I’ve been making chicken fajita burrito bowls for years, and this recipe has become my go-to weeknight dinner. There’s something magical about the combination of perfectly seasoned chicken, colorful bell peppers, and that irresistible smoky flavor that makes every bite satisfying.
This chicken fajita burrito bowl delivers restaurant-quality flavors right in your own kitchen. The secret lies in the spice blend that creates a beautiful crust on the chicken while keeping it tender inside. I love how versatile this recipe is – you can prep everything ahead for busy weeknights or customize it based on what you have available.
What makes this recipe special is the balance of textures and flavors. The cilantro lime rice provides a fresh base while the seasoned chicken adds protein and bold taste. The sautéed bell peppers and red onions bring natural sweetness that complements the spices perfectly.
I discovered this combination during my meal prep phase when I needed something healthy yet satisfying. The black beans add extra protein and fiber, making this bowl incredibly filling. Plus, the homemade chipotle aioli takes everything to the next level with its creamy, smoky finish.
The beauty of burrito bowls lies in their customization potential. You can easily swap ingredients based on dietary preferences or what’s in your pantry. I’ve made versions with different proteins, various vegetables, and countless topping combinations.
Recipe Timing & Servings
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breast | 1½ pounds | Pound to ¼-½ inch thick |
| Olive oil | 2 tablespoons | Extra virgin preferred |
| Salt | 1 teaspoon | Fine sea salt works best |
| Garlic powder | 1¼ teaspoons | Fresh garlic can substitute |
| Cumin | 1¼ teaspoons | Ground cumin essential |
| Brown sugar | 1 teaspoon | Adds caramelization |
| Oregano | 1 teaspoon | Dried oregano preferred |
| Chili powder | 1½ teaspoons | Adjust for heat preference |
| Paprika | 3 teaspoons | Smoked paprika optional |
| Tapioca starch | 1 tablespoon | Cornstarch substitute works |
| Bell peppers | 3 peppers | Any color combination |
| Red onion | ½ large | Yellow onion substitute |
| Cilantro lime rice | 2 cups | Homemade or store-bought |
| Black beans | 1 can | Drained and rinsed |
| Chopped lettuce | 2 cups | Romaine or iceberg |
| Pico de gallo | ½ cup | Fresh or store-bought |
| Chipotle aioli | ½ cup | Homemade recommended |
Cooking Instructions & Techniques
The key to perfect chicken fajita bowls starts with properly preparing your chicken. I always pound my chicken breasts to ensure even cooking throughout. This technique prevents the dreaded dry, overcooked exterior while the inside remains undercooked.
Step-by-Step Cooking Process
Prepare the Chicken: Begin by pounding your chicken breasts to about ¼ to ½ inch thickness. I cut large breasts in half lengthwise, which creates manageable portions that cook evenly. This step is crucial for achieving that perfect texture.
Create the Spice Blend: In a medium bowl, combine all your seasonings: salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika, and tapioca starch. The tapioca starch helps create that beautiful golden crust while keeping the chicken moist inside.
Season the Chicken: Coat your chicken pieces thoroughly with the spice mixture. I like to press the seasonings gently into the meat to ensure they adhere well. Let the chicken rest for a few minutes while you prepare your vegetables.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add your seasoned chicken. Cook for 4-5 minutes per side until the internal temperature reaches 165°F. The exterior should develop a beautiful golden-brown crust.
Pro tip: Don’t move the chicken too early! Let it develop that perfect sear before flipping.
Remove the chicken from the skillet and set aside on a plate. If you haven’t already cut it into strips, now’s the time to slice it against the grain for maximum tenderness.
Sauté the Vegetables: Using the same skillet (don’t clean it – those browned bits add incredible flavor), add your sliced red onion and bell peppers. The residual heat and leftover seasonings will infuse the vegetables with amazing taste.
Cook the vegetables for 7-8 minutes, stirring occasionally, until they’re golden brown and slightly caramelized. If you notice anything sticking, add a splash more olive oil. The vegetables should be tender but still have a slight bite.
Bring It Together: Add the sliced chicken back to the skillet with the vegetables. Toss everything together for 1-2 minutes, allowing the flavors to meld beautifully. This final step ensures every component is perfectly seasoned.
Assembly Tips
The order of assembly matters for the best presentation and flavor distribution. Start with your cilantro lime rice as the base, creating a foundation for all other ingredients. Layer the warm chicken and pepper mixture over the rice while it’s still hot.
Add your black beans next, followed by fresh chopped lettuce for crunch. Top with pico de gallo and finish with a generous drizzle of chipotle aioli. The contrast of temperatures and textures makes each bite interesting.
Variations, Storage & FAQs
Delicious Variations
Rice Alternatives: While cilantro lime rice is my favorite base, you can easily customize this element. Regular white or brown rice works perfectly, or try Spanish rice for extra flavor. For a low-carb option, cauliflower rice provides the same satisfaction with fewer calories.
