These Chicken Fajita Bowls are better than any restaurant and the marinade does practically all the work!
These Chicken Fajita Bowls are bursting with honey lime chipotle chicken on a bed of Cilantro Lime Rice and Black Beans all topped with creamy Chipotle Sour Cream. Its a flavor, texture bomb in every can’t-stop-eating bite!
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Chicken Fajita Bowls
Happy Spring! I always remember the first day of spring because its on my brother’s birthday – March 20th. He would always joke, “Spring began when I was born.” So in honor of my brother, Spencer, I bring you his favorite type of food – Mexican food in the form of these Chicken Fajita Bowls!
Mexican Food conveniently also happens to be one of my favorite foods. In fact, my recipe index is 95% Mexican and Asian food because I can’t get enough of the multidimensional flavors which make me want to close my eyes and savor every last taste upon my tongue. And you will want to savor every last bite of these Chicken Fajita Bowls!
I set off in this Fajita Bowl recipe to create a bowl that was packed with the layered flavors and textures I adore and nothing short of what you would find at your favorite Mexican restaurant – and then some.
So I am just going to say it right now…
These Chicken Fajita bowls are INSANELY DELICIOUS!!! PLEASE MAKE THEM!
WHAT CHICKEN IS BEST FOR chicken FAJITA bowls?
You have two options when it comes to what chicken you would like to use for this Chicken Fajita Bowls recipe, either chicken thighs or chicken breasts. In the end, I think it comes down to personal preference.
- Boneless skinless chicken breasts: are leaner than thighs but still emerge wonderfully juicy from the chicken fajita marinade and are traditionally used in Chicken Fajitas.
- Boneless skinless chicken thighs: are dark meat and therefore inherently juicier and more forgiving as far as cooking time. It is hard to dry out chicken thighs, so they are always a winner.
CHICKEN FAJITA bowl ingredients
The most effective way to infuse chicken with flavor and tenderize it at the same time is with a marinade. Our dynamic Chicken Fajita Bowl Marinade also allows you to use leaner cuts of chicken like chicken breasts without the chicken drying out. Of course, you are welcome to use chicken thighs if you prefer.
The ingredient list is somewhat lengthy, but remember, all we are doing is dumping and stirring and each spice, each dash of citrus, each splash of liquid smoke works together to create an explosion of epic fiesta proportions. Here’s what you’ll need for the marinade:
- olive oil: use quality extra virgin olive oil for the best flavor.
- lime juice: you will need the juice from about one lime.
- soy sauce: use reduced sodium soy sauce so we can control the salt.
- brown sugar: balances the tangy lime juice and umami of the soy.
- Dijon mustard: adds a hint of acid and tangy heat.
- liquid smoke: adds a wonderful smoky flavor to the chicken as if it has been grilled on an outdoor barbecue over a hot flame. It elevates these Chicken Fajitas to the best ever!
- fajita seasonings: we make a homemade fajita seasoning blend with pantry friendly seasonings of chili powder, ground cumin, garlic powder, onion powder, smoked paprika,, chipotle chili powder, dried oregano and pepper.
DO I HAVE TO ADD CHIPOTLE CHILI POWDER?
You are probably familiar with all of the chicken fajita marinade ingredients except perhaps chipotle chili powder and liquid smoke – but I recommend purchasing them both as they will (or should) become pantry staples.
Chipotle Chili powder is ground up dried chipotles and adds a smoky heat as opposed to just pure heat. It can be found in any grocery store along with the rest of the seasonings. It is sometimes called chipotle chili pepper or chipotle chile powder. If you need to make these Chicken Fajita Bowls NOW, then you can substitute the chipotle chili powder with ¼ teaspoon cayenne pepper. Cayenne pepper is spicier, so that is why you’ll want use less.
DO I HAVE TO ADD LIQUID SMOKE?
Liquid smoke (it really is liquid smoke!), is worth seeking out. I use it in many of my recipes from Mexican Chicken to BBQ Brisket to these Chicken Fajita Bowls. Liquid smoke is created by capturing smoke as it rises through a combustion chamber filled with wood chips to a condenser. In the condenser, the smoke cools and forms a liquid, thus liquid smoke. (thank you Wikipedia). It is a very common ingredient and should be easy to find next to the barbecue sauces in your grocery store.
how to make Chicken Fajita Bowls
I made these Chicken Fajita Bowls twice in one week to fine tune the recipe and I loved every second of it!
