Get ready for a flavor explosion with this incredibly easy Chicken Fajita Burrito Bowl recipe, designed to bring the vibrant taste of your favorite Tex-Mex dish straight to your kitchen. This Chicken Fajita Burrito Bowl is your go-to solution for a quick, nutritious, and undeniably delicious meal that will satisfy your cravings without the takeout price tag.
Key Ingredients for Chicken Fajita Burrito Bowl
- For the Chicken & Marinade:
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into thin strips
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- Pinch of cayenne pepper (optional, for a little heat)
- For the Fajita Vegetables:
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large red onion, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- For the Burrito Bowl Assembly:
- 2 cups cooked rice (white, brown, or cauliflower rice for a lighter option)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- Optional Toppings:
- Shredded lettuce
- Diced tomatoes
- Salsa (your favorite kind)
- Sour cream or plain Greek yogurt
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Guacamole or sliced avocado
- Chopped cilantro
- Pickled jalapeños
How to Make Chicken Fajita Burrito Bowl
Whipping up this Chicken Fajita Burrito Bowl is incredibly simple, promising a burst of fresh flavors and satisfying textures in every bite. This recipe takes less than 40 minutes from start to finish, making it perfect for busy weeknights. You’ll love the juicy, seasoned chicken paired with perfectly sautéed vibrant vegetables, all served over fluffy rice.
Step-by-Step Instructions
Marinate the Chicken: In a medium bowl, combine the sliced chicken with olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and cayenne pepper (if using). Toss to coat the chicken evenly. Let it marinate for at least 15 minutes at room temperature, or up to a few hours in the refrigerator for deeper flavor.
Prepare the Fajita Vegetables: While the chicken marinates, prepare your vegetables. Heat 1 tablespoon of olive oil in a large skillet or on a griddle over medium-high heat. Add the sliced red, yellow, and green bell peppers, and the red onion. Sprinkle with 1/2 teaspoon of cumin and 1/4 teaspoon of salt. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. Remove the vegetables from the skillet and set aside.
Cook the Chicken: Wipe out the same skillet if needed, or use a clean one. Add a little more olive oil if it seems dry. Add the marinated chicken strips in a single layer (cook in batches if necessary to avoid overcrowding, which will steam rather than sear the chicken). Cook for 3-5 minutes per side, or until the chicken is browned and cooked through.
Warm the Beans and Corn: While the chicken is cooking, gently warm the rinsed black beans and corn. You can add them to the skillet with the chicken for the last minute of cooking to warm them through, or warm them separately in a small saucepan or microwave.
Assemble Your Burrito Bowls: Now for the fun part – building your Chicken Fajita Burrito Bowl! Start with a base of cooked rice in each bowl. Top with a generous portion of the sautéed fajita vegetables and the cooked chicken strips.
Add Your Favorite Toppings: Scatter the warm black beans and corn over the chicken and vegetables. Then, customize your bowl with your favorite toppings! This is where these burrito bowls truly shine, allowing everyone to create their perfect combination. Load up on shredded lettuce for crunch, diced tomatoes for freshness, a dollop of salsa for a zesty kick, a swirl of sour cream or Greek yogurt for creaminess, and a sprinkle of shredded cheese for that cheesy, gooey goodness. Don’t forget the guacamole or avocado, and a sprinkle of fresh cilantro for an extra burst of flavor.
Why You’ll Love This Chicken Fajita Burrito Bowl
You’ll absolutely adore this Chicken Fajita Burrito Bowl for its vibrant, customizable nature and incredible ease of preparation. Unlike a traditional burrito which can be heavy, this bowl format feels lighter yet equally satisfying, packed with seasoned chicken, crisp-tender vegetables, and hearty beans. Making this at home is significantly more budget-friendly than ordering takeout, allowing you to control ingredients and portion sizes perfectly, all while enjoying the fresh zing of lime, smoky paprika, and fragrant cumin. Dive in and create your ultimate flavor fiesta at home – you won’t regret it!
