Fajita Chicken Burrito Bowl
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 6
- 500g boneless chicken thighs/breast
- 2 tbsp freshly squeezed lime juice
- 1 tbsp oil
- 1 tsp grated garlic
- 1 tsp grated ginger
- 1 tsp ground chilli, (adjust to your desired spice preference)
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper and salt
- 1 tbsp freshly chopped cilantro
- ¼ cup chipotle peppers, chopped (Include some of the sauce)
- ½ cup long-grain white rice/jasmine
- ¾ cup chicken stock
- 2 clove garlic, minced
- 2 tbsp lime juice
- ¼ cup finely chopped cilantro
- 1 large onion, sliced
- 2 large capsicums, cut into strips
- 1 tbsp oil
- Salt and black pepper to season
- 3 avocados, ripe
- ½ small onion, finely diced
- 3 tablespoons finely chopped fresh cilantro
- 1 jalapeno pepper, seeds removed and finely diced (optional)
- 2 garlic cloves, minced
- 1 lime, juiced
- ½ teaspoon sea salt
- 3 tbsp olive oil
- 3 tbsp freshly squeezed lime juice
- 1 tbsp finely chopped cilantro
- 1 clove garlic, crushed
- 1 tsp brown sugar
- ¼ tsp ground Cumin
- ½ tsp salt
- 1 tsp red chilli flakes (optional)
- 4 cups Romaine lettuce leaves, washed and dry
- 200g can black beans, washed and drained
- 200g can corn, washed and drained (you can use frozen too)
- 200g cherry tomatoes, halved
- Lime wedges
- Chopped cilantro
- Sour cream
- In a large shallow bowl, combine lime juice, oil, garlic, ginger, cumin, salt, black pepper, chilli and cilantro and mix together.
- Add the chicken and let this marinate while you get on to the other stuff. You would roughly marinate for about 30 minutes.
- After 30 minutes, heat a skillet or pan 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.
- Once the chicken is done, add the chipotle peppers and cook for a further 30 seconds.
- Transfer chicken to a warm plate, loosely tent with foil and let rest.
- Add the peppers and onion to the same skillet with a tbsp of oil. Cook till slightly soft, just a few minutes.
- Season with salt and pepper.
- While the chicken is marinating, cook the rice.
- Combine together the rice, chicken stock 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 the rice with a fork and mix through lime juice and cilantro.
- Season to taste with salt and pepper.
- Whisk dressing ingredients together to combine.
- Mash the avocado with a fork and make it as chunky or smooth as you'd like.
- Add the remaining ingredients and stir together.
- Give it a taste test and add a pinch more salt or lime juice if needed.
- Plate some rice in a bowl, top with the cooked chicken and peppers.
- Top with some lettuce, beans, corn and cherry tomatoes. Drizzle with the dressing.
- Top with a spoonful of guacamole and sour cream.
- Finish off with some cilantro and a wedge of lime.
Recipe by Maya Kitchenette at https://mayakitchenette.com/fajita-chicken-burrito-bowl/
3.5.3217