Description
A flavorful and nutritious Chicken Fajita Burrito Bowl featuring tender marinated chicken, sautéed peppers and onions, served over brown rice with black beans, corn, fresh vegetables, and topped with avocado and cheese. Perfect for a quick and satisfying meal packed with Tex-Mex flavors.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables & Beans
- 1 bell pepper, sliced (any color)
- 1 medium onion, sliced
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup diced tomatoes
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Base & Toppings
- 2 cups cooked brown rice
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- Salsa or hot sauce (optional)
Instructions
- Marinate the Chicken: In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken breasts and coat them evenly with the marinade. Let the chicken sit for 10 minutes to absorb the flavors.
- Prepare the Rice: While the chicken marinates, cook the brown rice according to package instructions or in a rice cooker until fluffy and tender.
- Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked through with no pink inside. Remove chicken from skillet and let it rest for a few minutes before slicing into strips.
- Sauté Vegetables: Using the same skillet, add the sliced bell pepper and onion. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized.
- Combine Chicken and Veggies: Return the sliced chicken to the skillet with the sautéed peppers and onions. Mix everything together gently to combine and heat through.
- Assemble the Burrito Bowl: In serving bowls, start with a base of cooked brown rice. Add black beans, corn, the chicken and vegetable mixture, diced tomatoes, and shredded cheese layered on top.
- Add Fresh Toppings: Finish with avocado slices, fresh cilantro, and lime wedges. Serve with salsa or hot sauce on the side if desired for extra flavor and heat.
Notes
- You can use any color bell pepper according to your preference or what you have available.
- For extra protein, add a dollop of sour cream or Greek yogurt on top.
- Feel free to substitute brown rice with quinoa or cauliflower rice for a low-carb version.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
- Adjust the chili powder and hot sauce quantities based on your spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Marinating
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 85mg
Keywords: Chicken Fajita Burrito Bowl, Tex-Mex recipe, healthy chicken bowl, fajita chicken, brown rice bowl, easy dinner, Mexican-inspired bowl
