Chicken Fajita Burrito Bowl
These chicken fajita burrito bowls feature perfectly seasoned chicken breast, sautéed peppers and onions, and fresh toppings for a quick, nutritious, and customizable meal that’s ideal for weeknight dinners or meal prep.
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.
Notes
Make Ahead: Cook chicken and vegetables up to 3 days in advance and store separately from fresh toppings. Variations: Use cauliflower rice, Spanish rice, or swap chicken for turkey, pork, or tofu. Reheating: Reheat in a skillet to maintain texture. Freezing: The chicken and vegetables freeze well for up to 2 months. Other Sauces: Try cilantro lime crema, guacamole, or Greek yogurt sauce for variety.