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Chicken Fajita Cabbage Bowls - Fresh, Fast, and Flavor-Packed

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

Ingredients
  

  • For the Chicken and Veggies
  • 1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced
  • 2 bell peppers (any colors), sliced into strips
  • 1 large yellow onion, sliced into thin wedges
  • 2 tablespoons olive oil, divided
  • 1 tablespoon fresh lime juice (plus more for serving)
  • Fresh cilantro, chopped (optional, for garnish)
  • For the Fajita Seasoning
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon kosher salt, plus more to taste
  • 0.25 teaspoon black pepper
  • Pinch of cayenne (optional, for heat)
  • For the Cabbage Base
  • 1 medium green cabbage (about 2 pounds), cored and thinly sliced
  • 1 tablespoon olive oil
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon ground cumin (optional, for warmth)
  • Optional Toppings
  • Sliced avocado or guacamole
  • Sour cream or Greek yogurt
  • Pico de gallo or salsa
  • Shredded cheese
  • Pickled jalapeños
  • Hot sauce

Method
 

  1. Mix the seasoning: In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne if using.
  2. Season the chicken: Pat chicken dry. Toss with 1 tablespoon olive oil and about two-thirds of the fajita seasoning. Set aside while you prep the veggies.
  3. Prep the veggies: Slice peppers and onion into even strips. Toss with the remaining seasoning and a pinch of salt.
  4. Sauté the cabbage: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Add cabbage, salt, pepper, and cumin (if using). Cook 6–8 minutes, tossing often, until tender-crisp with a few golden edges. Transfer to bowls or a platter and keep warm.
  5. Cook the chicken: Return the skillet to medium-high. Add 1 tablespoon olive oil if the pan looks dry. Add chicken in a single layer. Cook 5–7 minutes, flipping once, until browned and cooked through. Drizzle with lime juice and toss.
  6. Cook peppers and onions: In the same skillet, add peppers and onions. Sauté 4–6 minutes until softened with some char on the edges but still a bit crisp. If browned bits build up, splash in a tablespoon of water to deglaze.
  7. Combine and taste: Add the chicken back to the skillet with the peppers and onions. Toss to coat and warm through. Taste and adjust salt, pepper, and lime.
  8. Assemble bowls: Spoon a generous bed of cabbage into each bowl. Top with the chicken-pepper mixture. Add any toppings you like—avocado, salsa, a dollop of yogurt, or a sprinkle of cheese.
  9. Serve: Finish with fresh cilantro and extra lime wedges. Serve hot.