Colorful, fresh, and bursting with bold flavors, this Grilled Chicken Fajita Bowl is nothing short of a fiesta in a bowl! Juicy marinated chicken, smoky grilled veggies, cilantro-lime rice, and all your favorite toppings come together for the ultimate customizable dinner — perfect for busy weeknights or relaxed gatherings alike.
Why You’ll Love This Recipe
- Restaurant-Quality Flavor at Home: You get beautifully charred, smoky chicken and caramelized veggies — just like your favorite Tex-Mex spot, but made right in your backyard or kitchen.
- Totally Customizable: Everyone can build their own Grilled Chicken Fajita Bowl just how they like it, adding their choice of veggies, toppings, and even base grains.
- Easy, Family-Friendly Meal: This recipe is a crowd-pleaser — perfect for picky eaters, meal preppers, or anyone craving a fresh, hearty dinner.
- Great for Leftovers: Everything keeps well for future lunches or dinners (if you’re lucky enough to have any left!).
Ingredients You’ll Need
This Grilled Chicken Fajita Bowl only looks complicated — it’s actually assembled from simple, wholesome ingredients that each bring their own pop of flavor, vibrant color, and irresistibly satisfying texture to the table!
- Cilantro Lime Rice (or plain rice): The zesty, herby base that soaks up all the juices and flavor, but a plain rice works just as well if you’re keeping things simple.
- Olive Oil: Used for marinating the chicken and grilling veggies, it adds richness and helps everything caramelize beautifully.
- Fresh Lime Juice: Brings brightness and tenderizes the chicken for a juicy, flavorful bite.
- Fajita Seasoning: This is the secret weapon! Use your favorite blend, or mix garlic powder, chili powder, cumin, paprika, and salt for a homemade version.
- Chicken Thighs: Boneless and skinless, these stay moist and flavorful on the grill — but feel free to use breast if you prefer.
- Red Onion & White or Yellow Onion: A mix for bold, sweet flavor and gorgeous color contrast when grilled.
- Bell Peppers: Go for a vibrant mix of red, yellow, or green — they add crunch, sweetness, and visual flair.
- Fresh Corn: Grilled directly on the cob, it adds a smoky-sweet burst that’s impossible to resist.
- Kosher Salt & Cracked Pepper: The essentials for boosting every ingredient’s best qualities.
- Black Beans: Hearty and plant-based, they add protein and creaminess to the bowl.
- Diced Tomatoes: Juicy, fresh, and brightens every bite.
- Avocado or Guacamole: Adds luscious, creamy contrast to the smoky, spicy flavors.
- Diced Red Onion: For a fresh, zippy crunch on top — optional, but highly recommended!
Variations
Let your creativity lead the way! This recipe is endlessly adaptable, so feel free to swap, add, or omit ingredients to make your Grilled Chicken Fajita Bowl suit your taste, pantry, or dietary preferences.
- Swap the Protein: Use grilled shrimp, steak, or even tofu for a totally different twist — all taste amazing with the same fajita marinade.
- Go Vegetarian or Vegan: Double up on grilled veggies and beans, or add grilled portobello mushrooms for a hearty, meatless main.
- Change the Base: Try quinoa, brown rice, or even cauliflower rice for a lower-carb or gluten-free option.
- Cheese, Please: Top with crumbled cotija, shredded cheddar, or pepper jack if you like an extra melty, savory note.
How to Make Grilled Chicken Fajita Bowl
Step 1: Marinate the Chicken
In a large bowl, whisk together the olive oil, freshly squeezed lime juice, and fajita spices. Add the chicken thighs and toss until every piece is thoroughly coated. Give the chicken at least 20-30 minutes to marinate (or up to a few hours in the fridge for even deeper flavor and tenderness!).
Step 2: Prep and Season the Veggies
Slice your onions and bell peppers into generous strips or quarters, shuck the corn, and brush everything with olive oil. Sprinkle with kosher salt and cracked pepper to bring out the natural sweetness and help with caramelization on the grill.
Step 3: Grill the Veggies
Preheat your grill to medium-high and oil the grates. Lay the onions, peppers, and corn directly on the grill. Turn them occasionally, letting each piece pick up gorgeous grill marks and a bit of char, about 10–15 minutes total. Transfer them to a platter once they’re just tender with plenty of smoky flavor.
Step 4: Grill the Chicken
Place the marinated chicken onto the hot grill. Let it cook undisturbed until nicely browned and it releases easily, about 5–7 minutes per side. If using a gas grill, close the lid for even cooking, but check for flare-ups. Once cooked through, rest the chicken for at least 5 minutes so juices stay put!
Step 5: Slice and Assemble
Cut the chicken, onions, and peppers into thin strips for that classic fajita look. Slice the corn kernels right off the cob. Pile cilantro lime rice into bowls, then loaf on the chicken, grilled veggies, beans, diced tomatoes, avocado, and any extra toppings you love.
Pro Tips for Making Grilled Chicken Fajita Bowl
- Grill Temperature Magic: Keep your grill at medium-high for the best char without burning — and always preheat for those signature grill marks!
- Vegetable Arrangement: Place onions and peppers crosswise on the grates so they don’t slip through, or use a grill basket for stress-free cooking.
