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Easy One-Pan Chicken Fajita Bowls: Best 30-Minute Dinner

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Quick and easy one-pan chicken fajita bowls ready in 30 minutes. Perfect for busy weeknights with minimal cleanup and maximum flavor from perfectly charred chicken and vegetables.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts, sliced into thin strips
  • 3 medium bell peppers (assorted colors), sliced into thin strips
  • 1 large yellow onion, sliced into thin half-moons
  • 2 tablespoons avocado oil (or neutral oil with high smoke point)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Juice of 1 lime
  • For serving: cooked white rice (or cauliflower rice), sour cream, shredded cheese, salsa, avocado, fresh cilantro

Instructions

  1. Pat the chicken breasts dry with paper towels and slice into thin strips, about 1/2-inch thick.
  2. In a medium bowl, combine chili powder, cumin, smoked paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss chicken strips with the spice mix until fully coated. Let sit while prepping veggies.
  3. Slice bell peppers into thin strips (about 1/4-inch wide) and onion into thin half-moons.
  4. Place a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon avocado oil. Heat until oil is shimmering and almost smoking.
  5. Add seasoned chicken strips to the hot pan in a single layer (cook in batches if needed). Cook undisturbed for 3-4 minutes until deep golden-brown crust forms. Flip and cook for another 2-3 minutes until cooked through (internal temp 165°F/74°C). Transfer chicken to a plate.
  6. Add remaining 1 tablespoon oil to the same pan. Add sliced peppers and onions in an even layer. Cook without stirring for 2-3 minutes to get char marks. Stir and cook for another 2-3 minutes until tender-crisp.
  7. Return cooked chicken to the pan with veggies. Toss together and cook for 1 minute to reheat. Squeeze lime juice over the top and stir. Taste and adjust salt if needed.
  8. Divide cooked rice among bowls. Top with chicken and veggie mixture. Add desired toppings (sour cream, shredded cheese, salsa, avocado, fresh cilantro). Serve immediately.

Notes

Get the pan screaming hot for best sear. Don’t crowd the pan – cook chicken in batches if needed. Let veggies char without stirring for best flavor. Use fresh lime juice for brightness. Leftovers keep in refrigerator for up to 4 days; reheat in a hot skillet for best texture.

Nutrition

Keywords: chicken fajita bowls, one-pan dinner, 30-minute meal, weeknight dinner, easy fajitas, healthy dinner, gluten-free

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