Grilled Chicken Fajita Bowl With Peppers & Onions – Bright, Fresh, and Satisfying

Juicy grilled chicken, sweet peppers, and tender onions come together in a bowl that tastes like a weeknight win. It’s simple enough for a quick dinner but has the flavor and color to feel special. You get smoky char, warm spices, and crisp toppings in every bite.

Build it your way with rice, greens, or cauliflower rice. This is the kind of meal that earns repeat status—easy to prep, easy to love.

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Grilled Chicken Fajita Bowl With Peppers & Onions - Bright, Fresh, and Satisfying

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Ingredients

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
• Peppers & Onions: 3 bell peppers (mixed colors), 1 large yellow or red onion
• Oil: 3 tablespoons olive oil or avocado oil
• Citrus: 2 limes (zest and juice)
• Spices: 2 teaspoons chili powder, 1.5 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne (optional)
• Salt & Pepper: Kosher salt and freshly ground black pepper
• Base: Cooked rice, brown rice, cilantro-lime rice, quinoa, or cauliflower rice
• Add-Ons: Fresh cilantro, avocado or guacamole, pico de gallo or salsa, shredded lettuce, corn, black beans, shredded cheese, Greek yogurt or sour cream
• Optional Extras: Garlic cloves, fresh jalapeño, pickled red onions, hot sauce

Instructions

• Prep the chicken. Pat the chicken dry.If using breasts, slice them in half horizontally for even cooking. Cut into thick strips or leave whole to grill and slice later.
• Mix the marinade. In a bowl, combine 2 tablespoons oil, lime zest, juice of 1 lime, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), 1 teaspoon salt, and several grinds of pepper.
• Marinate. Toss the chicken in the marinade to coat well. Set aside for 20–30 minutes at room temperature or up to 4 hours in the fridge.Longer marinating isn’t necessary and can make the texture mushy.
• Prep the vegetables. Slice peppers into 1/2-inch strips. Slice the onion into similar-sized strips so everything cooks evenly. Toss with 1 tablespoon oil, a pinch of salt, and a little cumin and paprika if you like.
• Heat the grill or pan. Preheat an outdoor grill to medium-high, or use a grill pan or large cast-iron skillet over medium-high heat.You want it hot before the chicken touches the surface.
• Grill the chicken. Cook the chicken 4–6 minutes per side (strips cook faster; whole pieces need the longer side) until lightly charred and cooked through. Internal temperature should reach 165°F (74°C).
• Rest and slice. Transfer chicken to a plate and rest for 5 minutes. Slice into bite-size strips if cooked whole.Squeeze a little fresh lime over the top.
• Cook peppers and onions. Grill in a basket or sauté in a hot pan for 5–8 minutes, stirring occasionally. Aim for tender-crisp with a bit of char. Don’t overcook; they should still have a little bite.
• Prepare the base. Warm your rice, quinoa, or cauliflower rice.For extra flavor, stir in chopped cilantro, a squeeze of lime, and a pinch of salt.
• Assemble the bowls. Add the base, top with peppers and onions, then chicken. Finish with avocado, salsa or pico, cilantro, black beans or corn, and a dollop of Greek yogurt or sour cream. A dash of hot sauce ties it all together.
• Adjust and serve. Taste and add a final pinch of salt or lime juice.Balance is key: savory chicken, sweet peppers, bright lime, and creamy toppings.

What Makes This Special

This bowl brings classic fajita flavors to a lighter, customizable format. You’re not dealing with tortillas, so it’s easier to portion and pile on vegetables.

The marinade uses common spices to deliver big flavor without complicated steps. Grilling creates a slight char that balances the sweetness of the peppers and onions. Plus, everything cooks fast, making it great for meal prep or last-minute dinner.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
• Peppers & Onions: 3 bell peppers (mixed colors), 1 large yellow or red onion
• Oil: 3 tablespoons olive oil or avocado oil
• Citrus: 2 limes (zest and juice)
• Spices: 2 teaspoons chili powder, 1.5 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne (optional)
• Salt & Pepper: Kosher salt and freshly ground black pepper
• Base: Cooked rice, brown rice, cilantro-lime rice, quinoa, or cauliflower rice
• Add-Ons: Fresh cilantro, avocado or guacamole, pico de gallo or salsa, shredded lettuce, corn, black beans, shredded cheese, Greek yogurt or sour cream
• Optional Extras: Garlic cloves, fresh jalapeño, pickled red onions, hot sauce

Step-by-Step Instructions

1. Prep the chicken. Pat the chicken dry.

   If using breasts, slice them in half horizontally for even cooking. Cut into thick strips or leave whole to grill and slice later.

2. Mix the marinade. In a bowl, combine 2 tablespoons oil, lime zest, juice of 1 lime, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), 1 teaspoon salt, and several grinds of pepper.
3. Marinate. Toss the chicken in the marinade to coat well. Set aside for 20–30 minutes at room temperature or up to 4 hours in the fridge.

   Longer marinating isn’t necessary and can make the texture mushy.

4. Prep the vegetables. Slice peppers into 1/2-inch strips. Slice the onion into similar-sized strips so everything cooks evenly. Toss with 1 tablespoon oil, a pinch of salt, and a little cumin and paprika if you like.
5. Heat the grill or pan. Preheat an outdoor grill to medium-high, or use a grill pan or large cast-iron skillet over medium-high heat.

