Chicken fajitas will forever be one of my favorite dishes to get at any Mexican restaurant, but when the craving hits during the week, these easy Grilled Chicken Fajita Bowls are my go-to easy weeknight dinner. Tasty grilled chicken, sautéed peppers and onions, cilantro lime rice, and your favorite toppings create a nourishing and delicious bowl that your whole family can enjoy. Grilled Chicken Fajita Bowls can be ready in under 30 minutes and are the perfect weeknight meal to satisfy any cravings.

I actually like to double this recipe so that I can have leftovers throughout the week. You can turn the leftovers into quesadillas, tacos, salads and more make it the ideal recipe to meal prep too! I use my favorite fajita seasoning packet to simply this recipe and season up the chicken perfectly and then finish it off with fresh lime juice. Meanwhile, peppers and onions get sautéed until tender to add that signature fajita flavor. I make a batch of my favorite cilantro lime rice to use as a base and then add it all in a bowl. I like to top it off with fresh jalapeños, cilantro, and avocado.

This bowl is high in protein, is full of flavor, and I promise that you are going to want to make it weekly!

Variations of this recipe to try:

Instead of grilling the chicken, you can cook it in a cast iron skillet or the oven.
Swap the chicken for shrimp or steak.
Swap the rice for black beans, charro beans, or cauliflower rice for a lower carb bowl.
Use chicken breasts instead of chicken thighs if desired, but the thighs definitely stay juicier.

Ingredients:

2 Lb. Boneless, Skinless Chicken Thighs
1 Red Bell Pepper, Sliced into Strips
1 Yellow Bell Pepper, Sliced into Strips
1 Onion, Sliced Thin
1 Packet Chicken Fajita Seasoning (I love Siete Foods)
Cilantro Lime Rice
Fresh Lime Wedges
1 Tsp. Salt
1/2 Tsp. Black Pepper
Avocado Oil Spray
1 Tsp. Avocado Oil

For Topping:

Jalapeno
Cilantro
Fresh Lime Juice
Avocado

Directions:

Preheat grill to medium high heat.
Spray the chicken with avocado oil or brush with avocado oil.
Sprinkle the chicken on both sides with salt, pepper, and the fajita seasoning packet reserving 1 tsp for the bell peppers.
Add chicken to the grill and cook on both sides for 5 minutes on direct heat to char on each side and then move to upper rack of grill to finish cooking, another 10 minutes until the chicken has cooked through.
While the chicken cooks, add avocado oil, bell peppers, onions, and the rest of the fajita seasoning packet to a large skillet and cook until the veggies are tender.
Remove the chicken from the grill, squeeze fresh lime juice over the top of each chicken thigh, and let rest for 5 minutes before slicing.
Assemble the bowl by adding cilantro lime rice to the bottom of a bowl and then add chicken, peppers and onions, and desired toppings. Serve immediately.

These grilled chicken fajita bowls are so fresh and tasty and they are perfect for a quick weeknight meal that tastes better than your favorite restaurant.