Chicken Fajita Tortilla Bowls

Looking for a dinner that checks all the boxes—flavorful, easy, family-friendly, and weeknight-approved? Chicken Fajita Tortilla Bowls are your new best friend. Packed with vibrant veggies, juicy seasoned chicken, and a zingy cilantro lime vinaigrette, this is the kind of dish that’ll have everyone at the table asking for seconds (yes, even the picky eaters!).

And can we take a second to appreciate how pretty it looks in the bowl? Like something from your favorite Tex-Mex spot, but cozier, healthier, and made right in your kitchen—in yoga pants, no judgment.

Why You’ll Love These Chicken Fajita Tortilla Bowls

These Chicken Fajita Tortilla Bowls are basically a fajita party in a bowl, minus the mess of sizzling cast-iron platters and plus the comfort of cozy, fluffy rice. They’re:

• A one-pan wonder (less cleanup = more Chill time )
• Customizable for every eater in the house
• Bursting with bold, smoky, citrusy flavor
• Perfect for meal prep or feeding a crowd

Whether you’re juggling work emails or wrangling toddlers, this recipe is a lifesaver when you need something delicious and doable.

Ingredients You’ll Need

Let’s break this down—because you probably have half of these on hand already.

For the Chicken & Veggies:

• 2 tablespoons extra virgin olive oil
• 1 ½ lbs boneless chicken breasts or thighs, thinly sliced
• 2 tablespoons smoked paprika
• 2 teaspoons chili powder or Tajin (Tajin = chef’s kiss!)
• 2 teaspoons cumin
• Kosher salt and black pepper, to taste
• 3 cloves garlic, chopped
• 1 yellow onion, sliced
• 3 bell peppers (any colors you love), sliced

For the Bowls:

• 3–4 cups cooked rice
• 3 cups grilled corn kernels (fresh or frozen, char it up!)
• ½ cup crumbled cotija cheese
• Shredded lettuce, mashed avocado, jalapeños, and cilantro—go wild
• Tortillas, for scooping, wrapping, or just munching on the side

Cilantro Lime Vinaigrette:

• ⅓ cup extra virgin olive oil
• ⅓ cup salsa verde
• ¼ cup lime juice
• 2 teaspoons spicy honey (or regular + a pinch of chili flakes)
• ⅓ cup chopped cilantro
• Salt, to taste

How to Make Chicken Fajita Tortilla Bowls

Step 1: Sear That Chicken

Heat olive oil in a large skillet over high heat. Toss in your chicken, paprika, chili powder (or Tajin), cumin, salt, and pepper. Stir it up like you mean it. Let it cook for 8–10 minutes, until browned and juicy.

In the last 2 minutes, toss in that garlic—your kitchen is about to smell heavenly. Remove everything from the skillet once it’s cooked through.

Step 2: Veggie Time

In the same pan (because, dishes), add your sliced onions and sauté for about 5 minutes. Toss in the bell peppers, season with a bit more salt and pepper, and cook another 5 minutes until they’re softened but still a little crisp.

Slide that cooked chicken back in and mix it all up like a fajita fiesta.

Step 3: Whip Up the Vinaigrette

In a glass jar or bowl, mix the olive oil, salsa verde, lime juice, spicy honey, and chopped cilantro. Shake it like a maraca (or stir, if you’re feeling more mellow). Taste and salt as needed.

Step 4: Assemble the Bowls

Time to play dinner artist:

1. Start with a fluffy scoop of rice.
2. Pile on the chicken and pepper mixture.
3. Add a generous sprinkle of grilled corn, then dust it with chili powder or Tajin.
4. Drizzle with your vibrant cilantro lime vinaigrette.
5. Top with crumbled cotija, avocado, lettuce, jalapeños, and fresh cilantro.

Serve with warm tortillas on the side. And yes—double dipping is totally allowed.

Aneta’s Tip 💡

If you’re making this ahead of time, keep the vinaigrette separate until you’re ready to eat. That way your rice doesn’t get soggy and sad. Oh—and don’t skip the cotija cheese. It adds the perfect salty-tangy punch that ties everything together like a chef’s hug.

A Little Story From My Kitchen

This recipe actually started as a “clean out the fridge” kind of night. I had leftover grilled corn, some lonely bell peppers, and a craving for fajitas—but I didn’t want the hassle of flipping tortillas at the stove. So I threw everything into a bowl, drizzled it with a quick lime vinaigrette, and boom: dinner magic.

