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Fajita Chicken Burrito Bowl is packed with juicy golden chicken, cilantro lime rice, avocado and a delicious dressing
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4.96 from 25 votes

Fajita Chicken Burrito Bowl

Fajita Chicken Burrito Bowl is packed with juicy golden chicken, cilantro lime rice, avocado and a delicious dressing! Perfect for meal prep!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch, Meal Prep
Cuisine: Tex-Mex
Keyword: Burrito Bowl, Chicken Burrito Bowl, Fajita Chicken Burrito Bowl
Servings: 4 people
Calories: 573kcal
Author: Karina

Ingredients

For The Chicken And Peppers:

  • 2 tablespoons lime juice fresh squeezed
  • 1 tablespoon oil
  • 1 cloves garlic large, minced
  • ½-1 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:

  • ½ 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
  • ½ 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
  • ½ teaspoon brown sugar
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt
  • ½-1 teaspoon red chili flakes optional
US - Metric

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

Tip: To keep your burrito bowl low carb, swap out the rice for cauliflower rice. 

Nutrition

Calories: 573kcal | Carbohydrates: 58g | Protein: 34g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 1.083mg | Potassium: 1.272mg | Fiber: 13g | Sugar: 9g | Vitamin A: 8.115IU | Vitamin C: 123mg | Calcium: 81mg | Iron: 4mg