Fajita Chicken Burrito Bowl is packed with juicy golden chicken, cilantro lime rice, avocado and a delicious dressing! Perfect for Meal Prep!
Healthy, filling and a good-for-you Burrito Bowl comes together in minutes! Full of fresh ingredients and incredible flavour thanks to your favourite dressing, these burrito bowls are the perfect example of a healthy, hearty meal without sacrificing your taste buds.
WHAT GOES IN A BURRITO BOWL?
A good burrito bowl can really contain anything you like. Don’t let the long ingredients list daunt you! Just imagine all of the flavour in one bowl.
For this recipe, we used
- Cilantro lime rice — or cauliflower rice. You could also use quinoa, brown rice or minute rice.
- Black beans — substitute with red beans, chick peas, or refried beans
- Corn — fresh, canned or frozen
- Red onion — or green onion slices
- Red and yellow pepper (capsicum) strips
- Avocado slices
CHICKEN FAJITA FLAVOUR
Taking a note from the Best Chicken Fajitas, we used that recipe as a base to make these burrito bowls! The marinade is so incredible, you don’t need to marinate the chicken for long at all! 5 minutes or overnight, customise it to your specific needs, then sear or grill chicken until beautifully charred on the outer edges, while juicy and tender on the inside.
BURRITO BOWL MEAL PREP
Prefer to meal prep instead of serving your burrito bowl as a main meal? No problem!
- Have all of your fresh ingredients divided into 4-6 containers.
- Cook your chicken, peppers and rice — allow to cool and divide into containers.
- Prepare your dressing and pour into smaller salad dressing containers to avoid your burrito bowl going soggy.
- Save your avocado until ready to serve.
ARE BURRITO BOWLS HEALTHY?
Yes, they are! Well-balanced with protein, carbs and healthy fats. You can make them lower in carbs by swapping out the rice for Cilantro Lime Cauliflower Rice and leaving out the corn.
Looking for more? Try these!
Grilled Chicken Fajita Salad
Pico De Gallo
Fajita Chicken Burrito Bowl
For The Chicken And Peppers:
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoon oil
- 1 large clove garlic, minced
- 1/2-1 teaspoon ground chili, (adjust to your desired spice preference)
- 1 teaspoon each ground cumin and salt
- 1 tablespoon fresh chopped cilantro, (optional)
- 4 large chicken thighs, skinless and boneless (1 pound or 500 grams)
- 2 large bell peppers (or capsicums), cut into strips (I use green, red and yellow)
For The Rice:
- 1/2 cup long grain white rice, (or Jasmine)
- 1 cup chicken stock (or broth)
- 1 clove garlic, minced
- 1-2 tablespoons lime juice, (juice of 1 lime)
- 2-3 tablespoons finely chopped cilantro, (or parsley) -- adjust to your taste
For Burrito Bowl:
- 5 cups Romaine lettuce leaves (or Cos) washed and strained dry
- 7 ounces (200 g) can black beans, washed and drained
- 7 ounces (200 g) corn
- 1/2 a red onion, chopped
- 1 avocado peeled, seeded and sliced
- 2 tablespoons olive oil
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon finely chopped cilantro, (or parsley) -- adjust to your taste
- 1 cloves garlic, crushed
- 1/2 teaspoon brown sugar
- 1/4 teaspoon ground Cumin
- 1/2 teaspoon salt
- 1/2-1 teaspoon red chili flakes (optional)
- In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
- Heat a large skillet or pan (12-inch | 30cm) 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.
This was a truly AMAZING recipe. The blend of salty, sour, sweet and savoury were a party in my mouth. The only modifications I made were splitting the chili powder between Ancho and regular chili powder at a ratio of 1 part ancho to 2 parts regular. I added about 1/8th teaspoon to the broth that the rice was cooked in. I substituted honey for the brown sugar in the dresssing.
This is so delicious and healthy! I’ve prepared it twice now and is definitely a keeper for us. Thank you for sharing xx
Do you marinate the peppers in with the chicken?
No. In the instructions you marinate the chicken, cook the chicken and then in step 3 you cook the peppers.
Jane Saunders says
I made these over Christmas and we all loved them so much that my teenage daughter has since made them for a friend. Top marks.
This was really tasty and simple to prepare. I chose to use the cauliflower rice and it was fantastic! This kind of meal leaves you feeling very satisfied.
I love this recipe – I have made it several times and it has always turned out great. The chicken recipe would be great for tacos or wraps too. I make it in a large bowl and put it in the fridge and we just help ourselves to it – it usually only lasts a day or two. It has kept well in the fridge with the dressing straight on top for 2 days. I put lettuce on the bottom and it surprisingly it has never gone soggy and the chicken is just as good. Thanks for the recipe!
Liz Kolbinson says
This. Was. Amazing. My family of 4 loved it. I modified it for my 10 year old (left out onions and black beans for her) but my picky 13 year old said “this is happiness in my mouth”. Amazing. My only “but” is that anyone who can prep this in 15 min… I bow to you. Took longer to cook and even longer to prep (admit to not being so quick with cilantro) but seriously, worth the extra time. And I made extra so lunch tomorrow is done and delicious! SO GOOD! Try it!
I’ve been making this dish second day in a road. Everyone loved it.
This was amazing! I made the cauliflower rice to go with it as well as using 1 scant teaspoon of real maple syrup -instead of the brown sugar- in the dressing. They were both superb (and I don’t even like cauliflower)! Thank you for the great flavors!
Made this last night (with roasted chicken I made the night before) and it was a major hit! My husband had to ask if I had secretly picked up Chipotle for dinner lol will definitely be making again!!!
Lauren Cunningham says
This is the best meal I can remember having for a LONG time. The flavours are out of this world! Thank you for sharing.
You show rice but don’t add it during assembly. Does it go in before the chicken?
The rice is cooked while the chicken is being cooked separately. Hope that helps! Enjoy! XO
Susan Williams says
I made this for dinner last night and it was a great success! It’s very flavorful and I like the fact that you can adjust the heat according to your taste. The only change I made was deleting the lettuce, only because I was out of lettuce. Will definitely be making this again and again!
made this tonight and will definitely make it again! i changed a couple little things… i fried the onions with the peppers and added some honey and sour cream to the dressing to cut the acid a bit and to make it creamy. so happy to have come across your site a while ago…have made a few recipes already and they are always outstanding! beautiful food photography too 🙂
I made this tonight. It was absolutely delicious! Thank you for sharing.
Yum, yum, this dish looks amazing.
Thanks! I hope you can make it soon!! So good!
Anne Webb says
What a delicious plate of food l must do this ,soon!!!!
Would love to try this recipe. It looks so good. Is there anything that can be used to replace the brown sugar that is in the dressing? Although I love sugar it doesn’t love me.
HMM! You can do sugar and molasses. I am not sure if that helps with the intake though.
Just delicious! If you’re looking for a burrito bowl recipe, you should choose this one!