Chicken Fajita Marinade
I loved every second of anticipation as I whisked together the honey, lime juice, chipotle powder, cumin, smoked paprika and liquid smoke and thought of the chicken soaking up the dynamic spices overnight.
Fajita Vegetable Marinade
I loved every second of anticipation as I whisked in more honey to create the tantalizing fajita vegetable marinade and then added black beans, sweet corn, red onion and bell peppers.
Cilantro Lime Rice
I loved every second of anticipation until it was finally time to cook the Chicken Fajita Bowls, beginning with lime, cumin spiced rice with black beans and cilantro – this rice alone is enough to get excited and rave about! (Note how much of the prep work is done before its time to cook!!! So even though the ingredient list is long, most of the ingredients are spices in the marinade and vegetables prepared hours before you cook.)
Fajita Chicken
I loved every second of anticipation as I cooked my juicy chicken in all its spiced glory until browned and golden and then had a hard time slicing it “pretty” for the pictures because it was oh so tender.
Chipotle Lime Crema
I loved every second of anticipation as I prepared my Chipotle Lime Crema with sour cream, lime juice, chipotle powder and clilantro (I’m drooling all over again!) while my chicken was browning by simply whisking all of the ingredients together.
How to Cook Fajita Vegetables
I loved every second of anticipation as I added my fajita vegetables to the skillet my chicken was cooked in (less pans to clean!) and cooked until just heated through so they would still seep of honey and lime and taste crisp, and fresh.
How to Assemble Chicken Fajita Bowls
I loved every second of anticipation as I layered my bowl with Cilantro Lime Black Bean Rice, Montery Jack Cheese (I love cheesy rice!), crisp Honey Lime Fajita Vegetables, then Honey Lime Fajita Chicken and topped it all with Chipotle Lime Crema.
And finally, I LOVED the moment I shoved the layers and layers of texture and honey lime chipotle flavor into my mouth. Worth every single second of anticipation and preparation…and then some!
TIPS AND TRICK TO MAKE CHICKEN FAJITA BOWLS
- Cast Iron Skillet: A cast iron skillet will give your fajita chicken and vegetables the best sear. If you don’t own a cast iron skillet, make sure your pan is sizzling hot before you add your chicken.
- Liquid Smoke: Liquid smoke adds a wonderful smoky flavor to the chicken as if it has been grilled on an outdoor barbecue over a hot flame. Liquid Smoke can be found next next to the barbecue sauces at your grocery store.
- Chipotle Chili Powder: This spice is ground up dried chipotles and can be found in any grocery store along with the rest of the seasonings. It is sometimes called chipotle chili pepper or chipotle chile powder.
- Bell peppers. You can use whatever combo of peppers you like. You can even add more peppers if you prefer.
- Pineapple. Try adding pineapple to you fajita bowls – it adds a delightful, juicy freshness.
- Rice Cooker. You can cook the Cilantro Lime Rice and black beans in your rice cooker and adjust liquid according to your manufactures directions. Make sure you add thte rice then the correct amount of liquid and then the black beans otherwise the volume of the black beans will throw off the liquid measurement. Substitute the red onion for ½ teaspoon onion powder and the garlic for 1 teaspoon garlic powder. Add the cilantro and lime juice once the rice is finished cooking.
- Cheese. Feel free to add either Mexican, sharp or Monterrey cheese to your Chicken Fajita Bowls. I would add the cheese after the right but before the chicken so it is sandwiched in between the hot layers and melt without needing to be microwaved.
- Spice it up or down. If you know you don’t like heat then only use 1 teaspoon chipolte chili powder and omit the cayenne pepper. It it is easy to add spice later with hot sauce but it is hard to tone it done!
- Yogurt Substitute. You can substitute yogurt for the sour cream in the Chipotle Crema and start with less lime juice to taste because yogurt is inherently tangier than sour cream.
CHICKEN FAJITA bowl VARIATIONS
- Versatile bell peppers. You can use whatever combo of peppers you like. You can even add more peppers if you prefer.
- Beans. Omit the beans or swap them for your favorites.
