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 Time Cook Time Total Time

15 mins 15 mins 30 mins

Course: Dinner, Lunch, Meal Prep Cuisine: Tex-Mex

4.91 from 10 votes
Keyword: Burrito Bowl, Chicken Burrito Bowl Servings: 2 people
Calories: 441kcal Author: Karina

Ingredients
For The Chicken And Peppers:
1 tablespoons fresh squeezed lime juice
0.5 tablespoon oil
0.5 large clove garlic, minced
0.25-0.5 teaspoon ground chili, (adjust to your desired spice preference)
0.5 teaspoon each ground cumin and salt
0.5 tablespoon fresh chopped cilantro, (optional)
2 large chicken thighs, skinless and boneless (1 pound or 500 grams)
1 large bell peppers (or capsicums), cut into strips (I use green, red and yellow)

For The Rice:

0.25 cup long grain white rice, (or Jasmine)
0.5 cup chicken stock (or broth)
0.5 clove garlic, minced
0.5-1 tablespoons lime juice, (juice of 1 lime)
1-1.5 tablespoons finely chopped cilantro, (or parsley) -- adjust to your taste

For Burrito Bowl:

2.5 cups Romaine lettuce leaves (or Cos) washed and strained dry
3.5 ounces (200 g) can black beans, washed and drained
3.5 ounces (200 g) corn
0.25 a red onion, chopped
0.5 avocado peeled, seeded and sliced

Dressing:
1 tablespoons olive oil
1.5 tablespoons freshly squeezed lime juice
0.5 tablespoon finely chopped cilantro, (or parsley) -- adjust to your taste
:
 0.5 cloves garlic, crushed
0.25 teaspoon brown sugar
0.13 teaspoon ground Cumin
0.25 teaspoon salt
0.25-0.5 teaspoon red chili flakes (optional)

Instructions
For Chicken:
1. 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.
2. 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.
3. 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:
1. 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.
2. Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and
pepper, if needed.

Dressing:
1. Whisk dressing ingredients together to combine.

Assembly:
1. 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.

Nutrition
Calories: 441kcal | Carbohydrates: 47g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 2mg |
Sodium: 468mg | Potassium: 248mg | Fiber: 12g | Sugar: 8g | Vitamin A: 7975IU | Vitamin C: 122mg |
Calcium: 51mg | Iron: 2.9mg
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