Fajita Chicken Burrito Bowl Recipe

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



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



  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.


  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.


  1. Whisk dressing ingredients together to combine.


  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.


  • 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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