Chicken and Veggie Fajita Bowls
These quick and easy chicken and veggie bowls are loaded with flavor and make a perfect weeknight meal. Pile on the toppings! They are so yummy!
This recipe could not be easier! The chicken and veggies cook in one skillet, and the serving options are endless and totally customizable.

Simple Seasoning Mix
While the seasoning mix is straightforward and simple, using 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 mix is tossed with the chicken.
And speaking of chicken, this recipe works well with boneless chicken breasts, tenderloins or thighs.
One Skillet Cooking
The process for cooking the ingredients for these chicken and veggie fajita bowls is quick and easy.
- Cook the seasoned chicken in a nonstick skillet until golden and cooked through.
- Remove to a plate; cover and keep warm.
- Cook the vegetables (with the remaining seasoning mix) until tender.
And that’s it! Seriously, could.not.be.easier.
The seasoning mixture adds the most delicious flavor to the chicken and veggies. Like, it’s really hard not to keep snitching bites right out of the pan.
Assembling Chicken and Veggie Fajita Bowls
Pile the golden chicken and tender veggies in a bowl (or on a plate). You can also add hot, cooked rice or quinoa or other “carby” side if you’d like, but you don’t have to. Carbs optional! (But are they?? 🤔).
Then…and here’s the fun part…load on all the toppings your heart desires.
- shredded 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 wedges
Family Friendly Customizable Meal
I love meals like this because everyone can put together their fajita bowl as dictated by their own conscience and taste buds. It alleviates stress around feeding picky eaters.
And it also allows those of us (ahem, hi 👋🏼) who adore mushrooms, to load up our fajita bowls with those and leave the rest of the family to live an incomplete life without them.
For these reasons, and so many more, these chicken and veggie fajita bowls just might be a perfect weeknight dinner. The flavor is through the roof delicious. I hope you love them!
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Chicken and Veggie Fajita Bowls
Ingredients
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 bite-size pieces
- 2 tablespoons olive oil, divided
- 2 bell peppers, cored, seeded and cut into thin strips
- 1 medium onion, cut into half moon slices
- 8 to 12 ounces sliced mushrooms
- 2 to 3 tablespoons water or chicken broth
- Hot, cooked rice (optional)
Toppings:
- Shredded cheese
- Chopped cilantro
- Crushed tortilla chips
- Sour cream
- Salsa
- Guacamole or chopped avocados
- Roasted corn kernels
Instructions
- Mix together all the spices for the seasoning mix.
- Sprinkle half the seasoning mixture over the chicken pieces and toss until the chicken is evenly coated. Set aside the remaining seasoning mixture.
- In a 12-inch nonstick skillet, heat one tablespoon of the olive oil over medium heat until hot and rippling. Add the chicken in a single layer and cook until golden, 2 to 3 minutes. Flip and cook until golden and cooked through, 3 to 4 minutes. Season to taste with additional salt and pepper, if desired. Remove the chicken to a plate; cover and keep warm.
- Return the skillet to medium heat and add the the remaining tablespoon olive oil. Add the onions, peppers and mushrooms, and sprinkle the reserved seasoning mixture over the veggies.
- Cook, stirring every so often until the onions are translucent and the peppers and mushrooms are tender, 4 to 5 minutes. Toward the end of cooking (or sooner, if the skillet is dry), add 2 to 3 tablespoons water or broth and continue cooking for 1 to 2 minutes.
- Serve the chicken and vegetables over hot, cooked rice (if desired) and any number of toppings: shredded cheese, roasted corn kernels, chopped cilantro, crushed tortilla chips, guacamole or chopped avocados, sour cream, and salsa.
Notes
Recipe Source: from Mel’s Kitchen Cafe
Really yummy, even as leftovers. So quick, too.
Thanks, Kim!
This was delicious!
Made this for dinner this evening but substituted shrimp for the chicken. I served it with a simple fresh salsa and farro. It was delicious and a huge hit with the family.
I made this for dinner tonight and wow, it has so much flavor!! We loved the seasoning on the chicken and may use it some time just to make the chicken to use in other meals! Since it’s just the 2 of us, I have left-overs and LOVE that!! Thanks for sharing such yummy meals!!
This recipe was a huge hit for my picky family. No complaints and will definitely be making again ☺️.
So happy to hear that, Christina!
I love that you include the nutritional info however how much would you say is “1 serving” I find this is my problem for a lot of recipes because I don’t know how much the serving size is supposed to be.
Hi Emma, nutritional info is a bit tricky…I just take the recipe as a whole and divide it into six portions for six servings (or whatever the serving count is on the recipe), if that makes sense. I don’t have an accurate weight measurement to provide the serving sizes in weights – or even in cups. For a more precise serving calculation, you may need to input the recipe into a nutrition app (like my fitness pal, etc).
Holy cow – I made these a few nights ago and they were SO good! I’m 16 years old and my mom gave me the recipe for this and I basically did it all on my own! Such a delicious and easy recipe! I love all the yummy things you can put in it. Thanks again, Mel!😃
Way to go, Adalyn! You’re amazing!
I made these last night and am SO glad I made extra seasoning for next time! So much flavor and they taste just like restaurant fajitas!
Thanks, Heather – so happy you loved this!
Delicious! Planning to make this again soon!
Thanks, Melanie!
I made this last night after seeing it posted. It was delish and so easy! My family ate it up! This is definitely our new go-to fajita seasoning, too! Thanks, Mel!
Thanks for taking the time to let me know, Anne!
I made these last night and we all enjoyed very much! I went ahead and cooked the veggies in a separate skillet at the same time as the chicken so everything got done at once. Whats one more dish . I am always washing dishes and loading dishwasher 🤦🏼♀️🤣
Glad you enjoyed this recipe, Stacy! I also feel like I’m always washing dishes, haha.
The best spice mix ever. Oh my gosh. My husband likes this mix because it’s not overpowering. I’d be lying if I said I didn’t pretty much make this forever since your Chicken and Cheese quesadillas recipe. It’s also really tasty with a 1 – 1 1/2 lbs of ground beef or turkey. Now I actually go through my jar of cumin well BEFORE it expires. lol Yes – 99% because of this recipe.
So happy you love this spice mix. I agree, it’s so good! Glad to know it works great with every day ground beef. Yay!
If the whole family is not mushroom lovers, is there a good substitute? Or do you just leave them out and reduce the seasoning?
I’d just leave them out and maybe increase onions/peppers (but you don’t need to). I wouldn’t reduce the seasoning, it should be fine to still use the remaining half of the seasoning mixture on the veggies (minus the mushrooms)
Lololol, ‘an incomplete life’ without mushrooms. Looks so yum and easy, thanks for another great dinner idea with instructions!