Description
Restaurant-quality chicken fajita bowls made in an air fryer in just 30 minutes. Crispy, juicy chicken and charred vegetables served over rice or quinoa with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 3 medium bell peppers (red, yellow, orange), sliced into ½-inch strips
- 1 large yellow onion, sliced into strips
- 2 tablespoons avocado oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 limes (1 juiced, 1 cut into wedges)
- 2 cups cooked rice or quinoa
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup sour cream or Greek yogurt
- ½ cup fresh cilantro, chopped
Instructions
- Cut chicken into 1-inch pieces and slice bell peppers and onions into ½-inch strips for uniform cooking.
- In a large bowl, toss chicken and vegetables with avocado oil.
- In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Sprinkle spice mix over the chicken and veggies, toss to coat evenly, and squeeze juice of one lime over the mixture.
- Let the mixture sit for 5-10 minutes while preheating the air fryer to 400°F (200°C).
- Place seasoned chicken and veggies in the air fryer basket in a single layer, ensuring not to overcrowd. Cook in batches if necessary.
- Cook for 12-15 minutes, shaking the basket or flipping ingredients halfway through, until chicken reaches 165°F and has crispy edges.
- While chicken cooks, prepare rice or quinoa.
- Divide rice or quinoa among four bowls.
- Top with hot chicken and vegetable mixture, sprinkle with cheese, add sour cream or Greek yogurt, fresh cilantro, and a squeeze of lime wedge.
- Serve immediately.
Notes
Do not overcrowd the air fryer basket to ensure proper crisping; cook in batches if necessary. Shake the basket halfway through cooking for even browning. Chicken should reach an internal temperature of 165°F. For extra flavor, add a pinch of cayenne pepper. Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 4
- Protein: 30
Keywords: air fryer, chicken fajita bowls, easy dinner, healthy meal, weeknight dinner, gluten-free option, low-carb option