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This chicken fajita burrito bowl brings together everything I love about Tex-Mex cooking layered in one hearty bowl. Juicy chicken, bright peppers, warm rice, and all the toppings make this a weeknight favorite that feels special but takes almost no time to prepare. It is endlessly customizable with whatever you have on hand.
I first threw this together when I needed a quick dinner that would please everyone My family loves to choose their own toppings and it is now one of our most requested meals
Ingredients
- Boneless skinless chicken thighs: for tenderness and juicy flavor Look for thighs with a little marbling and trim excess fat
- Avocado oil: for cooking adds a mild buttery taste and good for high heat Choose unrefined oil for best nutrients
- Fajita seasoning: brings signature smoky and spicy flavor Go for one low in salt or make your own
- Red yellow and green bell peppers: for sweetness and color Pick firm peppers with shiny skins
- Sweet onion: for mellow flavor Choose onions that are heavy and without any sprouting
- Lemon juice or vinegar: for a burst of tang Freshly squeezed lemon is always more vibrant
- Cooked rice: as the base White brown or even cauliflower rice all work
- Black beans: for protein fiber and heartiness Rinse canned beans well before using
- Corn kernels: for a pop of sweetness Fresh or well-drained canned or frozen corn works
- Salsa: adds a bright tomato kick Pick a chunky salsa with lots of flavor
- Sour cream: for creamy balance Use full fat for best richness
- Shredded cheese cheddar or Mexican blend: for melty goodness Buy a block and shred for freshest melt
- Lime wedges: brighten the whole bowl Pick limes with thin shiny skin for juicing
- Fresh cilantro: for a fresh herby finish Use leaves and tender stems for best taste
- Salt and pepper: for seasoning Taste as you go for best results
Step-by-Step Instructions
- Season the Chicken:
- Place chicken thighs in a bowl and coat thoroughly with fajita seasoning salt and pepper Work in with your hands for even coverage Let rest while you prep the veggies to boost flavor
- Cook the Chicken and Veggies:
- Heat avocado oil in a cast iron skillet over medium high heat Arrange chicken thighs in a single layer Sear for about eight minutes per side until they are deeply golden and cooked through Remove and let rest Slice into strips In the same pan heat another splash of oil then toss in bell peppers and onion Cook stirring only occasionally for five to seven minutes until they are softened with charred edges Season with a sprinkle of salt and pepper
- Prepare the Rice:
- While the chicken cooks warm the rice Add a splash of water and heat in a microwave or pan over low heat until just fluffy Sprinkle with salt and extra lime juice if you like for zing
- Warm the Beans and Corn:
- Rinse and drain the black beans then season with a pinch of cumin or more fajita mix Warm gently in a saucepan For corn heat in a separate small pan with a sprinkle of salt until just hot
- Assemble the Bowls:
- Spoon rice into each bowl Top with sliced chicken then pile on sautéed peppers and onions Add spoonfuls of black beans corn salsa a dollop of sour cream and cheese Tuck in a lime wedge
- Garnish and Serve:
- Shower the bowl with freshly chopped cilantro right before eating Squeeze fresh lime over the top for brightness
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My favorite part is the charred peppers because their sweetness and smoky flavor remind me of grilling out with my family in the summer I remember my kids making their own bowls and sneaking extra cheese every single time
Storage Tips
Keep the chicken rice beans and veggies in separate containers in the fridge for up to four days Store toppings like salsa and sour cream separately to keep everything tasting fresh When ready to eat reheat only the components you want warm and assemble right before serving
Ingredient Substitutions
Swap chicken thighs for chicken breast steak or even tofu for a meatless version Black beans can be replaced with pinto or kidney beans Cauliflower rice or quinoa work well if you need a low carb or gluten free base
Serving Suggestions
Turn this into a fun build your own fajita bowl bar for gatherings Serve with tortilla chips or on warm tortillas for more of a classic fajita experience Avocado slices or pickled jalapenos take it over the top
Cultural and Historical Context
This dish blends Tex Mex heritage with the convenience of modern meal bowls Fajitas originated as a grilled meat served with tortillas but a burrito bowl takes all those classic toppings and layers them over rice for a faster one bowl meal It has become especially popular for family meals and meal prep culture in recent years
Recipe FAQs
- → What type of rice works best for a burrito bowl?
Long-grain white or brown rice both work well. For extra flavor, try using cilantro-lime rice or even cauliflower rice as a lighter option.
- → Can I substitute chicken thighs with another protein?
Yes, chicken breast, steak strips, shrimp, or tofu are all great alternatives. Adjust cooking times as needed for your chosen protein.
- → How can I add extra spice to the dish?
Stir sliced jalapeños or a pinch of cayenne pepper into the pepper mixture, or serve with your favorite hot sauce on the side.
- → What garnishes complement this bowl best?
Fresh cilantro, lime wedges, a sprinkle of shredded cheese, or sliced avocado add brightness and texture. Crushed tortilla chips offer a satisfying crunch.
- → Is meal prep possible with this bowl?
Absolutely. Prepare the rice, beans, and vegetables in advance and store separately. Assemble fresh bowls as needed for quick lunches or dinners.
- → Are there vegetarian options for this meal?
Simply omit the chicken and add more beans, or sauté extra vegetables such as zucchini, mushrooms, or sweet potatoes for a filling meal.