This Chicken Fajita Bowl recipe is bursting with delicious flavors and wholesome ingredients and it’s made with only 5 ingredients!

Love the flavors of chicken fajita? Try our chicken fajita pasta recipe.

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This chicken fajita bowl recipe makes a great go-to meal built for any occasion, whether it’s lunch, meal prep, dinner, or serving a crowd!

Just like our honey lime chicken thighs, it’s made with juicy chicken thighs, chunky salsa verde, sweet peppers, and onions, all served over fluffy plain white rice or our coconut lime rice. It’s a dish that’s both easy to make and incredibly satisfying.

Another bowl recipe! If you love layering ingredients to make a hearty, comforting bowl then my Shrimp Quinoa Bowl is another delicious recipe to try!

Why I Love This Recipe

  • Easy to make. You can easily prepare each part of this recipe simultaneously. While the chicken is cooking you can chop and sauté the vegetables in another pan, and cook the rice in a separate pot. It’ll all come together for a delicious meal.
  • Great for meal planning. You can double the recipe and store the leftovers for a quick and easy meal later in the week. It’s a great option for busy individuals who want a flavorful and satisfying meal without having to spend too much time in the kitchen.
  • Customizable toppings. Set up a spread with toppings and additions so everyone can build their own chicken fajita rice bowl according to their preferences. It goes well with our easy guacamole recipe. It’s perfect for gatherings or family dinners and adds an interactive and customizable element.
shredded chicken in a pan.


This fajita chicken bowl uses similar ingredients to our chicken fajita lettuce wraps and piles them on rice for a comforting, easy-to-make meal. 

ingredients for chicken fajita bowl recipe.
  • Chicken: Boneless, skinless chicken thighs will give you the juiciest meat, but you could substitute it with chicken breast for shredding.
  • Salsa verde: You can use mild or medium, depending on the flavor you want. 
  • Bell peppers: Use a variety of colors for a more vibrant dish!
  • Onions: I like sweet onions because they have a milder flavor, but you could use yellow, white, or red onions. 
  • Oil, salt, and pepper: To cook and season.

See the recipe card for quantities.

How to Make Fajita Chicken Bowl

Start with the chicken as it takes the longest to cook. Once it is simmering away you can work on cooking the vegetables, and rice, and prepping any toppings.

  • Heat a large heavy-duty bottom skillet over medium-high heat. Sear the seasoned chicken thighs until golden brown, flipping to sear the other side.
two skillet photos showing raw chicken thighs in one, and seared chicken thighs in second.
  • Add the salsa and cover, allowing it to simmer in the sauce. Once the chicken is tender, use two forks to shred up the thighs in the salsa verde.
two skillet photos showing chicken thighs in salsa verde in one, and shredded chicken in sauce in second.
  • In another skillet, add oil and cook the onions and peppers. You can use medium-high heat to get a nice char on the veggies and cook until they are soft. 
two skillet photos showing raw peppers and onion in one, and cooked peppers and onions in second.
  • Assemble the bowls with cooked rice, shredded chicken, some peppers and onions, and toppings.

Topping Ideas

Here are a few ideas on topping your healthy chicken fajita bowl, but don’t let this list hold you back. Add whatever you like!

chicken fajita rice bowl.

Recipe Tips + Substitutions

Make the most out of this easy chicken fajita bowl with options for swapping out or adding ingredients and tips for the best results.

  • Use high heat. Searing the chicken creates a crispy exterior and seals in the juices, resulting in tender and flavorful meat. It prevents dryness by cooking the chicken quickly and locking in its natural juices. 
  • Make it low-carb. If you’re looking for a low-carb option, you can substitute the white rice with cauliflower rice or omit it altogether.
  • Make homemade salsa verde. For a fresher and more flavorful dish, you can make your own salsa verde by blending tomatillos, jalapeño peppers, garlic, onion, and cilantro in a food processor or blender.
  • Swap out the protein. You can use different proteins in this recipe, such as shrimp, ground beef, or tofu, for a different flavor profile. Just adjust the cooking time accordingly.
  • Add extra veggies. You can add more vegetables to the recipe, such as zucchini, corn, or diced tomatoes, for extra nutrition and flavor. Feel free to add tex-mex seasoning too, such as cumin, chili powder, or oregano.

Storing Leftovers

To store leftover fajita bowls, allow the dish to cool to room temperature before transferring it to an airtight container. Place the container in the fridge and consume within 3-4 days.

To reheat the leftovers, transfer the desired portion to a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat the dish on the stove over medium heat, stirring occasionally, until warmed up to your liking. Add a splash of water or broth if the chicken seems dry.

Recipe FAQs

Is this recipe spicy?

It can be, depending on the type of salsa verde you use. Use milder salsa for less heat.

What can I use instead of rice?

If you prefer not to use rice, you can substitute it with quinoa, cauliflower rice, or any other grain or grain-like substitute such as bulgur, couscous, or farro.

Can I use regular chunky salsa instead of verde?

That should work! Depending on the consistency, you may need to add a little bit of water so it doesn’t dry out while simmering the chicken thighs.

If you tried Chicken Fajita Bowl or any other recipes on my website, please leave a star rating and let me know how you like the recipe in the comments below.

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chicken fajita bowl

Chicken Fajita Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4-6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Mexican


This quick chicken fajita bowl comes together with only 5-ingredients! It’s incredibly easy to customize it with toppings of choice.


Units Scale


  • 6 chicken thighs, boneless and skinless, about 1.5 lbs.
  • 2 cups (16 oz.) salsa verde, mild or medium
  • 2 Tbsp. avocado oil or olive oil
  • Kosher salt and fresh ground black pepper


  • 2 large bell peppers (any color), cored and sliced into 1-inch strips
  • 1 large sweet onion or 2 smaller onions, cut into wedges
  • 2 Tbsp. avocado oil or olive oil
  • Kosher salt and fresh ground black pepper

To Serve

  • 1 cup rice, cooked accordingly to package directions
  • Pico de gallo
  • Avocado
  • Sour cream
  • Fresh cilantro



  1. Season the chicken with salt and pepper on both sides, to taste.
  2. In a large heavy-duty skillet, heat oil over medium-high heat. Add chicken in a single layer and cook for 2-3 minutes on each side or until golden brown. Do not overcrowd the pan. Cook in batches if needed.
  3. Add salsa and immediately cover the skillet with a lid. Reduce heat to low or a gentle simmer and cook the chicken for 20-23 minutes, flipping halfway, so both sides cook evenly.
  4. Remove the chicken from the heat and let it cool slightly. It will look very watery but upon standing the juices will settle. Shred the chicken with two forks.


  1. While the chicken is cooking, heat oil in a separate large skillet over medium-high heat.
  2. Add peppers and onions to the skillet. Season with salt and pepper, plus any other tex-mex spices to taste, and cook for 8-10 minutes or until soft and slightly charred, stirring occasionally. Serve with chicken over rice with toppings of choice.


  • Chicken: You can use chicken breast but you may need to adjust the cooking time.
  • Toppings: Feel free to customize the toppings to your liking. See the blog post for more ideas.
  • Leftovers: Store refrigerated in an airtight container for 3-4 days.


  • Serving Size:
  • Calories: 298
  • Sugar: 6 g
  • Sodium: 624.7 mg
  • Fat: 14 g
  • Carbohydrates: 10.8 g
  • Protein: 31 g
  • Cholesterol: 140.1 mg

Recipe originally published September 2016 but has been updated.