This chicken fajita burrito bowl has completely transformed my weeknight dinner routine. With perfectly seasoned chicken breast, colorful bell peppers, and a creamy chipotle aioli, these bowls deliver restaurant-quality flavors right at home.
I’ve been making these bowls for years, and they never fail to satisfy my family. The combination of tender, spiced chicken with crispy vegetables creates the perfect texture contrast. Plus, they’re incredibly versatile for meal prep enthusiasts.
What makes this recipe special is the homemade spice blend. I combine cumin, chili powder, and paprika with a touch of brown sugar. This creates a complex flavor profile that rivals any restaurant fajita seasoning.
The beauty of burrito bowls lies in their customization. You can easily adjust ingredients based on dietary preferences or what’s available in your pantry. I love serving these with my homemade cilantro lime rice and black beans.
Why You’ll Love This Recipe
These chicken fajita bowls are incredibly practical for busy weeknights. They come together in just 25 minutes and require minimal cleanup. The protein-packed chicken and fiber-rich beans make them genuinely satisfying.
The meal prep potential is outstanding too. I often double the recipe and store components separately for easy assembly throughout the week. The flavors actually improve after a day in the refrigerator.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breast | 1½ pounds | Pound to even thickness |
| Olive oil | 2 tablespoons | Extra virgin preferred |
| Salt | 1 teaspoon | Kosher salt works best |
| Garlic powder | 1¼ teaspoons | Fresh garlic can substitute |
| Cumin | 1¼ teaspoons | Ground, not whole seeds |
| Brown sugar | 1 teaspoon | Light or dark both work |
| Oregano | 1 teaspoon | Dried oregano |
| Chili powder | 1½ teaspoons | Mild to medium heat |
| Paprika | 3 teaspoons | Sweet paprika preferred |
| Tapioca starch | 1 tablespoon | Cornstarch can substitute |
| Bell peppers | 3 peppers | Any color combination |
| Red onion | ½ large | Yellow onion works too |
| Cilantro lime rice | 2 cups | Prepared or homemade |
| Black beans | 1 can | Drained and rinsed |
| Lettuce | 2 cups | Chopped romaine |
| Pico de gallo | ½ cup | Store-bought or homemade |
| Chipotle aioli | ½ cup | See recipe link |
Step-by-Step Instructions
Preparing the Chicken
Start by pounding your chicken breast to an even thickness. I aim for about ¼ to ½ inch thick. This ensures even cooking and prevents dry, overcooked edges while the center remains undercooked.
In a medium bowl, combine all your dry seasonings: salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika, and tapioca starch. Mix thoroughly to ensure even distribution.
Coat the chicken completely with this seasoning blend. I like to press the spices into the meat gently. This helps create that beautiful crust when cooking.
Cooking Process
Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the seasoned chicken breast. Don’t overcrowd the pan – cook in batches if necessary.
Cook each side for 4-5 minutes without moving the chicken. This creates a gorgeous golden-brown crust. The internal temperature should reach 165°F when done.
Transfer the cooked chicken to a plate and let it rest for 2-3 minutes. Then slice it into strips against the grain for maximum tenderness.
Preparing the Vegetables
Using the same skillet, add your sliced bell peppers and red onion. The leftover chicken drippings add incredible flavor to the vegetables.
Sauté the vegetables for 7-8 minutes until they’re golden brown and slightly caramelized. They should still have a slight crunch – nobody wants mushy fajita vegetables.
Add a bit more oil if anything starts sticking. The vegetables should be beautifully charred in spots while remaining tender-crisp.
Return the sliced chicken to the skillet and toss everything together for 1-2 minutes. This final step allows all the flavors to meld perfectly.
Assembly Tips
Start with your base – I prefer a combination of cilantro lime rice and chopped lettuce. The rice provides substance while the lettuce adds freshness.
Add the warm chicken and vegetable mixture next. The heat will slightly wilt the lettuce, creating a nice textural contrast.
Top with black beans, pico de gallo, and a generous drizzle of chipotle aioli. Don’t be shy with the toppings – they’re what make these bowls special.
Variations, Storage & FAQs
Delicious Variations
The beauty of burrito bowls lies in their adaptability. I’ve experimented with countless variations over the years, and here are my favorites.
For the rice base, try Spanish rice or cauliflower rice for a lower-carb option. Both absorb the chicken flavors beautifully and add their own unique taste profiles.
Vegetable variations work wonderfully too. I sometimes add sautéed mushrooms, zucchini, or even roasted sweet potatoes. Each brings its own flavor and nutritional benefits.
