These black bean or chicken fajita bowls pile the proteins with charred peppers and onions over rice with guacamole. It’s an easy healthy dinner idea everyone in my family loves!
There’s one healthy dinner idea that always goes over well in my house, and it’s this: fajita bowls! I can’t tell you the number of times I’ve made this, and it’s super customizable. Use my new Crockpot salsa chicken recipe to make chicken fajita bowls, or swap in black beans as the protein for a vegetarian bowl (either way, they add a nice dose of fiber!).
The best part is that it’s so colorful and truly delicious! This is usually my go-to when I’m serving a crowd, because everyone can pick their own toppings: and no one ever gets tired of this combination. Hope you love these! ~Sonja
Watch Me Make This Salsa Chicken
Ingredients in Fajita Bowls
When I make a bowl meal, I use this formula: protein, vegetable, whole grain, and something fresh on top (like a sauce). Here’s what you’ll need:
- Fajita veggies: I use colorful bell peppers and a red onion, cut into thin strips. If you have a mix of bell peppers, it looks beautiful in the bowl. (Also here’s my quick way to cut bell peppers).
- Spices: You’ll need a nice mix of cumin, chili powder, garlic powder, and smoked paprika, plus kosher salt (similar to my homemade fajita seasoning).
- Protein: My shredded crockpot salsa chicken is made with chicken breasts and a can of salsa, or you can make my quick canned black beans for the vegetarian version (more on both below).
- Rice: White rice is quickest; if I have time I make brown rice or even quinoa.
- Toppings: These really make the bowl: guacamole, pico de gallo, pickled red onions (made in advance), and fresh cilantro.
Pick Your Protein: Salsa Chicken Or Quick Black Beans
Many chicken fajita bowls call for strips of chicken seared in a pan. I like using my shredded salsa chicken instead, for two reasons. It’s super easy and hands-off, and it’s great for meal prep.
If you want a quicker day-of method, try my Air Fryer Chicken Thighs or Pan Seared Chicken, and for the seasoning swap in 1 tablespoon fajita seasoning.
For the vegetarian option, try my easy canned black beans: they’re ready in about 5 minutes by simply simmering them with garlic and cumin.
How To Make Chicken Fajita Bowls
Here’s a basic outline of the process (or jump to the recipe below):
- Start the chicken. Mix the salsa, fajita seasoning, and salt in a slow cooker and add the chicken. Cook on Low for 5 to 6 hours (or High for 2 to 3 hours), then shred it with two forks.
- Cook the rice. Follow the package directions, or use my method for how to cook rice.
- Cook the fajita veggies. Stir sliced peppers, onion, and smashed garlic with the olive oil and spices. Add them to a large, heavy skillet and saute over medium heat for about 15 minutes, until tender and lightly charred.
- Make the black beans. I like using 1 can in my chicken fajita bowls, or 2 cans as a vegetarian / vegan fajita bowl. Sauté minced garlic in olive oil, then add the beans, cumin, salt, and pepper, and cook for a few minutes until warmed through.
- Build the bowls. Start with rice, then add veggies and chicken or beans. Finish with all the toppings!
Pro Tips For The Best Fajita Veggies
Obviously the fajita veggies are the star here. If you prefer a sheet pan version, make my Sheet Pan Fajitas (just the veggie portion). But you can whip them up simply on the stove, here’s what to know:
- Slice them evenly. The strips should be roughly the same size so that they cook evenly.
- Use a heavy pan. Cast iron holds heat best, but aluminum works great too. Let the pan get hot before adding the veggies
- Don’t stir too often. You want them to get blackened, so leave them alone between stirs so they get some color on them.
Topping Ideas And Variations
I love making bowls because everyone can build their own (which is key when feeding kids!). Here are a few extras you could add if you really want to get fancy:
- Something creamy: Add chipotle ranch, cilantro lime crema, or smoky chipotle crema.
- Corn: Add a spoonful of corn salsa, or even easier some canned corn.
- Avocado: Sliced or mashed avocado with a spritz of lime stands in for guacamole.
Meal Prep And Storage
These fajita bowls are so easy to meal prep! You can store the rice, veggies, and chicken or beans in separate containers refrigerated for 3 to 4 days. Reheat the components before serving, adding a splash of water to the rice if it has dried out.
