When weeknights get hectic, there’s nothing better than a quick and tasty meal, and grilled chicken fajita bowls are my go-to solution. They’re versatile, packed with flavor, and a breeze to prepare. From classic combinations to a zesty lime-cilantro twist, these bowls offer a delightful feast for the senses. My favorite might surprise you though; it’s a unique blend that brings back vacation vibes. Let’s explore these delicious options together.
Classic Grilled Chicken Fajita Bowl
Grilled Chicken Fajita Bowls are a delicious and healthy meal option that combines well-seasoned chicken with vibrant, fresh vegetables and flavorful rice. This dish is perfect for a family dinner or a casual gathering with friends. The combination of juicy grilled chicken, sautéed peppers and onions, and a zesty lime-infused rice creates a perfect balance of flavors and textures.
Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, offering a satisfying meal that’s sure to impress.
The Classic Grilled Chicken Fajita Bowl isn’t only flavorful but also customizable. You can adjust the level of spiciness to your preference or add toppings like avocado, sour cream, or cheese to enhance the dish further. Preparing this dish at home allows you to enjoy restaurant-quality fajitas without the need to step out.
With the following recipe, you can effortlessly create a vibrant and delicious meal that serves 4-6 people, making it ideal for family dinners or meal prepping for the week.
Ingredients (serving size: 4-6 people):
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 limes (1 for marinade, 1 for serving)
- 2 bell peppers (red, yellow, or green), sliced
- 1 large onion, sliced
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 tablespoon fresh cilantro, chopped
- Avocado, sliced (optional)
- Sour cream (optional)
- Shredded cheese (optional)
Cooking Instructions:
1. Marinate the Chicken: In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Squeeze the juice of one lime into the mixture and whisk until well combined.
Add the chicken breasts to the bowl, making sure they’re well coated with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
2. Prepare the Rice: While the chicken marinates, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring chicken broth to a boil, then add the rice.
Reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is cooked and all the liquid is absorbed. Remove from heat, fluff with a fork, and mix in chopped cilantro and a squeeze of lime juice.
3. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and place it on the grill.
Cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center. Remove from the grill and let it rest for a few minutes before slicing into strips.
4. Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add sliced bell peppers and onion to the skillet, and sauté for about 5-7 minutes, or until they’re soft and slightly charred.
Season with a pinch of salt and pepper.
5. Assemble the Fajita Bowls: Divide the cooked rice among serving bowls. Top with grilled chicken strips, sautéed peppers and onions.
If desired, add slices of avocado, a dollop of sour cream, and a sprinkle of shredded cheese. Serve with lime wedges on the side for an extra burst of citrus flavor.
Extra Tips:
For the best results, make sure that the chicken is marinated for at least 30 minutes to allow the flavors to penetrate. If you have more time, marinating overnight can enhance the taste even further.
When grilling, avoid moving the chicken too much to achieve a good char and grill marks. If you prefer a spicier dish, consider adding a pinch of cayenne pepper to the marinade.
Additionally, using a mix of different colored bell peppers can add visual appeal and varied sweetness to the dish.
Spicy Southwest Grilled Chicken Fajita Bowl
Spicy Southwest Grilled Chicken Fajita Bowl is a flavorful and vibrant dish that brings together the best of Tex-Mex cuisine. This recipe combines marinated grilled chicken with a medley of colorful bell peppers and onions, all served over a bed of seasoned rice or cauliflower rice for a healthier option. The finished dish is then garnished with fresh avocado, cilantro, and a squeeze of lime for added zest. Perfect for a family dinner or a festive gathering, this dish is sure to please everyone with its bold and spicy flavors.
The key to a great Spicy Southwest Grilled Chicken Fajita Bowl lies in the marinade. A blend of chili powder, cumin, smoked paprika, garlic, lime juice, and olive oil infuses the chicken with rich, savory flavors. Once grilled to perfection, the chicken is juicy and tender, making it the star of the dish.
Accompanied by sautéed peppers and onions, the spicy chicken is complemented by the sweetness of the vegetables. This dish isn’t only delicious but also visually appealing, thanks to the vibrant colors of the ingredients.