Protein Swaps: Though chicken is classic, this recipe adapts beautifully to other proteins. Try it with seasoned ground turkey, grilled steak strips, or even seasoned tofu for a vegetarian version. The spice blend works wonderfully with any protein choice.
Sauce Options: While chipotle aioli is my go-to, there are plenty of delicious alternatives. Cashew queso adds creamy richness, while cilantro lime crema provides fresh tanginess. Fresh guacamole and extra pico de gallo create a lighter but equally satisfying option.
Vegetable Additions: Beyond bell peppers and onions, consider adding sautéed mushrooms, corn kernels, or different colored peppers. Jalapeños bring heat, while roasted poblanos add smoky depth. Fresh cilantro and diced avocado make excellent finishing touches.
Storage & Meal Prep
These chicken fajita bowls are perfect for meal preparation. Store components separately in the refrigerator for 3-4 days to maintain optimal freshness and texture. The rice, chicken, and vegetables can be stored together, while fresh toppings should be kept separate.
For reheating, warm the rice and chicken mixture in a skillet over medium heat until heated through. Add fresh toppings after reheating to maintain their crisp texture and bright flavors.
The cooked chicken and pepper mixture freezes well for up to 2 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs work wonderfully in this recipe. They’re more forgiving and stay moist even if slightly overcooked. Use boneless, skinless thighs and adjust cooking time to 6-7 minutes per side.
How spicy is this recipe? The spice level is moderate and family-friendly. The chili powder and paprika provide flavor without overwhelming heat. For more spice, add cayenne pepper or diced jalapeños. For less heat, reduce the chili powder by half.
Can I make this recipe dairy-free? Yes! The base recipe is naturally dairy-free. Just ensure your chipotle aioli is made with vegan mayo, or substitute with guacamole or a dairy-free sauce alternative.
What’s the best way to reheat leftovers? Reheat the rice and chicken mixture in a skillet over medium heat, stirring occasionally until warmed through. You can also microwave in 30-second intervals, stirring between each interval. Add fresh toppings after reheating.
Can I prep this recipe in advance? Perfect for meal prep! Cook the chicken and vegetables, prepare the rice, and store everything separately. When ready to eat, quickly reheat the warm components and add fresh toppings. The flavors actually improve after a day in the refrigerator.
This chicken fajita burrito bowl recipe delivers restaurant-quality results with simple home cooking techniques. The combination of perfectly seasoned protein, fresh vegetables, and customizable toppings creates a satisfying meal that works for any occasion. Whether you’re meal prepping for the week or preparing a quick family dinner, this recipe provides both convenience and incredible flavor in every bite.
Easy Chicken Fajita Burrito Bowl
Ingredients
- 1½ pounds chicken breast pounded to ¼-½ inch thick
- 2 tablespoons olive oil extra virgin preferred
- 1 teaspoon salt fine sea salt works best
- 1¼ teaspoons garlic powder
- 1¼ teaspoons cumin ground
- 1 teaspoon brown sugar
- 1 teaspoon oregano dried preferred
- 1½ teaspoons chili powder
- 3 teaspoons paprika smoked paprika optional
- 1 tablespoon tapioca starch
- 3 bell peppers any color combination
- ½ large red onion
- 2 cups cilantro lime rice homemade or store-bought
- 1 can black beans drained and rinsed
- 2 cups chopped lettuce romaine or iceberg
- ½ cup pico de gallo fresh or store-bought
- ½ cup chipotle aioli homemade recommended
Instructions
- Pound chicken breasts to ¼-½ inch thickness. Cut large breasts in half lengthwise for even cooking.
- In a medium bowl, combine salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika, and tapioca starch.
- Coat chicken pieces thoroughly with spice mixture. Press seasonings gently into meat and let rest while preparing vegetables.
- Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook 4-5 minutes per side until internal temperature reaches 165°F.
- Remove chicken from skillet and set aside. Slice against the grain if not already cut into strips.
- In the same skillet, add sliced red onion and bell peppers. Cook 7-8 minutes, stirring occasionally, until golden brown and caramelized.
- Return sliced chicken to skillet with vegetables. Toss together for 1-2 minutes to meld flavors.
- Assemble bowls: Start with cilantro lime rice as base, layer warm chicken and pepper mixture, add black beans, chopped lettuce, pico de gallo, and finish with chipotle aioli.
Notes
Store components separately in refrigerator for 3-4 days for meal prep
Chicken thighs can be substituted – cook 6-7 minutes per side
For low-carb option, use cauliflower rice instead of regular rice
Adjust spice level by reducing chili powder for milder taste or adding cayenne for more heat
Recipe is naturally dairy-free when using vegan chipotle aioli