- Add Veggies. You can add additional veggies or swap some of the bell peppers for veggies such as zucchini, tomatoes, sweet potatoes, etc.
- Corn Salsa. I’m obsessed with sweet, smoky, crunchy, juicy corn salsa. I’ve already used in my pork tacos and think it belongs on everything! OR you can just serve it on the side with some chips.
- Add pineapple or pineapple salsa. Freshly chopped pineapple or grilled sweet and smoky pineapple salsa pair beautifully with Chicken Fajita Bowls and add a delightfully juicy, sweet freshness.
- Shrimp Substitute. You can substitute chicken for raw, deveined, shrimp. The shrimp should only be marinated 30 minutes at room temperature and will only take 5 minutes or so to cook – just until opaque.
- Spice it up. The spice level as written should be perfect for most people but if you know you love spicy then feel free to add extra cayenne pepper or you can add hot sauce to taste to the assembled chicken fajitas.
- Freeze Marinating Chicken: Add chicken to the marinade in a freezer bag, squeeze out excess air, label and freeze for up to 3 months. Defrost in the refrigerator overnight then use immediately.
- Chicken: After you have cooked the chicken, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
WHAT TOPPINGS GO ON CHICKEN FAJITA BOWLS?
I love topping Chicken Fajita Bowls with the Chipolte Lime Crema but you can simply use sour cream if you prefer. Other favorite toppings include:
- Sour Cream: adds delightful tangy creaminess. If you are trying to save some calories, you may the substitute the sour cream with plain Greek yogurt. Although not authentic, it gets the job done and you don’t have to feel guilty about piling it on.
- Avocado Crema: is my addiction and my preference over chopped avocados or guacamole. Avocado crema is a marriage of avocados, sour cream and lime juice, is wonderfully silky, tangy and just takes minutes in your blender. The luscious, refreshing tanginess cuts through and compliments the robust, smoky flavors.
- Guacamole: use your favorite recipe or my homemade guacamole recipe (amazing!) or you can even use store bought.
- Avocados: chopped or sliced avocados are the easiest avocado option and add a wonderful creaminess.
- Pico de gallo: is fresh tomato salsa that adds a vibrant, punchy freshness. You can use my homemade pico de de gallo recipe or store bought. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving.
- Cheese: Cotija or queso fresco. Cotija is found with the specialty cheeses and is delightfully salty. It is often called the “Mexican Parmesan.”
- Cilantro: if you skip the pico de gallo, you can load on fresh cilantro and tomatoes instead.
- Jalapenos: you can also amp up the heat with chopped or sliced jalapenos or hot sauce.
- Pickle onions: are tangy, punchy fantastic.
- Salsas: so many to choose from! Store bought salsa is always an easy topping or get fancy with my homemade restaurant salsa, salsa verde, black bean corn salsa, avocado salsa, charred corn salsa, mango salsa, or pineapple salsa.
WHAT SIDES SHOULD I SERVE WITH CHICKEN FAJITA Bowls?
These Chicken Fajita Bowls are a meal-in-one and don’t need much by the way of sides. Still, they are fabulous with:
- Chips and salsa. Every Mexican recipe needs chips and salsa! Up your salsa game with homemade salsa, grilled corn salsa, pineapple salsa, mango salsa, or avocado corn salsa.
- Fruit: you can keep it simple as watermelon or grapes or any of these fabulous options: pina colada fruit salad, fruit salad with honey lime vinaigrette, grape salad, summer fruit salad or caramelized grilled pineapple.
WHAT CAN I PREP AHEAD?
Many of the components of these Chicken Fajita Bowls can be prepped ahead:
- Marinade: Whisk all the marinade ingredients together and either store in an airtight container in the refrigerator or proceed to marinate your chicken.
- Vegetables: Slice your bell peppers and onions and store in an an airtight container in the refrigerator for up to 48 hours.
- Chipotle Lime Crema: Can be whisked together and store in an airtight container in the refrigerator up to 3 days in advance.
- Toppings: pico de gallo and guacamole are common toppings for Chicken Fajita Bowls. Pico de gallo and guacamole can be made the morning you plan on serving the fajitas.
HOW LONG DO CHICKEN FAJITA Bowls LAST IN THE FRIDGE?
