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An easy weeknight dinner, sunday meal prep, and all around delicious fajita-flavored burrito bowl.
Who else loves a big hearty burrito bowl from Chipotle? I am a huge fan of their chicken burrito bowls, however I think the added salt content just absolutely destroys my insides. This fajita chicken burrito bowl recipe is my spin on a chipotle burrito bowl, but it’s going to be way more cost friendly than forking over $12 every time you want some Mexican bowl goodness.
This recipe uses my *famous* fajita chicken seasoning using a combo of delicious Mexican spices, balsamic vinegar, olive oil, and lime juice that you let the chicken marinate in for at least one hour. The longer the more flavorful though!
What Ingredients are Needed for Fajita Chicken Burrito Bowl?
Chicken Tenders: Boneless and skinless chicken tenders or breast, chopped into bite-sized pieces.
Balsamic Vinegar, Olive Oil, and Lime Juice: For the marinade.
Spices: A combination of chili powder, garlic powder, cumin, coriander, and cayenne pepper.
Brown Rice: Can substitute for white rice, quinoa, or cauliflower rice. I used a long grain basmati brown rice. Would recommend a long grain rice over an instant short grain. ¼ cup of dry basmati rice = 1 cup cup cooked. We need 4 cups cooked so use 1 cup of dry rice and 2 cups of water.
Black Beans: Can substitute for pinto beans.
Cheddar Cheese: I like sharp white cheddar cheese, freshly shredded. Or you can use Mexican cheese, Monterey Jack or Pepper Jack.
Green Bell Pepper: Any bell pepper will do, red, yellow, or orange.
Red Onion: Sliced into thin strips and sauteed until tender.
Salsa: Optional topping, can also add chopped tomatoes.
Avocado: Optional topping.
Kitchen Tools Needed for this Recipe
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How to Make Fajita Chicken Burrito Bowl
Marinate the Chicken: Start by prepping the chicken to marinate. Cube the chicken into small chunks. Add to a tupperware container and pour olive oil, balsamic vinegar, and lime juice over the chicken.
Sprinkle chicken with the cumin, coriander, chili powder, garlic powder, and cayenne pepper.
Place the lid on the tupperware and give the chicken a good shake so all the ingredients mix together.
Place chicken in the fridge to marinate for at least one hour.
Cook the Ingredients: Boil water to cook the rice, follow cooking instructions on the package - timing of this step will vary depending on which type of rice you buy.*
Heat olive oil in a large skillet to medium high heat. Saute the chicken until cooked through approx. 5-7 minutes per side. Remove chicken from the skillet and place into a large bowl.
In the same skillet, cook the sliced green bell pepper and onions, stirring frequently, until soft. Approx. 5-7 minutes.
Assemble the Burrito Bowl: In a large bowl, add the cooked rice, cooked chicken, sauteed peppers and onions, and black beans. Fold together to combine.
Add approximately 1 ½ cups to each serving bowl, top with shredded cheese and optional toppings like salsa and sliced avocado.
Serve immediately or transfer into a tupperware container to store in the fridge for up to 7 days.