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
Notes
Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop. Freezing individual components is recommended for longer storage.
