Chicken Fajita Burrito Bowl
This Chicken Fajita Burrito Bowl is a delicious and vibrant meal that combines marinated chicken, sautéed peppers and onions, flavorful rice, and your favorite toppings. Perfect for a quick dinner or meal prep, it’s both satisfying and nutritious.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 rice cooker or pot
- 1 cutting board
- 1 chef's knife
- 1 spatula
- 4 serving bowls
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bell pepper sliced any color
- 1 medium onion sliced
- 2 cups cooked brown rice
- 1 cup black beans rinsed and drained
- 1 cup corn kernels fresh, canned, or frozen
- 1 cup diced tomatoes
- ½ cup shredded cheese cheddar or Mexican blend
- 1 avocado sliced
- Fresh cilantro for garnish
- Lime wedges for serving
- Salsa or hot sauce optional
Instructions
- In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken breasts and coat well with the marinade. Let it sit for 10 minutes.
- While the chicken is marinating, prepare the rice according to package instructions or in a rice cooker until fluffy.
- In a large skillet over medium heat, add the marinated chicken and cook for about 6-7 minutes on each side, or until it is cooked through and no longer pink. Remove from the skillet and let it rest for a few minutes before slicing.
- In the same skillet, add sliced bell pepper and onion. Sauté for about 5-7 minutes until they are tender and slightly caramelized.
- Slice the cooked chicken into strips and return it to the skillet with the veggies. Mix everything together to combine.
- To assemble each bowl, start with a base of brown rice, followed by black beans, corn, sautéed chicken and vegetables, diced tomatoes, and shredded cheese.
- Top with avocado slices, fresh cilantro, and lime wedges. Serve with salsa or hot sauce on the side if desired.
Notes
Feel free to customize your bowl with ingredients like sour cream, jalapeños, or other vegetables.
You can also substitute quinoa for rice for a gluten-free and healthier option.
This dish is great for meal prep; store each component separately in the refrigerator for up to 4 days.