Ingredients (serving size: 4-6 people):
- 2 pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil
- Juice of 2 limes
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 cloves garlic, minced
- Salt and pepper to taste
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 cups cooked rice or cauliflower rice
- 1 avocado, diced
- Fresh cilantro for garnish
- Lime wedges for serving
Cooking Instructions:
- Marinate the Chicken: In a large mixing bowl, combine the olive oil, lime juice, chili powder, smoked paprika, cumin, minced garlic, salt, and pepper. Add the chicken breasts and coat them well in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grates to prevent the chicken from sticking.
- Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Once done, remove the chicken from the grill and let it rest for a few minutes before slicing.
- Sauté the Vegetables: While the chicken is grilling, heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly charred.
- Assemble the Bowls: Divide the cooked rice or cauliflower rice among serving bowls. Top each bowl with slices of grilled chicken and the sautéed pepper-onion mix. Add diced avocado and garnish with fresh cilantro.
- Serve: Serve the bowls with lime wedges on the side for an extra burst of freshness.
Extra Tips:
For a deeper flavor, try marinating the chicken overnight if time permits. If you prefer a milder dish, adjust the amount of chili powder and omit the smoked paprika.
To add more protein, consider topping the bowl with black beans or corn. Also, remember to let the chicken rest after grilling to guarantee it stays juicy when sliced. Finally, always use fresh ingredients for the best taste and presentation.
Lime-Cilantro Grilled Chicken Fajita Bowl
Experience the vibrant flavors of Mexico with the Lime-Cilantro Grilled Chicken Fajita Bowl, a dish that perfectly balances zesty freshness with smoky grilled goodness. This recipe features succulent chicken breasts marinated in a lime-cilantro mixture, then grilled to perfection and served alongside a colorful medley of bell peppers and onions. The combination of juicy chicken, crisp vegetables, and aromatic herbs makes this bowl an irresistible choice for both family dinners and casual gatherings.
Ideal for serving 4-6 people, this recipe is perfect for those who enjoy a hearty, nutritious meal with a burst of flavor in every bite. The Lime-Cilantro Grilled Chicken Fajita Bowl can be customized to suit personal preferences, whether you’re looking to add more heat with extra spices or keep it mild for the whole family. Serve it over a bed of rice or alongside warm tortillas for a complete and satisfying meal.
Ingredients:
- 2 pounds of boneless, skinless chicken breasts
- 1/4 cup fresh lime juice
- Zest of 1 lime
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- Cooked rice or tortillas for serving
Cooking Instructions:
- Prepare the Marinade: In a bowl, combine fresh lime juice, lime zest, chopped cilantro, olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper. Mix well to create a marinade.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor infusion.
- Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and place it on the hot grill. Cook for 6-8 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and has a nice char on the outside.
- Cook the Vegetables: While the chicken is grilling, heat a skillet over medium-high heat. Add a tablespoon of olive oil, then add the sliced bell peppers and onions. Sauté for about 5-7 minutes until the vegetables are tender and slightly charred.
- Assemble the Fajita Bowl: Slice the grilled chicken into strips. Arrange the chicken, sautéed vegetables, and cooked rice or tortillas in a bowl or on a plate. Garnish with additional fresh cilantro if desired.
Extra Tips:
For added flavor, consider grilling the lime halves you used for juice and zest. This will enhance the citrus aroma and provide a smoky touch that complements the chicken.
If you prefer spicier dishes, add a pinch of cayenne pepper to the marinade or serve with a side of hot sauce or sliced jalapeños.
Additionally, allowing the chicken to rest for a few minutes after grilling will help retain its juices, ensuring tender and moist pieces. Enjoy your Lime-Cilantro Grilled Chicken Fajita Bowl with a side of guacamole or sour cream for a creamy contrast.
Avocado and Black Bean Grilled Chicken Fajita Bowl
The Avocado and Black Bean Grilled Chicken Fajita Bowl is a delicious and nutritious meal that combines the smoky flavors of grilled chicken with the creaminess of avocado and the hearty texture of black beans. This dish is perfect for a weeknight dinner or meal prep, offering a balanced mix of protein, healthy fats, and fiber.
The combination of vibrant vegetables and spices creates a fiesta of flavors in every bite, making it a family favorite or an impressive dish for entertaining guests.
To make this dish, you’ll marinate chicken breasts in a blend of spices and lime juice, grill them to perfection, and slice them into strips. The grilled chicken is then combined with sautéed bell peppers and onions, creating a classic fajita mix.