Leftovers also work great in quesadillas or tacos!
Dietary Notes
With chicken, these fajita bowls are gluten-free and dairy-free. With black beans, they’re vegetarian, vegan, and gluten-free.
Chicken Fajita Bowls
These black bean or chicken fajita bowls pile the proteins with charred peppers and onions over rice with guacamole. It’s an easy healthy dinner idea everyone in my family loves!
- Prep Time: 5 minutes
- Crockpot Cook Time: 5 to 6 hours
- Cook Time: 25 minutes
- Total Time: 0 hours
- Yield: 4 servings (with leftover chicken) 1x
- Category: Dinner
- Method: Crockpot, Slow Cooker
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Mediterranean Diet
Ingredients
For the Crockpot Salsa Chicken
- 4 boneless skinless chicken breasts (about 2 pounds)
- ¾ teaspoon kosher salt
- 1 teaspoon each garlic powder, onion powder, cumin, and smoked paprika
- 16 ounces (about 2 cups) tomato salsa
For the Quick Black Beans (use 1x for chicken bowl [optional], or 2x for vegan bowl)
- 1 15-ounce cans black beans
- 1 garlic clove
- 1 tablespoon olive oil
- ¼ teaspoon cumin
- Scant ½ teaspoon kosher salt
- Freshly ground black pepper
For the Bowls
- 1 cup white rice (or brown rice or quinoa)
- 3 bell peppers, sliced into thin strips
- 1 medium red onion, sliced into thin strips
- 3 garlic cloves, peeled and smashed
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon each chili powder, garlic powder, and smoked paprika
- ½ teaspoon kosher salt
- Guacamole
- Pico de gallo (optional)
- Fresh cilantro, for garnish
- Lime wedges, for garnish
- Pickled Red Onions (made in advance)
Instructions
- Make the chicken (or go to Air Fryer Chicken Thighs or Pan Seared Chicken): In a slow cooker, mix the salsa with the spices and kosher salt. Add the chicken and toss to coat, then cover with the lid. Cook on Low for 5 to 6 hours, until the chicken is tender and cooked through and the internal temperature measured with a food thermometer is at least 180°F. Once cooked, set the slow cooker to Warm. Shred the chicken using two forks or a potato masher. Taste and add additional salt as needed (all salsa brands vary). Store leftovers in an airtight container with some of the cooking liquid for up to 3 days in the refrigerator.
- Start the rice: Rinse the rice and shake it dry. Place 1¾ cup water in a pot and bring to a boil. Add the rice and ¼ teaspoon salt, bring back to a boil, then reduce the heat to low and cover. Simmer for 12 to 15 minutes, until the water is completely absorbed (test by pulling back the rice with a fork). Remove from the heat, cover and rest for 10 minutes.
- Make the fajita vegetables: Prepare the vegetables as noted in the ingredients list. Place the vegetables in a bowl and toss with 2 tablespoons of the olive oil and the spices. Heat a large, heavy skillet over medium-high heat. Add the vegetables and sauté for about 15 minutes, stirring occasionally, until tender and lightly charred. Add additional salt to taste. Remove and discard the garlic cloves before serving.
- Make the quick black beans (if using): Drain the beans, but don’t rinse them. Mince the garlic. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute, until fragrant but not yet browned. Add the beans, cumin, kosher salt, and several grinds of black pepper. Cook for 2 minutes, until warmed through. Taste and add additional salt if desired. (Store leftovers refrigerated for 2 to 3 days.)
- Assemble the bowls: Add the rice to each bowl and top with the fajita vegetables and the chicken or black beans. Finish with guacamole, pico de gallo, cilantro, and pickled red onions. Leftovers last up to 3 days refrigerated (store the components separately).
Notes
Faster chicken methods: Try my Air Fryer Chicken Thighs or Pan Seared Chicken.
Doubling the chicken: For serving a crowd, doubling the chicken recipe works well in the slow cooker and makes about 8 cups shredded chicken (8 servings).
To cook the chicken on High: Cook on High for 2 to 3 hours instead of Low for 5 to 6 hours.
