Chicken Fajita Bowls

These colorful chicken fajita bowls are going to become your new weeknight hero! Anyone who loves Mexican flavors but wants something healthy and filling will absolutely love these bowls. Plus, everything cooks on one sheet pan, so cleanup is super easy.

Recipe Details

Timing & Servings: Prep Time: 25 minutes, Additional Time: 15 minutes, Total Time: 40 minutes, Serves: 4 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Aging, Soy-Free, High-Fiber, High-Protein, Egg-Free, Low-Calorie.

Nutrition Facts (per serving): 325 Calories, 10g Fat, 42g Carbs, 20g Protein.

Ingredients You’ll Need

Chili powder: You’ll need 2 teaspoons of this smoky spice that gives the bowls their amazing fajita flavor. It’s the star of our seasoning blend!

Ground cumin: Just ¾ teaspoon adds that warm, earthy taste that makes everything smell incredible. This spice is what makes it taste like real Mexican food.

Salt: We use ¼ teaspoon plus 1/8 teaspoon, divided between different parts of the recipe. Don’t worry, I’ll tell you exactly when to use each amount!

Sweet potatoes: 2 medium ones, peeled and diced (about 10 ounces total). These add natural sweetness and tons of vitamins to make the bowls more filling.

Extra-virgin olive oil: 2 tablespoons divided – this helps everything roast beautifully and adds healthy fats. Use the good stuff if you have it!

Chicken breast: 8 ounces boneless, skinless, cut into bite-size strips. This is your main protein that keeps you satisfied for hours.

Bell peppers: 1 cup sliced red and/or green bell peppers. Use whatever colors you love – they all taste great and add beautiful color!

Onion: ½ cup sliced onion adds that classic fajita flavor. Yellow or white onions both work perfectly here.

How to Make Chicken Fajita Bowls

Step 1: Preheat your oven to 425°F. Mix chili powder, cumin, and ¼ teaspoon salt in a small bowl. Put sweet potatoes on one side of a large rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1 teaspoon of the spice mix. Toss everything to coat evenly.

Step 2: Add chicken, bell peppers, and onion to the other side of the same pan. Drizzle with the remaining 1 tablespoon oil. Sprinkle with the rest of the spice mixture and toss to coat. Spread everything into an even layer so it cooks evenly.

Step 3: Bake for 18 to 20 minutes until vegetables are tender-crisp. The chicken should reach 165°F and not be pink inside. Drizzle everything with 2 tablespoons lime juice and stir gently. Keep the sweet potatoes and chicken mixture separate on the pan.

Step 4: While everything bakes, cook bulgur according to package directions. Add the remaining 1 tablespoon lime juice, 2 tablespoons cilantro, and remaining 1/8 teaspoon salt. Stir with a fork to fluff it up. Warm the black beans in a small saucepan.

Step 5: Divide the kale or spinach among 4 serving bowls. Arrange the bulgur, chicken mixture, sweet potatoes, and warm beans on top. Finish with fresh salsa and the remaining 2 tablespoons cilantro.

Easy and Quick Chicken Fajita Bowls Version

Want to make this even faster? You can totally use pre-diced sweet potatoes from the produce section! Also try using a rotisserie chicken instead of cooking your own. Just shred about 2 cups of meat and warm it up with the spice mixture in a skillet. You can even use microwaveable bulgur or quinoa packets to save even more time.

Serving Ideas

These bowls are already a complete meal on their own! But if you want to add a little something extra, try some warm tortillas on the side. A dollop of Greek yogurt or guacamole makes it even more delicious. Some people love adding a squeeze of extra lime juice right before eating.

Storage

Store leftovers in the fridge for up to 3 days in separate containers. The bulgur and veggies keep their texture better when stored apart. To reheat, warm everything in the microwave for 1-2 minutes or in a skillet over medium heat. Add a splash of water if things look dry.

Substitutions

No bulgur? Brown rice or quinoa work great instead! You can swap the chicken for turkey, shrimp, or even extra beans for a vegetarian version. Don’t like kale? Regular lettuce, spinach, or even cabbage make good bases. If you can’t find fresh salsa, jarred salsa works perfectly fine.

Pro Tips

Even cooking: Cut all your vegetables about the same size so they cook evenly together.
Crispy edges: Don’t overcrowd the pan – spread everything out in a single layer for the best roasting.
Flavor boost: Let the cooked bulgur sit for 5 minutes after adding lime juice – it soaks up all that citrusy goodness!
Make ahead: You can prep all the chopping the night before and store everything in the fridge.

FAQs

Can I make these bowls ahead of time?

You bet! These bowls actually taste even better the next day. Just store each component separately and assemble when you’re ready to eat. The flavors have time to meld together beautifully.

What if I don’t like bulgur?

Sure! You can use any grain you love instead. Brown rice, quinoa, or even cauliflower rice all work perfectly. Just adjust the cooking time based on what you choose.

Can I use frozen vegetables?

Absolutely! Just thaw them first and pat dry so they roast nicely instead of steaming. Frozen bell peppers work great, though fresh ones have a better crunch.

How spicy are these bowls?

They’re pretty mild! The chili powder adds flavor more than heat. If you want more spice, add some cayenne pepper or use a spicier salsa on top.

Final Thoughts

I hope you love these chicken fajita bowls as much as my family does! They’re such a great way to eat healthy without feeling like you’re missing out on flavor. Let me know how yours turn out – I love hearing from fellow home cooks!