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Easy Chipotle Chicken Fajita Bowl

Mark my words, this is going to be your dinner on repeat. Not only is it easy to make, but it's full of flavor and wholesome. I am bringing Chipotle to your kitchen in a more nutritious way. These are my Easy Chipotle Chicken Fajita Bowls and I can't wait for you to try them out.

This bowl is balanced and filled with nutrients that your body needs after a long day. You have plenty of protein from the chicken, fiber from the bell peppers, healthy fats from the avocado, and carbs from the rice. This is an ultimate post-workout meal as well, so if you live alone or with someone, make these bowls.

The one thing I love about this dinner is the fact that it's such a meal-preppable meal and can be enjoyed the next several days after. You can enjoy the meal the night of and save the rest for the next day.

Yields: 2 Portion: 1 bowl

Prep time: 15 minutes

Cook time: 45 minutes for boiling chicken

Second cook time: 20 minutes

Total time: 1 hour 5 minutes

This recipe is dairy free and gluten free.




2 chicken breasts

1 lemon sliced

3 bay leaves


1 tbsp extra virgin olive oil

1 cup basmati rice

Salt to taste

3 tbsp finely chopped fresh cilantro

Juice of 2 limes


2 tbsp extra virgin olive oil

Red, green, yellow, orange bell pepper sliced into thin strips (please opt for any bell peppers to make your life easier)

2 Goya chipotle peppers in adobo sauce, finely chopped (or more if you enjoy spice)

¼ tsp salt

½ tsp adobo

¼ tsp cumin

½ tsp paprika

½ avocado sliced thinly to garnish

Hot sauce of choice is optional



1. Boil chicken: grab a pot and fill it half way with water. Add in the two chicken breasts along with the lemon slices and bay leaves. Allow chicken to boil until completely white on the inside and easily shreddable. These may need up to 40 minutes.

2. Cook rice: while the chicken is boiling, cook the rice. In a small pot add in olive oil on medium high heat. Stir until aromatic and add the rice. Stir. Have water boiling on the side and pour in the water until 1 inch over the rice. Add salt. Do not stir, immediately cover. Lower heat to medium. Allow rice to fully absorb water, once you see most of the water has been absorbed, stir the rice from the corners into the middle. Cover and turn the heat off, allow the rice to fluff. After 5 minutes, pour the rice into a bowl and add in the cilantro and lime. Mix cilantro and lime juice in and set aside.

3. Prep veggies: have the bell peppers, chipotle peppers, and avocado prepped.

4. Shred chicken: once the chicken is done boiling, remove from the pot and shred. Be careful it will be hot so use two forks to do so.

5. Sauté veggies and chicken together: in a large frying pan add in olive oil. Once the olive oil is aromatic, add in the bell peppers and chipotle peppers. Sauté and stir for 1 minute. Add in the shredded chicken and stir it in well with the bell peppers and chipotle peppers. Add salt, adobo, cumin, and paprika. Stir the seasonings in well. Allow the bell peppers to cook well and soften, that's when you'll know the meal is ready. Taste test for any extra seasonings to add like cumin, salt, or adobo.

6. Serve: to a bowl, add 1 serving of the cilantro lime rice and 2 cups of the chicken fajitas. You should be able to create two separate bowls. Garnish with avocado slices. Enjoy!


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