This Fajita Chicken Burrito Bowl was so good that the niece declared she can eat this for a week straight.
Well, I could not agree more. This bowl of cilantro-lime rice, fajita chicken, sautéed peppers, black beans, corn, onion, guacamole and sour cream was simply off-the-charts worth the extra prep. It was just so very good!!
This recipe might involve a significant amount of preparation and a whole lot of ingredients as well. A lot of cutting, yes. Difficult, no. Trust me, the extra effort is TOTALLY worth it.
This dish can be completely customized to your level of ease and can even be made ahead of time, perfect for those meal preps! You do not have to follow my recipe to the tee at all but can use it as a starting point to inspire you. For example, instead of lime-cilantro rice, you can simply use your go-to white or brown rice. Cutting down on carbs? Use cauliflower rice or quinoa! Even though I went the whole nine yards and made the guacamole, for an easy swap simply top with some avocado slices or whichever beans/veggies you prefer. Not a fan of black beans? You can also use chick beans, butter beans or even edamame! Whatever ingredients you swap, this meal would still be full of proteins and fibre!
After pan-frying the chicken, I added some chopped chipotle and this is an optional step. I love the added flavour and spice that the chipotle peppers gave so again, feel free to make this your own and change up the protein as you wish, I reckon sliced beef would be yummy too!
Do give this healthy, filling and delicious Fajita Chicken Burrito Bowl a try. Full of fresh ingredients and tons of flavours. It is almost obligatory to attempt this at least once! Your future self would definitely thank you for all the prep and you’ll keep on making this!
- 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.