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Air Fryer Chicken Fajita Bowls - Fresh, Fast, and Full of Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
  • Bell peppers: 3 medium (mix of red, yellow, green), sliced into 1/2-inch strips
  • Onion: 1 large yellow or red onion, sliced
  • Olive oil or avocado oil: 2 tablespoons
  • Lime: 1 large, juiced (plus extra wedges for serving)
  • Fajita seasoning: 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (more to taste)
  • 1/4 teaspoon black pepper
  • Pinch of cayenne (optional for heat)
  • Base for bowls: Cooked rice, brown rice, quinoa, or cauliflower rice
  • Toppings (choose your favorites): Sliced avocado, pico de gallo, salsa, shredded cheese, Greek yogurt or sour cream, chopped cilantro, pickled jalapeños, corn, black beans
  • Cooking spray: For the air fryer basket

Method
 

  1. Prep the base: Cook your rice, quinoa, or cauliflower rice according to package directions. Keep warm. This makes assembly quick once the chicken and veggies are done.
  2. Slice the chicken and veggies: Cut chicken into thin strips for fast, even cooking. Slice peppers and onion into similar-sized strips. Uniform cuts help everything cook at the same rate.
  3. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne if using.
  4. Season the chicken: In a large bowl, toss chicken with 1 tablespoon oil, half the seasoning, and half the lime juice. Massage to coat. Let it sit while you prep the veggies—about 10 minutes is enough.
  5. Season the vegetables: In another bowl, toss peppers and onion with remaining oil and the rest of the seasoning.
  6. Preheat the air fryer: Set it to 390°F (200°C) for 3–5 minutes. Lightly spray the basket with cooking spray to reduce sticking.
  7. Cook the vegetables: Add the peppers and onions to the basket in an even layer. Air fry for 7–9 minutes, shaking the basket halfway, until they soften and get light charred edges. Transfer to a bowl and cover to keep warm.
  8. Cook the chicken: Add chicken strips to the air fryer basket in a single layer. Avoid overcrowding; cook in batches if needed. Air fry for 8–10 minutes, shaking or flipping halfway, until the chicken reaches an internal temperature of 165°F (74°C) and edges are slightly crisp.
  9. Combine and finish: Return veggies to the basket with the cooked chicken and air fry together for 2 more minutes. This reheats and blends flavors. Squeeze over the remaining lime juice.
  10. Assemble the bowls: Add your base to each bowl, then top with the chicken and veggies. Finish with your favorite toppings—avocado, salsa, cheese, a dollop of Greek yogurt, cilantro, and an extra squeeze of lime.
  11. Taste and adjust: Sprinkle with a pinch of salt if needed. Serve immediately while hot.