Chicken Fajita Burrito Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 bowls
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Calories
586 kcal
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Course
Main Course
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Cuisine
American
Chicken Fajita Burrito Bowls
Description
The Chicken Fajita Burrito Bowls highlight strips of cooked chicken breast seasoned with a homemade fajita spice blend including chili powder, cumin, garlic granules, and paprika. Bell peppers and sweet onion are cut into strips and lightly sautéed in coconut oil until just tender, then coated with a portion of the seasoning for an integrated flavor. Cooked rice provides a neutral, hydrated base layer in the bowl, while chopped tomatoes and corn contribute freshness and sweetness to the mix.
These bowls can be served with additions such as cashew sour cream, lime juice, or kimchi to add creamy, citrusy, or tangy components. Preparing the chicken and rice ahead of time helps the meal come together quickly when ready to serve. The recipe also allows substitutions: store-bought fajita seasoning can replace the homemade mix for convenience, and cauliflower rice can be used to make the dish suitable for paleo or Whole30 eating plans.
Assembling the bowls with warm ingredients layered separately preserves texture contrasts and makes them visually appealing. This is a practical recipe for a balanced lunch or dinner when you want flavorful protein and vegetables combined with grains.
Ingredients
- 2 chicken breast cooked and chopped
- 2 bell pepper large
- ½ sweet onion
- 3 tablespoon coconut oil
- 4 cups rice cooked (about 1.5 cup uncooked)
- 4 tomato chopped
- 1 cup corn frozen or canned
Fajita Seasoning
- 2 tbs chili powder
- 1 tbs cumin
- 1 teaspoon salt sea salt
- ½ tbs garlic granules
- 1 teaspoon onion powder
- ½ teaspoon paprika
Instructions
- Chop the bell peppers and onions into small strips.
- In a large pan, heat one tablespoon of coconut oil slightly over medium heat.
- Once hot, add in the peppers and onions. Cover and cook for 4-6 minutes.
- Sprinkle ¾ of the seasoning over the peppers. Cook another two minutes tossing to coat.
- Remove from pan and set aside.
- Keep the pan on the burner and add remaining oil.
- Place the chicken and the remaining seasoning over the chicken and toss to coat (one to two minutes).
- Assemble to bowls: place the rice on the bottom and top the bowl with corn, peppers, tomatoes and chicken.
- Serve with your favorite cashew sour creme, lime juice, or kimchi.
Notes
- Cook the rice and chicken ahead of time to prepare the bowls in about 30 minutes.
- Store-bought taco or fajita seasoning can be used to save time if homemade spices aren't available.
- Replace rice with cauliflower rice to make the dish paleo and Whole30 compliant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 79g | 26% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 797mg | 33% |
| Potassium | 1176mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 4351IU | 87% |
| Vitamin C | 99mg | 110% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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