. Cut the chicken into bite-size cubes. To assemble, layer bowls with romaine, rice, beans, peppers and onions, chicken, cheese, pico, and guacamole. Drizzle with the dressing and serve.