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Chicken Fajita Burrito Bowl Recipe
Ash Tyrrell

Chicken Fajita Burrito Bowl Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.