Blackstone Griddled Chicken Fajita Bowl with Peppers and Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Juicy chicken strips seared on a Blackstone griddle with colorful bell peppers and onions, served over rice for a vibrant fajita bowl. This mexican-inspired chicken ready in about 30 minutes pairs sliced into thin strips chicken breast, divided olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, sliced into thin strips chicken breast
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips yellow bell pepper
• 1 large, sliced into thin strips green bell pepper
• 1 large, sliced into thin strips yellow onion
• 3 tbsp, divided olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups cooked white rice
• 4, for serving fresh lime wedges
• 1/4 cup chopped, for garnish fresh cilantro

Instructions

1. Step 1: Preheat your Blackstone griddle to medium-high heat (about 425°F). Toss 1 lb sliced chicken breast with 1 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Add 2 tbsp olive oil to the hot griddle. Spread the seasoned chicken strips evenly and cook for 5-6 minutes, stirring occasionally, until fully cooked with a slight char.
3. Step 3: Push the chicken to one side of the griddle. Add the sliced 1 large red, 1 large yellow, and 1 large green bell peppers plus 1 large yellow onion with a pinch of salt. Cook the vegetables for 5-7 minutes, stirring often, until tender and slightly caramelized.
4. Step 4: To assemble, spoon 1 cup cooked white rice into bowls. Top with equal portions of cooked chicken and sautéed peppers and onions.
5. Step 5: Garnish with 1/4 cup chopped fresh cilantro and serve with fresh lime wedges for squeezing over the top.