Quick Chicken Fajita Bowl

Quick Chicken Fajita Bowl

All of the succulent flavors of classic chicken fajitas and none of the fussiness – this quick chicken fajita bowl recipe is a keeper. We’re sautéing colorful bell peppers with chicken strips and it all gets done in just one pan, because who needs more dishes in their life? You can serve this amazing fajita with flour tortillas or a big green salad on the side.

Quick Chicken Fajita Bowl

Course: Chicken, Lunch, Main Dish
Cuisine: Mexican
Servings: 2
Prep Time: 5 minutes
Cook Time: 20 minutes


  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 green bell peppers
  • 1 red onion
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • ½ teaspoon chili powder
  • ¼ cup fresh cilantro, minced
  • salt and pepper to taste


  1. Heat the olive oil in a large non-stick frying pan over medium heat.
  2. Gently pound the chicken breasts to an even thickness with a meat tenderizer and slice the breasts into long, thin strips.
  3. Chop the peppers and onion into long strips, julienne style.
  4. Add the peppers, onion, and chicken strips to the hot oil and cook for 20-25 minutes over medium heat, or until the peppers are nicely soft and caramelized and the chicken is cooked through.
  5. Season with a generous pinch of salt and pepper, ½ teaspoon of chili powder, and fresh cilantro. Enjoy!

Recipe Notes:

Tip: While a combination of peppers works best taste-wise, you can also use just one color of peppers if that’s what you have on hand.

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