Let Me Tell You About This Chicken Fajita Bowl

Okay, so first things first—chicken fajita bowls: they’re like one of those magical meals where you feel like you’ve made an effort, but really, half the work is chopping veg and pretending it counts as meal prep. The first time I made it, I burnt the peppers (yes, really) because I got distracted texting my sister about her cat getting stuck inside a suitcase. That was a whole thing. But when I finally figured it out, I think I ate this for lunch three days in a row—and I’d do it again if the mood struck. Something wild about scooping up all those colorful bits and pretending you’re at a fancy burrito bar, right in your own home. I mean, who needs a trip to Tex Mex heaven when you have this in your back pocket?

Why You’ll Go Nuts For This (I always do)

I make this Chicken fajita bowl when I’ve got, honestly, next to nothing left in the fridge except some iffy bell peppers and that half-bag of rice no one claimed. My family goes crazy for this because it tastes like you ordered in, but you don’t have to pay ten bucks extra for avocado (it still hurts, you know). Plus, it comes together super fast
(except that one time I lost track of time daydreaming and everything got a little too charred—still tasted good, oddly). It’s jam-packed with color, the leftovers are killer, and no two bowls look the same. Actually, I find that the make-your-own style saves me from dinner complaints. And—forgive me—sometimes I just eat it straight form the pan. Sue me.

What You’ll Need (and What You Can Swap)

500g Chicken breast (or thighs—I’ve even made this with leftover roast Chicken one time & it worked!)
3 bell peppers (any color; I use whatever looks least wobbly at the supermarket)
1 large onion (red is nice for color, but white works—my grandmother always insisted on red, but honestly any is fine!)
2 tbsp fajita seasoning (store-bought if I’m lazy, though DIY is fun)
200g cooked rice (brown or white, or even that microwave packet stuff in a pinch)
1 tin black beans, drained (sometimes I sub kidney beans—no apologies)
1 avocado (but only if it’s actually ripe—hard as cricket balls if not)
Cherry tomatoes or 1 big tomato, chopped
Fresh coriander (cilantro)—or not, if you’re in that club who thinks it tastes like soap
Lime wedges for squeezing (optional—unless it’s Taco Tuesday, then mandatory)
Olive oil, salt, pepper

How I Pull This chicken fajita Bowl Together

Slice your chicken, peppers & onion. Thick or thin, it’s really up to you—I’ve tried both, and they all taste good in the end.
Heat a big pan (or whatever skillet you’ve got—wok works in a pinch!). Add a splash of olive oil. When it’s hot, chuck in the chicken. Sizzle till golden, about 5-7 min. Give it a poke—no pink means you’re good.
Throw in your fajita seasoning, onions & peppers. Toss that lot around until it smells like a Mexican kitchen (which is a good sign). Sometimes things look a bit steamy and sad at this point—don’t worry. They always perk up.
Warm your beans: I just nuke them in the microwave for a min or so, but the lazy method is to throw ’em into the pan for the last minute. Less washing up.
Rice time. I’d say aim for hot, fluffy, not brick-like rice. If you’ve got day-old rice, sprinkle with a bit of water, microwave covered, and hope for the best! (Or just cook fresh if you can be bothered.)
Chop up your avocado and tomatoes. This is where I usually sneak a taste—ripe avocado just hits different, doesn’t it?
Build your bowl: Rice on the bottom, then fajita mix, beans, then all the cold stuff (avocado, tomatoes, coriander if using, and a big squeeze of lime). Go wild layering—there’s no science here.

Stuff I Learned The Hard Way (Notes)

I used to drown everything in lime, but honestly it just makes the beans taste weird if your limes are overly sharp. Try a wedge, then add if needed.
If you overcook the chicken, just call it “crispy” and act like that’s on purpose—I do. Also: don’t fear frozen bell peppers, especially when fresh ones are 3 quid a pop.
I tried skipping the pan step once and microwaved the chicken—would not recommend.

Stuff I’ve Swapped, and One That Failed Miserably (Variations)

Once swapped out chicken for shrimp—top notch, though they cook fast so don’t wander off.
Added corn straight form the freezer another time, and it was a nice crispy bite.
I tried tofu… but maybe I was too hasty. Ended up like spicy rubber cubes. Maybe there’s a trick I’m missing. If you know it, holler at me.

Gear—I Mean, Whatever Works

Supposedly you need a cast iron skillet for real fajita action, but if all you’ve got is a regular old frying pan, it still works. No pan at all? Well, I’ve actually done this in the oven, chucking everything on a baking tray at 220°C for 20-25 min, and though it loses the sizzle, it still eats well.

How to Store—Though It Never Lasts

If, by some miracle, you have leftovers (it never happens here), everything except the avocado keeps in a lidded container in the fridge for two, maybe three days. The flavors kind of marinate and, weirdly, I think it tastes even better the next day. Don’t try to freeze with avocado—it goes weird and watery.

How We Serve It—Our Little Traditions

I love to dump everything in a big bowl and let everyone dig in, but sometimes my husband gets fanciful and arranges little piles—he calls it ‘DIY dinner art’ (it’s… fine). On the side, we sometimes have tortilla chips for scooping—honestly, never underestimate how fast those disappear in my house. Oh, and hot sauce: not strictly required but very welcome!

Things I’ve Messed Up (Pro Tips, Sort Of)

I once skipped heating the pan enough (impatience—classic me) and ended up with pale, kinda sad chicken. Wait for the sizzle.
If you crowd the pan, everything steams and turns a bit limp, so maybe do batches if you’ve got a small skillet (which, let’s be real, most of us do).

Questions I’ve Actually Been Asked (FAQ)

Can I use pre-cooked chicken?
Oh, totally—just warm it up with the spices and veg so it doesn’t feel like an afterthought. Pretty forgiving that way.

Is there a trick for peeling avocados?
Kind of! I usually halve, twist, then spoon it out—unless I get one of those stubborn ones that just won’t budge (happens more than I’d admit).

Do I have to use beans?
Not at all, mate—sometimes I skip them, sometimes I use pinto, whatever’s knocking about in the cupboard. Go with your gut or your cravings.

Gluten free?
Yep, as long as your seasoning is, you’re golden.

Can you make it ahead?
Yes, but keep the cold stuff (avocado, tomato, coriander) separate until serving. Learned that after a very tired looking lunch the next day.

Right, that pretty much covers it! Let me know if you try it, or—honestly—even if you manage to make it through without snacking half away through, I tip my hat. Enjoy!