chicken fajita bowls

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6



  • 2 tablespoons olive oil
  • 1 ½ lbs. boneless skinless chicken breasts, thighs, or tenders, sliced thin
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons ground coriander
  • kosher salt and cracked black pepper
  • 2 cloves garlic, minced
  • 1 red onion, sliced
  • 3 bell peppers, sliced


  • cup olive oil
  • cup salsa verde
  • cup lime juice
  • cup fresh cilantro, finely chopped
  • 3 teaspoons honey


  • 4 cups cooked rice
  • shredded lettuce
  • avocado
  • sour cream
  • pico de gallo
  • crumbled cotija cheese
  • cilantro leaves


  • In a large skillet over medium-high heat, add 2 tablespoon oil, followed by 1 ½ lbs. chicken. Season with 1 tablespoon chili powder, 2 teaspoons cumin, 2 teaspoons coriander, and a big pinch salt and pepper. Toss to coat evenly with the spices then increase the heat to high. Cook until chicken is seared all over and cooked through, about 8 minutes.
  • During the last minute of cooking, toss in 2 cloves minced garlic, sauteing until fragrant, then transfer the chicken from the skillet to a plate and set aside.
  • In the same skillet, add 1 sliced onion and cook until soft and fragrant, about 3 minutes. Toss in 3 sliced bell peppers and season with a big pinch of salt and pepper. Cook until the peppers are soft, another 3 minutes.
  • Return the chicken to the skillet with peppers and onions and toss to combine.
  • To make the vinaigrette, combine ⅓ cup oil, ⅓ cup salsa verde, ⅓ cup lime juice, ⅓ chopped cilantro, and 3 teaspoons honey in a glass jar with a tight fitting lid and shake to fully combine. Season to taste with salt. Alternatively, add the ingredients to a food processor or blender and blend until smooth.
  • Spoon the chicken and peppers over bowls of rice. Top with desired toppings like shredded lettuce, avocado, sour cream, or pico de gallo.
  • Finish by drizzling the vinaigrette over the top of each bowl and top with crumbled cotija cheese and cilantro.


  • Serve this over Cilantro Lime Rice with fresh pineapple or mango or chips and guac on the side to complete this meal.


  • Protein: Swap chicken tenders for steak, cook to 135°F for medium rare.
  • Vegetarian: Remove chicken and double veggies in addition to adding a can black or pinto beans to mixture.
  • Tortillas: This can also be served in flour tortillas more like traditional fajitas.
  • Other: Swap chili powder for Tajin.


  • Slice the onions and peppers up to 3 days in advance; store in an airtight container in the refrigerator.
  • Make the Cilantro Honey-Lime Vinaigrette up to 5 days in advance; store in an airtight container in the refrigerator.


Calories: 466kcal | Carbohydrates: 41g | Protein: 28g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 251mg | Potassium: 707mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2446IU | Vitamin C: 84mg | Calcium: 45mg | Iron: 2mg