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Meet your new go-to dinner recipe: rotisserie chicken fajitas. They're easy to make and super fast to assemble.
Chicken Fajitas with Rotisserie Chicken
Rotisserie chicken is my favorite ally to build a complete meal in half the time. After my family gave the thumbs-up to my rotisserie chicken Greek bowls and Buffalo chicken rice bowls, making fajita bowls was a no-brainer.
It’s an easy meal to assemble and it’s packed with carbohydrates, protein, and fats, all of which provide lots of protein, fiber, and plenty of vitamins from colorful veggies.
Ingredients
The base of these bowls is rice (or cauliflower rice for a low-carb swap), rotisserie chicken meat, onion, and bell pepper. You’ll use a little oil and taco seasoning for cooking the veggies. On top, I add canned black beans, shredded cheese, salsa, avocado, and sour cream. You can include your favorite toppings!
How to Make Epic Rotisserie Chicken Fajitas
You’ll also find a video recipe in the recipe card, but first, check the steps:
- Cook the rice according to package directions.
- Separate the chicken into pieces or coarsely chop it into small pieces. If you don’t have a rotisserie chicken, you can also make this easy cubed chicken recipe.
- Sauté the peppers and onions in a large pan for about 3 minutes until they begin to soften. Add the chicken to the pan to heat it through and combine.
- Assemble the bowls with rice, chicken fajita mixture, and toppings.
Chicken Fajita Bowl Toppings
Other tasty toppings you can add to these rotisserie chicken fajitas are spicy guacamole, Pico de Gallo, jalapeños, fried eggs (oh yeah!), chopped cilantro, cilantro lime sauce, and pineapple salsa.
Chicken Fajita Bowls with Rotisserie Chicken
Watch how it’s made:
Ingredients
- 1 ½ cups white rice
- 4-6 cups rotisserie chicken meat, diced
- 1 tablespoon oil
- 1 small onion, thinly sliced
- 2 bell peppers, thinly sliced
- 1 ½ tablespoons taco seasoning
- ½ cup shredded cheese
- 15 oz can black beans, rinsed and drained, warmed
- Pico de Gallo or salsa
- 1 avocado, sliced or guacamole
- Sour Cream
- 1 lime, sliced into wedges
Instructions
Cook the rice:
- Cook the rice according to package directions.
Prep the chicken:
- Remove the meat from the rotisserie chicken. Separate it into pieces or coarsely chop it into small pieces.
Cook the fajitas:
- In a large pan, heat up the oil. Add the onions and peppers and sauté for about 3 minutes, until they begin to soften. Add the taco seasoning, and stir to combine.
- To the peppers and onions, add the chicken and combine it to heat it through. Add a tablespoon of water to create some steam in the pan, distribute the seasonings, and stir to combine.
Assemble:
- Build a base for your chicken fajita bowls with some rice and top it with the chicken and peppers mixture, warmed black beans, and load up the toppings!
Carla says
These fajita bowls are tasty!
Fran says
I gotta thank you ’cause since I follow your recipes, I’m saving a lot of time in the kitchen! These fajita bowls with rotisserie chicken were a hit!