Description
Skip the takeout and satisfy your Mexican food cravings with this vibrant Chicken Fajita Burrito Bowl that’s ready in just 30 minutes.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups (370g) uncooked long-grain white rice
- 3 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- ¼ teaspoon salt
- 3 bell peppers (red, yellow, and green), sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 cup (240g) black beans, drained and rinsed
- 1 cup (175g) corn kernels
- 1 large avocado, diced
- ½ cup (120g) sour cream
- ¼ cup (60ml) salsa or pico de gallo
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Combine olive oil, lime juice, garlic, and spices in a bowl. Add chicken, coat thoroughly, and marinate for at least 30 minutes.
- Cook rice according to package directions. Once done, mix in cilantro, lime juice, and salt.
- Cook marinated chicken in a hot skillet for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
- In the same pan, sauté bell peppers and onions in olive oil over high heat for 6-8 minutes until slightly charred but still crisp.
- Prepare all toppings: rinse beans and corn, dice avocado, and portion sour cream and salsa.
- Assemble bowls by layering rice, chicken, vegetables, beans, corn, and toppings. Garnish with cilantro and serve with lime wedges.