Chipotle Chicken Fajita Bowls are classic Tex-Mex. Grill up some marinated chicken breasts and add rice, beans, onions, peppers, avocado, and chipotle ranch dressing. A family favorite and great for meal prep!
Chicken Fajita Bowls
Chicken fajitas normally consist of seared chicken, peppers, and onions – all wrapped in flour tortillas with a squeeze of lime. These are that but in bowl form, and probably are the most cooked recipe in our home.
This chicken, however, has a special Mexican Marinade on it – so it’s perfect for anything Tex-Mex. It has a nice spicy kick and the marinade makes the chicken perfectly tender. I also use this marinade on flank steak for fajitas or taco bowls.
In addition to chicken and sautéed veggies, we’re adding lots of extra items to these bowls. Rice, beans, avocado, and the tastiest chipotle ranch dressing.
You can also add some soft flour tortillas on the side and wrap some of the goodness up! So many choices to enjoy this meal.
- Chicken – 3 pounds of chicken breast (boneless, skinless).
- Marinade – Olive oil, Worcestershire sauce, garlic powder, chili powder, cumin, red pepper flakes, kosher salt, black pepper, sugar, and freshly squeezed lime. This is the BEST Mexican Marinade EVER! 🙂
- Peppers and Onions – Just sauté up a bunch of onions and peppers, along with a little salt and pepper. You could also add a little bit of cumin for a smokey flavor.
- Rice – Go with any kind of rice here, or make some Cilantro Lime Rice or Spanish Rice and Beans. So many choices!
- Beans – You could either make my homemade refried beans (worth it!) or used canned pinto beans.
- Chipotle Ranch Dressing – Our favorite topping for this recipe!
These bowls are VERY adjustable. See all the Tex-Mex sides on the blog and choose your favorites!
How to make Chipotle Fajita Chicken Bowls:
Prep marinade. Combine the marinade ingredients in a mixing bowl, and place in a freezer bag along with the chicken breasts. Let sit for at least an hour in your refrigerator.
NOTE: If your chicken breasts are thick, butterfly them so cooking time will be shorter and more even.
Grill chicken. – Prepare an outdoor grill to medium heat. Grill chicken until completely done throughout. A digital thermometer should read 165 degrees in the thickest part of the meat. After the chicken has rested, slice to serve.
Sauté veggies. In a large sauté pan, cook the onions and peppers in some olive oil over medium-high heat. Cook until softened.
Make beans. Sauté the chopped onions and jalapeños over medium heat. When softened, add the garlic and stir for 30 seconds. Then add the strained pinto beans and heat. Pour mixture into a food processor. Add the seasonings, butter, and the juice of one lime. Pulse. Add extra water (or lime juice) to thin to desired consistency.
Make dressing. In a mixing bowl, combine the yogurt, mayo, adobe peppers, cilantro, fresh lime juice, and seasonings. Whisk, and add extra water (or lime juice) to thin.
Serve. Serve with some sliced avocado, some extra cilantro, and lots of freshly ground black pepper!
Well, of course! You can add or subtract whatever you want from these bowls to make them your own. Just like ordering at Chipotle Restaurant!
Some of the sides have a little kick. So adjust as necessary. You can cut back on jalapeños or chipotle peppers to suit your tastebuds! Also, if you are feeding kiddos, just add fresh jalapeños on the side instead of adding spiciness to the bowl.
Yes, instead of grilling the chicken, just sear them on the stovetop, and finish cooking (on the stove or in the oven). Be sure to test for doneness on a digital thermometer. Chicken should be 165 degrees F for safe consumption.
We meal prep these bowls and eat leftovers for about four days.
Yes. I often freeze the raw marinated chicken and then thaw in the refrigerator. You can also freeze the cooked chicken (wrapped up and stored in freezer bags), if desired.
Chipotle Chicken Fajita Bowls
For the chicken marinade:
- 3 pounds chicken breasts
- 1/2 cup olive oil
- 3 Tablespoons Worcestershire Sauce
- 1 teaspoon garlic powder
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 Tablespoon sugar
- 1 whole lime – freshly squeezed
For the peppers and onions:
- 1 Tablespoon olive oil
- 1 large onion – sliced thin
- 2 large bell peppers – any variety, sliced thin
- kosher salt, freshly ground black pepper, cumin – to taste
For the refried beans:
- 2 Tablespoons olive oil
- 1 medium onion – diced
- 1 medium jalapeno – diced (with or without seeds)
- 1 1/2 teaspoons ground cumin
- kosher salt and freshly ground black pepper – to taste
- 2 Tablespoons unsalted butter
- 1 large lime – freshly squeezed
- water – as needed, to thin
- Prep chicken: Butterfly the chicken breasts and put into freezer bag. Combine all ingredients for the chicken marinade and pour into bag with the chicken. Zip the bag tight and massage the marinade around into the chicken. Store in refrigerator for at least an hour. You can also freeze this for a quick future meal.
- Cook chicken: Light an outdoor grill (or can be done indoors) and regulate heat to approximately 375 degrees. Grill chicken for approximately 20 – 25 minutes or until done (165 degrees on a meat thermometer). Let meat sit on kitchen counter for 15 minutes and then slice into strips.
- Sauté veggies: Meanwhile, thinly slice peppers and onions and saute in olive oil until soft. Season with cumin, salt, and pepper.
- Make beans. Sauté the chopped onions and jalapeños over medium heat. When softened, add the garlic and stir for 30 seconds. Then add the strained pinto beans and heat. Pour mixture into a food processor. Add the seasonings, butter, and the juice of one lime. Pulse. Add extra water (or lime juice) to thin to desired consistency.
- Make rice. Make any kind of rice you like best – plain white or brown rice, Cilantro Lime Rice (our favorite), or Spanish Rice.
- Make chipotle ranch dressing by mixing ingredients. See homemade recipe.
- Serve bowls by combining all ingredients. Top with avocado slices, chipotle ranch dressing, chopped cilantro, and extra black pepper.