Chicken Fajita Bowls with Cilantro Ranch Dressing Recipe

Introduction

Chicken Fajita Bowls are a vibrant and satisfying meal packed with flavorful marinated chicken, sautéed peppers, and fresh toppings. This dish combines colorful veggies, seasoned chicken, and creamy cilantro ranch for a delicious and easy-to-assemble dinner.

Ingredients

• 1½ pounds chicken breast (thin or cut in half horizontally to be thin)
• 2 tablespoons fajita seasoning
• 2 tablespoons vegetable oil (divided)
• 1 lime (juiced)
• 1 green bell pepper (sliced)
• 1 red bell pepper (sliced)
• 1 sweet yellow onion (sliced)
• 1 cup long grain rice (uncooked)
• 2 cups pinto beans
• ½ cup shredded Mexican blend cheese
• ½ cup pico de gallo
• ¼ cup guacamole
• 8 sprigs cilantro
• 1 lime (cut into wedges)
• ¼ cup mayonnaise
• 1 tablespoon ranch seasoning
• 2 tablespoons sour cream
• 2 tablespoons buttermilk
• 2 tablespoons salsa verde (prepared)
• ½ cup fresh cilantro

Instructions

1. Step 1: Prepare the rice according to package directions and set aside.
2. Step 2: Make the cilantro ranch dressing by blending mayonnaise, ranch seasoning, sour cream, buttermilk, salsa verde, and fresh cilantro until smooth. Refrigerate until ready to use.
3. Step 3: In a zip-top bag or container, combine the chicken, fajita seasoning, half the lime juice, and 1 tablespoon of oil. Marinate while preparing the vegetables.
4. Step 4: Slice the green and red bell peppers and the sweet onion into thin strips.
5. Step 5: Heat remaining 1 tablespoon of vegetable oil over high heat in a large skillet. Add the sliced peppers and onions and sauté for 3-4 minutes, stirring occasionally. Remove from skillet and set aside.
6. Step 6: Place the marinated chicken in a single layer in the hot skillet. Cook without stirring for 2-3 minutes, then flip and cook for 1 more minute. Reduce heat to low, cover, and cook an additional 3-5 minutes until chicken reaches 165°F internal temperature. Remove and slice thinly.
7. Step 7: Squeeze the remaining lime juice over the cooked chicken and sautéed vegetables.
8. Step 8: To assemble, divide the cooked rice evenly among four bowls. Top each with pinto beans, sautéed peppers and onions, and sliced chicken.
9. Step 9: Add shredded cheese, pico de gallo, guacamole, cilantro sprigs, and lime wedges to each bowl as desired.
10. Step 10: Drizzle the prepared cilantro ranch dressing over the assembled bowls and serve immediately.

Tips & Variations

• For a spicier kick, add sliced jalapeños or a dash of hot sauce to your bowl.
• Substitute chicken breast with shrimp or tofu for a different protein option.
• Use brown rice or cauliflower rice as a healthy alternative to white rice.
• Prepare the cilantro ranch dressing a day ahead for enhanced flavor and convenience.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken, vegetables, and rice gently in the microwave or on the stove. Add fresh toppings and drizzle the cilantro ranch dressing just before serving to keep bowls fresh and vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked chicken can be used to save time. Simply reheat it in the skillet with the sautéed vegetables and season with fajita seasoning and lime juice.

Is it necessary to marinate the chicken?

Marinating the chicken enhances the flavor and tenderness, but if you’re short on time, seasoning it right before cooking still yields tasty results.

Chicken Fajita Bowls with Cilantro Ranch Dressing Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

These Chicken Fajita Bowls offer a vibrant and flavorful meal featuring tender, seasoned chicken breast cooked with sautéed bell peppers and onions, served over a bed of long grain rice and pinto beans. Topped with a zesty homemade cilantro ranch dressing, Mexican blend cheese, pico de gallo, guacamole, and fresh lime, this dish delivers the perfect balance of bold Tex-Mex flavors in a convenient bowl format, ideal for a quick weeknight dinner or meal prep.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1½ pounds chicken breast (thin or cut in half horizontally to be thin)
• 2 tablespoons fajita seasoning
• 2 tablespoons vegetable oil (divided)
• 1 lime (juiced, divided)

Vegetables

• 1 green bell pepper (sliced)
• 1 red bell pepper (sliced)
• 1 sweet yellow onion (sliced)

Base and Beans

• 1 cup long grain rice (uncooked)
• 2 cups pinto beans (cooked, see note about preferred method)

Toppings and Garnishes

• ½ cup shredded Mexican blend cheese
• ½ cup pico de gallo
• ¼ cup guacamole
• 8 sprigs cilantro (for garnish)
• 1 lime (cut into wedges for serving)

Cilantro Ranch Dressing

• ¼ cup mayonnaise
• 1 tablespoon ranch seasoning
• 2 tablespoons sour cream
• 2 tablespoons buttermilk
• 2 tablespoons salsa verde (prepared)
• ½ cup fresh cilantro

Instructions

1. Prepare the rice: Cook the long grain rice according to the package directions until tender and fluffy. Set aside and keep warm.
2. Make the cilantro ranch dressing: In a blender or food processor, combine mayonnaise, ranch seasoning, sour cream, buttermilk, salsa verde, and fresh cilantro. Blend until smooth and refrigerate until ready to use to allow flavors to meld.
3. Marinate the chicken: In a zip-top bag or container, combine the chicken breasts with the fajita seasoning, half of the lime juice, and 1 tablespoon of vegetable oil. Seal and marinate while preparing the vegetables.
4. Prepare the vegetables: Slice green and red bell peppers and the sweet yellow onion into thin strips, ensuring even sizes for uniform cooking.
5. Sauté peppers and onions: Heat remaining 1 tablespoon vegetable oil in a large skillet over high heat. Once hot, add the sliced peppers and onions. Cook, stirring occasionally, for 3-4 minutes until just tender yet still crisp. Remove from the skillet and set aside.
6. Cook the chicken: Add the marinated chicken breasts in a single layer to the hot skillet. Let cook undisturbed for 2-3 minutes to develop a sear, then flip and cook for an additional 1 minute. Reduce the heat to low, cover the skillet, and cook 3-5 minutes longer until the internal temperature reaches 165˚F. Remove the chicken and slice thinly.
7. Add lime juice to cooked ingredients: Squeeze remaining lime juice over the cooked peppers, onions, and chicken to brighten the flavors.
8. Assemble the bowls: Divide the cooked rice evenly among four bowls. Top each with a portion of pinto beans, then layer on the sautéed peppers, onions, and sliced chicken.
9. Add toppings: Garnish each bowl with shredded Mexican blend cheese, pico de gallo, guacamole, fresh cilantro sprigs, and a wedge of lime.
10. Drizzle dressing and serve: Finish by drizzling the prepared cilantro ranch dressing over each bowl. Serve immediately and enjoy the vibrant, flavorful chicken fajita bowls.

Notes

• If canned pinto beans are used, drain and rinse before warming for best texture and flavor.
• Fajita seasoning can be store-bought or homemade using chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
• Adjust the amount of lime juice and cilantro in the dressing to taste for a more or less tangy and herby flavor.
• Use a meat thermometer to ensure chicken is cooked safely to 165˚F internal temperature.
• To make this meal gluten free, verify that the fajita seasoning and ranch seasoning are gluten free.

Keywords: chicken fajita bowls, fajita seasoning, cilantro ranch dressing, Tex-Mex chicken bowl, easy dinner bowl