Grilled Chicken Fajita Bowls with Guacamole Blend Olive Oil

Juicy grilled chicken, crisp-tender peppers, caramelized onions, fluffy rice, and creamy avocado make these fajita bowls feel fresh and bold in every bite. Guacamole Infused Olive Oil Blend layers zesty green chile, herb, and avocado-style flavor into the chicken and vegetables, pulling the whole bowl together with a bright, savory finish. It’s an easy weeknight dinner that also fits right in for casual entertaining or a build-your-own family dinner, and it’s the kind of meal people happily make again and again.

Garden Infuzions

Grilled Chicken Fajita Bowls with Guacamole Blend Olive Oil

Smoky grilled chicken, charred peppers, tender onions, rice, black beans, and cool guacamole-style toppings come together in a bowl that’s bright, satisfying, and easy to build for dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts sliced into strips
• 3 tablespoons Guacamole Infused Olive Oil Blend
• 1 tablespoon lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 medium red onion sliced
• 1 tablespoon olive oil
• 2 cups cooked white rice
• 1 cup canned black beans drained and rinsed
• 1 avocado sliced
• 1/4 cup chopped fresh cilantro
• 1/2 cup pico de gallo
• 1 lime cut into wedges
• 1/4 cup crumbled cotija cheese

Equipment

• 1 Grill Pan or Outdoor Grill For cooking the chicken and vegetables
• 1 Mixing bowl For marinating the chicken
• 1 Tongs For turning the chicken and vegetables
• 1 Knife For slicing vegetables and chicken
• 1 Cutting board For prep
• 4 Serving Bowls For assembling the fajita bowls

Method

 

Instructions

1. In a medium bowl, toss the chicken with 2 tablespoons of the Guacamole Infused Olive Oil Blend, lime juice, salt, black pepper, cumin, and chili powder. Let it sit while you prep the vegetables.
2. Heat a grill pan or outdoor grill over medium-high heat. Toss the bell peppers and onion with the remaining 1 tablespoon Guacamole Infused Olive Oil Blend and a pinch of salt.
3. Grill the chicken strips for 4 to 6 minutes per side, or until cooked through and lightly charred. Transfer to a plate and keep warm.
4. Grill the peppers and onion for 6 to 8 minutes, turning occasionally, until tender with crisp edges and good char marks.
5. Warm the rice and black beans in separate small pans or in the microwave until hot.
6. Divide the rice among 4 bowls, then top with black beans, grilled chicken, peppers, onion, avocado, pico de gallo, cilantro, and cotija cheese.
7. Finish with lime wedges and an extra drizzle of Guacamole Infused Olive Oil Blend if you want a brighter, richer finish.
8. Serve right away while the chicken is hot and the vegetables still have their charred edge.

Notes

For the best texture, keep the avocado and pico de gallo cold until the moment you build the bowls. If you want extra heat, add sliced jalapeño or a spoonful of salsa verde at the table. The Guacamole Infused Olive Oil Blend gives the chicken and vegetables a bright, savory backbone, so the bowl tastes full and balanced without needing a long ingredient list.

Tried this recipe?

Let us know how it was!

Recipe Tips

Slice the chicken into even strips so it grills quickly and stays juicy. Let the peppers and onions pick up a little char for extra flavor, and warm the rice before building the bowls so everything feels fresh and ready to eat.

Serving Suggestions

Serve these bowls with lime wedges, chopped cilantro, extra salsa, or shredded cheese on the side. They also work well as a build-your-own dinner spread so everyone can layer their bowl the way they like it.

Storage

Store the chicken, vegetables, rice, beans, and toppings in separate containers in the refrigerator for up to 3 days. Reheat the chicken, peppers, onions, rice, and beans gently before assembling fresh bowls.

Variations

Swap the rice for cauliflower rice, use corn salsa for extra sweetness, or add grilled zucchini for another layer of color and texture. You can also spoon the chicken and vegetables into tortillas for a fajita-style taco night.

Related Garden Infuzions Recipes

Looking for more kitchen inspiration? Browse Garden Infuzions recipes for more blend-forward bowls, grilled dinners, and easy family favorites.