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Easy Chicken Fajitas Bowls

I’ll eat fajitas every which way whether it’s chicken fajitassteak fajitasshrimp fajitas, fajita quesadillas… you name it. I will also eat bowls for lunch everyday of the week. Case in point this make at home Chipotle Burrito Bowl that is on repeat week after week. All recipes linked above are perfect for Dalkin&Co Taco Seasoning.


For the Chicken

  • 1 ½ pounds Chicken Breasts
  • 2 tablespoons lime juice
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • 2 teaspoons  Dalkin&Co Taco Seasoning

For the veggies

  • 1 poblano pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • ½ yellow onion thinly sliced
  • ½ red onion thinly sliced

For the Bowls

  • 3 cups steamed white rice
  • 1 cup black beans, rinsed and drained
  • 1 cup Charred Corn
  • 1 cup Chopped Tomatoes
  • 1 recipe Guacamole
  • Limes
  • Fresh Cilantro


  1. Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt and Dalkin&Co Taco Seasoning in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.
  2. Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.
  3. Serve in a bowl with rice, black beans, charred corn, chopped tomatoes, a big spoonful of guacamole and a wedge of lime.


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