Chicken Fajita Bowls are a delicious and customizable meal featuring seasoned chicken strips served with rice, pico de gallo, and a flavorful cilantro-lime cremosa sauce.
This is a personal favorite of mine. This is one of those rare dishes that everyone actually likes so we make it often at out house!
This recipe for chicken fajita bowls is quick and easy to prep, is balanced with healthy ingredients so it's perfect for feeding hungry family on a busy weeknight. These are ready to eat in less than 20 minutes!
★ Why You'll Love this Recipe ★
These bowls can be customized to suit picky-eaters. For flavor-lovers, you can pile these high with extras!
In the simplest form, you need just 5 main ingredients though.
★ Ingredients You'll Need ★
We're saving a ton of time by using some pre-packaged ingredients. So you get layers of fresh flavor with very little time needed.
Here's everything you'll need:
- Chicken cutlets. You can use breasts instead but they will require a bit more cook time since they are thicker. I also recommend pounding them flat so they cook evenly, if using breasts.
- Fajita seasoning. This is rubbed onto the chicken before cooking, giving this dish the signature fajita flavor.
- Oil or butter. You'll need this to grease the pan for cooking the chicken.
- Mexican rice. You can find this pre-packaged as a dry mix. Cook it in advance or as the chicken cooks to save time. The beauty of this type of rice is that it includes seasoning as well as bell peppers adding a big hit of flavor without chopping extra veggies.
- Cilantro Lime Salsa Creamosa. This is one of our favorite jarred sauces that adds a lovely tangy and creaminess. It's also quite spicy so if you need to tone it down, feel free to substitute some or all of it for sour cream.
- Pico de Gallo. Fresh pico de gallo is readily available at most grocery stores. This is a huge time saver! I prefer pico de Gallo over jarred salsa because it's more more fresh. However, in a pinch you can use salsa.
- Pickled jalapeño. These can be added to taste.
★ Tips & FAQs ★
Can I customize the recipe to suit my preferences?
Absolutely! I always recommend customizing a recipe to your liking.
You can adjust the seasoning, choose brown or cauliflower rice for a healthier option, and add or omit toppings to match your taste.
You can also use streak, pork or tofu instead of chicken.
How can I make my own cilantro-lime cremosa sauce?
I love using jarred cremosa becuase it saves time but if you want to make your own, you can. Here's how: Mix together chopped cilantro, lime juice, sour cream, and mayonnaise. Adjust the quantities to achieve your desired flavor and consistency.
Can I make Chicken Fajita Bowls in advance?
Yes! You can marinate the chicken with seasoning for more flavor and cook the rice in advance. Assemble the bowls just before serving to maintain freshness.
What additional toppings go well with these Chicken Fajita Bowls?
Guacamole, shredded cheese, black beans, corn, salsa and sliced avocado are popular additions. You can also serve it with warm tortillas or tortilla chips on the side.
Store leftovers in an airtight container in the refrigerator for up top 5 days.
You can store and reheat the chicken and rice separately before assembling leftover bowls. Or you can store all ingredients together and enjoy the bowl cold, much like a salad. Your choice!
Can I make this recipe vegetarian?
Yes, you can substitute the chicken with grilled vegetables like bell peppers, onions, and/or mushrooms, tofu, or a plant-based meat substitute. Adjust the seasoning as needed.
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Chicken Fajita Bowls
- 2 (5.4oz) packages Knorr Rice Sides Mexican Rice (with bell peppers and Mexican seasoning) cooked
- Fajita seasoning blend*
- 1 lb chicken cutlets (4 cutlets)
- 10 oz Pico de Gallo pre-packaged, fresh not jarred
- Cilantro Lime Salsa Cremosa (jarred)
- 4 lime wedges
- ¼ cup pickled jalapeño drained
- Cook Mexican rice according to package.
- While rice is cooking, pat chicken dry and rub both sides with Fajita seasoning. Season with salt and pepper as well, if desired.
- Add oil or butter to a skillet over medium-high heat. Cook chicken 3 minutes on each side or until internal temp reaches 165˚.
- Remove chicken from pan and move to a cutting board. Reserve chicken juices and add to rice when rice is full cooked. Cover cooked chicken with foil and let rest for 5 minutes.Slice chicken against the grain then cut into bite-sized pieces.
- When rice is done, spoon a ½ cup serving into each bowl.Layer with sliced cooked chicken and pico de gallo .Finish by drizzling with cilantro lime salsa cremosa.
- Garnish with a wedge of lime and top with pickled jalapeños if desired.
- This dish can be enjoyed warm or cold!