Description
A vibrant and flavorful Fajita Chicken Burrito Bowl featuring marinated and seared chicken thighs, charred bell peppers, fluffy cilantro lime rice, and fresh toppings like avocado, black beans, and a zesty homemade dressing. Perfect for a quick, satisfying meal packed with Tex-Mex flavors.
Ingredients
Chicken Marinade
- 2 tablespoons lime juice (fresh squeezed)
- 1 tablespoon oil
- 1 clove garlic (large, minced)
- 1/2-1 teaspoon ground chili (adjust to your desired spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon fresh cilantro (chopped, optional)
- 4 large skinless boneless chicken thighs (1 pound or 500 grams)
Vegetables and Rice
- 2 large red bell peppers (cut into strips; can use green, red, and yellow)
- 1/2 cup long grain white rice (or Jasmine)
- 1 cup chicken stock (or broth)
- 1 clove garlic (minced)
- 1-2 tablespoons lime juice (juice of 1 lime)
- 2-3 tablespoons cilantro (or parsley, finely chopped)
- 5 cups Romaine lettuce leaves (washed and strained dry)
- 7 ounces black beans (canned, washed and drained)
- 7 ounces corn
- 1/2 a red onion (chopped)
- 1 avocado (peeled, seeded, and sliced)
Dressing
- 2 tablespoons olive oil
- 3 tablespoons lime juice (freshly squeezed)
- 1 tablespoon cilantro (or parsley, finely chopped)
- 1 clove garlic (crushed)
- 1/2 teaspoon brown sugar
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2-1 teaspoon red chili flakes (optional)
Instructions
- Prepare the chicken marinade: In a large shallow bowl, combine lime juice, oil, minced garlic, ground cumin, salt, ground chili, and chopped cilantro. Mix well to create the marinade. Add the chicken thighs, ensuring they are well coated. If you have time, let them marinate for 30 minutes to enhance flavor.
- Cook the chicken: Heat a large 12-inch skillet or pan over medium-high heat until it starts to smoke lightly. Add a drizzle of olive oil to coat the pan. Place the marinated chicken thighs into the skillet and sear on both sides until golden, charred, and fully cooked through, about 8 minutes per side depending on thickness. Flip the chicken a couple of times for even cooking. Once done, transfer to a warm plate, loosely tent with foil, and let it rest.
- Sauté the bell peppers: In the same skillet, add the bell pepper strips. Drizzle a little olive oil if needed and cook until they are soft and slightly charred. Season with salt and pepper to taste. Remove from heat.
- Cook the rice: While chicken is marinating or cooking, prepare the rice. Combine rice, chicken stock, and minced garlic in a pot over high heat. Stir and bring to a boil. Reduce heat to low, cover with a lid, and let it simmer until rice is tender and cooked through, about 15 minutes.
- Fluff and season rice: Once cooked, fluff the rice with a fork. Stir in fresh lime juice and chopped cilantro. Adjust salt and pepper to your taste.
- Make the dressing: In a small bowl, whisk together olive oil, freshly squeezed lime juice, chopped cilantro, crushed garlic, brown sugar, ground cumin, salt, and red chili flakes if using. Mix until well combined.
- Assemble the burrito bowls: Divide Romaine lettuce, black beans, corn, chopped red onion, and sautéed peppers evenly into four bowls. Slice the rested chicken thighs into strips and add on top. Garnish with avocado slices. Drizzle with the prepared dressing and serve immediately.
Notes
- You can marinate the chicken up to 2 hours for even more flavor.
- Use any combination of bell peppers for vibrant color and taste.
- Jasmine rice can be substituted for long grain white rice for a fragrant touch.
- Adjust chili and chili flakes according to your heat preference.
- Leftover components can be stored separately and combined fresh for meal prep.
- For a vegetarian version, substitute chicken with grilled tofu or tempeh and use vegetable broth instead of chicken stock.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Mexican