Chicken Fajita Bowls should be stored in airtight container in the refrigerator for up to 5 days.
HOW TO REHEAT CHICKEN FAJITA bowls
- Microwave: transfer to a microwave safe plate. Microwave for 60 seconds then at 20 second intervals as needed.
- Skillet: warm in a skillet on the stove top over medium heat, stirring often until warmed through.
CAN I FREEZE CHICKEN FAJITA bowls?
Yes, you may freeze either the chicken after it is cooked or the chicken when it is added to the chicken fajita marinade. I do not recommend freezing the bell peppers as they will become mushy when thawed.
Cook’s Last note
I can’t even begin to describe how good these Honey Lime Chipotle Chicken Fajita Bowls are…that’s why I had to describe my anticipation, because really, I have no words for the end product! I really hope you don’t get discouraged by the somewhat lengthy list of ingredients. Most of them, really are in the marinade or simply spices and veggies, and its a meal in one so you don’t have to make any side dishes, so…PLEASE MAKE THESE CHICKEN FAJITA BOWLS!!! I know you are going to love them and that would make you happy and that would make me happy that you are happy!
Spring began when Honey Lime Chipotle Chicken Fajita Bowls with Chipotle Lime Crema were born in your home. They will make your taste buds come alive!!! xoxox!
Looking for More Fajita Recipes?
- Chicken Fajitas
- Pork Fajitas
- Grilled Steak Fajitas
- Sheet Pan Shrimp Fajitas
- One Pot Chicken Fajita Pasta
- One Pot Chicken Fajita and Rice Soup
- Slow Cooker Chicken Fajitas
- Chipotle Honey Lime Chicken Fajita Chicken Bowls
- Sheet Pan Fajita Salmon with Cilantro Lime Butter
- Fajita Chicken Wraps with Creamy Avocado Dip
Tools Used in This Recipe
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Honey Lime Chipotle Chicken Fajita Bowls with Chipotle Lime Crema
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Ingredients
Chicken Marinade
- 1 1/2 pounds chicken breasts pounded thin (3-4 chicken breasts)
- 1/4 cup lime juice
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 2 teaspoons liquid smoke
- 2 teaspoons garlic powder or 2 cloves garlic,finely minced
- 1-2 teaspoons chipotle chili powder (2 for spicier)
- 1 tsp EACH salt, ground cumin, smoked paprika
- 1/4 teaspoon pepper
- ¼ – 1/2 teaspoon cayenne pepper (optional)
Fajita Vegetables
- Reserved marinade
- 1/3 cup honey
- 1/2 red onion, diced **OR QUARTERED if grilling**
- 2 red bell peppers, thinly sliced then cut into thirds **OR QUARTERED if grilling*
- 1 green bell pepper, thinly sliced then cut into thirds **OR QUARTERED if grilling*
- 1 1/2 cups sweet corn (fresh canned or frozen-thawed) **OR 1 EAR CORN, shucked if grilling**
Cilantro Lime Rice and Black Beans
- 2 tablespoons olive oil
- 1/2 cup red onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 1/2 cups long grained rice
- 3 cups low sodium chicken broth
- 1 14.5 oz. can black beans,, drained and rinsed
- 1 dash salt and pepper
- 1/2 cup loosely packed cilantro, chopped
- 2 tablespoon lime juice
Chipotle Lime Sour Crema
- 1 cup sour cream
- 2 tablespoons lime juice
- 1/4- 1 teaspoon chipotle chili powder (start with ¼ tsp)
- 1/2 teaspoon salt
- Dash of cayenne (optional)
- ¼ – 1/2 cup loosely packed cilantro, finely chopped
Cheese
- 2 cups shredded Monterey jack cheese
Instructions
- MarinadePlace chicken in a large freezer bag and pound thin with meat mallet (or with the side of a large can or rolling pin). Mix marinade ingredients in a medium bowl and add half of the marinade to the chicken in the freezer bag, place in refrigerator. To the remaining marinade, whisk in ⅓ cup honey. Add this marinade to another freezer bag and add fajita vegetables (including corn). Marinate chicken and vegetables separately 6-10 hours.
