The easiest, flavourful Fajita Chicken Burrito Bowl is packed with juicy golden chicken, cilantro lime rice, avocado and a delicious dressing! Perfect for Meal Prep!
Healthy, filling and a good-for-you Burrito Bowl comes together in minutes! Full of fresh ingredients and incredible flavour thanks to your favourite dressing, these burrito bowls are the perfect example of a healthy, hearty meal without sacrificing your taste buds.
WHAT GOES IN A BURRITO BOWL?
A good burrito bowl can really contain anything you like. Don’t let the long ingredients list daunt you! Just imagine all of the flavour in one bowl.
For this recipe, we used
- Cilantro lime rice — or cauliflower rice . You could also use quinoa, brown rice or minute rice.
- Black beans — substitute with red beans, chick peas, or refried beans
- Corn — fresh, canned or frozen
- Red onion — or green onion slices
- Red and yellow pepper (capsicum) strips
- Avocado slices
- Chicken
CHICKEN FAJITA FLAVOUR
Taking a note from the Best Chicken Fajitas , we used that recipe as a base to make these burrito bowls! The marinade is so incredible, you don’t need to marinate the chicken for long at all! 5 minutes or overnight, customise it to your specific needs, then sear or grill chicken until beautifully charred on the outer edges, while juicy and tender on the inside.
BURRITO BOWL MEAL PREP
Prefer to meal prep instead of serving your burrito bowl as a main meal? No problem!
- Have all of your fresh ingredients divided into 4-6 containers.
- Cook your chicken, peppers and rice – allow to cool and divide into containers.
- Prepare your dressing and pour into smaller salad dressing containers to avoid your burrito bowl going soggy.
- Save your avocado until ready to serve.
ARE BURRITO BOWLS HEALTHY?
Yes, they are! Well-balanced with protein, carbs and healthy fats. You can make them lower in carbs by swapping out the rice for Cilantro Lime Cauliflower Rice and leaving out the corn.
Looking for more? Try these!
Steak Fajitas Grilled Chicken Fajita Salad Pico De Gallo Guacamole
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For The Chicken And Peppers:
- ▢ 2 tablespoons lime juice fresh squeezed
- ▢ 1 tablespoon oil
- ▢ 1 cloves 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
- ▢ 2 large red bell peppers cut into strips, I use green, red and yellow
For The Rice:
- ▢ 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 - adjust to your taste
For Burrito Bowl:
- ▢ 5 cups Romaine lettuce leaves or Cos, 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 - adjust to your taste
- ▢ 1 cloves 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
For Chicken:
- In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
- Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char. Transfer chicken to a warm plate, loosely tent with foil and let rest.
- Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.
For Rice:
- While the chicken is marinading or cooking, cook rice: Combine together the rice, chicken stock (or broth), and garlic in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through.
- Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.
Dressing:
- Whisk dressing ingredients together to combine.
Assembly:
- Combine lettuce, beans, corn, onion and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fajita Chicken Burrito Bowl
Ingredients
For The Chicken And Peppers:
- 2 tablespoons lime juice fresh squeezed
- 1 tablespoon oil
- 1 cloves 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
- 2 large red bell peppers cut into strips, I use green, red and yellow
For The Rice:
- 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 - adjust to your taste
For Burrito Bowl:
- 5 cups Romaine lettuce leaves or Cos, 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 - adjust to your taste
- 1 cloves 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
For Chicken:
- In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
- Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char. Transfer chicken to a warm plate, loosely tent with foil and let rest.
- Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.
For Rice:
- While the chicken is marinading or cooking, cook rice: Combine together the rice, chicken stock (or broth), and garlic in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through.
- Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.
Dressing:
- Whisk dressing ingredients together to combine.
Assembly:
- Combine lettuce, beans, corn, onion and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing.
Notes
Nutrition
Thank You! https://cafedelites.com/chicken-burrito-bowl/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