Avocado and black beans add creaminess and depth, while a squeeze of fresh lime juice ties all the flavors together. Serve over a bed of rice or greens for a complete meal. This recipe serves 4-6 people.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 bell peppers (any color), sliced
- 1 large onion, sliced
- 2 avocados, diced
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups cooked rice or quinoa
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Cooking Instructions:
- Marinate the Chicken: In a bowl, mix olive oil, lime juice, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Coat the chicken breasts in this marinade and let them sit for at least 30 minutes, or refrigerate for up to 2 hours for more flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes before slicing into strips.
- Sauté the Vegetables: In a large skillet over medium heat, add a little olive oil and sauté the sliced bell peppers and onions for about 5-7 minutes, until they’re tender and slightly charred.
- Prepare the Bowl: In serving bowls, place a portion of cooked rice or quinoa as the base. Arrange sliced grilled chicken, sautéed vegetables, diced avocado, and black beans on top.
- Serve and Garnish: Squeeze fresh lime juice over the top and garnish with fresh cilantro. Serve with lime wedges on the side.
Extra Tips:
To enhance the flavor, consider marinating the chicken overnight if time allows. If you prefer a spicier dish, add a pinch of cayenne pepper to the marinade.
You can also swap out the rice for cauliflower rice for a lower-carb option. When grilling, make sure to let the chicken rest before slicing to retain its juices. If you don’t have access to a grill, pan-searing the chicken in a skillet works just as well.
Pineapple Jalapeño Grilled Chicken Fajita Bowl
Pineapple Jalapeño Grilled Chicken Fajita Bowl is a vibrant and flavorful dish that combines the zesty and aromatic qualities of traditional fajitas with a tropical twist. This recipe brings together the sweetness of pineapple and the heat of jalapeños to create a delightful and revitalizing meal.
Perfect for a summer dinner or a festive gathering, this dish is both satisfying and healthy, offering a well-balanced combination of protein, vegetables, and grains. The grilled chicken is marinated in a mixture that infuses it with bold flavors, while the accompanying vegetables are lightly charred to perfection.
Served over a bed of rice or quinoa, and topped with fresh garnishes, this fajita bowl is a feast for both the eyes and the palate. It’s an easy-to-make dish that can be cooked on a grill, making it ideal for outdoor cooking and entertaining. Here’s how you can make this delicious Pineapple Jalapeño Grilled Chicken Fajita Bowl for 4-6 people.
Ingredients:
- 1 ½ pounds of boneless, skinless chicken breasts
- 1 cup of pineapple juice
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 tablespoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 2 cups of fresh pineapple chunks
- 1 jalapeño, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 cups of cooked rice or quinoa
- ½ cup of fresh cilantro, chopped
- Lime wedges for serving
Cooking Instructions:
- Marinate the Chicken: In a large bowl, combine pineapple juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper. Add the chicken breasts to the marinade, ensuring they’re well-coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
- Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
- Grill the Vegetables and Pineapple: While the chicken is resting, place the pineapple chunks, jalapeño slices, bell peppers, and onion on the grill. Cook for about 4-5 minutes, turning occasionally, until they’re slightly charred and tender.
- Assemble the Fajita Bowl: Divide the cooked rice or quinoa among serving bowls. Top with sliced grilled chicken, grilled vegetables, and pineapple. Garnish with fresh cilantro.
- Serve: Serve with lime wedges on the side for an extra burst of citrus flavor.
Extra Tips:
For an additional layer of flavor, you can add a sprinkle of smoked paprika to the marinade. If you prefer a milder dish, remove the seeds from the jalapeño before slicing.
To save time, you can prepare the marinade a day in advance. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated for a quick meal.
Smoky Chipotle Grilled Chicken Fajita Bowl
Smoky Chipotle Grilled Chicken Fajita Bowl is a delicious and vibrant dish that brings together the rich flavors of smoky chipotle, tender grilled chicken, and colorful vegetables. This recipe is perfect for a hearty family meal or a gathering with friends. The key to this dish is the marinade, which infuses the chicken with bold flavors and a subtle smokiness that pairs perfectly with the fresh, crisp veggies.
Served over a bed of fluffy rice or quinoa and topped with your favorite toppings, this fajita bowl is certain to be a hit. The preparation involves marinating the chicken in a chipotle-infused mixture, grilling it to perfection, and assembling it with sautéed peppers and onions. The combination of textures and flavors creates a satisfying meal that’s both nourishing and delicious.