- RiceWhen ready to cook, heat 2 tablespoons olive oil in a large pan over medium heat. Add red onion and saute 3-5 minutes or until tender. Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary). Add rice and saute for a few seconds. Add beans and chicken broth and bring to a boil. Reduce heat to low and simmer, covered for approximately 20 minutes or until rice is tender, stirring at 15 minutes. Remove from heat and season with salt and pepper to taste. Stir in lime juice and cilantro.
- Chipotle Lime CremaWhile the rice is cooking, prepare Chipotle Lime Crema by mixing together the sour cream, lime juice, salt, cilantro and just ½ teaspoon chipotle powder, adding more to taste. After adding desired chipotle powder, add cayenne if desired. Store in the refrigerator.
- STOVETOP DIRECTIONS
- Chicken: Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is very hot, remove chicken from freezer bag, discard marinade and add to skillet. Cook, undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover and reduce heat to medium. Cook for approximately 5-8 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 3-5 minutes before slicing.
- Fajita VegetablesWhile chicken is resting, add 1 tablespoon olive oil to the same skillet chicken was cooked in and heat over medium heat. Discard marinade from fajita vegetables and add to skillet. Cooked just until warmed through, stirring occasionally.
- Assembly: In bowls, layer rice, cheese, fajita vegetables, and chicken. Top with Chipotle Lime Crema.
- GRILLING DIRECTIONS
- Chicken: Let chicken sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat grill to medium heat, 375-450°F. Discard marinade from chicken and grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing.
- Fajita Vegetables
- Discard marinade from fajita vegetables. Lightly coat bell peppers and onions with olive oil. String onions onto a skewer (let skewer soak 30 minutes if wooden), and grill both onions and peppers at medium high heat until slightly tender and lightly charred all over, about 10 minutes for the onions, 6 minutes for the bell peppers, flipping occasionally while cooking. Once cool enough to handle, slice into strips.
- Meanwhile, brush corn with olive oil and wrap in heavy duty aluminum foil. Grill for approximately 15 minutes or to desired tenderness – does not need to be cooked through – rotating occasionally. When cool enough to handle, cut kernels from ear of corn.
- Assembly: In bowls, layer rice, cheese, fajita vegetables, and chicken. Top with Chipotle Lime Crema.
Notes
TIPS AND TRICK TO MAKE CHICKEN FAJITA BOWLS
- Cast Iron Skillet: A cast iron skillet will give your fajita chicken and vegetables the best sear. If you don’t own a cast iron skillet, make sure your pan is sizzling hot before you add your chicken.
- Liquid Smoke: Liquid smoke adds a wonderful smoky flavor to the chicken as if it has been grilled on an outdoor barbecue over a hot flame. Liquid Smoke can be found next next to the barbecue sauces at your grocery store.
- Chipotle Chili Powder: This spice is ground up dried chipotles and can be found in any grocery store along with the rest of the seasonings. It is sometimes called chipotle chili pepper or chipotle chile powder.
- Bell peppers. You can use whatever combo of peppers you like. You can even add more peppers if you prefer.
- Pineapple. Try adding pineapple to you fajita bowls – it adds a delightful, juicy freshness.
- Rice Cooker. You can cook the Cilantro Lime Rice and black beans in your rice cooker and adjust liquid according to your manufactures directions. Make sure you add thte rice then the correct amount of liquid and then the black beans otherwise the volume of the black beans will throw off the liquid measurement. Substitute the red onion for ½ teaspoon onion powder and the garlic for 1 teaspoon garlic powder. Add the cilantro and lime juice once the rice is finished cooking.
- Cheese. Feel free to add either Mexican, sharp or Monterrey cheese to your Chicken Fajita Bowls. I would add the cheese after the right but before the chicken so it is sandwiched in between the hot layers and melt without needing to be microwaved.
- Spice it up or down. If you know you don’t like heat then only use 1 teaspoon chipotle chili powder and omit the cayenne pepper. It it is easy to add spice later with hot sauce but it is hard to tone it done!
- Yogurt Substitute. You can substitute yogurt for the sour cream in the Chipotle Crema and start with less lime juice to taste because yogurt is inherently tangier than sour cream.
HOW TO store and REHEAT
- Storage: Chicken Fajita Bowls should be stored in airtight container in the refrigerator for up to 5 days.
