Chicken & Veggie Fajita Bowls – High Protein, Flavorful & Ready Fast

Zesty Chicken and Veggie Fiesta Bowls

A fresh take on the classic fajita bowl featuring perfectly seasoned chicken and crisp vegetables, all cooked in one pan. Customize with your favorite toppings for a fun and satisfying meal!

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 5 to 6 servings

Course: Main Course

Cuisine: American, Mexican

Calories: 190

Ingredients Method

Ingredients

  

• Seasoning Mix:
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked or sweet paprika
• 1/4 teaspoon coarsely ground black pepper
• Fiesta Bowl:
• 1 1/2 to 2 pounds chicken breasts tenderloins or thighs, cut into bite-size pieces
• 2 tablespoons olive oil divided
• 2 bell peppers cored, seeded and cut into thin strips
• 1 medium onion sliced into half-moons
• 8 to 12 ounces sliced mushrooms
• 2 to 3 tablespoons water or chicken broth
• Hot cooked rice (optional)
• Toppings:
• Shredded cheese
• Chopped cilantro
• Crushed tortilla chips
• Sour cream
• Salsa
• Guacamole or chopped avocados
• Roasted corn kernels

Method

 

1. Combine all the spices in a small bowl. Toss half of this blend with the chicken pieces until evenly coated. Reserve the remaining mix for the vegetables.
2. Heat one tablespoon of olive oil in a large 12-inch nonstick skillet over medium-high heat until shimmering. Arrange the chicken in a single layer and sear for 2-3 minutes per side until a golden crust forms and the chicken is cooked through. Remove the chicken, cover lightly, and keep warm.
3. Reduce the heat to medium and add the remaining olive oil to the same skillet. Toss in the onions, bell peppers, and mushrooms, then sprinkle over the reserved seasoning. Sauté the vegetables for about 4-5 minutes, stirring occasionally. If the pan feels dry, add 2-3 tablespoons of water or broth to help deglaze and bring out extra flavor.
4. Assemble your fiesta bowl by layering the seared chicken and vegetables over a bed of hot rice (if using). Top with generous amounts of shredded cheese, sour cream, guacamole or chopped avocados, your favorite salsa, chopped cilantro, roasted corn kernels, and a handful of crushed tortilla chips. Squeeze a fresh lime wedge on top for an extra burst of brightness.

Simple Seasoning Blend

This easy blend of pantry spices is the secret behind the robust flavor of our bowls:

• Coarse kosher salt and black pepper
• Garlic powder
• Onion powder
• Dried oregano
• Ground cumin
• Chili powder
• Smoked (or sweet) paprika

Half of this spice mix is massaged into the chicken while the rest flavors the veggies.

Note: For best results, use boneless chicken breasts, tenderloins, or thighs – whichever you prefer!

Quick One-Pan Magic

1. Sear the Chicken: Warm one tablespoon of olive oil in a 12-inch nonstick skillet over medium-high heat. Arrange the spiced chicken pieces in a single layer. As they develop a rich, golden crust (about 2-3 minutes per side), gently flip each piece until fully cooked. Remove the chicken, cover lightly, and keep it warm.
2. Sauté the Veggies: In the same skillet, add the onions, bell peppers, and mushrooms. Sprinkle the reserved seasoning blend over the vegetables and stir occasionally for 4-5 minutes until the onions turn translucent and the veggies soften. If needed, deglaze the pan with 2-3 tablespoons of water or chicken broth to capture all the delicious browned bits.

The seasoning infusion is so irresistible that you might be tempted to sample a few bites straight out of the skillet!