Description
This Chicken Fajita Burrito Bowl is a vibrant and satisfying dish combining tender fajita-seasoned chicken thighs with sautéed bell peppers and onions, served over fluffy rice with black beans, corn, salsa, sour cream, and cheese. It's a colorful, flavorful, and easy-to-make bowl perfect for a quick weeknight dinner or meal prep.
Ingredients
Protein and Seasoning
- 4 boneless skinless chicken thighs
- 2 tbsp fajita seasoning
- Salt and pepper, to taste
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium sweet onion, sliced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can black beans, rinsed and drained
- Fresh cilantro for garnish
Base and Toppings
- 3-4 cups cooked rice
- ½ cup salsa
- ½ cup sour cream
- ½ cup shredded cheese (cheddar or Mexican blend)
- 1 lime, cut into wedges
- 1 tbsp lemon juice (or vinegar)
Oils and Seasoning
- 3 tbsp avocado oil
Instructions
- Season the chicken: Coat the boneless skinless chicken thighs evenly with fajita seasoning, salt, and pepper to infuse the meat with vibrant flavors.
- Cook the chicken: Heat 1 tablespoon of avocado oil in a medium skillet over medium-high heat. Cook the chicken thighs for 6-8 minutes on each side until they are golden brown and cooked through. Remove from the pan, let rest for a few minutes, then slice into strips.
- Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon of avocado oil and heat it. Add sliced red, yellow, and green bell peppers along with sliced sweet onion. Sauté for 5-7 minutes until the vegetables are softened and slightly charred. Season lightly with salt and pepper.
- Prepare the rice: Add a splash of water to the already cooked rice and reheat it either in the microwave or on the stovetop over low heat. Stir occasionally until warm and fluffy. Season with a pinch of salt and optionally add 1 tablespoon of lemon juice or vinegar for brightness.
- Warm beans and corn: In separate pans, warm the rinsed and drained black beans seasoned with a pinch of cumin or fajita seasoning, and warm the corn kernels with a pinch of salt. Heat until warmed through.
- Assemble the bowls: Start each bowl with a base of warm rice. Layer with sliced cooked chicken, sautéed peppers and onions, black beans, corn, and then add salsa, a dollop of sour cream, and shredded cheese on top.
- Garnish and serve: Finish each bowl with fresh cilantro sprinkled on top and add lime wedges for squeezing over just before eating to add a fresh zing.
Notes
- Use cooked rice that is a day old or freshly cooked and allowed to cool for best texture.
- Fajita seasoning can be store-bought or homemade using chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Adjust the amount of sour cream and cheese based on your preference or dietary restrictions.
- The lime juice added to the rice adds a nice brightness but is optional.
- For extra heat, add sliced jalapeños or a dash of hot sauce.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
