This chicken fajita bowl is everything you want in a weeknight meal — bold, smoky flavor, tender chicken, and a protein-packed base that keeps you full for hours. It’s easy to make, endlessly customizable, and perfect for meal prep or a quick, nourishing lunch or dinner. Definitely one of my favorites Ritta Recipes.

Servings: 3-4

Prep Time: 15 minutes

Cook Time: 15 minutes 

480 kcal

40g protein

🥗 WHAT’S IN THE BOWL

Juicy fajita-seasoned chicken
Caramelized peppers & onions
Cilantro-lime rice
Creamy avocado yogurt sauce
Fresh pico de gallo + roasted corn

INGREDIENTS

Fajita Chicken

• 1 lb chicken breast
  
• Chili powder
• Paprika
  
• Cumin
  
• Garlic powder
  
• Lime juice
  
• Olive oil
  

Veggies

• 2 bell peppers
  
• 1 red onion
  
• Corn cob

Cilantro-Lime Rice

• Cooked jasmine or brown rice
• Lime
• Cilantro
  
• Pinch of salt
  
  

Avocado Protein Sauce

• ½ avocado
  
• ½ cup Greek yogurt
  
• ½ Green Jalapeño
• Lime juice
  
• Garlic
  
• Salt
  
  

DIRECTIONS

1. Rinse CAREFULLY + dry chicken breast
2. Slice chicken longways, toss with spices, lime & oil (Recommended time to marinate: 2 hours but at least 30 minutes will pass.)
3. Boil fresh corn cob 3-5 minutes and shave kettle before tossing in skillet with salt
4. Sauté chicken strips in olive oil until golden (medium heat)
5. Add pepper slices & onions, cook until caramelized
6. Stir lime + cilantro into warm rice (RECOMMEND HOW TI MAKE RICE BLOG)
7. Blend avocado sauce until creamy
8. Build bowl -> rice, fajitas, pico, avocado sauce