Fiesta Chicken Fajita Burrito Bowl

$- 2 boneless, skinless chicken breasts - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 small onion, sliced The chicken and veggies are the stars of your burrito bowl. I love using boneless, skinless chicken breasts because they cook quickly and soak up flavors well. Slicing the chicken helps it cook evenly. The red and green bell peppers bring color and sweetness. The onion adds depth to the dish and balances the flavors. - Olive oil - Chili powder, cumin, and garlic powder - Salt and pepper I use olive oil to sauté the chicken and veggies. It adds a nice richness. The spices are where the magic happens. Chili powder gives heat, cumin adds a warm flavor, and garlic powder enhances everything. Don't forget to add salt and pepper to taste. These simple spices elevate the dish. - Cooked brown rice or quinoa - Black beans and corn - Fresh avocado and cilantro - Sour cream or Greek yogurt and lime For the base, I like using cooked brown rice or quinoa. They provide a hearty foundation. Black beans and corn add protein and sweetness, making the bowl filling. Fresh avocado brings creaminess, while cilantro adds brightness. Lastly, sour cream or Greek yogurt with a squeeze of lime gives a tangy finish. These toppings make each bite delightful! {{ingredient_image_1}} In a large bowl, combine the sliced chicken, red and green bell peppers, and onion. Add olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss everything until the chicken and veggies are well coated. Marinating them for about 15 minutes enhances the flavor. Heat a large skillet over medium-high heat. Add the marinated chicken and veggies to the skillet. Cook for about 8 to 10 minutes. Stir occasionally to ensure even cooking. While the chicken and veggies cook, prepare the brown rice or quinoa according to the package instructions. This keeps everything ready at the same time. Once the chicken and veggies are cooked, remove them from the heat. Squeeze fresh lime juice over the mixture for extra zest. To assemble, divide the cooked rice or quinoa among four bowls. Top each bowl with the chicken and veggie mixture. Add a scoop of black beans and corn. Finish with sliced avocado and a dollop of sour cream or Greek yogurt. Garnish each bowl with fresh cilantro for a pop of color. To ensure even cooking of chicken and veggies, cut everything into similar sizes. This helps them cook at the same rate. I like to stir the mixture in the skillet often. This keeps the chicken juicy and the veggies soft. If you want a kick, add more chili powder or a dash of hot sauce. For less spice, reduce the chili powder or omit it entirely. For a visually appealing bowl, use colorful ingredients. Arrange your layers neatly. Start with the rice or quinoa, then add the chicken and veggies. Top with black beans, corn, and avocado. A sprinkle of cilantro adds a nice touch. Serve with lime wedges on the side for extra zing. For drinks, try iced tea or a light beer that pairs well. You can easily switch up ingredients. Use turkey or a meat substitute for the chicken. If you need gluten-free options, skip the soy sauce or use tamari. For a vegan bowl, leave out the sour cream and use a dairy-free alternative. You can also swap the black beans for chickpeas or lentils based on your preference. Pro Tips Marinate for More Flavor: Allow the chicken and vegetables to marinate for at least 30 minutes before cooking. This enhances the flavors and makes the dish more aromatic. Use Fresh Ingredients: Opt for fresh herbs and vegetables whenever possible. Fresh ingredients not only taste better but also add vibrant colors to your dish. Customize Your Bowl: Feel free to customize your burrito bowl with additional toppings like cheese, jalapeños, or salsa for extra flavor and texture. Keep It Balanced: Ensure a good balance of protein, carbs, and healthy fats in each bowl by adjusting the portions of chicken, rice, and avocado to suit your dietary needs. {{image_2}} You can switch up the protein in this dish. Beef, shrimp, or tofu all work well. If you choose beef, use flank steak. Slice it thin for quick cooking. Shrimp cooks fast too. Toss them in with the veggies for just a few minutes. For a vegetarian option, use firm tofu. Press it first to remove water. Then, cube it and marinate it just like chicken. The base of your burrito bowl can change. You can use cauliflower rice for a low-carb choice. It adds a nice texture and flavor. Lettuce wraps are also great if you want something lighter. Just fill large leaves with your mix. Both options keep the dish fresh and fun. Enhance the flavors with different salsas or toppings. Fresh pico de gallo adds a bright taste. You can also try mango salsa for a sweet twist. For toppings, shredded cheese, jalapeños, or hot sauce can spice things up. Each choice brings a new flavor to your bowl. Don’t be afraid to get creative! To keep your Chicken Fajita Burrito Bowl fresh, store leftovers properly. Use airtight containers. This helps to lock in flavors and moisture. Make sure the food cools before closing the lid. Refrigerate within two hours to avoid bacteria growth. Leftovers will stay good for about three to four days in the fridge. When reheating, you want to keep the texture nice. The best method is using the microwave. Place the burrito bowl in a microwave-safe dish. Cover it with a damp paper towel. This keeps moisture in. Heat for about one to two minutes. Stir halfway to ensure even heating. You can also use a skillet. Heat on medium-low and stir until warm. If you want to freeze your burrito bowl, it’s easy! First, divide it into single servings. Use freezer-safe containers or bags. Make sure to remove as much air as possible. Label the bags with the date. This way, you will know how long it's been frozen. It’s best to eat frozen burrito bowls within three months for the best taste. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can. This burrito bowl is great for meal prep. Cook the chicken, veggies, and rice or quinoa ahead. Store them in separate containers. Keep them in the fridge for up to four days. When you’re ready to eat, just heat everything up. If you want an alternative to rice or quinoa, try cauliflower rice or lettuce wraps. Both options are low in carbs. Cauliflower rice gives you a nice texture. Lettuce wraps add a fresh crunch. You can also use farro or barley for a different taste. Yes! This recipe is gluten-free. All the ingredients used are naturally gluten-free. Just make sure to check the labels on any packaged items, like beans or sour cream. Some brands may add gluten. To spice things up, add more chili powder or fresh jalapeños. You can also use hot sauce or cayenne pepper. If you like smoky flavors, try smoked paprika. These options will bring heat to your bowl. Yes, you can serve it cold. This burrito bowl tastes great chilled. It’s refreshing and perfect for hot days. Just let the chicken and veggies cool before serving. Enjoy it as a salad or a quick lunch. This blog post shared a simple recipe for a tasty burrito bowl. You learned how to prepare chicken, veggies, and flavorings. I also covered tips for serving and customizing your meal. You can easily swap ingredients to fit your tastes and needs. Enjoy making this dish to fit your style. Whether for lunch or dinner, it's healthy and fun. Use fresh toppings to make it colorful and tasty. Dive in and let your creativity shine with each bowl you create.$

