Chicken Fajita Bowl Recipe

Chicken Fajita Bowl Recipe

Chicken fajitas with a colourful twist. Add a rainbow of wholesome sides to your fajitas for a fun and delicious meal idea. This recipe comes packed with other little dishes that you can enjoy together, on their own as healthy snacks or with other dishes. The addition of Mexican ingredients to unusual dishes is the perfect way to prove how versatile they are.


-2 Chicken breast

-1 Red pepper sliced

-1 Yellow/orange pepper sliced

-1 Red onion sliced

-Fajita Seasoning 

-Extra virgin olive oil



-Salt & Pepper


1 In a bowl mix 1 Tsp of honey, 2 heaped Tbsp of Fajita Seasoning, 2 Tbsp of extra virgin olive oil and the juice of ½ lime. Mix really well with a little whisk and taste. Adjust the marinade/dressing with salt and pepper or even by adding more Fajita Seasoning, honey or lime juice. 

2 Brush a good amount of the marinade/dressing to the chicken breast on both sides and reserve meanwhile you prepare the vegetables.

3 Make sure you slice the peppers and onions roughly to the same width so they cook evenly.

4 On a grill pan set on medium-high heat add a little bit of olive oil. Once it is hot, add the peppers and the onions and stir them often. Let them cook for about 8 minutes or until they start to blister. We are looking for the vegetables to still be crunchy so don’t over cook them. Remove them from the pan and reserve. 

5 Add a little bit more olive oil to the pan. Before you cook the chicken, sprinkle some more of the Fajita seasoning. Add the chicken to the pan and sear on both sides. Cook for about 6 minutes on each side (depending on the thickness of the chicken breasts this can take longer). After searing, cover the pan for a couple of minutes to make sure the chicken cooks through. 

6 Return the vegetables to the pan just for a minute, uncovered. We just want to warm them up again.

7 Rest the chicken breast for at least 3 minutes and then slice. This helps to keep the chicken nice and juicy. 

8 Serve your fajitas with your favourite sides and enjoy! Don’t forget to drizzle over some more of the dressing.


Chicken Fajita Bowl Sides

Traditionally, fajitas are served with warm tortillas but how about making them part of a different meal by just pairing them with super tasty and wholesome sides. These are so good on their own or with other dishes too. As you will see, we do our best to add key Mexican ingredients that add fun and tasty flavours to them.


Pico/Fresh Salsa:

-2 Medium Tomatoes

-3 Tsp Onion (adjust to taste)

-3 Tsp Coriander (adjust to taste)

-1 Jalapeño (adjust to taste)

-Salt & Pepper 

-Lemon Juice & Olive Oil 


1 Dice the tomato, onion, jalapeño, coriander and mix well. 

2 Add freshly squeezed lemon juice, salt and pepper to taste. Start with a small amount and adjust. Add a light drizzle of olive oil for added depth in flavour.


Tajin Tzatziki

-½ Cucumber

-3 Tbsp Greek or Turkish yogurt

-1 small garlic clove finely minced.

-½ Lemon

-1 Tsp Ground cumin

-½ Tsp Salt

-Olive oil


1 Using a cheese grater, grate the cucumber and using a fine mesh coriander, squeeze all the liquid you can. Reserve.

2 In a bowl, mix the yogurt, garlic, lemon juice, cumin, salt and a good drizzle of olive oil. Taste and if any more salt is needed, add Tajin instead. Mix well. 

3 Add the drained cucumber and mix. Sprinkle some more Tajin on top and drizzle son extra olive oil on top. Keep inside the fridge until needed. 


Spiced Roasted Chickpeas


-Chickpeas rinsed and drained.

-Olive oil

-Fajita Seasoning (Tajin works great or a mix of ancho powder with sea salt too!)

1 Set the oven to 180°C

2 Once the chickpeas have been drained, place them in a roasting pan and pat dry them with a paper towel. They must be as dried as possible, so they roast nicely. Drizzle a little bit of olive oil and your favourite seasoning. If you use the Fajita Seasoning do not add more salt. The same if you use Tajin. If you use ancho powder or paprika, then do add a little bit of sea salt to them. Mix well until all of them are evenly coated. 

3 Place the chickpeas in the oven and bake for 15 minutes. After this time, stir them around and bake for 5 to 8 minutes more. Remove from the oven and reserve. 

Tip: These chickpeas are such a tasty snack or side dish. You can add them to salads such as we did with our Spring Poblano recipe. 


Quinoa with kale chips

-Quinoa (prepared according to package instructions)

-Kale - Remove the thick stems and cut into even pieces

-Olive oil

-Sea salt

1 Set the oven to 175°C

2 Flat lay the kale on a baking sheet making sure it is dry. Drizzle with olive oil, not too much, and sprinkle a little bit of sea salt. Mix well.

3 Bake for 6 minutes and stir. Bake for another 5 minutes and stir again. Kale chips will burn very easily if left unattended so attention must be paid. They are ready when the edges start to look brown but not burnt. This should take no longer than 10 to 15 minutes. 

4 Remove from the oven and let them rest. They will get crispier as they cool down. 

These kale chips are super delicious and can be enjoyed on their own or added to salads.


Lemon Ricotta

-½ Cup ricotta

-½ Lemon juice and zest

-Extra virgin olive oil

-Sea salt or Tajin

1 Mix the ricotta with a little bit of the lemon juice and zest. Drizzle a little bit of the extra virgin olive oil and season with sea salt or better yet, Tajin. Add more lemon juice if needed.





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