Fajita Chicken Burrito Bowl is packed with juicy golden chicken, cilantro lime rice, avocado and a delicious dressing! Perfect for meal prep!
Course: Dinner, Lunch, Meal Prep
Keyword: Burrito Bowl, Chicken Burrito Bowl
For The Chicken And Peppers:
2tablespoonsfresh squeezed lime juice
1/2-1teaspoonground chili,(adjust to your desired spice preference)
1teaspooneach ground cumin and salt
1tablespoonfresh chopped cilantro,(optional)
4largechicken thighs,skinless and boneless (1 pound or 500 grams)
2largebell peppers (or capsicums),cut into strips (I use green, red and yellow)
For The Rice:
1/2cuplong grain white rice,(or Jasmine)
1cupchicken stock (or broth)
1-2tablespoonslime juice,(juice of 1 lime)
2-3tablespoonsfinely chopped cilantro,(or parsley) -- adjust to your taste
For Burrito Bowl:
5cupsRomaine lettuce leaves (or Cos)washed and strained dry
7ounces(200 g) can black beans,washed and drained
7ounces(200 g) corn
1avocadopeeled, seeded and sliced
3tablespoonsfreshly squeezed lime juice
1tablespoonfinely chopped cilantro,(or parsley) -- adjust to your taste
1/2-1teaspoonred 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.