Easy Chicken Fajita Bowls
These chicken fajita bowls are the lunch I reach for when I need something that’s going to keep me full until dinner without even thinking about snacking. Seasoned chicken, rice, black beans, sweet corn, sautéed peppers and onions, avocado and a cool, tangy jalapeño yogurt drizzle all piled into one bowl. It’s colorful, satisfying and packed with protein and fiber from the chicken and the black beans.
If you’ve prepped chicken ahead of time (using my one chicken prep, three lunches method from the Protein Series), this comes together in about 15 minutes. If you’re starting from scratch, it’s still a quick meal. The taco seasoning on the chicken, the rice and the cool yogurt drizzle all play off each other beautifully and every bite hits something different.
Ingredients and Substitutions
For the Chicken
- Chicken breasts or thighs. I use my paprika garlic marinated chicken from the meal prep batch but you can season plain chicken with taco seasoning and cook it fresh. Thighs stay juicier than breasts, especially if you’re reheating from prepped but chicken breasts are higher in protein and leaner.
- Taco seasoning. My homemade taco seasoning is my go-to. Store-bought fajita seasoning is fine in a pinch.
For the Bowls
- Rice. White or brown rice, whatever you prefer. Cilantro lime rice is a great upgrade if you want to put in the extra 2 minutes. Quinoa or cauliflower rice work for a lower-carb or grain-free option.
- Black beans. Canned, drained and rinsed. Black beans add a significant protein and fiber boost to the bowl and make it genuinely filling.
- Corn. Frozen corn, canned corn (drained) or fresh corn cut off the cob.
- Peppers and onions. The vegetables add color and flavor to the finished bowl and are a non-negotiable.
- Avocado. You can use either sliced avocado or guacamole. It adds creaminess and a bit of fiber.
For the Jalapeño Yogurt Drizzle
- Greek yogurt. Full-fat or low-fat, either works, low fat is just better if you’re counting calories. The yogurt adds creaminess, tanginess and a protein boost all in one.
- Jalapeño. Finely chopped, seeds removed for mild heat or seeds in for more kick.
- Lime juice. Brightens the drizzle and ties it into the Mexican flavor profile.
- Herbs. I used chives but cilantro/coriander is more traditional.
- Salt. Season the drizzle. Unseasoned yogurt drizzles taste flat.
- Garlic (optional). A small grated clove adds a savory depth.
Variations
- Shrimp fajita bowls. Swap the chicken for seasoned shrimp cooked in a hot pan for 2 to 3 minutes per side. Faster than chicken and a nice change.
- Steak fajita bowls. Sliced grilled steak with fajita seasoning instead of chicken. Use flank steak or skirt steak sliced thin against the grain.
- Vegetarian fajita bowls. Skip the chicken entirely and double the black beans. Add roasted sweet potato cubes for extra substance and a handful of corn and peppers. Still high in protein from the double beans and the yogurt drizzle.
- Low-carb version. Skip the rice and use cauliflower rice or shredded lettuce as the base. The black beans, chicken and toppings are filling enough without the grain.
How to Make Chicken Fajita Bowls
Step 1: Prep the base. Cook the rice and add the corn and beans. I do this all in one pot but feel free to keep the elements separate if you prefer.
Step 2: Sauté the peppers and onions. Heat a splash of oil in a large skillet over high heat. Add the sliced peppers and onions and cook for 5 to 7 minutes, tossing occasionally, until charred on the edges and tender but still with some bite. Season with salt and a squeeze of lime.
Step 3: Warm the chicken. If using prepped chicken, slice it and warm in a pan over medium heat with a splash of water or stock. If cooking the chicken fresh, grill the marinated chicken in a hot grill pan for 8-10 minutes or until cooked through.
Step 4: Make the jalapeño yogurt drizzle. Combine the Greek yogurt, finely chopped jalapeño, chives or cilantro, lime juice and a pinch of salt blend until smooth. Taste and adjust lime and salt as needed. It should be tangy, slightly spicy and pourable. Add a splash of water if it’s too thick to drizzle.
Step 5: Assemble. Pile the rice into bowls. Add the sautéed peppers and onions and sliced chicken. Top with avocado and drizzle the jalapeño yogurt sauce over everything. Garnish with fresh cilantro and sliced jalapeños (optional).
How to Store
Ingredients
- 1 lb (500g) boneless skinless chicken breasts 4 chicken breasts
- Garlic Paprika Marinade
For the rice
- 1 cup jasmine rice any long grain rice will work
- 2 cups water
- 14 oz/400g black beans 1 can, drained and rinsed
- 1 cup frozen corn fresh or canned can also be used
- 1 tsp salt
- 1 tsp taco seasoning
For the peppers and onions
- 3 bell peppers I used red, yellow and green, sliced
- 1 large onion sliced,
- 2 tsp olive oil
- salt to taste
For the jalapeño yogurt crema
- 1 cup low fat Greek yogurt
- 1-2 jalapeños seeds removed, if necessary
- 2 tbsp chopped chives or cilantro/coriander
- 1-2 tsp lime/lemon juice
- salt to taste
- 1 garlic clove optional
Instructions
- Marinate the chicken for at least 30 minutes, ideally overnight in the fridge.
- Place the rice in a small pot over medium-high heat then pour in the water and season with salt and taco seasoning.
- Allow to come to a boil then cook until the water has been absorbed. Add the beans and frozen corn then cover with a lid, turn the heat all the way down and allow to cook for another 10 minutes until the rice is cooked. Turn off the heat and allow to steam for another 5 minutes.
- In a large frying pan, sauté the sliced onions and peppers until caramelized and tender.
- Combine all the sauce ingredients in a bowl or jug and using an immersion blender, blend until smooth (you can use a blender or food processor too).
- To assemble, spoon the rice, beans and corn mixture into serving bowls. Slice the chicken and place on top. Add the peppers and sliced avocado (or guacamole). Drizzle over the yogurt sauce.
- Garnish with fresh cilantro and sliced jalapeños and serve.
Nutrition
Frequently Asked Questions
With the chicken, black beans and yogurt drizzle, a serving has approximately 40,6g of protein. The exact amount depends on your portion sizes but the combination of chicken plus black beans plus yogurt makes this one of the highest-protein lunches in the Protein Series.
Yes. Any store-bought fajita or taco seasoning works. Homemade gives you more control over salt and spice levels but store-bought is a perfectly good shortcut.
Yes. The bowls are surprisingly good eaten cold or at room temperature, which makes them excellent for packed lunches. The rice firms up slightly when cold but the drizzle and guacamole keep everything moist and flavorful.
Use a few dashes of hot sauce stirred into the yogurt instead. Or make a plain lime yogurt drizzle with just yogurt, lime juice and salt. The heat is nice but not essential.
Absolutely. This is one of the best meal prep lunches I make. Cook the chicken, rice, beans and peppers on Sunday, store in separate containers and assemble each day. Four days of lunches from about 30 minutes of prep.