Chicken and Veggie Fajita Bowls

These quick and easy chicken and veggie bowls are loaded with flavor and make a perfect weeknight meal. Pile on the toppings! They are so yummy!

This recipe could not be easier! The chicken and veggies cook in one skillet, and the serving options are endless and totally customizable.

Simple Seasoning Mix

While the seasoning mix is straightforward and simple, using pantry-friendly spices, it is absolutely crucial to the overall flavor of these fajita bowls.

• salt + pepper
• garlic powder
• onion powder
• cumin
• chili powder
• paprika (level up with smoked paprika!)
• dried oregano

HALF of this seasoning mix is tossed with the chicken.

And speaking of chicken, this recipe works well with boneless chicken breasts, tenderloins or thighs.

One Skillet Cooking

The process for cooking the ingredients for these chicken and veggie fajita bowls is quick and easy.

1. Cook the seasoned chicken in a nonstick skillet until golden and cooked through.
2. Remove to a plate; cover and keep warm.
3. Cook the vegetables (with the remaining seasoning mix) until tender.

And that’s it! Seriously, could.not.be.easier.

The seasoning mixture adds the most delicious flavor to the chicken and veggies. Like, it’s really hard not to keep snitching bites right out of the pan.

Assembling Chicken and Veggie Fajita Bowls

Pile the golden chicken and tender veggies in a bowl (or on a plate). You can also add hot, cooked rice or quinoa or other “carby” side if you’d like, but you don’t have to. Carbs optional! (But are they?? 🤔).

Then…and here’s the fun part…load on all the toppings your heart desires.

• shredded cheese
• sour cream
• guacamole or chopped avocados
• salsa (any and all varieties!)
• chopped cilantro
• crushed tortilla chips
• pickled onions
• roasted corn kernels (we love the ones from Trader Joe’s)
• fresh lime wedges

Family Friendly Customizable Meal

I love meals like this because everyone can put together their fajita bowl as dictated by their own conscience and taste buds. It alleviates stress around feeding picky eaters.

And it also allows those of us (ahem, hi 👋🏼) who adore mushrooms, to load up our fajita bowls with those and leave the rest of the family to live an incomplete life without them.

For these reasons, and so many more, these chicken and veggie fajita bowls just might be a perfect weeknight dinner. The flavor is through the roof delicious. I hope you love them!

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Chicken and Veggie Fajita Bowls

Yield: 5 to 6 servings

Prep Time: 25 minutes mins

Cook Time: 15 minutes mins

Total Time: 40 minutes mins

Seasoning Mix:

• 1 teaspoon coarse kosher salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon smoked or sweet paprika
• ¼ teaspoon coarsely ground black pepper

Fajita Bowls:

• 1 ½ to 2 pounds chicken breasts, tenderloins or thighs, cut into bite-size pieces
• 2 tablespoons olive oil, divided
• 2 bell peppers, cored, seeded and cut into thin strips
• 1 medium onion, cut into half moon slices
• 8 to 12 ounces sliced mushrooms
• 2 to 3 tablespoons water or chicken broth
• Hot, cooked rice (optional)

Toppings:

• Shredded cheese
• Chopped cilantro
• Crushed tortilla chips
• Sour cream
• Salsa
• Guacamole or chopped avocados
• Roasted corn kernels

Cook ModePrevent your screen from going dark

• Mix together all the spices for the seasoning mix.

• Sprinkle half the seasoning mixture over the chicken pieces and toss until the chicken is evenly coated. Set aside the remaining seasoning mixture.

• In a 12-inch nonstick skillet, heat one tablespoon of the olive oil over medium heat until hot and rippling. Add the chicken in a single layer and cook until golden, 2 to 3 minutes. Flip and cook until golden and cooked through, 3 to 4 minutes. Season to taste with additional salt and pepper, if desired. Remove the chicken to a plate; cover and keep warm.

• Return the skillet to medium heat and add the the remaining tablespoon olive oil. Add the onions, peppers and mushrooms, and sprinkle the reserved seasoning mixture over the veggies.

• Cook, stirring every so often until the onions are translucent and the peppers and mushrooms are tender, 4 to 5 minutes. Toward the end of cooking (or sooner, if the skillet is dry), add 2 to 3 tablespoons water or broth and continue cooking for 1 to 2 minutes.

• Serve the chicken and vegetables over hot, cooked rice (if desired) and any number of toppings: shredded cheese, roasted corn kernels, chopped cilantro, crushed tortilla chips, guacamole or chopped avocados, sour cream, and salsa.

Chicken: the chicken can be air fried instead of being cooked in a skillet. Preheat an air fryer to 375 degrees F. Add the chicken in a single layer to the basket and cook for 10 to 12 minutes, shaking the basket once or twice. 
Vegetables: if you want the vegetables (particularly the mushrooms) to develop more golden color, don’t overcrowd the skillet (cook them in separate batches and divide the seasoning mixture among each batch). 

Author: Mel

Course: Main Course

Cuisine: American, Mexican

Method: Stovetop

Serving: 1 serving (does not include rice or toppings), Calories: 190kcal, Carbohydrates: 4g, Protein: 26g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 544mg, Fiber: 1g, Sugar: 2g

Recipe Source: from Mel’s Kitchen Cafe