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Fajita Chicken Burrito Bowl
Maya Kitchenette

Fajita Chicken Burrito Bowl

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

For The Chicken
  • 500 g 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
  • 1/4 cup chipotle peppers chopped (Include some of the sauce)
For The Rice:
  • 1/2 cup long-grain white rice/jasmine
  • 3/4 cup chicken stock
  • 2 clove garlic minced
  • 2 tbsp lime juice
  • 1/4 cup finely chopped cilantro
For the peppers and onion
  • 1 large onion sliced
  • 2 large capsicums cut into strips
  • 1 tbsp oil
  • Salt and black pepper to season
For the guacamole
  • 3 avocados ripe
  • 1/2 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
  • 1/2 teaspoon sea salt
For the Dressing:
  • 3 tbsp olive oil
  • 3 tbsp freshly squeezed lime juice
  • 1 tbsp finely chopped cilantro
  • 1 clove garlic crushed
  • 1 tsp brown sugar
  • 1/4 tsp ground Cumin
  • 1/2 tsp salt
  • 1 tsp red chilli flakes optional
Other toppings
  • 4 cups Romaine lettuce leaves washed and dry
  • 200 g can black beans washed and drained
  • 200 g can corn washed and drained (you can use frozen too)
  • 200 g cherry tomatoes halved
  • Lime wedges
  • Chopped cilantro
  • Sour cream

Method
 

Chicken:
  1. In a large shallow bowl, combine lime juice, oil, garlic, ginger, cumin, salt, black pepper, chilli and cilantro and mix together.
  2. Add the chicken and let this marinate while you get on to the other stuff. You would roughly marinate for about 30 minutes.
  3. After 30 minutes, heat a skillet or pan on medium-high heat until smoking.
  4. 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.
  5. Once the chicken is done, add the chipotle peppers and cook for a further 30 seconds.
  6. Transfer chicken to a warm plate, loosely tent with foil and let rest.
  7. Add the peppers and onion to the same skillet with a tbsp of oil. Cook till slightly soft, just a few minutes.
  8. Season with salt and pepper.
Cilantro Lime Rice:
  1. While the chicken is marinating, cook the rice.
  2. Combine together the rice, chicken stock and garlic in a pot over high heat.
  3. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through.
  4. Fluff up the rice with a fork and mix through lime juice and cilantro.
  5. Season to taste with salt and pepper.
Dressing:
  1. Whisk dressing ingredients together to combine.
Guacamole
  1. Mash the avocado with a fork and make it as chunky or smooth as you'd like.
  2. Add the remaining ingredients and stir together.
  3. Give it a taste test and add a pinch more salt or lime juice if needed.
To serve
  1. Plate some rice in a bowl, top with the cooked chicken and peppers.
  2. Top with some lettuce, beans, corn and cherry tomatoes. Drizzle with the dressing.
  3. Top with a spoonful of guacamole and sour cream.
  4. Finish off with some cilantro and a wedge of lime.