Chicken Fajita Burrito Bowl
A vibrant one-bowl meal featuring tender chicken marinated in zesty spices, colorful bell peppers, and fluffy rice, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 pound Chicken Breast, sliced (Halal-certified)
- 1 each red Bell Pepper, sliced
- 1 each yellow Bell Pepper, sliced
- 1 each green Bell Pepper, sliced
- 1 medium Onion, sliced
- 2 tablespoons Olive Oil
- 2 tablespoons Fajita Seasoning (store-bought or homemade)
- 2 cups Rice, cooked (white, brown, or cauliflower for low-carb)
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 cup Corn (fresh or frozen)
- 1 each Fresh Lime, juiced
- to taste Cilantro, chopped (for garnish)
- ½ cup Greek Yogurt (for topping)
- 1 each Avocado, sliced (optional)
- 1 cup Shredded Cheese (optional)
Instructions
Preparation
- Begin by slicing your chicken, bell peppers, and onion.
- In a bowl, combine the sliced chicken with half of the fajita seasoning, olive oil, and a dash of lime juice. Let it marinate for about 10 minutes.
Cooking
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 7-10 minutes or until the chicken is browned and cooked through.
- Add the sliced bell peppers and onions to the same skillet. Sprinkle on the remaining fajita seasoning and cook for an additional 5-7 minutes until the veggies are tender-crisp.
Assembly
- In a serving bowl, layer the cooked rice, black beans, and corn as your base.
- Top it with the chicken and sautéed veggie mix.
- Finish off your bowl with a squeeze of fresh lime, a dollop of Greek yogurt, avocado slices, and a sprinkle of chopped cilantro.
- Enjoy your colorful and flavorful Chicken Fajita Burrito Bowl!
Notes
For substitutions, explore different protein options like shrimp or tofu for a vegetarian twist. To avoid sogginess, store rice separately from toppings when making in bulk. Leftovers can be stored in the fridge for up to 3 days.