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Top down view of white bowl with grilled chicken, peppers and onions, rice and limes.

Chicken and Veggie Fajita Bowls

Yield: 5 to 6 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Ingredients

Seasoning Mix:

  • 1 teaspoon coarse kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon smoked or sweet paprika
  • ¼ teaspoon coarsely ground black pepper

Fajita Bowls:

  • 1 ½ 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, cut into half moon slices
  • 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

Instructions 

  • Mix together all the spices for the seasoning mix.
  • Sprinkle half the seasoning mixture over the chicken pieces and toss until the chicken is evenly coated. Set aside the remaining seasoning mixture.
  • In a 12-inch nonstick skillet, heat one tablespoon of the olive oil over medium heat until hot and rippling. Add the chicken in a single layer and cook until golden, 2 to 3 minutes. Flip and cook until golden and cooked through, 3 to 4 minutes. Season to taste with additional salt and pepper, if desired. Remove the chicken to a plate; cover and keep warm.
  • Return the skillet to medium heat and add the the remaining tablespoon olive oil. Add the onions, peppers and mushrooms, and sprinkle the reserved seasoning mixture over the veggies.
  • Cook, stirring every so often until the onions are translucent and the peppers and mushrooms are tender, 4 to 5 minutes. Toward the end of cooking (or sooner, if the skillet is dry), add 2 to 3 tablespoons water or broth and continue cooking for 1 to 2 minutes.
  • Serve the chicken and vegetables over hot, cooked rice (if desired) and any number of toppings: shredded cheese, roasted corn kernels, chopped cilantro, crushed tortilla chips, guacamole or chopped avocados, sour cream, and salsa.

Notes

Chicken: the chicken can be air fried instead of being cooked in a skillet. Preheat an air fryer to 375 degrees F. Add the chicken in a single layer to the basket and cook for 10 to 12 minutes, shaking the basket once or twice. 
Vegetables: if you want the vegetables (particularly the mushrooms) to develop more golden color, don't overcrowd the skillet (cook them in separate batches and divide the seasoning mixture among each batch).