It’s 6pm, you’re tired, and everyone is hungry. This Chicken Fajita Burrito Bowl is your new secret weapon. It is fresh, filling, and ready fast. You get all the flavor without the mess of rolling tortillas.
Why This Chicken Fajita Burrito Bowl Works
This recipe is a winner for busy fall weeknights. It is packed with protein and colorful veggies. Your family will love the bright, bold flavors. It makes a great healthy reset after a long weekend. Plus, it is naturally gluten-free for everyone to enjoy.
Simple Method
Making this Chicken Fajita Burrito Bowl is simple and stress-free. You just sear the seasoned chicken and sauté the veggies. Everything happens in one skillet for easy cleanup. Even beginners can master this meal in minutes. It is mostly about assembly and fresh toppings.
Ingredients You’ll Need
Most of these items are likely in your pantry right now.
- 1.5 lbs chicken breast, sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large bell peppers, sliced into strips
- 1 medium red onion, sliced
- 2 cups cooked white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 0.5 cup sour cream
Step-by-Step
- In a large bowl, toss chicken strips with 1 tablespoon olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat and cook chicken until browned and cooked through, approximately 8-10 minutes, then remove from pan.
- In the same skillet, add the remaining olive oil, bell peppers, and red onion, sautéing until tender-crisp and slightly charred for 5-7 minutes.
- Assemble the bowls by dividing the cooked rice and black beans equally among four serving containers.
- Distribute the cooked chicken and sautéed fajita vegetables over the rice and bean base.
- Top each bowl with corn kernels, sliced avocado, and a dollop of sour cream.
- Garnish with fresh cilantro and serve with lime wedges for seasoning.
Make It a Meal
Scoop the rice into bowls and add the toppings. Serve warm with extra lime wedges and crunchy chips. You can even set out a burrito bowl bar. Let your kids choose their own favorite toppings. It makes dinner time feel like a fun party.
Storage & Reheating
Store your Chicken Fajita Burrito Bowl leftovers in airtight containers. They will stay fresh for up to four days. This is a perfect meal prep option for work. Reheat the chicken and rice in the microwave for two minutes. Keep the avocado and sour cream separate until you eat.
Tips for Best Results
- Don’t skip the fresh lime juice at the end.
- Avoid overcrowding the pan so the chicken browns nicely.
- Use pre-cooked rice to save even more time.
- Prep your veggies on Sunday for a faster Monday dinner.
- Add a handful of fresh summer corn if it is in season.
- Upgrade your bowl with a drizzle of spicy ranch dressing.
Ways to Switch It Up
- Swap white rice for cauliflower rice for a low-carb version.
- Use pinto beans instead of black beans for a creamier texture.
- Try shrimp instead of chicken for a quick summer twist.
- Swap maple syrup for honey in your marinade for mild sweetness.
Common Questions
Can I make this ahead of time?
Yes, this recipe is excellent for meal prep. Just store the cold toppings separately from the base. It stays delicious for several days.
Will kids eat this?
Most kids love the customizable nature of these bowls. You can keep the spices mild for picky eaters. Let them build their own bowl at the table.
I hope this easy meal brings some calm to your busy week. Enjoy the fresh flavors and the extra free time. Happy cooking!
— Alex
Ingredients
- 1.5 lbs chicken breast, sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon sal t
- 0.25 teaspoon black pepper
- 2 large bell peppers, sliced into strips
- 1 medium red onion, sliced
- 2 cups cooked white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 avocado , sliced
- 0.25 cup fresh cilantro, chopped
- 1 lime , cut into wedges
- 0.5 cup sour cream
Instructions
- In a large bowl, toss chicken strips with 1 tablespoon olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat and cook chicken until browned and cooked through, approximately 8-10 minutes, then remove from pan.
- In the same skillet, add the remaining olive oil, bell peppers, and red onion, sautéing until tender-crisp and slightly charred for 5-7 minutes.
- Assemble the bowls by dividing the cooked rice and black beans equally among four serving containers.
- Distribute the cooked chicken and sautéed fajita vegetables over the rice and bean base.
- Top each bowl with corn kernels, sliced avocado, and a dollop of sour cream.
- Garnish with fresh cilantro and serve with lime wedges for seasoning.