Whether you’re looking for a weeknight dinner or a dish to impress your guests, this Smoky Chipotle Grilled Chicken Fajita Bowl is a versatile option that can be customized to suit your taste preferences.
Ingredients (Serves 4-6)
- 4 boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Juice of 2 limes
- Salt and pepper to taste
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 large onion, sliced
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sour cream, guacamole, shredded cheese, salsa
Cooking Instructions
- Marinate the Chicken: In a blender or food processor, combine chipotle peppers, olive oil, garlic, cumin, smoked paprika, lime juice, salt, and pepper. Blend until smooth. Place chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Confirm the chicken is well-coated, then seal the bag or cover the dish. Marinate in the refrigerator for at least 1 hour, or up to overnight for more flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from grill and let rest for a few minutes before slicing.
- Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add sliced bell peppers and onion to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
- Assemble the Fajita Bowls: Divide the cooked rice or quinoa among serving bowls. Top with sliced grilled chicken and sautéed vegetables. Garnish with fresh cilantro and any additional toppings such as sour cream, guacamole, shredded cheese, or salsa.
- Serve and Enjoy: Serve the fajita bowls warm, allowing guests to customize their bowls with their preferred toppings, and enjoy the smoky, spicy flavors of the dish.
Extra Tips
For an even smokier flavor, consider adding a pinch of smoked salt to the marinade or the sautéed vegetables. If you prefer a milder spice level, reduce the amount of chipotle peppers in adobo sauce. Additionally, to save time, you can prepare the marinade and marinate the chicken the night before.
Experiment with different toppings to find your perfect combination, and enjoy the versatility that this dish offers.
Mediterranean Grilled Chicken Fajita Bowl
Mediterranean Grilled Chicken Fajita Bowl is a delightful fusion of vibrant flavors and wholesome ingredients. This dish combines the savory taste of grilled chicken with the fresh and tangy notes of Mediterranean cuisine, all served in a convenient bowl format. It’s perfect for a family meal or a gathering with friends, offering a satisfying blend of textures and colors that will please even the most discerning palate.
The key to this dish is marinating the chicken to infuse it with robust flavors, grilling it to perfection, and combining it with a variety of fresh vegetables and grains to create a balanced and nutritious meal.
This recipe is designed to serve 4-6 people, making it ideal for a dinner party or a cozy family meal. The Mediterranean Grilled Chicken Fajita Bowl isn’t only delicious but also healthy, as it incorporates lean protein, whole grains, and a colorful array of vegetables. The use of Mediterranean spices and herbs elevates the taste, while the addition of creamy feta cheese and a zesty lemon dressing ties everything together beautifully.
Whether you’re a seasoned chef or a home cook looking for a new favorite, this recipe is sure to impress.
Ingredients (Serving Size: 4-6 people):
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 bell peppers, sliced
- 1 large onion, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cooked quinoa or brown rice
- 1/2 cup sliced cucumbers
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, pitted and sliced
- Fresh parsley for garnish
Cooking Instructions:
- Prepare the Marinade: In a small bowl, mix the olive oil, minced garlic, lemon juice, oregano, paprika, cumin, salt, and pepper. Whisk until well combined.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat the Grill: While the chicken is marinating, preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and place it on the preheated grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from the grill and let it rest for 5 minutes before slicing.
- Grill the Vegetables: While the chicken is resting, grill the sliced bell peppers and onions for about 5 minutes, turning occasionally until they’re tender and slightly charred.
- Assemble the Bowls: Divide the cooked quinoa or brown rice among serving bowls. Top with sliced grilled chicken, grilled vegetables, cherry tomatoes, cucumbers, feta cheese, and olives.
- Garnish and Serve: Sprinkle fresh parsley over each bowl and serve with additional lemon wedges on the side for extra zest.
Extra Tips: When marinating the chicken, try to remove as much air as possible from the bag to facilitate even marination. If you’re short on time, you can marinate the chicken overnight for even more flavor.
Additionally, make sure your grill is properly preheated to achieve those beautiful grill marks and prevent the chicken from sticking. Feel free to customize your bowl by adding other Mediterranean favorites like roasted red peppers or hummus for added depth and variety.
