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Fajita Chicken Burrito Bowl Recipe

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4.3 from 12 reviews

This vibrant and flavorful Fajita Chicken Burrito Bowl combines juicy marinated chicken thighs, sautéed bell peppers, fluffy lime-cilantro rice, and fresh toppings like avocado and black beans. Perfect for a quick and satisfying meal, it features bold Mexican-inspired spices and a zesty dressing to bring all the components together in a wholesome bowl.

Ingredients

For the Chicken Marinade

  • 2 tablespoons lime juice (fresh squeezed)
  • 1 tablespoon oil
  • 1 clove garlic (large, minced)
  • 1/2–1 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)

For the Vegetables

  • 2 large red bell peppers (cut into strips; you can use green, red, and yellow)
  • 1/2 a red onion (chopped)
  • 7 ounces black beans (canned, washed and drained)
  • 7 ounces corn
  • 5 cups Romaine lettuce leaves (washed and strained dry)
  • 1 avocado (peeled, seeded, and sliced)
  • 2 tablespoons olive oil (for cooking)

For the Rice

  • 1/2 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 taste)

For the Dressing

  • 3 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon cilantro (or parsley, finely chopped; adjust to your taste)
  • 1 clove garlic (crushed)
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2–1 teaspoon red chili flakes (optional)

Instructions

  1. Marinate the Chicken: In a large shallow bowl, whisk together lime juice, oil, garlic, ground cumin, salt, ground chili, and chopped cilantro. Add the chicken thighs and toss to coat evenly. If you have time, cover and let marinate for 30 minutes to infuse the flavors.
  2. Cook the Chicken: Heat a large skillet or frying pan (about 12 inches/30 cm) over medium-high heat until hot and smoking. Lightly drizzle olive oil to coat the bottom. Add the chicken thighs and sear on one side until golden and slightly charred, about 8 minutes. Flip and cook the other side until cooked through and nicely charred. Flip a couple of times to ensure even cooking. Transfer to a warm plate, tent loosely with foil, and let rest.
  3. Sauté the Peppers: In the same skillet, add the bell pepper strips. Add a small drizzle of olive oil if the pan looks dry. Cook until the peppers soften and develop a slight char, about 5-7 minutes. Season with salt and pepper to taste.
  4. Cook the Rice: While the chicken marinates or cooks, place rice, chicken stock, and minced garlic in a pot over high heat. Bring to a boil, then reduce heat to low, cover with a lid, and simmer until rice is tender and liquid absorbed, about 15 minutes.
  5. Finish the Rice: Fluff the cooked rice with a fork. Stir in lime juice and chopped cilantro or parsley. Adjust seasoning with salt and pepper as needed.
  6. Prepare the Dressing: In a small bowl, whisk together lime juice, chopped cilantro or parsley, crushed garlic, brown sugar, ground cumin, salt, and optional red chili flakes until well combined.
  7. Assemble the Burrito Bowls: Divide the Romaine lettuce leaves, black beans, corn, chopped red onion, and sautéed peppers evenly among four bowls. Slice the rested chicken thighs into strips and arrange on top of each bowl. Add slices of avocado and drizzle each bowl generously with the prepared dressing.

Notes

  • You can adjust the amount of ground chili and red chili flakes based on your preferred spice level.
  • Marinating the chicken longer will deepen the flavor, but cooking immediately after mixing is also fine.
  • Use any combination of bell peppers for colorful bowls.
  • Jasmine rice works well for a fragrant note, but any long grain white rice is suitable.
  • If you want a vegetarian version, substitute grilled tofu or tempeh for the chicken and use vegetable broth for the rice.
  • Leftover burrito bowls keep well refrigerated for up to 2 days; keep avocado separate until serving to avoid browning.

Find it online: https://lauracooks.com/fajita-chicken-burrito-bowl-recipe/