These Black Bean and Chipotle Chicken Fajita Bowls are a quick and easy, high protein and high fibre dinner that has a lot of flavour and is so easy to adapt. Chunks of chipotle coated chicken loaded into bowls with rice, black beans, sweetcorn, fajita peppers, lettuce, avocado, pickled red onions, feta and Greek yogurt. These chicken fajita bowls have it all!
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These chicken fajita bowls work as an easy weeknight dinner, as they are ready in under 15 minutes, and they are great for weekly meal prep too. Most of the components can be made ahead and the toppings can be adjusted depending on what you have. These kinds of build your own bowls are a great way to get kids to try new things too.
Trying to find meals that are high protein and high in fibre can feel like a bit of a challenge. Especially when trying to make them family friendly too. Some kind of fajita bowl is my go-to as you can load it with chicken and veggies and pack it with flavour.
It is also a very forgiving recipe. You can scale it up, swap ingredients based on what is in the fridge and make it milder or hotter without changing the basic method. This is super adaptable.
Why does everything just taste better in a bowl? Looking for more healthy bowl dinners? Why not try this delicious Hot Honey Chicken Bowl, easy Salmon Quinoa Bowl, protein packed Steak and Rice Bowl or our amazing Greek Chicken Bowls?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - Use chicken breast to keep it lean. You can use boneless and skinless chicken thighs, which would be juicier.
- Chipotle paste - Used to flavour the chicken.
- Black beans - Canned black beans. If you are using dried then you will need to soak and cook them first.
- Corn - Frozen or canned corn.
- Rice - I wanted this to be a super quick recipe, so I use a packet of cooked rice which is a staple in our kitchen. Use brown rice to keep it higher in fibre.
- Lettuce - Something crunchy like romaine, iceberg or little gem.
- Peppers - Any colour bell peppers will work.
- Fajita seasoning - Store bought, or if you have time then make your own Fajita Seasoning.
- Avocado - Slice it up, or you could make your own Guacamole.
- Feta - You could swap this for some cheddar if you prefer.
- Greek yogurt - This is used instead of sour cream. Use a higher fat percentage if you want it creamier.
- Pickled red onions - I make my own Pickled Red Onions, as they are so easy, but you can use a jar or store bought if you prefer.
- Pickled jalapeños - If you want extra heat.
Variations
Spicier - This isn't overly spicy, as my kids eat it too. But you could add more chipotle paste to the chicken, or finish the bowls with hot sauce. A pinch of chilli flakes over the yogurt also works well.
Protein - Chicken thigh is a great alternative if you want a richer flavour and slightly juicier result. Turkey breast strips also work. For a vegetarian version, swap the chicken for extra black beans, roasted cauliflower or seasoned tofu. Chunks of cooked halloumi are good too.
Grains - Use brown rice, Cilantro Lime Rice, Brown Rice and Quinoa Mix or cauliflower rice depending on what you want from the meal. Brown rice and quinoa are especially good if you want more fibre.
Extra vegetables - Try roasted courgette (zucchini), cherry tomatoes, shredded cabbage or cucumber. This recipe is easy to stretch with extra vegetables if you are feeding more people or trying to use up what you have.
How To Make Black Bean and Chipotle Chicken Fajita Bowls
Step 1
Add the diced chicken breast to a bowl with the olive oil, chipotle paste, lime juice, salt and black pepper.
Step 2
Mix until every piece is evenly coated. Let it sit while you prepare the rest of the ingredients. Even 10 minutes helps the flavour soak in.
Step 3
Preheat the air fryer to 200°C/400°F.(if you need to preheat your air fryer).
Step 4
Spread the chicken out in the basket in a single layer. Cook for 10 to 12 minutes, shaking halfway through, until the chicken is cooked through and lightly browned at the edges. The internal temperature should reach 74°C - use a food thermometer to check.
Step 5
Heat the olive oil in a large pan and add the sliced peppers and fajita seasoning. Cook over a medium-high heat for 5 to 6 minutes, stirring regularly, until softened and lightly charred around the edges.
- Step 6: Microwave the rice according to the pack instructions, or cook it in a pan.
- Step 7: Warm the black beans and sweetcorn either together in a small saucepan over low heat or in the microwave until hot. Or cook separately.
- Step 8: Divide the rice between four bowls. Top with the black beans, sweetcorn, fajita peppers and chopped lettuce. Add the chipotle chicken, then finish with avocado, pickled red onions, feta and a spoonful of Greek yogurt and some chopped fresh coriander and pickled jalapeños.
Serving Suggestions
These bowls are filling on their own, and they kind of have it all. However, there are various ways that you can serve them.
Warm tortillas on the side let everyone turn leftovers into soft tacos. Homemade Baked Tortilla Chips add crunch and are good if you are serving this casually for a family-style dinner where everyone builds their own bowl.