Mango Salsa Grilled Chicken Fajita Bowl
Mango Salsa Grilled Chicken Fajita Bowl is a vibrant and flavorful dish that combines the smoky taste of grilled chicken with the invigorating tang of mango salsa, all nestled on a bed of seasoned rice and sautéed vegetables. This recipe brings together a delightful fusion of textures and tastes, making it a perfect meal for those who love a mix of sweet, spicy, and savory flavors.
Ideal for a family dinner or a casual get-together, this dish is sure to impress your guests with its colorful presentation and mouthwatering aroma.
The preparation involves marinating chicken breasts with a blend of spices to infuse them with flavor before grilling them to perfection. The mango salsa, made with fresh mangoes, lime juice, and cilantro, adds a burst of vitality and sweetness to the dish.
Paired with bell peppers and onions sautéed to a tender crisp, this fajita bowl is a complete, satisfying meal that can be customized according to individual taste preferences. Serve it with a side of guacamole or sour cream for an extra layer of creaminess.
Ingredients (Serves 4-6):
- 4 boneless, skinless chicken breasts
- 2 ripe mangoes, peeled and diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Juice of 2 limes
- 1 cup fresh cilantro, chopped
- 2 cups cooked rice
- Optional: 1 jalapeño, finely chopped
- Optional: Sour cream and guacamole for serving
Cooking Instructions:
- Prepare the Marinade: In a small bowl, mix together the chili powder, paprika, garlic powder, ground cumin, salt, and pepper. Rub this spice blend evenly over the chicken breasts. Drizzle with olive oil and lime juice, then cover and refrigerate for at least 30 minutes, allowing the flavors to meld.
- Make the Mango Salsa: In a medium bowl, combine the diced mangoes, half of the chopped cilantro, lime juice, and jalapeño (if using). Stir well and set aside to let the flavors develop.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let them rest for a few minutes before slicing.
- Sauté the Vegetables: In a large skillet over medium heat, add the remaining olive oil. Add the sliced bell peppers and onions, sautéing until they’re tender and slightly charred, about 5-7 minutes. Season with salt and pepper.
- Assemble the Fajita Bowls: In individual bowls, layer a portion of cooked rice, followed by the sautéed vegetables. Top with sliced grilled chicken and a generous scoop of mango salsa. Garnish with the remaining cilantro.
- Serve: Offer optional sides such as sour cream and guacamole to complement the dish.
Extra Tips:
For an extra smoky flavor, consider grilling the bell peppers and onions alongside the chicken instead of sautéing them. This method will enhance the grilled taste of the vegetables and create a more cohesive flavor profile in the bowl.
Additionally, if you prefer a spicier kick, leave the seeds in the jalapeño when adding it to the mango salsa. Remember to taste and adjust the seasonings in the salsa to your liking before serving.
Quinoa and Grilled Chicken Fajita Bowl
Quinoa and Grilled Chicken Fajita Bowl is a vibrant and nutritious dish that combines the delicious flavors of grilled chicken and vegetables with the wholesome goodness of quinoa. This dish is perfect for a family meal or a gathering with friends, offering a delightful mix of textures and tastes.
The quinoa serves as a high-protein base, complementing the zesty and savory flavors of the fajita-seasoned chicken and vegetables. Perfect for a serving size of 4-6 people, this recipe isn’t only satisfying but also visually appealing, with colorful bell peppers, onions, and fresh garnishes like cilantro and lime.
The grilled chicken is marinated in a blend of spices that enhances its natural flavors, while the quinoa absorbs all the juices and spices from the dish, making every bite flavorful. Here is how you can make this delicious Quinoa and Grilled Chicken Fajita Bowl at home.
Ingredients:
- 1 1/2 cups quinoa
- 3 cups chicken broth or water
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium bell peppers (any color), sliced
- 1 large onion, sliced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
- Optional toppings: avocado slices, sour cream, shredded cheese
Cooking Instructions:
1. Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring the chicken broth or water to a boil. Add the quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. Marinate the Chicken: In a small bowl, whisk together olive oil, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Place the chicken breasts in a large resealable plastic bag or a shallow dish, and pour the marinade over the chicken.
Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours.
3. Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
Remove from the grill and let it rest for 5 minutes before slicing it into strips.
4. Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced bell peppers and onion, and sauté for about 5-7 minutes, or until they’re tender and slightly charred.
5. Assemble the Fajita Bowl: In a large serving bowl, combine the cooked quinoa, black beans, and corn. Add the sautéed vegetables and the grilled chicken strips on top. Garnish with chopped cilantro.
6. Serve: Serve the quinoa and grilled chicken fajita bowls with lime wedges and optional toppings like avocado slices, sour cream, and shredded cheese.
Extra Tips:
For the best flavor, allow the chicken to marinate for as long as possible without exceeding two hours to prevent the lime juice from breaking down the meat too much.
If you prefer a spicier dish, consider adding a bit of cayenne pepper or a dash of hot sauce to the marinade. Additionally, if you’re short on time, you can prepare the quinoa and marinate the chicken in advance, so you only need to grill the chicken and assemble the bowl before serving.
Honey Lime Grilled Chicken Fajita Bowl
Get ready to tantalize your taste buds with this delicious Honey Lime Grilled Chicken Fajita Bowl. Perfect for a family meal, this dish combines tender grilled chicken marinated in a sweet and tangy honey-lime sauce with fresh, flavorful veggies and rice. It’s a healthy and vibrant meal that brings a burst of Mexican-inspired flavors to your table.
Whether you’re hosting a dinner party or simply enjoying a cozy meal at home, this dish is sure to impress.
The Honey Lime Grilled Chicken Fajita Bowl is a harmonious blend of textures and flavors. The chicken is marinated to perfection, ensuring it remains juicy and succulent.
Paired with colorful bell peppers and onions, and served over a bed of fluffy rice, each bite offers a delightful taste experience. With a hint of citrus from the lime and a touch of sweetness from the honey, this bowl is a rejuvenating twist on traditional fajitas that your family will love.
Ingredients (Serves 4-6)
- 1 1/2 pounds boneless, skinless chicken breasts
- 3 tablespoons honey
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- Zest of 1 lime
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 large red onion, sliced
- 2 cups cooked white or brown rice
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Cooking Instructions
1. Prepare the Marinade:
In a medium-sized bowl, whisk together the honey, olive oil, lime juice, lime zest, minced garlic, cumin, smoked paprika, salt, and pepper. Make sure the ingredients are well combined to create a smooth marinade.
2. Marinate the Chicken:
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated.
Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to infuse.
3. Preheat the Grill:
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
4. Grill the Chicken:
Remove the chicken from the marinade and discard any excess marinade. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.
5. Cook the Vegetables:
While the chicken is resting, add the sliced bell peppers and onion to the grill. Cook for about 4-5 minutes, stirring occasionally, until the vegetables are slightly charred and tender.
6. Assemble the Fajita Bowls:
Divide the cooked rice among serving bowls. Top with sliced grilled chicken, grilled vegetables, and a sprinkle of fresh cilantro.
Serve with lime wedges on the side for an extra burst of citrus flavor.
Extra Tips
For best flavor, allow the chicken to marinate for the full 4 hours if time permits. This will give the chicken a deeper infusion of the honey-lime flavor.
If you prefer a spicier kick, consider adding a pinch of cayenne pepper to the marinade. To save time, you can prepare the rice in advance and reheat it when you’re ready to serve.
Finally, feel free to customize your bowl with additional toppings like avocado slices, sour cream, or shredded cheese for extra richness.
Roasted Red Pepper Grilled Chicken Fajita Bowl
Roasted Red Pepper Grilled Chicken Fajita Bowl is a vibrant and flavorful dish that combines the smoky essence of grilled chicken with the sweetness of roasted red peppers. Perfect for a family meal or a small gathering, this dish isn’t only delicious but also packed with healthy ingredients. The combination of tender chicken, fresh vegetables, and aromatic spices creates a satisfying bowl that’s both nutritious and delightful to the senses.
This dish is inspired by traditional Mexican fajitas but served as a convenient and hearty bowl. The grilled chicken is marinated to perfection, absorbing all the rich flavors, while the roasted red peppers add a delightful sweetness and depth to the dish. Served over a bed of rice or greens, and topped with fresh garnishes, it’s a versatile meal that can be tailored to your taste preferences.
