Description
This Chicken Fajita Burrito Bowl is a vibrant and healthy meal packed with flavorful marinated chicken, sautéed bell peppers and onions, fluffy brown rice, black beans, corn, fresh tomatoes, and creamy avocado. Topped with shredded cheese, fresh cilantro, and a squeeze of lime, it offers a delicious and colorful twist on traditional fajitas, perfect for a nutritious lunch or dinner.
Ingredients
Scale
For the Chicken Marinade
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Base
- 1 bell pepper, sliced (any color)
- 1 medium onion, sliced
- 2 cups cooked brown rice
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup diced tomatoes
Toppings and Garnish
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
- Salsa or hot sauce (optional)
Instructions
- Marinate the Chicken: In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Let it sit for 10 minutes to absorb the flavors.
- Cook the Rice: While the chicken is marinating, prepare the brown rice according to package instructions or in a rice cooker until fluffy and tender.
- Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken and cook for about 6-7 minutes on each side until cooked through and no longer pink inside. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Sauté the Vegetables: In the same skillet, add the sliced bell pepper and onion. Sauté for about 5-7 minutes until the vegetables are tender and slightly caramelized to bring out their natural sweetness.
- Combine Chicken and Veggies: Slice the cooked chicken into strips and return it to the skillet with the sautéed bell peppers and onions. Mix everything together to combine the flavors evenly.
- Assemble the Bowl: Start with a base of fluffy brown rice in each serving bowl. Layer on black beans, corn kernels, the chicken and vegetable mixture, diced tomatoes, and shredded cheese.
- Garnish and Serve: Top each bowl with fresh avocado slices, a sprinkle of cilantro, and lime wedges on the side. Serve with salsa or hot sauce if you like an extra kick.
Notes
- You can substitute chicken breasts with chicken thighs for more moisture and flavor.
- Use cauliflower rice to make this dish lower in carbohydrates.
- Adjust the seasoning and spice levels according to your taste preferences.
- For a vegan or vegetarian version, replace chicken with grilled tofu or tempeh and omit the cheese or use a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 38g
- Cholesterol: 85mg
Keywords: Chicken Fajita, Burrito Bowl, Mexican Bowl, Healthy Chicken Recipe, Brown Rice Bowl, Sautéed Vegetables, Easy Dinner
