Chicken Fajita Burrito Bowl Recipe | Zesty Tex-Mex Flavor

I just made this chicken fajita burrito bowl recipe last night, and wow—my whole kitchen smelled like a Tex-Mex dream! It was so satisfying that I knew I had to share it.

I love how it combines juicy chicken, fresh veggies, and creamy toppings, all in one bowl. It’s healthy, filling, and surprisingly easy to prepare. If you enjoy bold flavors, you might also love trying out this Mexican Chicken Marinade Recipe for another tasty meal option.

Ingredients You’ll Need

Each ingredient in this recipe plays a role in building big flavor and texture. I recommend using fresh produce and high-quality spices to get the best results.

1 lb boneless skinless chicken breast – Sliced thin for even cooking and great texture.
1 tablespoon olive oil – Helps coat the chicken and veggies for a crispy sear.
1 teaspoon paprika – Adds smoky flavor without too much heat.
1 teaspoon chili powder – Brings that essential fajita warmth.
1/2 teaspoon cumin – For earthy depth that balances the other spices.
1/4 teaspoon garlic powder – Enhances the overall flavor without overpowering.
1/2 teaspoon salt – Seasoning is key, don’t skip it.
1/4 teaspoon black pepper – A subtle kick to bring it together.
2 bell peppers (red and yellow), sliced – Adds color and sweetness; use fresh, not frozen.
1 small red onion, sliced – Brings sharpness and a slight crunch.
1 cup cooked white or brown rice – Acts as a hearty base; jasmine or basmati work too.
1/2 cup canned black beans, rinsed and drained – Adds fiber and makes it filling.
1/2 cup corn kernels (fresh or thawed if frozen) – Sweetness and texture in every bite.
1 avocado, sliced – Creamy and cooling against the spice.
1/4 cup chopped cilantro – Fresh and citrusy, great for finishing.
Fresh lime wedges – Squeeze over just before eating to brighten it up.

Note: This recipe makes about 2 large servings or 3 medium servings, depending on how hungry you are!

Variations

Want to switch it up or adjust to your dietary needs? Here are some simple swaps and creative options.

Dairy-free? Skip sour cream and use a cashew-based crema or dairy-free yogurt.
Low-carb option: Swap rice for cauliflower rice or shredded lettuce.
Spicier version: Add sliced jalapeños or a dash of cayenne pepper to the chicken marinade.
Vegan twist: Replace chicken with tofu, tempeh, or grilled portobello mushrooms.
Cheesy layer: Add shredded cheddar or Monterey Jack if you want that gooey topping.

For even more creative mealtime inspiration, you can browse through different Lunch Recipes that are just as easy and customizable.

Cooking Time

Here’s a quick glance at how much time you’ll need:

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Equipment You’ll Need

Make your cooking process smoother with these tools:

Large skillet or grill pan – To sear the chicken and veggies to perfection.
Mixing bowl – For marinating the chicken with spices.
Chef’s knife – For slicing veggies and chicken evenly.
Cutting board – Keep your ingredients organized.
Tongs or spatula – Handy for flipping everything in the pan.
Serving bowls – Presentation matters—use wide bowls for easy layering.

How to Make Chicken Fajita Burrito Bowl Recipe?

Let’s walk through the process step by step so you get it right every time. Trust me, it’s easier than it looks, and once you get into the groove, you’ll want to make this again and again.

Marinate the Chicken

Start by slicing your chicken breast into thin strips. In a mixing bowl, combine olive oil, paprika, chili powder, cumin, garlic powder, salt, and pepper. Toss the chicken strips in the marinade and let them sit for at least 10 minutes. This step boosts the flavor and keeps the chicken juicy when cooked.

Cook the Chicken

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken and cook for 5–7 minutes until golden and cooked through. Flip the strips halfway for even searing. Remove the chicken from the skillet and set aside. Don’t overcook, or you’ll dry it out.

Sauté the Veggies

In the same skillet, add a bit more oil if needed, and throw in the sliced bell peppers and red onion. Sauté them over medium heat for about 6–8 minutes, stirring occasionally. You want them soft with some char on the edges—that’s where the fajita flavor really shines.

Prepare the Base

While the veggies cook, warm up your rice and beans. You can use a microwave or stove—just make sure they’re hot and fluffy. Spoon them into the bottom of your serving bowls. This forms the hearty base that will soak up all the juices from the toppings.

Assemble the Bowls

Now for the fun part—assembly! Top the rice and beans with cooked chicken, sautéed veggies, corn, sliced avocado, and fresh cilantro. Squeeze fresh lime juice over everything. You can also drizzle some hot sauce or dairy-free crema if you like.

Additional Tips for Making this Recipe Better

After making this dish a few times, I’ve picked up some little tricks that make a big difference in flavor and presentation.

Use fresh bell peppers instead of frozen—they give a better sear and keep their texture.
Don’t skip the lime juice! It brightens up the whole dish and ties the flavors together.
Marinate the chicken longer if you have time—up to 30 minutes is great for deeper flavor.
If you love crispy textures, you can broil the chicken strips for the last 2 minutes.
I like to serve this with a spoon and a fork—makes it easier to scoop up every layer.

And if you’re in the mood for something with a spicy kick, you’ll also enjoy this Spicy Honey Crispy Chicken Tenders Recipe as a fun variation.

How to Serve Chicken Fajita Burrito Bowl?

Presentation can make this dish even more appealing. Serve your burrito bowl in wide, shallow bowls so all the layers are visible. Garnish with fresh cilantro, sliced jalapeños, or a drizzle of sour cream or crema. A lime wedge on the side adds a pop of color and lets your guests adjust the citrus kick. You can even sprinkle some crumbled tortilla chips on top for extra crunch!

Nutritional Information

This recipe is not only tasty but also balanced and nutritious. Here’s an estimate per serving:

Calories: ~480
Protein: 38g
Carbohydrates: 35g
Fat: 18g

Note: Nutrition may vary based on add-ins like cheese, dressing, or grain swaps.

Make Ahead and Storage

Storing: Store leftovers in an airtight container in the fridge for up to 3 days. Keep toppings like avocado and fresh cilantro separate until serving to keep them fresh.
Freezing: You can freeze the cooked chicken and sautéed veggies for up to 2 months. Don’t freeze avocado or fresh toppings—they won’t hold up.
Reheating: Warm the chicken, veggies, rice, and beans in the microwave or on the stove until heated through. Add avocado, lime, and cilantro fresh just before eating.

Why You’ll Love This Recipe?

This chicken fajita burrito bowl recipe is a winner for so many reasons. Whether you’re meal-prepping or cooking for a crowd, it delivers big taste and convenience.

Easy and Quick to Make: It comes together in under 40 minutes and uses just one skillet.
Fully Customizable: Whether you’re vegan, gluten-free, or on a low-carb diet, this recipe can be adapted to suit you.
Great for Meal Prep: Make components ahead of time and assemble throughout the week.
Flavorful and Nutritious: It’s packed with spices, protein, and fresh veggies—guilt-free and filling.
Fun to Serve: The colorful layers make it a feast for the eyes as well as the stomach.

Ash Tyrrell