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These quick and easy chicken and veggie bowls are packed with flavor and are a perfect weeknight meal. Stack the ingredients! They are so delicious!
This recipe couldn’t be easier! The chicken and vegetables are cooked in one pan and the serving options are endless and completely customizable.
Simple seasoning mix
While the seasoning mix is simple and straightforward and uses pantry-friendly spices, it is absolutely crucial to the overall flavor of these fajita bowls.
- salt + pepper
- garlic powder
- onion powder
- cumin
- chili powder
- paprika (level up with smoked paprika!)
- dried oregano
HALF of this seasoning mixture is mixed into the chicken.
And speaking of chicken, This recipe works well with boneless chicken breasts, tenderloins, or thighs.
Cooking with a frying pan
The process for cooking the ingredients for these Chicken and Veggie Fajita Bowls is quick and easy.
- Cook seasoned chicken in a nonstick skillet until golden brown and cooked through.
- Remove to a plate; cover and keep warm.
- Cook the vegetables (with the rest of the seasoning mixture) until tender.
And that’s it! Seriously, it couldn’t be easier.
The seasoning mix adds the more delicious flavor the chicken and vegetables. It’s very difficult not to keep giving away bites out of the frying pan.
Preparing Chicken and Veggie Fajita Bowls
Pile the browned chicken and baby vegetables in a bowl (or on a plate). You can also add hot cooked rice or quinoa or another “carb” side if you like, but it’s not necessary. Carbs are optional! (But are they?? 🤔).
Then… and here’s the fun part…Load up on all the ingredients your heart desires.
- grated cheese
- sour cream
- guacamole or chopped avocados
- salsa (any and all varieties!)
- chopped cilantro
- crushed tortilla chips
- pickled onions
- roasted corn kernels (we love the ones from Trader Joe’s)
- fresh lime slices
Customizable family meal
I love meals like this because everyone can prepare their fajita plate as their own conscience and taste buds dictate. Relieves eating-related stress for picky eaters.
And it also allows those of us (ahem, hello 👋🏼) who love mushrooms to fill our fajita bowls with them and let the rest of the family live an incomplete life without them.
For these reasons, and many more, these Chicken and Veggie Fajita Bowls could be a perfect weeknight dinner. The taste is incredibly delicious. I hope you love them!
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eight years ago: Chicken Tortilla Soup {Instant Pot, Stovetop, Slow Cooker}
nine years ago: Whole wheat bread with applesauce and cinnamon
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Chicken and Veggie Fajita Bowls
Seasoning mix:
- 1 teaspoon coarse kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked or sweet paprika
- ¼ teaspoon coarsely ground black pepper
Fajita Bowls:
- 1 ½ to 2 pounds chicken breasts, tenderloins, or thighs, cut into small pieces
- 2 tablespoons olive oil, divided
- 2 Campaign peppers, cored, seeded and cut into thin strips
- 1 half onion, cut into half-moon slices
- 8 to 12 ounces sliced mushrooms
- 2 to 3 tablespoons water or chicken broth
- Hot cooked rice (optional)
Ingredients:
- Grated cheese
- chopped cilantro
- Crushed tortilla chips
- Sour cream
- dip
- Guacamole or chopped avocados
- roasted corn kernels
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Mix all the spices for the seasoning mix.
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Sprinkle half Seasoning mixture over chicken pieces and stir until chicken is evenly coated. Reserve the rest of the seasoning mixture.
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In a 12-inch nonstick skillet, heat a tablespoon of olive oil over medium heat until hot and rippling. Add the chicken in a single layer and cook until golden brown, 2 to 3 minutes. Flip and cook until golden brown and cooked through, 3 to 4 minutes. Season to taste with additional salt and pepper, if desired. Remove chicken to a plate; cover and keep warm.
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Return the skillet to medium heat and add the remaining tablespoon of olive oil. Add the onions, peppers, and mushrooms and sprinkle the reserved seasoning mixture over the vegetables.
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Cook, stirring occasionally, until the onions are translucent and the peppers and mushrooms are tender, 4 to 5 minutes. Toward the end of cooking (or before, if the pan is dry), add 2 to 3 tablespoons of water or broth and continue cooking for 1 to 2 minutes.
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Serve chicken and vegetables over hot cooked rice (if desired) and any number of toppings: grated cheese, roasted corn kernels, chopped cilantro, crushed tortilla chips, guacamole or chopped avocados, sour cream, and salsa.
Vegetables: If you want your vegetables (particularly mushrooms) to turn more golden brown, don’t overcrowd the pan (cook them in separate batches and divide the seasoning mixture between each batch).
Service: 1 serving (does not include rice or dressings), Calories: 190calories, Carbohydrates: 4gram, Protein: 26gram, Fat: 8gram, Saturated fats: 1gram, Cholesterol: 73mg, Sodium: 544mg, Fiber: 1gram, Sugar: 2gram
Recipe source: from Mel’s Kitchen Café
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