Easy Fajita Chicken Burrito Bowl
This burrito bowl combines juicy fajita-seasoned chicken, sautéed bell peppers, and onions over a base of fluffy rice and black beans. Topped with avocado, lime, and a light creamy dressing — it’s a wholesome, customizable, and easy one-bowl meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Chicken Fajita Mix
2 boneless, skinless chicken breasts (about 450 g)
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp oregano
Salt & black pepper, to taste
Juice of ½ lime
For the Veggies
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 small red onion, thinly sliced
For the Bowl Base
2 cups cooked white or brown rice (or quinoa)
1 can (15 oz / 425 g) black beans, drained and rinsed
½ cup corn kernels
Toppings
1 ripe avocado, sliced
½ cup cherry tomatoes, halved
¼ cup shredded cheese or crumbled feta
Fresh cilantro leaves
Lime wedges
Optional Creamy Fajita Dressing
¼ cup Greek yogurt
1 tbsp olive oil
1 tbsp lime juice
1 tsp honey
Salt & pepper to taste
Instructions
1. Cook the Chicken
In a bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, oregano, salt, pepper, and lime juice.
Add chicken and toss to coat evenly.
Grill or pan-sear over medium-high heat for 6–7 minutes per side, until golden and cooked through (165°F / 75°C).
Slice thinly and set aside.
2. Saute the Veggies
In the same skillet, add olive oil.
Add sliced bell peppers and onion.
Saute for 4–5 minutes until slightly tender but still crisp.
Season with a pinch of salt and pepper.
3. Prepare the Dressing
Whisk together Greek yogurt, olive oil, lime juice, honey, salt, and pepper until smooth.
4. Assemble the Burrito Bowl
Add rice as the base in each bowl.
Top with black beans and corn.
Add the sliced fajita chicken and sauteed veggies.
Garnish with avocado, tomatoes, cheese (if using), and cilantro.
Drizzle with creamy fajita dressing or squeeze fresh lime juice over top.
Tips & Notes
Meal Prep Friendly: Store chicken, veggies, and rice separately; assemble fresh each day.
Make It Mediterranean-Friendly: Use olive oil, brown rice or quinoa, and Greek yogurt dressing.
Add Crunch: Top with shredded lettuce or crushed baked tortilla strips.
Spice Level: Adjust chili powder or omit for mild flavor.
Frequently Asked Questions
Q: Can I use leftover chicken?
A: Yes! Shredded rotisserie or leftover grilled chicken works great — just toss it with fajita seasoning.
Q: Can I make it vegetarian?
A: Replace chicken with grilled tofu, mushrooms, or extra beans.
Q: Can I serve it cold?
A: Yes — it’s delicious as a chilled meal prep bowl!
Nutritional Information
Calories: 450 kcal
Protein: 35 g
Carbohydrates: 40 g
Fat: 15 g
Fiber: 8 g
Sugar: 4 g