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Chicken Fajita Burrito Bowl

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 650
A vibrant and flavorful bowl combining tender marinated chicken, charred peppers, fresh rice, and hearty beans, perfect for a quick and satisfying Mexican-inspired meal.

Ingredients

Marinade and Chicken

  • 2 tablespoons fresh lime juice (for bright acidity to tenderize and flavor the chicken)
  • 1 tablespoon oil (for searing for that perfect char)
  • 1 large clove garlic, minced (for savory depth to the marinade)
  • 0.5 to 1 teaspoon ground chili (for controlling the heat)
  • 1 teaspoon ground cumin (for warm, earthy Mexican notes)
  • 1 teaspoon salt (for seasoning everything perfectly)
  • 1 tablespoon fresh cilantro, chopped (for fresh herbal pop)
  • 4 large skinless, boneless chicken thighs (for juicy and flavorful base for grilled chicken fajitas)

Cooked Peppers

  • 2 large red bell peppers, cut into strips (for sweet, charred crunch)
  • 0.5 cup long-grain white or jasmine rice (for fluffy base for Mexican rice vibes)
  • 1 cup chicken stock or broth (for infusing savory taste as it cooks)
  • 1 clove garlic, minced (for boosting aroma in the cilantro lime rice)
  • 1 to 2 tablespoons lime juice (for zesty finish for cilantro lime rice)
  • 2 to 3 tablespoons cilantro or parsley, finely chopped (for bright, fresh garnish)
  • 5 cups romaine (Cos) lettuce leaves, washed and dried (for crisp base to keep it light)
  • 7 ounces canned black beans, washed and drained (protein-packed and hearty)
  • 7 ounces corn (sweet pop of texture)
  • 0.5 red onion, chopped (for sharp bite to balance richness)
  • 1 avocado, peeled, seeded, and sliced (for creamy healthy fat)

Dressing

  • 2 tablespoons olive oil (for smooth base)
  • 3 tablespoons fresh lime juice (for tangy tie-it-together)
  • 1 tablespoon cilantro or parsley, chopped (for herbal freshness)
  • 1 clove garlic, crushed (for punchy flavor)
  • 0.5 teaspoon brown sugar (for subtle sweetness)
  • 0.25 teaspoon ground cumin (for smoky undertone)
  • 0.5 teaspoon salt (for balancing acidity)
  • 0.5 to 1 teaspoon red chili flakes (for extra kick)

Instructions 

  • Whisk together lime juice, oil, garlic, chili, cumin, salt, and cilantro. Marinate chicken for 30 minutes, then sear in a hot skillet until cooked through, about 8 minutes per side. Rest and slice.
  • In the same skillet, cook sliced peppers until softened and charred, about 5 minutes. Season with salt.
  • Cook rice with chicken stock and garlic until fluffy, about 15 minutes. Fluff and stir in lime juice and chopped herbs.
  • Whisk together olive oil, lime juice, herbs, garlic, sugar, cumin, salt, and chili flakes to make dressing. Adjust to taste.
  • Assemble bowls with lettuce, rice, beans, corn, onion, peppers, sliced chicken, and avocado. Drizzle with dressing before serving.

Notes

For best flavor, use room-temperature chicken and fresh herbs. Feel free to customize with low-carb greens or additional veggies.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: burrito, Chicken, fajita