A simple tomato salsa like our Pico de Gallo, Restaurant Style Salsa or Mango Salsa works well if you want more freshness.
Meal Prep and Storage
Prep in advance - Cook the chicken, peppers, rice and beans ahead of time and store them in airtight containers in the refrigerator for up to 3 days. Keep the lettuce, avocado, pickled onions, feta and Greek yogurt separate until serving so the bowls stay fresh and the textures do not go soggy.
Reheat - To reheat, warm the rice, beans, peppers and chicken in the microwave until piping hot. Then add the cold toppings just before eating.
Meal prep - If you are packing this for lunches, build the bowls in containers with the rice, beans, peppers and chicken on the bottom. Pack the lettuce, avocado, yogurt and pickled onions separately if possible. That gives the best texture.
Avocado is best cut fresh, but if you need to prep it ahead, squeeze over a little lemon juice and press cling film or a reusable wrap directly onto the surface to slow browning.
Freezing - Freezing is possible for the cooked chicken, rice, beans and peppers, but not for the fresh toppings. Freeze the cooked components for up to 2 months, then defrost overnight in the fridge before reheating.
Dannii's Top Tips
- If you are serving to children or anyone sensitive to heat, keep the chipotle level moderate and offer hot sauce at the table rather than making the whole batch spicier.
- Cut the chicken into even sized pieces so that it all cooks at the same rate.
- To make these black bean and chipotle chicken fajita bowls extra special, make some Chipotle Southwest Sauce to drizzle on top.
Frequently Asked Questions
Yes, you can. Cook the marinated chicken in a large frying pan over a medium-high heat for around 8 to 10 minutes, stirring occasionally, until cooked through and browned. You can also roast it in the oven at 220°C/200°C(fan)/425°F/Gas 7 for about 12 to 15 minutes.
Yes, you can. The cooked chicken, peppers, rice and beans can all be made ahead and chilled. Add the fresh toppings just before serving for the best texture and flavour.
More Mexican Chicken Recipes
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Recipe
Black Bean and Chipotle Chicken Fajita Bowl
Ingredients
- 320 g (11 oz) Chicken breast
- 0.5 teaspoon Olive oil
- 1 tablespoon Chipotle paste
- 1 tablespoon Lime juice
- 1 teaspoon Olive oil
- 2 Bell peppers - thinly sliced
- 250 g (1.33 cups) Brown rice - packet
- 235 g (1.33 cups) Black beans - canned; drained weight
- 150 g (1 cup) Frozen sweetcorn
- 1 tablespoon Fajita seasoning
- 80 g (0.5 cup) Pickled red onions
- 100 g (0.5 cup) 0% Fat Free Greek yogurt
- 2 head Little gem lettuce - chopped
- 1 Avocado - sliced
- 35 g (0.25 cup) Pickled jalapeños
- 50 g (1.75 oz) Light Feta - crumpled
- 5 g (0.25 cup) Fresh coriander (cilantro) - chopped
Instructions
- Add 320 g Chicken breast (diced) to a bowl with 0.5 teaspoon Olive oil, 1 tablespoon Chipotle paste and 1 tablespoon Lime juicealt and black pepper.
- Mix until every piece is evenly coated. Let it sit while you prepare the rest of the ingredients. Even 10 minutes helps the flavour soak in.
- Preheat the air fryer to 200°C/400°F.(if you need to preheat your air fryer).
- Spread the chicken out in the basket in a single layer. Cook for 10 to 12 minutes, shaking halfway through, until the chicken is cooked through and lightly browned at the edges.
- Heat 1 teaspoon Olive oil in a large pan and add 2 Bell peppers (sliced) and 1 tablespoon Fajita seasoning. Cook over a medium-high heat for 5 to 6 minutes, stirring regularly, until softened and lightly charred around the edges.
- Microwave 250 g Brown rice according to the pack instructions, or cook it in a pan.
- Warm 235 g Black beans and 150 g Frozen sweetcorn either together in a small saucepan over low heat or in the microwave until hot. Or cook separately.
- Divide the cooked rice between four bowls. Top with the black beans, sweetcorn, fajita peppers and 2 head Little gem lettuce (chopped). Add the chipotle chicken, then finish with 1 Avocado (sliced), 80 g Pickled red onions, 50 g Light Feta and a100 g 0% Fat Free Greek yogurt. Top with 35 g Pickled jalapeños and 5 g Fresh coriander (cilantro).
Recipe Tips
- If you are serving to children or anyone sensitive to heat, keep the chipotle level moderate and offer hot sauce at the table rather than making the whole batch spicier.
- Cut the chicken into even sized pieces so that it all cooks at the same rate.
- o make these black bean and chipotle chicken fajita bowls extra special, make some Chipotle Southwest Sauce to drizzle on top.
Nutritional Information
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We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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