- Microwave: transfer to a microwave safe plate. Microwave for 60 seconds then at 20 second intervals as needed.
- Skillet: warm in a skillet on the stove top over medium heat, stirring often until warmed through.
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Kathy Konold says
Jen, I made your skinny Tao Chicken and though it was a lot of work, it was worth the effort!
Tim and I made it for Sunday dinner with six of our grandchildren and they couldn’t stay out of
it!. My son kept eating right out of the wok on the pretext of “stirring” when he thought I wasn’t
looking!!!!! Simply the best meal I’ve every cooked at home . Tasted like the best “take-out” of
my life! You are amazing! What a gift! Thank you sooooooo much for sharing! Never quit!!!!!!
Jen says
Thank you so much for letting me know your family loved it and it was worth the effort!!! It is definitely a great meal to cook for company (its one of my go-to’s) because it is definitely a crowd pleaser! Thank you for stopping by! I hope you enjoy more great food here!
Joanne T Ferguson says
G’day! Looks delicious and love your photos!
Cheers! Joanne
Nicole says
Wow! Definitely worth the time taken to prepare. These were incredible!
Jen says
Hi Nicole, I am so happy you took the time to make these and that you loved them! Thanks for letting me know!!!
Tara says
I was a little intimidated looking at all the ingredients, but I am so glad I made this anyway! I made it for company and everyone was asking me for the recipe. Better than any restaurant – and way cheaper! I am already planning on making them again. Thanks for a keeper!
Jen says
Thank you so much for letting me know you made the fajita bowls and everyone loved them! I’m glad you weren’t scared off by the ingredients – they all add a little something special 🙂
Diana says
This is the best Mexican food I have ever had! Thank you!
Jen says
Wow, Diana, that is quite a compliment, thank you so much!!!
Lauren says
I made these for Cinco de Mayo and I am IN LOVE! This is hands down one of the best recipes I have ever had – and I cook A L LOT! Thank you for my new infatuation. I am excited to try your other recipes!
Jen says
I am so happy and flattered I was able to introduce you to your new “infatuation” Lauren 🙂 , what a compliment! I am excited for you to try my other recipes as well! May I suggest my Skinny General Tso’s Chicken to start :), Thanks for taking the time to bring a smile to my face today!
Margaret George says
I made this the other night and we are still enjoying all the leftovers! I made them into burritos the second night and then into a salad the day after that by simply adding lettuce. The crema was the salad dressing! The flavor combination was delicious but I will use much less chipotle chili powder next time! I thought it was the perfect amount for the marinade but it was too overpowering in the crema. It’s just a personal preference, some like it hot and some do not! Your food photos are amazing too! So professional! They look like they should be on the cover of a food magazine. In fact, have you ever thought about publishing a cookbook? Thank you for sharing all of your delicious recipes and please keep them coming!
Jen says
Sounds like this is the recipe that keeps on giving! That’s awesome you were able to use it both burritos and a salad as well! I really appreciate your feedback on the chipotle powder as it is personal preference and I want to make it pleasing to everyone’s preference! I have edited the recipe to include a broader range of chipotle powder in the crema – thanks to you :)! Thank you also for your compliments on my photography! I just started my blog and photographing food a couple months ago and have learned so much about food photography already! I am definitely a work in progress and appreciate so much your kind words!!! I will definitely keep the recipes coming! Comments such as yours make me want to even more! Thank you Margaret!
Jen says
Hi Margaret,
It’s finally happening! Thank you so much for your previous interest in a cookbook xo
I’m excited to inform you it’s now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google “Carlsbad Cravings Cookbook”:
Happy Cooking!
Kristi Rimkus says
This salad looks incredible. Perfect for a relaxed Sunday evening meal.
Jen says
Thanks Kristi! I hope you enjoy and thanks for stopping by!
Tammy says
Made this with a twist for company last night. We used a fajita rub on a whole chicken cooked on the grill over a can of beer. We added some salad greens to the options and let everyone put it all together as they wished – salad, fajita, or bowl. It was fabulous. I could eat the crema alone by the spoonful, but it’s even better on everything combined – a PERFECT flavor blend! This will definitely be a regular in our house. So glad I found your recipes!
Jen says
Love the twist you made Tammy – so perfect for company! Thank yo so much for letting me know how much you loved it – I LOVE when others love what I LOVE :)!
