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
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons lime juice (fresh squeezed)
- 1 tablespoon oil
- 1 cloves 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)
- 2 large red bell peppers (cut into strips, I use green, red and yellow)
- 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 your taste)
- 5 cups Romaine lettuce leaves (or Cos, washed and strained dry)
- 7 ounces black beans (canned, washed and drained)
- 7 ounces corn
- 1/2 a red onion (chopped)
- 1 avocado (peeled, seeded and sliced)
- 2 tablespoons olive oil
- 3 tablespoons lime juice (freshly squeezed)
- 1 tablespoon cilantro (or parsley, finely chopped - adjust to your taste)
- 1 cloves 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
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.
- 4
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.
- 5
Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.
- 6
Whisk dressing ingredients together to combine.
- 7
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.