   You want it hot before the chicken touches the surface.

6. Grill the chicken. Cook the chicken 4–6 minutes per side (strips cook faster; whole pieces need the longer side) until lightly charred and cooked through. Internal temperature should reach 165°F (74°C).
7. Rest and slice. Transfer chicken to a plate and rest for 5 minutes. Slice into bite-size strips if cooked whole.

   Squeeze a little fresh lime over the top.

8. Cook peppers and onions. Grill in a basket or sauté in a hot pan for 5–8 minutes, stirring occasionally. Aim for tender-crisp with a bit of char. Don’t overcook; they should still have a little bite.
9. Prepare the base. Warm your rice, quinoa, or cauliflower rice.

   For extra flavor, stir in chopped cilantro, a squeeze of lime, and a pinch of salt.

10. Assemble the bowls. Add the base, top with peppers and onions, then chicken. Finish with avocado, salsa or pico, cilantro, black beans or corn, and a dollop of Greek yogurt or sour cream. A dash of hot sauce ties it all together.
11. Adjust and serve. Taste and add a final pinch of salt or lime juice.

    Balance is key: savory chicken, sweet peppers, bright lime, and creamy toppings.

Keeping It Fresh

Store components separately for the best texture. Keep chicken and vegetables in airtight containers in the fridge for up to 4 days. Rice can be refrigerated for 4 days or frozen for a month.

For reheating, use a skillet to bring back a little char and prevent sogginess.

If microwaving, add a splash of water to rice and cover to steam. Add fresh toppings like avocado and cilantro right before serving, not during storage.

Benefits of This Recipe

• Balanced nutrition: Lean protein, fiber-rich vegetables, and adjustable carbs make it easy to fit your goals.
• Meal-prep friendly: The components reheat well, and you can build bowls all week.
• Highly customizable: Choose your base, toppings, and spice level. It’s flexible for different tastes and diets.
• Big flavor, simple ingredients: Pantry spices and lime deliver that classic fajita profile without fuss.
• Family-friendly: Everyone can assemble their own bowl, which helps with picky eaters.

What Not to Do

• Don’t overcrowd the pan or grill. That causes steaming instead of searing.

  Cook in batches if needed.

• Don’t skip resting the chicken. Resting keeps the juices from running out when you slice.
• Don’t overcook peppers and onions. Soft and mushy loses the fajita vibe. Aim for tender-crisp with char.
• Don’t rely only on salt for flavor. Lime juice, cilantro, and a touch of heat make the bowl pop.
• Don’t marinate for too long. Acid can break down the meat. A short marinade is enough.

Variations You Can Try

• Chipotle-lime: Add 1–2 teaspoons minced chipotle in adobo to the marinade for smoky heat.
• Cilantro-lime yogurt: Stir lime juice, zest, chopped cilantro, and a pinch of salt into Greek yogurt for a creamy topping.
• Low-carb bowl: Use cauliflower rice or shredded romaine as the base and add extra peppers.
• Southwest style: Add charred corn, black beans, and a sprinkle of cotija cheese.
• Steak or shrimp swap: Use skirt steak (quick sear, slice against the grain) or shrimp (2–3 minutes per side).
• Vegetarian version: Swap chicken for portobello mushrooms or firm tofu.

  Press tofu, marinate, and sear until crisp.

• Extra veggies: Add zucchini ribbons or cherry tomatoes to the grill for more color and sweetness.

FAQ

Can I make this without a grill?

Yes. A cast-iron skillet or grill pan works great. Get it hot, sear the chicken until browned and cooked through, then cook the peppers and onions in the same pan.

What’s the best cut—breasts or thighs?

Both work. Thighs are more forgiving and stay juicy. Breasts are lean and cook quickly.

If using breasts, slice or pound to even thickness for consistent results.

How spicy is it?

Moderate by default. For less heat, skip cayenne and use mild chili powder. For more heat, add chipotle, extra cayenne, or sliced jalapeño on top.

Can I prep this ahead?

Absolutely.

Cook the chicken, peppers, and rice up to four days in advance. Reheat and add fresh toppings when serving. Keep sauces and avocado separate until the end.

What if I don’t have all the spices?

Use a store-bought fajita or taco seasoning in a pinch.

Start with 1–2 tablespoons and adjust salt and lime to taste.

How do I keep the chicken from drying out?

Don’t overcook, and let it rest before slicing. A quick marinade with oil and lime helps, as does using thighs if you’re worried about dryness.

What’s a good rice option?

Cilantro-lime rice is great for freshness. Brown rice works for extra fiber.

Cauliflower rice keeps it lighter and still soaks up flavor.

Can I make it dairy-free?

Yes. Skip cheese and sour cream, or use dairy-free alternatives. Avocado adds creaminess without dairy.

Wrapping Up

This Grilled Chicken Fajita Bowl with Peppers & Onions delivers bold flavor with straightforward steps and everyday ingredients.

It’s flexible, fresh, and perfect for a weeknight or meal prep. Keep the char, keep the lime, and make it your own with toppings you love. Once you’ve tried it, you’ll have a reliable go-to that never gets boring.