Fajita Chicken Burrito Bowl Recipe

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Jo Published: November 17, 2020 Modified: June 1, 2021
Fajita Chicken Burrito Bowl Recipe

How To Make Fajita Chicken Burrito Bowl

Guilt-free burrito bowl perfect for those who are always on-the-go. It’s made with chicken, cilantro lime rice, and avocado tossed with flavorful dressing.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

For The Chicken And Peppers:

  • 2tbsplime juicefresh squeezed
  • 1tbspoil
  • 1largegarlic cloveminced
  • 1tspchiliground, adjust to your taste
  • 1tspcuminground
  • 1tspsalt
  • 1tbspcilantrofresh chopped, optional
  • 4largechicken thighsskinless and boneless
  • 2largebell peppersor capsicums, cut into strips

For The Rice:

  • ½cuplong grain white riceor Jasmine
  • 1cupchicken stockor broth
  • 1garlic cloveminced
  • 2tbsplime juicejuice of lime
  • 3tbspcilantrofinely chopped or parsley, adjust to your taste

For The Burrito Bowl:

  • 5cupsRomaine lettuce leavesor Cos, washed and strained dry
  • 7ozblack beanswashed and drained
  • 7ozcorn
  • ½red onionchopped
  • 1avocadopeeled, seeded and sliced

For The Dressing:

  • 2tbspolive oil
  • 3tbsplime juicefreshly squeezed
  • 1tbspcilantrofinely chopped, or parsley, adjust to your taste
  • 1garlic clovecrushed
  • ½tspbrown sugar
  • ¼tspground cumin
  • ½tspsalt
  • 1tspred chili flakesoptional

Instructions

Chicken:

  1. In a large shallow bowl, combine the lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and let marinate for 30 minutes.

  2. Heat a large skillet or a 12-inch pan on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan.

  3. Sear the chicken on both sides until golden, charred and cooked right through, about 8 minutes per side, depending on the thickness of your fillets. Flip them a couple of times while cooking so they get a nice even char.

  4. Transfer chicken to a warm plate, loosely tent with foil and let rest.

  5. Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.

Rice:

  1. While the chicken is marinading or cooking, cook rice. Combine together the rice, chicken stock (or broth), and garlic in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through.

  2. Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.

Dressing:

  1. Whisk dressing ingredients together to combine.

Assembly:

  1. Combine lettuce, beans, corn, onion, and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing.

Nutrition

  • Calories: 995.98kcal
  • Fat: 60.49g
  • Saturated Fat: 13.79g
  • Trans Fat: 0.22g
  • Monounsaturated Fat: 29.55g
  • Polyunsaturated Fat: 11.87g
  • Carbohydrates: 59.75g
  • Fiber: 15.68g
  • Sugar: 11.18g
  • Protein: 56.91g
  • Cholesterol: 238.23mg
  • Sodium: 1178.43mg
  • Calcium: 132.80mg
  • Potassium: 2081.80mg
  • Iron: 6.36mg
  • Vitamin A: 463.75µg
  • Vitamin C: 126.66mg
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