These chicken Fajita Bowls are a healthy all-in-one-meal with chicken, veggies, and rice that’s restaurant quality and bursting with bold flavor!

Looking for more grilling recipes? Try our Caribbean Jerk Chicken Bowl or Carne Asada Tacos!

A fajita bowl with rice and black beans topped with grilled vegetables and chicken.

What I love about this dish:

  • Healthy & Fresh: packed with protein and fresh vegetables and so much flavor!
  • Perfect for Meal Prep: I love to make a double batch and use the leftovers for meal prepping!
  • Easy to Customize: substitute the fresh produce you have on hand (broccoli, zucchini, mushrooms, snow peas, and carrots would all taste great), or even marinate tofu, instead of chicken, to make it vegetarian.

How to Make Fajita Bowls:

Prepare marinade by mixing ingredients. Pour half the marinade over chicken, and the other half over the veggies and refrigerate.

A clear bowl filled with bell peppers, onion and corn and another with chicken breasts marinating in a sauce to make honey lime chipotle chicken fajita bowls.

Make rice by sautéing onion and rice. Add spices, chicken broth, and beans. Simmer for 20 minutes. Remove rice from heat, add lime, and rest for 5-10 minutes. Fluff with fork.

Cilantro Lime Rice and Black Beans cooked in a skillet.

Cook chicken in a large skillet with oil for 2-3 minutes on one side, until nicely browned. Turn chicken over, cover, and reduce heat to medium. Cook until chicken is cooked through. Rest before slicing.

Chicken grilling in a skillet next to another photo of the chicken sliced into pieces and served on a plate.

Sauté fajita vegetables after draining in a colander to remove excess marinade. Sauté for a few minutes, until warmed through, but still has a little crunch.

Fajita vegetables cooking in a skillet.

Assemble and Serve: Layer rice, vegetables, and chicken. Top with Chipotle Lime Crema.

Recipe Variations:

  • Steak Fajita Bowl: Swap out the chicken for steak.
  • Shrimp Fajita Bowl: Use shrimp instead of chicken.
  • Vegetarian Fajita Bowl: Leave out the chicken (or sub tofu), and feel free to add even more of your favorite veggies!
  • Brown Rice: Brown rice may be substituted, but increase cooking time to about 40 minutes, or until liquid is absorbed and rice is tender.

More “Bowl” Recipes to Try!



A fajita bowl with rice and black beans topped with grilled vegetables and chicken.
Prep 30 minutes
Cook 35 minutes
Marinate 1 hour
Total 2 hours 5 minutes
Save Recipe



  • 1 pound boneless skinless chicken breasts
  • 2 Tablespoons lime juice
  • 1 Tablespoon honey
  • 1 1/2 teaspoons oil (vegetable or canola oil)
  • 1 1/2 teaspoons white vinegar
  • 1 teaspoon EACH chili powder, garlic powder, liquid smoke
  • 1/2 teaspoon EACH ground cumin, paprika, salt
  • ¼ teaspoon cayenne pepper (optional)


  • 1/2 red onion , roughly chopped
  • 1 red bell pepper , roughly chopped
  • 1 green bell pepper , roughly chopped
  • 1 cup corn , fresh, canned or frozen-thawed


  • 2 Tablespoons oil (vegetable or canola oil)
  • ½ cup red onion , chopped
  • 3 cloves garlic , minced
  • 1 teaspoon ground cumin
  • cups long-grain white rice (*see note below)
  • 3 cups low-sodium chicken broth
  • 15 ounce can black beans , drained and rinsed
  • dash of salt
  • juice from 1-2 limes
  • ½ cup fresh cilantro , chopped


  • 3/4 cup sour cream (or plain Greek yogurt)
  • 1 1/2 Tablespoons lime juice
  • 1 teaspoon sauce from a can of chipotle chiles in adobo sauce , or more to taste
  • salt , to taste
  • 1/3 cup fresh cilantro , finely chopped


  • Marinade:
  • Mix marinade ingredients together. Place chicken and veggies in separate bowls or ziplock bags and pour half of the marinade over each. Refrigerate for 1-6 hours.


  • When ready to cook, heat 2 tablespoons of oil in a large pan over medium heat. Add onion and saute for 2-3 minutes or until tender. Add the rice and cook, stirring constantly, until golden, about 5 minutes. 
  • Add garlic, cumin and salt and cook for 30 seconds. Add chicken broth and bring to a boil. Once boiling, stir in the black beans, reduce heat to low, cover, and simmer for 20 minutes. 
  • Remove from heat. Remove lid and squeeze juice from 1 lime over the rice, but do NOT stir. Return lid and allow to rest for 5-10 minutes. 
  • Then, remove lid, sprinkle with cilantro and fluff gently with a fork. (Don't "stir" it, just fluff it with a fork so it doesn't get mushy.)


