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A chicken fajita bowl with grilled peppers and onions, rice, beans, and avocado slices.
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5 from 6 votes

Chipotle Chicken Fajita Bowls

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!
Course Main Dish
Cuisine Mexican
Keyword chipotle chicken fajita bowls, chipotle ranch dressing, cilantro lime rice, restaurant style refried beans
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 people
Calories 544kcal
Author Sue Ringsdorf

Ingredients

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
  • 30 oz pinto beans - rinsed and drained
  • 2 Tablespoons unsalted butter
  • 1 large lime - freshly squeezed
  • water - as needed, to thin

For the remaining side ingredients:

Instructions

  • 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.
    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
  • 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.
    1 Tablespoon olive oil, 2 large bell peppers, 1 large onion, kosher salt, freshly ground black pepper, cumin
  • 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.
    2 Tablespoons olive oil, 1 medium onion, 1 medium jalapeno, 1 1/2 teaspoons ground cumin, kosher salt and freshly ground black pepper, , 2 Tablespoons unsalted butter, 1 large lime, 30 oz pinto beans, water
  • Make rice. Make any kind of rice you like best - plain white or brown rice, Cilantro Lime Rice (our favorite), or Spanish Rice.
    4-6 cups prepared 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.
    sliced avocados, chipotle ranch dressing

Notes

Other sides to make:

Nutrition

Calories: 544kcal | Carbohydrates: 33g | Protein: 40g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 867mg | Potassium: 951mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2587IU | Vitamin C: 63mg | Calcium: 56mg | Iron: 3mg