- Rest and Slice: Let your chicken rest before slicing it up. This keeps every strip juicy and tender — absolutely essential for fajitas!
- Fresh Finish: Garnish finished bowls with lime wedges and extra cilantro for a zippy finish that wakes up all the flavors.
How to Serve Grilled Chicken Fajita Bowl
Garnishes
Dress up your Grilled Chicken Fajita Bowl with vibrant garnishes like fresh cilantro, extra avocado slices, lime wedges, pickled jalapeños, or a little sprinkle of cotija cheese. Not only do they add color and zing, but each bite feels like a celebration of flavor and freshness!
Side Dishes
Pair your fajita bowl with crunchy tortilla chips and salsa, a simple green salad with lime vinaigrette, or even some Mexican street corn salad for a complete, crowd-pleasing meal. If you want a heartier feast, serve with warm tortillas on the side and let everyone build their own mini fajitas.
Creative Ways to Present
Build a Grilled Chicken Fajita Bowl bar for parties — set out all the components in separate bowls, and let your guests customize their ideal combo. Layer ingredients in glass meal prep containers for a gorgeous, ready-to-go lunch or pack everything separately for a DIY lunchbox moment that stays fresh!
Make Ahead and Storage
Storing Leftovers
Store leftover chicken, veggies, rice, and toppings in separate airtight containers in the fridge for up to 3–4 days. Keeping everything separate helps the flavors stay vibrant and the textures fresh (no soggy veggies here!).
Freezing
Both the chicken and the grilled veggies freeze wonderfully! Let them cool completely, then transfer to freezer-safe bags or containers — they’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Warm chicken and veggies in a skillet over medium heat or microwave individual servings until heated through. Add a splash of water or squeeze of lime to bring back that fresh-from-the-grill vibe — then assemble your Grilled Chicken Fajita Bowl as usual!
FAQs
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Can I make Grilled Chicken Fajita Bowl without a grill?
Absolutely! Simply use a stovetop grill pan, cast-iron skillet, or even roast the chicken, peppers, onions, and corn under your oven’s broiler for a similar smoky-charred effect. It works beautifully indoors, so you can enjoy this bowl any time of year.
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Is this recipe gluten-free?
Yes, as long as you stick with rice or a gluten-free grain base, and confirm your fajita seasoning blend doesn’t contain wheat derivatives, this meal is naturally gluten-free. Always double-check packaged ingredients if you’re cooking for dietary needs.
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How can I make this Grilled Chicken Fajita Bowl spicier?
Add sliced jalapeños (fresh or pickled), toss in extra chili powder or a diced chipotle pepper to your marinade, or finish with your favorite hot sauce for a fiery kick!
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Can I prep anything ahead of time for busy nights?
Definitely! You can marinate the chicken and prepare the rice up to a day in advance; pre-slice all your veggies and store in airtight containers. When it’s dinner time, just fire up the grill and everything comes together in a flash.
Final Thoughts
If you’re looking for a meal that’s vibrant, flavorful, and guaranteed to bring smiles, this Grilled Chicken Fajita Bowl is the answer — I hope it becomes as much of a staple in your kitchen as it is in mine. I can’t wait for you to dive in and enjoy every zesty, colorful bite!
Print
Grilled Chicken Fajita Bowl Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Grilled Chicken Fajita Bowl recipe is a vibrant and flavorful dish that combines tender grilled chicken with charred vegetables, cilantro lime rice, black beans, and fresh toppings, creating a delicious and satisfying meal in a bowl.
Ingredients
Cilantro Lime Rice:
- 2 cups cooked rice
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
For the Chicken:
- 2 tablespoons olive oil
- 2 tablespoons fresh squeezed lime juice
- 2 tablespoons fajita seasoning or 1 teaspoon each garlic powder, chili powder, cumin, paprika, and salt
- 6–8 boneless skinless chicken thighs (about 2 pounds)
For the Veggies:
- 1 medium red onion, cut into thick slices
- 1 medium white or yellow onion, cut into thick slices
- 3 large bell peppers, any color or mix, cut into quarters
- 3 ears of corn, husks and silky fibers removed
- 1 tablespoon oil
- Kosher salt and freshly cracked pepper
For the Fajita Bowl:
- 1 15–ounce can black beans, drained and rinsed
- 1 cup diced tomatoes
- Avocado slices or guacamole
- 1/4 red onion, diced
Instructions
- Prepare the Base: Start by making the cilantro lime rice or your desired base.
- Marinate the Chicken: Mix olive oil, lime juice, and spices in a bowl. Add chicken thighs and coat them with the mixture. Set aside.
- Grill the Vegetables: Preheat the grill and brush vegetables with oil, salt, and pepper. Grill until charred and tender.
- Cook the Chicken: Grill the marinated chicken until cooked through. Rest and slice.
- Assemble the Bowls: Spoon rice into bowls and top with sliced chicken, grilled veggies, corn, black beans, tomatoes, and other toppings.
Notes
- If using a gas grill, check for flare-ups occasionally while cooking the chicken.
- Cook vegetables in batches if doubling the recipe to avoid overcrowding the grill.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 120mg
