Go Back
Baked chicken fajita bowls have surged in popularity among home cooks and food enthusiasts alike, and it's no wonder why. This vibrant dish combines tender chicken, colorful bell peppers, and sweet onions, all seasoned to perfection, creating a delightful balance of flavors that appeals to both the palate and the eye. The zesty combination of spices and fresh ingredients makes these bowls not only delicious but also a healthy option for anyone looking to enjoy a nutritious meal without sacrificing taste.

Baked Chicken Fajita Bowls

Discover the delicious world of Zesty Baked Chicken Fajita Bowls, a colorful and nutritious meal perfect for any occasion. This dish features juicy chicken, vibrant bell peppers, and sweet onions, all seasoned to perfection for a tasty and healthy option. Enjoy the versatility of meal prepping and customizing each bowl to cater to different dietary preferences. With fresh ingredients and a fun assembly process, it's a delightful way to engage family and friends while savoring every flavor-packed bite!
Print Recipe Pin Recipe

Ingredients
  

2 large boneless, skinless chicken breasts

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

3 tablespoons olive oil

2 tablespoons taco seasoning (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper, to taste

1 ½ cups cooked rice (white, brown, or cauliflower rice for a low-carb option)

1 cup canned black beans, rinsed and drained

½ cup corn (fresh, frozen, or canned)

1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Marinate the Chicken: In a large bowl, combine the olive oil, taco seasoning, garlic powder, cumin, paprika, salt, and pepper. Add the chicken breasts and toss to coat them evenly with the spice mixture. Let marinate for at least 15 minutes while you prepare the vegetables.

      Prepare the Vegetables: In the same bowl, add the sliced red and yellow bell peppers, and sliced onion. Toss with a splash of olive oil, salt, and pepper to mix well.

        Arrange in Baking Dish: In a large baking dish, place the marinated chicken breasts in the center. Scatter the seasoned bell peppers and onions around the chicken.

          Bake the Chicken and Vegetables: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Stir the vegetables halfway through cooking to ensure even roasting.

            Shred the Chicken: Once cooked, remove the baking dish from the oven. Let the chicken rest for 5 minutes before shredding it with two forks or dice it into bite-sized pieces.

              Assemble the Bowls: In serving bowls, layer the cooked rice on the bottom. Top with shredded chicken, black beans, corn, and roasted peppers and onions. Sprinkle shredded cheese on top.

                Garnish and Serve: Finish with fresh cilantro and a squeeze of lime juice over each bowl. Serve with lime wedges and a dollop of sour cream or Greek yogurt, if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings