Chicken Fajita Bowl

Course Main Course
Cuisine American, Mexican
Keyword mexican, healthy, chicken, rice bowl
Prep Time 10 minutes
Cook Time 15 minutes
Marinating 1 hour
Total Time 25 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


  • 2 tablespoons Oil (I used Spanish Olive Oil)
  • 1 boneless skinless Chicken Breast cut into thin strips (usually two pieces in one pack unless it's a family pack)
  • 1/2 Red Bell Pepper julienned
  • 1/2 Green Bell Pepper julienned
  • 1/2 Orange Bell Pepper julienned
  • 1/2 Yellow Bell Pepper julienned
  • 1/2 Onion diced or sliced

Seasoning & Marinade

  • 1 tablespoon Oil l (I used Spanish Olive Oil)
  • 1 tablespoon lemon juice
  • 1 teaspoon seasoned salt or to taste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Spanish Smoked Sweet Paprika
  • 1/2 teaspoon crushed red pepper flakes


  1. In a large freezer bag, combine 1 tablespoon oil, lemon juice, and seasonings; add the chicken, close the bag then shake a bit to coat the chicken. Refrigerate for one hour. (If you will not cook it right away freeze it. You may leave it in the fridge for up to 24 hrs.)
  2. In a large skillet, saute peppers and onion in 1 tablespoon of oil until tender but still crisp. Season it with a pinch of a salt, stir, then remove on the plate.
  3. In the same skillet, cook chicken over medium-high heat for about 6 to 7 minutes or until no longer pink. Return pepper mixture to a pan and combine them with chicken. Cook for about 2 to 3 more minutes. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.
  4. You can serve it over rice, or use Cauliflower rice. 

    Saute on a bit of oil, add salt to taste. This is perfect for a fajita bowl.

Recipe Notes