Now it’s a weeknight regular. My husband calls it “Tex-Mex Heaven in a Bowl,” and honestly, I don’t hate that.

FAQs About Chicken Fajita Tortilla Bowls

Conclusion

These Chicken Fajita Tortilla Bowls are more than just a meal—they’re a quick escape to flavor paradise, right from your kitchen. Whether it’s a busy Tuesday or you’re hosting friends for a casual dinner, this dish brings people together, one colorful bowl at a time.

So grab that skillet, pour yourself something fizzy, and let’s make fajita night extra special tonight.

Discover More Flavor-Packed Chicken Bowls

If you loved these Chicken Fajita Tortilla Bowls, your tastebuds are in for a treat! At Chicken Magic Recipes, we’re all about making dinnertime easier, tastier, and a little more exciting. To keep the inspiration going, here are a few more reader-favorite chicken bowl recipes you’ll definitely want to try next:

1. Add a smoky twist with this hearty Chipotle Chicken Bowl with Black Beans and Corn with Creamy Sauce—it’s rich, bold, and bursting with southwest flavor.
2. If you liked the tangy vinaigrette in today’s recipe, you’ll love the green sauce magic in our Peruvian Chicken and Rice with Green Sauce.
3. Craving something creamy and spicy? Don’t miss the Bang Bang Chicken Bowl—perfect for when you want something with a little heat and a lot of comfort.
4. For an easy twist on Tex-Mex, try the Street Corn Chicken Rice Bowl—it’s got all the creamy, cheesy, chili-lime goodness you love.

These bowls are proof that a little chicken can go a long way when you mix in the right flavors. Bookmark a few of your favorites and keep your weeknights deliciously stress-free!

Chicken Fajita Tortilla Bowls

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• Author: Aneta
• Total Time: 35 mins
• Yield: 4 servings 1x

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Description

These Chicken Fajita Tortilla Bowls are the ultimate weeknight dinner—easy to make, packed with flavor, and customizable for the whole family. Juicy seasoned chicken, vibrant bell peppers, fluffy rice, and creamy guac come together with a tangy cilantro lime vinaigrette for a meal that’s as colorful as it is crave-worthy!

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Ingredients

Scale 1x2x3x

For the Chicken & Veggies:

• 2 tablespoons extra virgin olive oil

• 1 ½ pounds boneless chicken breasts or thighs, thinly sliced

• 2 tablespoons smoked paprika

• 2 teaspoons chili powder or Tajin

• 2 teaspoons cumin

• Kosher salt and black pepper, to taste

• 3 cloves garlic, chopped

• 1 yellow onion, sliced

• 3 bell peppers (any color), sliced

For the Bowl:

• 3–4 cups cooked rice

• 3 cups grilled corn kernels

• ½ cup crumbled cotija cheese

• Shredded lettuce

• Mashed or whipped avocado

• Jalapeños and chopped cilantro, for garnish

• Tortillas, for serving

• Lime wedges

Cilantro Lime Vinaigrette:

• ⅓ cup extra virgin olive oil

• ⅓ cup salsa verde

• ¼ cup lime juice

• 2 teaspoons spicy honey

• ⅓ cup chopped cilantro

• Salt, to taste

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Instructions

1. In a large skillet over high heat, add olive oil, chicken, paprika, chili powder or Tajin, cumin, salt, and pepper. Toss to coat and cook for 8–10 minutes until fully cooked.

2. Add garlic in the last 2 minutes of cooking. Cook 1 more minute, then remove chicken from the skillet.

3. In the same skillet, sauté onions for 5 minutes, then add bell peppers. Season and cook for another 5 minutes until tender.

4. Return chicken to skillet and toss with veggies to combine.

5. For the vinaigrette: Whisk together olive oil, salsa verde, lime juice, spicy honey, chopped cilantro, and salt in a jar or bowl.

6. To assemble: Start with a base of rice in each bowl. Top with chicken and peppers, grilled corn, shredded lettuce, mashed avocado, and crumbled cotija.

7. Drizzle with vinaigrette, garnish with jalapeños and cilantro. Serve with tortillas and lime wedges. Enjoy!

Notes

• Substitute cauliflower rice for a low-carb version.

• Store vinaigrette separately to keep ingredients fresh.

• Great for meal prep—just reheat chicken and veggies before serving.

• Use rotisserie chicken for an even quicker version!

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Stovetop
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 560 kcal
• Sugar: 4 g
• Sodium: 580 mg
• Fat: 26 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 6 g
• Protein: 36 g
• Cholesterol: 90 mg