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Fajita Chicken Burrito Bowl Recipe

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4 from 3 reviews

This Fajita Chicken Burrito Bowl is a vibrant and flavorful meal featuring marinated and seared chicken thighs, sautéed bell peppers, fluffy cilantro-lime rice, and fresh toppings like black beans, corn, avocado, and a tangy homemade dressing. Perfectly balanced with a combination of smoky, tangy, and fresh flavors, this dish delivers a satisfying and colorful bowl ideal for lunch or dinner in just 30 minutes.

Ingredients

Chicken Marinade

  • 2 tablespoons lime juice (fresh squeezed)
  • 1 tablespoon oil
  • 1 large garlic clove, 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 (about 1 pound or 500 grams)

Vegetables and Sides

  • 2 large red bell peppers, cut into strips (can substitute with green, red, and yellow peppers)
  • 5 cups Romaine lettuce leaves, washed and drained
  • 7 ounces black beans (canned, washed and drained)
  • 7 ounces corn (canned or fresh)
  • 1/2 red onion, chopped
  • 1 avocado, peeled, seeded, and sliced

Rice

  • 1/2 cup long grain white rice (or Jasmine rice)
  • 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

Dressing

  • 2 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon cilantro or parsley, finely chopped
  • 1 clove 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. Prepare the Chicken Marinade: In a large shallow bowl, combine lime juice, oil, minced garlic, ground cumin, salt, ground chili, and chopped cilantro. Mix well to create the marinade. Add the chicken thighs, ensuring they are fully coated. If time permits, let them marinate for 30 minutes to enhance flavor.
  2. Cook the Chicken: Heat a large 12-inch (30 cm) skillet or pan over medium-high heat until hot and smoking. Add a drizzle of olive oil to lightly coat the surface. Place the marinated chicken thighs in the pan, searing each side until golden brown, charred, and fully cooked through—approximately 8 minutes per side, flipping a couple of times for even cooking. Once cooked, transfer the chicken to a warm plate, loosely cover with foil, and let it rest to keep juices intact.
  3. Sauté the Bell Peppers: In the same skillet, add the sliced bell peppers. If necessary, drizzle a little extra olive oil to prevent sticking. Cook the peppers until they soften and develop slight charring, which adds smoky depth. Season with salt and pepper to taste and remove from heat.
  4. Cook the Rice: While the chicken marinates or cooks, start the rice. In a pot over high heat, combine the rice, chicken stock, and minced garlic. Stir and bring to a boil. Lower the heat, cover with a lid, and simmer until the rice is tender and all liquid is absorbed, about 15-18 minutes.
  5. Fluff and Season Rice: Once cooked, fluff the rice with a fork. Stir in fresh lime juice and chopped cilantro or parsley. Adjust seasoning by adding salt and pepper as needed.
  6. Make the Dressing: In a small bowl, whisk together olive oil, lime juice, cilantro or parsley, crushed garlic, brown sugar, ground cumin, salt, and optional red chili flakes until well combined and slightly emulsified.
  7. Assemble the Burrito Bowls: In four bowls, layer the romaine lettuce, black beans, corn, chopped onion, and sautéed bell peppers evenly. Slice the rested chicken into strips and arrange on top. Add avocado slices to each bowl and finish by drizzling with the prepared dressing for a fresh, tangy boost.

Notes

  • Marinating the chicken for 30 minutes is recommended but not mandatory if short on time.
  • You can substitute chicken thighs with boneless, skinless chicken breasts but adjust cooking time accordingly.
  • Use cooked or canned corn and black beans to save time and make the dish easier to prepare.
  • Adjust the amount of chili and chili flakes based on your spice tolerance.
  • For a vegetarian version, substitute chicken with grilled tofu or roasted vegetables and use vegetable broth for the rice.

Find it online: https://cookedbysarah.com/fajita-chicken-burrito-bowl-recipe/