Chicken fajita bowls are the ultimate balance of bold flavors, vibrant colors, and wholesome ingredients. Picture juicy, spiced chicken strips paired with sautéed bell peppers, fluffy quinoa, and a creamy avocado goat cheese sauce. It’s all tied together into a bowl full of textures and tastes that make every bite exciting.
The best part? This recipe is perfect for chicken fajita bowl meal prep, making busy weeknights or lunches a breeze. Plus, it’s highly customizable, so you can mix and match ingredients based on your preferences or what you have on hand.
Whether you want a healthy fajita bowl with quinoa or a bold twist with extra heat, these bowls deliver major flavor without any complicated techniques.
The Inspiration for These Chicken Fajita Bowls
The first time I created this dish, I wanted to blend the flavors of classic fajitas with the convenience and fun of serving them in a hearty bowl. My goal was a recipe that combined smoky, well-seasoned chicken, colorful vegetables, and a nutrient-dense base like quinoa.
These quinoa fajita bowls turned out to be everything I dreamed of: satisfying, healthy, and irresistibly tasty. Since then, this has become my go-to for everything from quick dinners to meal prepped lunches.
I tested countless variations before landing on this easy chicken fajita bowl recipe. A creamy avocado goat cheese sauce elevates it from simple to sensational, while customizable ingredients ensure that it fits anyone’s taste.
Let me show you how to make the best chicken fajita bowl recipe your family will love!
Chicken Fajita Bowls Ingredients
- For the Sauce:
- 1 avocado
- 2 Tablespoons goat cheese
- 2 Tablespoons lime juice
- ¼ teaspoon sea salt
- For the Quinoa:
- 1 cup red or white quinoa (I used white)
- 2 cups water
- ½ teaspoon salt
- For the Veggies:
- 1 teaspoon oil
- 1 clove garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 yellow onion, sliced
- ½ teaspoon salt
- ½ teaspoon chili powder
- For the Chicken:
- 1½ pounds boneless, skinless chicken breast, cut into thin strips
- 2 teaspoons lime juice
- 1 teaspoon olive oil
- ½ Tablespoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½-1 teaspoon salt
- ½ teaspoon ground pepper
- For Assembly:
- Chopped romaine lettuce
- Fresh cilantro
- Pico de gallo or salsa
- Hot sauce (optional)
How to Make Chicken Fajita Bowls
- Make the Sauce: Blend together the avocado, goat cheese, lime juice, and sea salt until smooth. Transfer to a bowl and refrigerate until ready to serve.
- Cook the Quinoa: Rinse and drain quinoa. Combine with water and salt in a saucepan, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until liquid is absorbed. Let it rest for 2-3 minutes, then fluff with a fork.
- Sauté the Vegetables: Heat oil in a large skillet over medium-high heat. Add garlic, bell peppers, onion, salt, and chili powder. Cook for about 5 minutes until tender but still crisp. Transfer veggies to a plate.
- Cook the Chicken: Using the same skillet, add the chicken strips, lime juice, olive oil, and spices. Cook over medium-high heat for about 6 minutes or until the chicken is no longer pink and reaches an internal temperature of 165°F. Remove from heat.
- Assemble the Bowls: Start with a base of quinoa, then layer on chicken, veggies, romaine, and pico de gallo. Drizzle with the avocado goat cheese sauce. For a neat presentation, use a small zip-lock bag as a piping bag for the sauce. Add hot sauce if desired, and enjoy!
My Chef Tips for the Best Chicken Fajita Bowls
- Prep Ahead: Cook the quinoa and chop the vegetables in advance for faster assembly.
- Your Way: Feel free to swap out quinoa for other grains or add extra veggies like zucchini or mushrooms.
- Max Flavor: Marinate the chicken for 30 minutes in lime juice and spices if you have extra time.
- Storage: Store leftovers in airtight containers for up to 4 days. Keep the sauce in a separate container to prevent sogginess.
- Reheating: Warm up the chicken and veggies in a skillet or microwave, then assemble your bowl fresh before serving.
Chicken Fajita Bowls FAQs
Can I make this an easy chicken fajita bowl recipe vegetarian?
Yes! Swap the chicken for roasted sweet potatoes, black beans, or tofu for a delicious vegetarian option.
How healthy are these quinoa fajita bowls?
Very! With lean protein, fiber-rich quinoa, and fresh veggies, this healthy fajita bowl with quinoa is packed with nutrients and perfect for a balanced meal.
Can I use brown rice instead of quinoa?
Absolutely. Brown rice, farro, or even cauliflower rice work well as a base for these bowls.
How do I meal prep chicken fajita bowls?
Divide fully prepped ingredients into individual meal containers. Store sauce separately, and assemble fresh when you’re ready to eat.
Can I freeze the chicken or sauce?
You can freeze the cooked chicken, but the avocado-based sauce doesn’t freeze well. Make the sauce fresh for best results.
Make This Chicken Fajita Bowls Tonight
If you’re looking for a quick, flavorful, and customizable dinner option, these chicken fajita bowls are your answer. Packed with bold spices, creamy sauce, and a hearty quinoa base, they’re sure to impress everyone at the table. Plus, they’re perfect for meal prep!
What toppings will you add to your bowl? Share your creations in the comments or tag me on social media—I’d love to see how you make it your own!
Chicken Fajita Bowls
Ingredients
- 1 avocado
- 2 Tablespoons goat cheese
- 2 Tablespoons lime juice
- ¼ teaspoon sea salt
- 1 cup red or white quinoa (I used white)
- 2 cups water
- ½ teaspoon salt
- 1 teaspoon oil
- 1 clove garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 yellow onion, sliced
- ½ teaspoon salt
- ½ teaspoon chili powder
- 1½ pounds boneless, skinless chicken breast, cut into thin strips
- 2 teaspoons lime juice
- 1 teaspoon olive oil
- ½ Tablespoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½-1 teaspoon salt
- ½ teaspoon ground pepper
- Chopped romaine lettuce
- Fresh cilantro
- Pico de gallo or salsa
- Hot sauce (optional)
Instructions
- Make the Sauce: Blend together the avocado, goat cheese, lime juice, and sea salt until smooth. Transfer to a bowl and refrigerate until ready to serve.
- Cook the Quinoa: Rinse and drain quinoa. Combine with water and salt in a saucepan, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until liquid is absorbed. Let it rest for 2-3 minutes, then fluff with a fork.
- Sauté the Vegetables: Heat oil in a large skillet over medium-high heat. Add garlic, bell peppers, onion, salt, and chili powder. Cook for about 5 minutes until tender but still crisp. Transfer veggies to a plate.
- Cook the Chicken: Using the same skillet, add the chicken strips, lime juice, olive oil, and spices. Cook over medium-high heat for about 6 minutes or until the chicken is no longer pink and reaches an internal temperature of 165°F. Remove from heat.
- Assemble the Bowls: Start with a base of quinoa, then layer on chicken, veggies, romaine, and pico de gallo. Drizzle with the avocado goat cheese sauce. For a neat presentation, use a small zip-lock bag as a piping bag for the sauce. Add hot sauce if desired, and enjoy!