Ingredients for 4-6 servings:
- 1 1/2 pounds boneless, skinless chicken breasts
- 3 large red bell peppers
- 1 large onion
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup cooked rice (white or brown) or mixed greens
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1/2 cup sour cream or Greek yogurt (optional)
- Tortilla chips for serving (optional)
Cooking Instructions:
- Prepare the Marinade: In a large bowl, combine olive oil, minced garlic, ground cumin, smoked paprika, chili powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Marinate the Chicken: Add the chicken breasts to the marinade, guaranteeing they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors seep in.
- Roast the Peppers: While the chicken is marinating, preheat your oven to 400°F (200°C). Slice the red bell peppers into strips, discarding seeds and stems. Place them on a baking sheet, drizzle with olive oil, and roast for 20 minutes until they’re tender and slightly charred.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side until fully cooked and charred. Let it rest for a few minutes before slicing.
- Cook the Onions: In a skillet, heat a little olive oil over medium heat. Slice the onion and sauté until soft and golden brown.
- Assemble the Bowl: In each serving bowl, add a base of cooked rice or mixed greens. Layer with sliced grilled chicken, roasted red peppers, and sautéed onions. Garnish with avocado slices, chopped cilantro, and lime wedges.
- Optional Toppings: Add a dollop of sour cream or Greek yogurt and serve with tortilla chips on the side for added crunch.
Extra Tips:
To enhance the flavor, consider marinating the chicken overnight. This allows the spices to penetrate deeply into the meat, making it more flavorful and tender.
When grilling the chicken, guarantee your grill or grill pan is preheated to prevent the chicken from sticking. For a spicier kick, add sliced jalapeños or a sprinkle of cayenne pepper to the marinade.
Additionally, feel free to customize the bowl with your favorite vegetables or grains, such as quinoa or farro, to suit your dietary needs.
Teriyaki Grilled Chicken Fajita Bowl
The Teriyaki Grilled Chicken Fajita Bowl is a delightful fusion of Asian and Mexican cuisines, offering a unique twist on the traditional fajita. This dish combines the savory, sweet, and tangy flavors of teriyaki sauce with the vibrant and spicy notes of classic fajita vegetables. The result is a bowl full of contrasting yet complementary tastes, perfect for a family meal or a casual gathering.
With marinated grilled chicken, fresh vegetables, and fragrant rice, this dish is both nutritious and satisfying. Ideal for serving 4-6 people, this recipe involves marinating chicken in a homemade teriyaki sauce, grilling it to perfection, and pairing it with sautéed bell peppers and onions.
All these ingredients are then layered over a bed of rice, which absorbs the flavorful juices, creating a harmonious blend of textures. This Teriyaki Grilled Chicken Fajita Bowl isn’t only a feast for the taste buds but also a visually appealing dish that showcases a beautiful array of colors.
Ingredients for 4-6 Servings:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 3 tablespoons olive oil
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 large onion, sliced
- 2 cups cooked white or brown rice
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons soy sauce
- 1 teaspoon sesame seeds (optional)
- Fresh cilantro for garnish
Cooking Instructions:
1. Marinate the Chicken: In a large resealable plastic bag or a shallow dish, combine the chicken breasts with the teriyaki sauce. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor infusion.
2. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
3. Grill the Chicken: Remove the chicken from the marinade (discard any remaining marinade) and place it on the grill. Cook for 6-7 minutes on each side, or until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (74°C).
Once done, remove from the grill and let it rest for a few minutes before slicing.
4. Sauté the Vegetables: While the chicken is grilling, heat olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion. Season with salt, pepper, and garlic powder. Sauté for about 5-7 minutes, or until the vegetables are tender yet still crisp.
Add soy sauce and toss to coat the vegetables evenly.
5. Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Top with sliced grilled chicken and sautéed vegetables. Sprinkle sesame seeds over the top if using.
6. Garnish and Serve: Garnish each bowl with fresh cilantro. Serve immediately and enjoy the fusion of flavors.
Extra Tips:
For a more intense teriyaki flavor, you can reserve a small amount of the teriyaki marinade (before adding the chicken) to drizzle over the assembled bowls. If you prefer a spicier kick, consider adding sliced jalapeños or a dash of hot sauce.
To save time, you can prepare the rice in advance or use a rice cooker to ascertain perfectly cooked rice every time. Additionally, using a meat thermometer guarantees your chicken is cooked to the correct temperature without overcooking, keeping it juicy and tender.