Storing and Reheating Tips
Properly storing and reheating your Chicken Fajita Burrito Bowl leftovers will ensure you can enjoy this delicious meal for days to come.
- Refrigeration: Allow the assembled burrito bowls or individual components to cool completely before storing. You can store the entire bowl assembled, or keep the cooked rice, chicken, vegetables, beans, and corn in separate airtight containers to maintain optimal freshness and prevent sogginess, especially for the toppings like lettuce and tomatoes. Leftovers will stay fresh in the refrigerator for up to 3-4 days.
- Reheating:
- Microwave: For a quick reheat, place your desired portion in a microwave-safe dish. Cover loosely and heat on medium power in 30-second intervals, stirring in between, until heated through. You may want to reheat the rice and chicken/vegetable mixture separately from toppings like lettuce or sour cream to prevent them from becoming watery or warm.
- Stovetop: For a more evenly heated result, reheat the rice, chicken, and vegetable mixture in a skillet over medium heat, adding a splash of water or broth if needed, until warmed through.
- Freezing: Freezing is a fantastic option for longer storage. It’s best to freeze the individual components separately for the best texture upon reheating.
- Cooked rice
- Cooked chicken strips
- Sautéed fajita vegetables
- Warmed beans and corn
Allow all components to cool completely before packaging them in freezer-safe bags or containers. Label with the date. Frozen components can be stored for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then prepare as per the reheating instructions. Avoid freezing delicate toppings like fresh lettuce, sour cream, or guacamole.
Final Thoughts
This Chicken Fajita Burrito Bowl is a testament to how simple ingredients can create an incredibly satisfying and flavorful meal. Give it a try tonight – your taste buds will thank you for this vibrant and delicious adventure!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chicken Fajita Burrito Bowl
Ingredients
Equipment
Method
- In a medium bowl, combine the sliced chicken with olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and cayenne pepper (if using). Toss to coat the chicken evenly. Let it marinate for at least 15 minutes at room temperature, or up to a few hours in the refrigerator for deeper flavor.1.5 lbs boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, pinch cayenne pepper
- While the chicken marinates, prepare your vegetables. Heat 1 tablespoon of olive oil in a large skillet or on a griddle over medium-high heat. Add the sliced red, yellow, and green bell peppers, and the red onion. Sprinkle with 1/2 teaspoon of cumin and 1/4 teaspoon of salt. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. Remove the vegetables from the skillet and set aside.1 tablespoon olive oil, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1 large red bell pepper, 1 large yellow bell pepper, 1 large green bell pepper, 1 large red onion
- Wipe out the same skillet if needed, or use a clean one. Add a little more olive oil if it seems dry. Add the marinated chicken strips in a single layer (cook in batches if necessary to avoid overcrowding, which will steam rather than sear the chicken). Cook for 3-5 minutes per side, or until the chicken is browned and cooked through.2 tablespoons olive oil
- While the chicken is cooking, gently warm the rinsed black beans and corn. You can add them to the skillet with the chicken for the last minute of cooking to warm them through, or warm them separately in a small saucepan or microwave.1 can black beans, 1 cup corn kernels
- Now for the fun part – building your Chicken Fajita Burrito Bowl! Start with a base of cooked rice in each bowl. Top with a generous portion of the sautéed fajita vegetables and the cooked chicken strips.2 cups cooked rice
- Scatter the warm black beans and corn over the chicken and vegetables. Then, customize your bowl with your favorite toppings! This is where these burrito bowls truly shine, allowing everyone to create their perfect combination. Load up on shredded lettuce for crunch, diced tomatoes for freshness, a dollop of salsa for a zesty kick, a swirl of sour cream or Greek yogurt for creaminess, and a sprinkle of shredded cheese for that cheesy, gooey goodness. Don’t forget the guacamole or avocado, and a sprinkle of fresh cilantro for an extra burst of flavor.1 can black beans, 1 cup corn kernels, Shredded lettuce, Diced tomatoes, Salsa, Sour cream or plain Greek yogurt, Shredded cheese, Guacamole or sliced avocado, Chopped cilantro