  • While the rice is cooking, prepare chipotle cream sauce by mixing all ingredients together. Refrigerate until ready to serve.

Chicken and veggies:

  • Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is hot, remove chicken from marinade and add to skillet. Cook for 2-3 minutes on one side, or until nicely browned. Turn chicken over and cook until cooked through. Remove to a cutting board and allow to rest for 5 minutes before slicing.
  • While chicken is resting, add another splash of oil to the same skillet over medium-high heat. Drain vegetables in a colander to remove excess marinade. Add vegetables to the hot skillet and saute, stirring occasionally, for a few minutes, until warmed through. I like them to still have a little crunch.


  •  In bowls, layer rice, vegetables, and chicken. Top with Chipotle Lime Crema. Enjoy.


  • Steak Fajita Bowl: Swap out the chicken for steak.
  • Shrimp Fajita Bowl: Use shrimp instead of chicken.
  • Vegetarian Fajita Bowl: Leave out the chicken (or sub tofu), and feel free to add even more of your favorite veggies!
  • Brown Rice: Brown rice may be substituted, but increase cooking time to about 40 minutes, or until liquid is absorbed and rice is tender.


Calories: 693kcalCarbohydrates: 96gProtein: 45gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 74mgSodium: 722mgPotassium: 1341mgFiber: 12gSugar: 12gVitamin A: 1764IUVitamin C: 75mgCalcium: 148mgIron: 5mg

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Recipe adapted from Carlsbad Cravings

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I first shared this recipe in August 2014. Updated March 2018 and June 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. Tasty recipe but so spicy. I doubled the marinade, thinking I didn’t have enough to cover the chicken and the veggies. I shouldn’t have doubled and I shouldn’t have added the cayenne. You can tell this is a delicious recipe but it, unfortunately, was inedible from the spice. My fault totally!

  2. I would love to make this tonight but only have the 10 minute boil in a bag rice. Has anyone made this using that instead? Thanks.

  3. Can’t wait to try this recipe!!! Wondering if it would freeze well in individual servings?

  4. I don’t have access to liquid smoke. Will it change the meal entirely if I omit it? Or is there a reasonable substitute you can recommend?

    1. You can leave it out! It just adds a little smokey flavor that I like, but no big deal to leave it out.

  5. 4 stars
    This is really good! Tastes like a Chipotle meal! A little more work than I expected but overall delicious! My rice was a little hard so I will have to figure out next time what I did wrong. But I highly recommend.

  6. 5 stars
    Wow! My family loved this and wants it again soon! My daughter even commented that it tastes gourmet. Don’t skip the liquid smoke.

  7. 4 stars
    I made this tonight! I did it all myself so it’s definitely a meal you need a few hours for but wow it’s worth it! So good! I normally don’t like cilantro or I thought I didn’t, but it compliments the spice quite well! Big hit!

  8. 5 stars
    I randomly came across your blog while looking for new healthy meals to try since I’m sick of all my usual stuff. I’ve tried your chicken street tacos, the cashew chicken lettuce wraps, and now these fajita bowls. They have all been really great! But this recipe is sooooo good! Definitely a keeper! I love all the flavors of everything, and the sour cream sauce is so good on it! I forgot to add cheese, so I’m excited to add that to the leftovers! This meal was a little labor intensive but worth it! Thank you for having such creative and flavorful recipes that are also really healthy! Next time I think I’ll grill the chicken, and double everything so there is more for leftovers.

  9. Finally had the opportunity to make these last night! They are superb and a real crowdpleaser! My husband has insisted that I incorporate this recipe frequently in our dinner rotation.
    Thank you for sharing!

  10. Hi! You have me sold! I’m making these for dinner tonight, I have chicken and veggies marinating. On the Chipotle Lime Crema… you mix in the cheese before you refridgerate? I’m thinking no?


    1. Hi Ginny, no I don’t add the cheese to the chipotle creama sauce, I just add it as a layer when I assemble the rice bowls! Let me know how you like them!

      1. Hey Lauren,

        I meant to get back to you earlier. It was a HUGE hit….THANK YOU! I have one really picky son who never seems to like anything…he told me it was the best thing I ever made. (We went out this past weekend to a little Mexican restaurant and he wanted to know if he could get something with Honey like I made the other night..ha!) Thanks for making me look like I know what I’m doing 🙂 It was delicious and I highly recommend!

  11. I am seriously drooling over these bowls right now. They look so good! Especially that chipotle sour cream sauce. Mmm I want this now!