The protein can be swapped easily. Turkey breast, pork tenderloin, or even firm tofu work with the same seasoning blend. Adjust cooking times accordingly.
Storage and Meal Prep
These bowls store exceptionally well when components are kept separate. I use glass containers with dividers for easy organization.
The cooked chicken and vegetables will keep in the refrigerator for 3-4 days. Store them together in one container since they complement each other perfectly.
Keep fresh components like lettuce, pico de gallo, and aioli separate until serving. This prevents soggy textures and maintains food safety.
For reheating, I prefer using a skillet over the microwave. It helps maintain the chicken’s texture and re-crisps the vegetables slightly.
Nutritional Benefits
These bowls pack serious nutritional value. Each serving provides over 40 grams of protein from the chicken and black beans combined.
The colorful vegetables contribute essential vitamins and antioxidants. Bell peppers are particularly high in vitamin C, while the spices provide anti-inflammatory compounds.
The fiber content from beans and vegetables helps with satiety and digestive health. These bowls truly offer complete nutrition in one meal.
Frequently Asked Questions
Can I make this recipe ahead of time? Absolutely! I recommend preparing the chicken and vegetables up to 3 days in advance. Store them separately from fresh ingredients like lettuce and pico de gallo. When ready to eat, simply reheat the chicken mixture and assemble your bowls.
What can I substitute for tapioca starch? Cornstarch works perfectly as a 1:1 substitute. You can also use arrowroot powder or even skip it entirely. The starch helps create a beautiful crust on the chicken, but the recipe works without it.
How do I prevent the chicken from drying out? Pounding the chicken to even thickness is crucial. Also, don’t overcook it – use a meat thermometer to ensure it reaches exactly 165°F. Let it rest after cooking to redistribute the juices.
Can I freeze the chicken mixture? Yes! The cooked chicken and vegetables freeze well for up to 2 months. Cool completely before freezing in airtight containers. Thaw overnight in the refrigerator and reheat in a skillet.
What other sauces work well with these bowls? Besides chipotle aioli, try cashew queso, cilantro lime crema, or simple guacamole. Greek yogurt mixed with lime juice and cumin also makes an excellent lighter option.
Final Thoughts
This chicken fajita burrito bowl recipe has become a staple in my kitchen for good reason. It’s quick, nutritious, and endlessly customizable. The combination of perfectly seasoned chicken, colorful vegetables, and fresh toppings creates a restaurant-quality meal at home.
The meal prep potential makes it perfect for busy professionals and families alike. I often prepare a double batch on Sunday and enjoy these bowls throughout the week.
Whether you’re looking for a healthy weeknight dinner or impressive meal prep option, these chicken fajita bowls deliver on all fronts. Give them a try – I’m confident they’ll become a regular rotation in your kitchen too!
Chicken Fajita Burrito Bowl
Ingredients
- Chicken breast: 1½ pounds pounded to even thickness
- Olive oil: 2 tablespoons extra virgin preferred
- Salt: 1 teaspoon kosher salt recommended
- Garlic powder: 1¼ teaspoons or fresh garlic
- Ground cumin: 1¼ teaspoons
- Brown sugar: 1 teaspoon light or dark
- Oregano: 1 teaspoon dried
- Chili powder: 1½ teaspoons
- Paprika: 3 teaspoons sweet preferred
- Tapioca starch: 1 tablespoon or cornstarch
- Bell peppers: 3 any color combination, sliced
- Red onion: ½ large sliced (yellow onion optional)
- Cilantro lime rice: 2 cups prepared
- Black beans: 1 can drained and rinsed
- Lettuce: 2 cups chopped romaine
- Pico de gallo: ½ cup
- Chipotle aioli: ½ cup
Instructions
- Prepare the Chicken:
- Pound chicken breast to ¼–½ inch thickness for even cooking.
- In a bowl, combine salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika, and tapioca starch. Mix well.
- Coat chicken evenly with the seasoning blend, pressing gently to adhere.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken without crowding the pan. Cook 4–5 minutes per side until golden brown and cooked through (165°F internal temp).
- Transfer to a plate and rest 2–3 minutes, then slice against the grain.
- Sauté Vegetables:
- In the same skillet, add sliced peppers and onion.
- Sauté 7–8 minutes until caramelized but still crisp. Add more oil if needed.
- Return sliced chicken to the skillet and toss to combine for 1–2 minutes.
- Assemble the Bowls:
- Add cilantro lime rice and chopped lettuce as the base.
- Top with warm chicken and vegetables.
- Finish with black beans, pico de gallo, and a drizzle of chipotle aioli.
