Name: Fajita Chicken Burrito Bowl Recipe
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: For The Chicken And Peppers:; 2 tbsp lime juice; 1 tbsp oil; 1 large garlic clove; 1 tsp chili; 1 tsp cumin; 1 tsp salt; 1 tbsp cilantro; 4 large chicken thighs; 2 large bell peppers; For the rice:; ½ cup long grain white rice; 1 cup chicken stock; 1 garlic clove; 2 tbsp lime juice; 3 tbsp cilantro; For The Burrito Bowl:; 5 cups Romaine lettuce leaves; 7 oz black beans; 7 oz corn; ½ red onion; 1 avocado; For The Dressing:; 2 tbsp olive oil; 3 tbsp lime juice; 1 tbsp cilantro; 1 garlic clove; ½ tsp brown sugar; ¼ tsp ground cumin; ½ tsp salt

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:

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.

Rice:

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.

Dressing:

Whisk dressing ingredients together to combine.

Assembly:

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.