Fajita Chicken Burrito Bowl
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5
50 reviews
Excellent
Fajita Chicken Burrito Bowl
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Fajita Chicken Burrito Bowl is packed with juicy golden chicken, cilantro lime rice, avocado and a delicious dressing! Perfect for meal prep!
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Ingredients
For The Chicken And Peppers:
- 2 tablespoons lime juice fresh squeezed
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 cloves garlic large, minced
- ½-1 teaspoon ground chili adjust to your desired spice preference
- 1 teaspoon cumin ground
- 1 teaspoon salt
- 1 tablespoon cilantro chopped, optional, fresh
- 4 large chicken thigh 1 pound or 500 grams, skinless, boneless
- 2 large bell pepper cut into strips, I use green, red and yellow, red
For The Rice:
- ½ 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 or Cos, washed and strained dry, leaves
- 7 ounces black beans canned, washed and drained
- 7 ounces corn
- ½ 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
- ½ teaspoon brown sugar
- ¼ teaspoon cumin ground
- ½ teaspoon salt
- ½-1 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
- Tip: To keep your burrito bowl low carb, swap out the rice for cauliflower rice.
Nutrition Information
Show Details
Calories
573kcal
(29%)
Carbohydrates
58g
(19%)
Protein
34g
(68%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.04g
(2%)
Cholesterol
109mg
(36%)
Sodium
1.083mg
(0%)
Potassium
1.272mg
(0%)
Fiber
13g
(52%)
Sugar
9g
(18%)
Vitamin A
8.115IU
(0%)
Vitamin C
123mg
(137%)
Calcium
81mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 58g | 19% |
| Protein | 34g | 68% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 109mg | 36% |
| Sodium | 1.083mg | 0% |
| Potassium | 1.272mg | 0% |
| Fiber | 13g | 52% |
| Sugar | 9g | 18% |
| Vitamin A | 8.115IU | 0% |
| Vitamin C | 123mg | 137% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
50 reviews
Excellent
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