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.
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.
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.
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.
Transfer chicken to a warm plate, loosely tent with foil and let rest.
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.
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.
Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.
Whisk dressing ingredients together to combine.
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.
- 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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