Pat says
Looks fantastic! Can’t wait to try this recipe.
Jen says
Thanks so much Pat! I am excited for you to try it as well! Let me know what you think :)! Thanks for visiting and commenting 🙂
Lyn Smith says
Mmmm mmm mmmm mm mmmmmmm! Sorry, my mouth was full. I made this today and it was awesome! I only added a couple of things based on our preferences (Lime zest in the marinade and the Crema and a lil more garlic in everything) Thank you so much for sharing this recipe, can’t wait to try more of your recipes.
Jen says
Sorry for my delay in responding Lyn as I have been recovering from pneumonia but I wanted to make sure you knew I was so happy to get your comment and your “mmmmm…mouth was full” made me laugh out loud 🙂 So happy you loved them that much! Lime zest and extra garlic sound delicious as well! I hope you enjoy browsing and trying my other recipes. Enjoy!
Nicky Guidry says
Greetings from cajun country Jen! Made the honey lime chipotle chicken fajita bowl tonight…. O M G y’all!!! The ingredient list is a tad intimidating but so very worth it! My husband and I enjoyed every last bite. We have more than enough left for another round tomorrow. Yay! Your cooking is definitely a gift- thanks for sharing. I look forward to trying more of your creations.
Jen says
Hi Nicky, greetings from Carlsbad! I am thrilled you loved the Honey Lime Chipotle Chicken Fajita Bowls! To this day they are one of my favs so I love hearing when others share my same enthusiasm 🙂 I’m excited for you to try some of my other recipes as well – for a change in culture, I might suggest my Skinny General Tso’s Chicken – I think you will be pleased 🙂 Thanks again for brightening my day and taking the time to let me know how much you loved the bowls!
Michelle Crooker says
This recipe rocks!! Even the leftover are awesome. My family are not pepper fans so I used summer squash and zucchini cut into strips instead.
Jen says
I am so happy you loved it Michelle, that makes me so happy! I love your use of squash and zucchini instead of the peppers too, I am going to have to try that sometime!
Thea @ Baking Magique says
Wow! This looks wonderful!
Jen says
Thank you so much Thea! I think you will love it!
Addie says
One of my new all time favorites! I have been thinking about this since I made it last time and am going to try your garlic vegetables with lemon basil fettuccine this week, I can hardly wait! So happy I stumbled across your blog, keep up the good work! 🙂
Jen says
Hi Addie, I am so happy you stumbled across my blog as well! We sound like kindred spirits – both dreaming about Honey Lime Chipotle Chicken Fajita Bowls 🙂 I am so happy they have made it to one of your new favorites- that’s awesome! I hope you enjoy the Garlic Vegetables with Lemon Basil Pasta and many more! One of my most popular recipes is my Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas – I recommend making those soon as well – you are guaranteed to dream about them 🙂 Thanks for stopping by and for taking the time to comment!
Khadijah says
I’m excited to try this recipe, but I can’t get liquid smoke where I live overseas. Would it taste okay without it or do you recommend a substitution?
Thanks!
Jen says
Hi Khadijah, it will still taste delicious without the liquid smoke! The only substitution would be to actually grill the chicken but definitely not necessary. I hope you enjoy!
Casey says
I had pinned this recipe and thought I would try it on my day off as it looked so time consuming..not so! I had almost everything in my pantry/freezer so I Made this tonight and it was so delicious and satisfying!! It was easy to make..no need for dessert after a meal like this!! I also topped it with avocado..will make this again..and again..and again lol Thank you for sharing!!! I will be using the crema recipe often for wraps etc..I’m hoping there will be leftovers for lunch tomorrow 🙂 looking forward to trying more of your recipes!
Jen says
YAY! I am so happy you found easy to make AND delicious – win – win! I love it when another person shares my same foodie enthusiasm 🙂 And yes, that crema is delish on so many things – love that you are going to use it on wraps. I hope you enjoy many more of my recipes! Thanks for taking the time to comment and make my day Casey!
Cara says
This recipe looks delicious! No one in my household is a big fan of cilantro though – is there anything you think would be an easy swap out?
Jen says
Hi Cara! I would suggest swapping it out with your favorite herb – flat leaf parsley would work well or a parlsey/basil combo. Hope this helps. Enjoy!
