Name: Chicken Fajita Burrito Bowl
Ingredients: 1½ pounds (680g) boneless, skinless chicken breasts, sliced into ½-inch strips; 3 tablespoons olive oil; 2 tablespoons lime juice (approximately 1 medium lime); 2 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 2 cups (370g) uncooked long-grain white rice; 3 tablespoons fresh cilantro, chopped; 1 tablespoon lime juice; ½ teaspoon salt; 1 red bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1 large red onion, sliced; 2 tablespoons olive oil; ½ teaspoon salt; 1 cup (240g) black beans, drained and rinsed; 1 cup (165g) corn kernels (fresh, frozen, or canned); 1 avocado, diced or sliced; 1 cup (230g) salsa or pico de gallo; ½ cup (120g) sour cream; ½ cup (55g) shredded cheddar cheese; Fresh cilantro and lime wedges for garnish

Description

Skip the takeout and whip up these Chicken Fajita Burrito Bowls that pack all the sizzling restaurant flavors with half the guilt and double the satisfaction. Your weeknight dinner game just got seriously upgraded.

Ingredients

Scale

1½ pounds (680g) boneless, skinless chicken breasts, sliced into ½-inch strips
3 tablespoons olive oil
2 tablespoons lime juice (approximately 1 medium lime)
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 cups (370g) uncooked long-grain white rice
3 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
½ teaspoon salt
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 large red onion, sliced
2 tablespoons olive oil
½ teaspoon salt
1 cup (240g) black beans, drained and rinsed
1 cup (165g) corn kernels (fresh, frozen, or canned)
1 avocado, diced or sliced
1 cup (230g) salsa or pico de gallo
½ cup (120g) sour cream
½ cup (55g) shredded cheddar cheese
Fresh cilantro and lime wedges for garnish

Instructions

In a bowl, mix olive oil, lime juice, garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Add chicken strips and marinate for at least 30 minutes.
Cook rice according to package directions. Once done, fluff with a fork and mix in lime juice, cilantro, and salt.
Heat a large skillet over medium-high heat. Add oil, then bell peppers and onions with salt. Cook for 6-8 minutes until slightly charred but still crisp-tender. Remove to a plate.
In the same skillet, cook marinated chicken for 3-4 minutes per side until charred and cooked through (165°F internal temperature).
Prepare toppings: warm beans and corn if desired, slice avocado, and have salsa, sour cream, and cheese ready.
Assemble bowls with rice on the bottom, followed by chicken, sautéed vegetables, beans, corn, and cold toppings. Garnish with cilantro and serve with lime wedges.