Fajita Chicken Burrito Bowl (2024)

Author: Karina

4.96 from 25 votes

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

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

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.

  See Also

  Italian Stir Fry (Easy Vegetarian Dinner Idea!)rn

  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.