Therese says
OMGOSH!!!!! can you say better than Chipotle! Who needs to eat out when you can have this at home! I made the avocado creme instead just because we loved it so much when I made the lime chicken tacos. Next time I need to double the veggies because they were that good!!!! My family doesn’t usually rave about veggies so having to double them says a lot! Thank you again for another great recipe !!!! Words of my son in law, Chipotle Who? 🙂 🙂
Jen says
YAY! “Chipotle who” is quite the compliment – as is needing to double the veggies! And I’m totally with you on swapping in the Avocado Crema – now that I’ve made that Crema, I think it is my preferred crema for life! I hope you have a fabulous weekend Therese!
Germain says
This is a fantastic meal…..
Like most of all your recipes….very tastefull….rich in flavor….unique
Jen says
Thank you very much Germain! I have fun creating them 🙂
Brady says
That was the most delicious thing I’ve ever found on Pinterest!!!!!
I didn’t have liq. Smoke and I used tri color sweet peppers and red onions only. Holy Cow!
Jen says
Hi Brady, sorry for the delay as I am way behind after recovering from pneumonia, but I so appreciate your comment! I am so flattered and honored you loved this recipe so much and that its the best recipe you’ve found on Pinterest – the ultimate compliment. Thank you!
Darlene says
LOVE your recipes! Your recipes are the best overall, that I have found on the internet…AMAZING!
I made your chipotle chicken fajita bowl today and it tasted really good…only problem I had was when cooking the chicken on the stove (in an extremely hot pan of course), because of the wetness of the chicken from the marinade the chicken would not sear or blacken. Same with the marinated vegetables.
The meal was still great but I know it would have been even better if it had blackened.
Any suggestions for future attempts?
Jen says
What an awesome comment, thank you SO much Darlene! I am honored flattered you are loving my recipes so much! As far as the chicken goes, I would dab off the excess marinade and that should do the trick!
Debra says
Mmmm! I made this last night for supper and it was super delicious! Both my boyfriend and I enjoyed it immensely! I really enjoy cooking, so it was really fun to make too! Many thanks!!
Jen says
You are so welcome Debra, thank you s much for taking the time to comment! This was one of the first recipes I posted so I’m happy to hear it’s still being enjoyed! I hope you find many new favorites here!
Kimberly M. says
Hi Jen! Your commentary mentions orange juice but I don’t see it in the ingredient list! Am I missing it?! Thanks!
Jen says
Sorry about that! That is a mistake transferred from another recipe -fixed!
Ann says
I can’t wait to try this recipe. It sounds absolutely delicious, and I love chicken fajitas.
I noticed in the post, that brown sugar helps balance the tanginess of the orange & lime juice, however I don’t see anything else about the addition of orange juice or the amount required.
Also, I wanted to say how I love how you include where to find certain ingredients in the store. In this particular post you mention liquid smoke. Liquid smoke happens to be something I use often so I know where to find it. In the past I’ve sent my husband to the store for liquid smoke and other stuff (and have told him exactly where to look) but he still couldn’t find it. LOL
Jen says
I have been working my way through a backlog of comments and see yours somehow got lost in the mix. The orange juice was a mistype, thanks for catching that! And those stores can be a maze sometimes haha, I’m glad the instructions are appreciated! Hope you enjoy these bowls!
Cara says
Made this last night and can I just say I soo appreciate how detailed you are in recommendations or pointers in all your recipes. I subbed fajita beef for the chicken and it was so flavorful. I have made several of your recipes and been successful in each one because of the attention to detail. Thank you!!
Jen says
Thank you for your thoughtful comment Cara! I’m so glad you find my tips and tricks helpful and are loving my recipes – that means so much to me!
GeeNeen Brown says
Wow! As usual this recipe (and all recipes from Carlsbad Cravings) was terrific! All of the ingredients blend together to one amazing dish!
Jen says
Thank you so much for the praise! I’m so pleased you enjoyed it!
Sherri says
Fantastic…mit seem like a lot of steps but it’s really good. I didnt have liquid smoke & grilled everthing, lessened beans & added avacado. Had other bowl recipes but this is the best.
Jen says
Thanks Sherri! I’m glad it is worth the effort!