Grilled Chicken Fajita Bowls

Grilled Chicken Fajita Bowls recipe! Marinate chicken in fajita seasoning, grill with veggies, and serve with rice, cheese, and your favorite toppings. Make it tonight!

Savor the flavors of Mexico with these colorful Grilled Chicken Fajita Bowls, loaded with tender chicken, sautéed peppers and onions, and a medley of toppings. Each bite transports you to a vibrant fiesta, with every element working in harmony to create a deliciously satisfying meal that’s sure to delight!

Ready Time

2 hrs 10 mins

Yields

10 servings

Ingredients

  • Boneless, skinless chicken breasts: 5 lbs
  • Red bell pepper: 5
  • Yellow bell pepper: 5
  • Onion: 5 large
  • Fajita seasoning: 5 tbsp
  • Olive oil: 1/4 cup
  • Lime juice: 2 cups
  • Salt: 2 tsp
  • Pepper: 1 tsp
  • Garlic powder: 1 tsp
  • Paprika: 1 tsp
  • Cilantro: 2 cups chopped
  • Cooked white rice: 10 cups
  • Tortillas: 20 small
  • Shredded cheese: 2 cups
  • Diced tomatoes: 2 cups
  • Avocado or guacamole: 5 ripe avocados or 2 cups
  • Sour cream: 2 cups
  • Salsa: 2 cups

Instructions

Prepare the grill by preheating it to medium-high heat. Cut the chicken breasts into thin strips and place them in a large bowl.

In a small bowl, whisk together fajita seasoning, olive oil, lime juice, salt, pepper, garlic powder, and paprika.

Pour the marinade over the chicken strips and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Cut the red and yellow bell peppers into large slices and the onion into rings.

Remove the chicken from the marinade and grill the chicken, bell peppers, and onions for 5-7 minutes per side or until the chicken is cooked through and the vegetables are tender. While the chicken and vegetables are grilling, prepare the toppings.

Chop the cilantro and set aside.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. To assemble the bowls, place a scoop of cooked white rice in the bottom of a bowl.

Add sliced grilled chicken on top of the rice.

Add sliced grilled bell peppers and onions alongside the chicken. Sprinkle shredded cheese over the top.

Add diced tomatoes, a spoonful of sour cream, and a spoonful of salsa.

Top with chopped cilantro, avocado or guacamole slices, and serve immediately.

Notes

You’ll need to plan ahead for marinating time, so prep that chicken at least 2 hours or overnight before grilling.

Make sure to slice those bell peppers and onions into large pieces so they grill evenly and don’t fall through the grates.

For the toppings, you can customize to your heart’s content, but don’t skip that cilantro – it adds a freshness that brings everything together! If you’re using guacamole instead of sliced avocado, you might want to prep it ahead of time to let the flavors meld together.

You’ll end up with 10 generous bowls, so be prepared to feed a crowd (or have some amazing leftovers)!

Nutrional Value

  • Calories: 540
  • Protein: 43g
  • Fat: 22g
  • Saturated Fat: 8g
  • Cholesterol: 80mg
  • Carbohydrates: 40g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 450mg
  • Potassium: 940mg
  • Vitamin A: 20% of the Daily Value (DV)
  • Vitamin C: 120% of the DV
  • Calcium: 20% of the DV
  • Iron: 25% of the DV
Grilled Chicken Fajita Bowls
Grilled Chicken Fajita Bowls

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