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The easiest, flavourful 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
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!
Steak Fajitas
Grilled Chicken Fajita Salad
Pico De Gallo
Guacamole
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Fajita Chicken Burrito Bowl
Ingredients
For The Chicken And Peppers:
- 2 tablespoons lime juice fresh squeezed
- 1 tablespoon oil
- 1 cloves garlic large, minced
- 1/2-1 teaspoon ground chili adjust to your desired spice preference
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon fresh cilantro chopped, optional
- 4 large skinless boneless chicken thighs 1 pound or 500 grams
- 2 large red bell peppers 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 cilantro or parsley, finely chopped - adjust to your taste
For Burrito Bowl:
- 5 cups Romaine lettuce leaves or Cos, washed and strained dry
- 7 ounces black beans canned, washed and drained
- 7 ounces corn
- 1/2 a red onion chopped
- 1 avocado peeled, seeded and sliced
Dressing:
- 2 tablespoons olive oil
- 3 tablespoons lime juice freshly squeezed
- 1 tablespoon cilantro or parsley, finely chopped - 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
Instructions
For Chicken:
- 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.
For 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was really good! A flavour explosion in my mouth as I ate it. I was skeptical if I’d ever make it again because I was not very organized so it took awhile to prepare it, but now I am determined to make next time easier and to master this recipe. Definitely recommend to anyone! I made one dish with chicken and one with just the beans so it was vegetarian and both were delicious.
This is a gem of a recipe. It’s a bit of work but I ate about two servings singlehandedly
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.
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!
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!
Excellent dish!