Easy Chicken Fajita Burrito Bowl
Restaurant-quality chicken fajita burrito bowls with perfectly seasoned chicken, colorful bell peppers, and smoky chipotle aioli. Perfect for weeknight dinners and meal prep.
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
Don't move chicken too early - let it develop a perfect sear before flipping
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
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
