Chicken Fajita Bowl with Black Beans
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Discover this easy and protein-rich Chicken Fajita Bowl with Black Beans recipe designed specifically to provide a fast family dinner.
Fajitas without the assembly line. Sizzled chicken strips, peppers, and onions hit a bed of cilantro-lime rice with fiber-rich black beans — 44 grams of protein in a bowl that satisfies the hungriest teen.
🥄 Ingredients
- 🫗 1.5 lbs boneless skinless chicken breasts (sliced into strips)
- 🫗 2 bell peppers (red and yellow, sliced into strips)
- 🫗 1 large red onion (sliced thin)
- 🫗 1 can (15 oz) black beans (rinsed and drained)
- 🫗 2 cups cooked brown or white rice
- 🫗 2 tbsp avocado oil or olive oil
- 🫗 1 packet low-sodium fajita seasoning mix
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Heat one tablespoon of avocado oil in a large skillet over medium-high heat.
Add sliced bell peppers and red onion, sautéing for 5 minutes until tender and caramelized, then remove from the skillet and set aside.
Add the remaining oil to the same skillet and add the sliced chicken breasts seasoned with fajita spices.
Cook the chicken strips for 6 to 8 minutes, stirring frequently, until golden brown and cooked through to 165°F (74°C).
Return the sautéed peppers and onions to the skillet along with the rinsed black beans, stirring everything together until piping hot.
Assemble the bowls by spooning warm rice at the base, topped with the sizzling chicken fajita and black bean mixture.
⚠️ Common Mistakes
- ✕
Crowding the pan: Cook chicken in batches if necessary so it sears properly rather than steaming in its own juices.
- ✕
Overcooking chicken breast: Remove chicken from heat promptly once cooked through to keep it juicy and tender.
🔄 Variations
Lean beef strip swap: Substitute sliced flank steak for chicken strips to make steak fajita bowls.
Cauliflower rice base: Use roasted cauliflower rice for a lighter carbohydrate base.
Dairy-free safety: Naturally nut-free and dairy-free for safe school-night family dining.
🧊 Storage
- 📦
Refrigerator leftovers: Store leftover chicken fajita mixture and rice in separate airtight containers in the refrigerator for up to 4 days.
- 📦
Reheating habits: Microwave or skillet reheat until hot before assembling fresh bowls.
💡 Chef Tips
Skillet sear trick: Cooking peppers and onions on high heat first develops sweet caramelized edges before adding the chicken.
Black bean fiber boost: Rinsing canned black beans removes excess sodium while retaining 9 grams of filling dietary fiber.
Customizable bowls: Let family members add fresh salsa, avocado slices, or lime wedges to personalize their bowls.
❓ FAQ
Can I batch cook and prep these chicken fajita bowls ahead of time? A
Yes, this recipe is ideal for meal prep; cook the chicken and vegetables in bulk and assemble bowls for up to 4 days.
Is this fajita bowl recipe nut-free and gluten-free? A
Yes, it is 100% nut-free and gluten-free when using certified gluten-free spices.
How much protein does each serving provide? A
Each serving provides approximately 44 grams of lean protein from chicken and black beans.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →