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overhead view of a seared chicken fajita bowls
Olga

Chicken Fajita Burrito Bowl

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This chicken fajita burrito bowl has all the flavors of classic fajitas over rice, with tender chicken, colorful peppers, and plenty of spice. I like to add black beans, avocado, or a sprinkle of cheese, but you can top it with whatever you have on hand!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Tex-Mex
Calories: 509
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 3 tbsp avocado oil
  • 2 tbsp fajita seasoning
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 1 medium sweet onion sliced
  • 1 tbsp lemon juice (or vinegar)
  • 3-4 cups cooked rice
  • 1 can black beans rinsed and drained
  • 1 cup corn kernels fresh, canned, or frozen
  • ½ cup salsa
  • ½ cup sour cream
  • ½ cup shredded cheese cheddar or Mexican blend
  • 1 lime cut into wedges
  • Fresh cilantro for garnish
  • Salt and pepper, to taste

Equipment

  • 1 Cast Iron Skillet
  • 1 Wooden Cutting Board
  • 1 Chef's Knife
  • 1 Mixing Bowl

Method
 

Season the chicken:
  1. Coat chicken thighs with fajita seasoning, salt, and pepper.
Cook the chicken and veggies:
  1. Heat 1 tablespoon avocado oil in a skillet over medium-high heat. Cook the chicken thighs for 6-8 minutes per side until golden and cooked through. Remove, let rest, then slice into strips. In the same skillet, add another tablespoon of avocado oil and cook sliced bell peppers and onion until softened and slightly charred, about 5-7 minutes. Season lightly with salt and pepper.
Prepare the rice:
  1. Add a splash of water to pre-cooked rice and reheat it in the microwave or in a pan over low heat until warm and fluffy. Stir occasionally, seasoning with a pinch of salt and optional lime juice.
Warm the beans and corn separately:
  1. Rinse and drain 1 can of black beans, then season with a pinch of cumin or fajita seasoning and warm. In a separate pan, warm 1 cup corn with a pinch of salt.
Assemble the bowls:
  1. Start each bowl with a base of rice, then add sliced chicken, peppers and onions, black beans, corn, salsa, a dollop of sour cream, shredded cheese, and a lime wedge.
Garnish and serve:
  1. Sprinkle with fresh cilantro and add a squeeze of lime before serving.

Nutrition

Calories: 509kcalCarbohydrates: 45gProtein: 27gFat: 23gSaturated Fat: 6gSodium: 450mgFiber: 8gSugar: 6g

Notes

Top Tips

  • Marinate for Extra Flavor
    Marinate the chicken with fajita seasoning for 30 minutes to an hour to deepen flavor and make the chicken more tender.
  • Season the Veggies Too
    Add a bit of fajita seasoning to the peppers and onions as they cook to tie all the flavors together.
  • Make It Meal-Prep Friendly
    Prepare the rice, beans, corn, and salsa in advance. This way, assembling fresh burrito bowls during the week is quick and easy.
  • Add Fresh Lime
    Squeeze fresh lime juice over the bowl before serving. The acidity brightens flavors and balances the richness of the ingredients.
  • Try Homemade Salsa or Pico
    If possible, a quick homemade salsa or pico de gallo adds freshness and great texture to the bowl.
  • Add a Crunchy Topping
    Top with crushed tortilla chips or sliced radishes for added crunch and texture.
  • Garnish and serve: Sprinkle fresh cilantro over the top, and add a quick squeeze of lime before serving. Adjust toppings to taste and enjoy your chicken thigh fajita bowl!

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