Fajita Chicken Burrito Bowl

If you love a good fajita chicken burrito bowl, this one is going straight into your weekly rotation. It has juicy seared chicken, charred peppers, cilantro lime rice, and a bright lime dressing that pulls the whole bowl together. It comes together in about 30 minutes, which makes it an easy pick for a weeknight dinner.

I started making this fajita burrito bowl on the nights when my kids were both hungry and impatient, which is most nights. My oldest asks for extra avocado every single time, and my youngest picks out the peppers unless I chop them small enough to hide in the rice. I usually double the chicken so I have leftovers for lunch the next day, since it reheats so well and turns this into one of my favorite meal prep burrito bowls. Once you have the chicken searing and the rice simmering at the same time, the whole thing moves fast. Let’s get into what you need.

Ingredients for Fajita Chicken Burrito Bowl

Here’s what I use for this bowl, plus a few swaps if you need them. Nothing here is hard to find, and most of it is probably already in your kitchen.

For the Chicken and Peppers

• 2 tablespoons lime juice (fresh squeezed)
• 1 tablespoon oil
• 1 clove garlic (large, minced)
• 1/2 to 1 teaspoon ground chili (adjust to your 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 like a mix of green, red and yellow)

For the Rice

• 1/2 cup long grain white rice or jasmine rice
• 1 cup chicken stock or broth
• 1 clove garlic (minced)
• 1 to 2 tablespoons lime juice (juice of 1 lime)
• 2 to 3 tablespoons cilantro or parsley (finely chopped, adjust to taste)

For the Bowl

• 5 cups romaine lettuce leaves (washed and dried well)
• 7 ounces black beans (canned, rinsed 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 taste)
• 1 clove garlic (crushed)
• 1/2 teaspoon brown sugar
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 to 1 teaspoon red chili flakes (optional)

My go-to swap for a lighter bowl is cauliflower rice instead of white rice. If you’re not a fan of chicken thighs, boneless breasts work fine here too, similar to what I use in my grilled chicken burrito bowl, just watch the cook time since they can dry out faster.

Step-by-Step Instructions

In my experience, having the rice going before you touch the chicken makes this whole recipe come together without any waiting around. Here’s how I do it.

For the Chicken

1. In a large shallow bowl, whisk together lime juice, oil, garlic, cumin, salt, chili powder and cilantro. Add the chicken thighs and toss to coat. If you have 30 minutes to spare, let it marinate. If not, it still works.
2. Heat a large skillet over medium-high heat until it’s smoking hot. Add a light drizzle of oil. Sear the chicken on both sides until golden and charred, about 8 minutes per side depending on thickness. Flip it a couple of times so it gets an even char all over. Move it to a plate, tent loosely with foil, and let it rest.
3. Add the peppers to the same skillet, with a touch more oil if the pan looks dry. Cook until soft and lightly charred, then season with salt and pepper.

For the Rice

4. While the chicken marinates or cooks, combine the rice, chicken stock and garlic in a pot over high heat. Bring to a boil, then reduce the heat and cover until the rice is tender and the liquid is absorbed.
5. Fluff the rice with a fork and stir in the lime juice and cilantro. Taste and adjust the salt.

Dressing

6. Whisk together all the dressing ingredients until smooth.

Assembly

7. Divide the lettuce, black beans, corn, red onion and peppers between four bowls. Slice the chicken and lay it over the top. Finish with avocado slices and a generous drizzle of dressing.

Pro tip: let the seared chicken rest for a few minutes before slicing. It keeps the juices in instead of losing them all over your cutting board.

Rachel Collins

Fajita Chicken Burrito Bowl

Fajita Chicken Burrito Bowl is packed with juicy golden chicken, cilantro lime rice, avocado and a delicious dressing. Perfect for meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Lunch, Meal Prep

Cuisine: Tex Mex

Calories: 573

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tbsp lime juice fresh squeezed
• 1 tbsp oil
• 1 clove garlic large, minced
• 1/2-1 tsp ground chili adjust to spice preference
• 1 tsp ground cumin
• 1 tsp salt
• 1 tbsp fresh cilantro chopped, optional
• 4 boneless skinless chicken thighs large, 1 lb / 500g
• 2 red bell peppers large, cut into strips
• 1/2 cup long grain white rice or jasmine rice
• 1 cup chicken stock or broth
• 1 clove garlic minced
• 1-2 tbsp lime juice juice of 1 lime
• 2-3 tbsp cilantro or parsley finely chopped
• 5 cup romaine lettuce leaves washed and dried
• 7 oz black beans canned, rinsed and drained
• 7 oz corn
• 1/2 red onion chopped
• 1 avocado peeled, seeded and sliced
• 2 tbsp olive oil
• 3 tbsp lime juice freshly squeezed
• 1 tbsp cilantro or parsley finely chopped
• 1 clove garlic crushed
• 1/2 tsp brown sugar
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1/2-1 tsp red chili flakes optional

