Blackstone Griddled Chicken Fajita Bowl with Peppers and Onions
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
- 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.
- 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.
- 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.
- Step 4: To assemble, spoon 1 cup cooked white rice into bowls. Top with equal portions of cooked chicken and sautéed peppers and onions.
- Step 5: Garnish with 1/4 cup chopped fresh cilantro and serve with fresh lime wedges for squeezing over the top.
Equipment for this recipe
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Frequently asked questions
How long does Blackstone Griddled Chicken Fajita Bowl with Peppers and Onions take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Blackstone Griddled Chicken Fajita Bowl with Peppers and Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.
Can I substitute ingredients in Blackstone Griddled Chicken Fajita Bowl with Peppers and Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blackstone Griddled Chicken Fajita Bowl with Peppers and Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blackstone Griddled Chicken Fajita Bowl with Peppers and Onions?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.