Fiesta Chicken Fajita Burrito Bowl

A vibrant and flavorful burrito bowl featuring marinated chicken, bell peppers, and a variety of toppings.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 450 kcal

Ingredients

2 pieces boneless, skinless chicken breasts, sliced
1 piece red bell pepper, sliced
1 piece green bell pepper, sliced
1 small onion, sliced
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
to taste salt and pepper
1 cup cooked brown rice or quinoa
1 cup black beans, rinsed and drained
1 piece avocado, sliced
0.5 cup corn (fresh or frozen)
0.25 cup fresh cilantro, chopped
0.5 cup sour cream or Greek yogurt
0.5 piece lime, juiced

Instructions

In a large bowl, combine sliced chicken, bell peppers, onion, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss until the chicken and vegetables are evenly coated.
Heat a large skillet over medium-high heat. Add the marinated chicken and veggies to the skillet, cooking for about 8–10 minutes, or until the chicken is fully cooked and the vegetables are tender. Stir occasionally to ensure even cooking.
While the chicken and veggies are cooking, prepare the brown rice or quinoa according to package instructions, if not already done.
Once the chicken and veggies are cooked, remove them from the heat and squeeze fresh lime juice over the mixture for added flavor.
To assemble your burrito bowls, divide the cooked rice or quinoa evenly among four bowls.
Top each bowl with a generous portion of the chicken and veggie mixture.
Add a scoop of black beans and corn on top of each bowl.
Finish with sliced avocado and a dollop of sour cream or Greek yogurt. Garnish with fresh cilantro.

Notes

Serve the bowls with lime wedges on the side and sprinkle additional cilantro on top for color. You can also use colorful bowls to enhance the visual appeal.

Keyword burrito bowl, chicken, fajitas, healthy