Equipment

• Large skillet
• Medium pot
• Mixing bowl

Method

 

1. In a large shallow bowl, whisk together lime juice, oil, garlic, cumin, salt, chili powder and cilantro. Add the chicken thighs and toss to coat. Marinate 30 minutes if time allows.
2. Heat a large skillet over medium-high heat until smoking. Add a light drizzle of oil. Sear the chicken on both sides until golden and charred, about 8 minutes per side. Transfer to a plate, tent with foil, and let rest.
3. Add the peppers to the skillet and cook until soft and lightly charred. Season with salt and pepper.
4. Combine the rice, chicken stock and garlic in a pot over high heat. Bring to a boil, reduce heat, and cover until the rice is cooked through.
5. Fluff the rice with a fork and stir in lime juice and cilantro. Season to taste.
6. Whisk together all dressing ingredients until smooth.

   Let the seared chicken rest a few minutes before slicing so it stays juicy.
7. Divide lettuce, black beans, corn, red onion and peppers between 4 bowls. Slice the chicken and arrange on top. Finish with avocado slices and a drizzle of dressing.

Nutrition

Calories: 573kcalCarbohydrates: 58gProtein: 34gFat: 25gSaturated Fat: 4gCholesterol: 109mgSodium: 1083mgPotassium: 1272mgFiber: 13gSugar: 9gVitamin A: 8115IUVitamin C: 123mgCalcium: 81mgIron: 4mg

Notes

To keep this bowl low carb, swap the rice for cauliflower rice. Boneless chicken breast can be used instead of thighs, but watch the cook time closely. Contains no dairy, nuts, or gluten as written.

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What to Serve With Fajita Chicken Burrito Bowl

This fajita chicken burrito bowl is filling on its own, but a few sides round it out nicely, especially if you’re feeding a hungry crowd.

Tortilla chips and salsa: A crunchy side that plays off the soft textures in the bowl.

Elote (Mexican street corn): Adds a smoky, creamy note that pairs naturally with the fajita spices.

A simple margarita or limeade: The citrus echoes the lime in the dressing and rice, so the flavors feel connected rather than competing.

Warm tortillas on the side: For anyone at the table who wants to turn their bowl into an actual burrito.

Meatless option: If someone at the table is skipping meat, my vegetarian burrito bowl makes an easy side so everyone still gets a full bowl.

Storage & Serving Tips

Store the components separately in airtight containers in the fridge for up to 4 days. Keeping the avocado and dressing off to the side until serving keeps everything fresher longer.

To reheat, warm the chicken and rice in the microwave for a minute or two, then add the cold toppings like lettuce, avocado and dressing right before eating. This keeps the textures from getting soggy.

This bowl is easy to switch up. Swap the rice for quinoa or cauliflower rice, trade the chicken for shrimp or steak, or wrap the whole thing in a tortilla for burrito night instead of bowl night.

My Favorite Sauces for Fajita Chicken Burrito Bowl

A good sauce turns this bowl from good to memorable. Here are a few options worth trying beyond the lime dressing in the recipe.

Chipotle aioli: This is my go-to when I want something smoky and creamy that leans into the char on the chicken and peppers. I make a similar sauce for my chipotle chicken bowl, and it gives this one the same restaurant-style finish.

Avocado crema: A cooling, tangy sauce that plays well against the spice from the chili and cumin. I reach for this one most often when I want to tone down the heat a little.

Chili-lime sauce: A quick blend of mayo, lime juice, chili powder, cumin and a dash of hot sauce. I love how the lime in this sauce echoes the lime already in the rice and dressing.

Cilantro garlic sauce: A creamy, garlicky sauce that I pair with chicken and peppers all the time, the same way I do in my classic chicken burrito bowl.

Ancho aioli: A smoky sauce with a little more kick than a standard aioli. I like it when I want extra depth without making a whole new sauce from scratch.

Conclusion