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

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.