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Chicken Breast Fajita Bowls for Easy Weeknight Meals
Youssef Hb

Chicken Breast Fajita Bowls

A vibrant, healthy meal featuring perfectly seasoned chicken breast strips, caramelized bell peppers, and savory red onions, all served over fluffy rice. Finished with a zesty, creamy lime sauce, this one-pot inspired dish is designed for busy weeknights, offering a nutritious and balanced dinner that saves time without compromising on bold, authentic flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 24 ounces chicken breast, sliced into strips
  • 1/4 cup plus 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 lime, juiced
  • 3 bell peppers, sliced
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup Greek yogurt or sour cream
  • 2 cups cooked white rice for serving
  • Fresh cilantro for garnish

Method
 

  1. Whisk together 1/4 cup olive oil, half the lime juice, chili powder, cumin, oregano, garlic powder, salt, and pepper.
  2. Marinate chicken strips in the mixture for 20 minutes.
  3. Heat remaining tablespoon of olive oil in a large skillet over medium-high heat.
  4. Add chicken and sear until golden and cooked through; remove from pan.
  5. In the same pan, add sliced peppers and onions, cooking until tender and slightly caramelized.
  6. Mix remaining lime juice with Greek yogurt to create the creamy sauce.
  7. Assemble bowls by layering rice, chicken, and sautéed vegetables.
  8. Drizzle with the lime sauce and garnish with fresh cilantro.

Notes

Ensure you do not crowd the pan to get a proper sear on the chicken and vegetables. You can substitute Greek yogurt for sour cream for a higher protein, lighter alternative. Store leftovers in an airtight container for up to 3 days.