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Spicy Chicken Fajita Burrito Bowl

Featured in: Fast and Flavorful Meals

This Chicken Fajita Burrito Bowl transforms ordinary chicken breast into a flavor-packed, restaurant-quality meal in just 30 minutes. The secret lies in the bold seasoning blend that gives the chicken that authentic fajita flavor - a perfect balance of smoky, spicy, and slightly sweet notes from paprika, chili powder, cumin, and a touch of brown sugar. The colorful bell peppers and red onion add sweetness and texture as they caramelize in the same pan, picking up all those delicious chicken flavors. What makes this recipe truly versatile is how easily it can be customized to individual preferences or what you have on hand. The base of cilantro lime rice and black beans provides a hearty foundation, while toppings like fresh lettuce, pico de gallo, and the zesty chipotle aioli bring brightness and creaminess. Perfect for meal prep, these bowls store beautifully for days and can be enjoyed hot or cold, making them ideal for busy weeknight dinners or packed lunches.
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Updated on Mon, 17 Mar 2025 05:10:48 GMT
A bowl of food with chicken, rice, beans, tomatoes, and limes. Pin it
A bowl of food with chicken, rice, beans, tomatoes, and limes. | tasteofcook.com

This chicken fajita burrito bowl brings together vibrant Mexican flavors in a convenient, customizable format that satisfies even the heartiest appetites. Perfectly seasoned chicken breast with crispy edges pairs with colorful sautéed peppers and onions atop fluffy cilantro lime rice, creating layers of complementary textures and tastes. Each component contributes something special to the finished dish, from the protein packed black beans to the fresh brightness of pico de gallo. The beauty of this recipe lies in its versatility and meal prep potential, allowing you to enjoy restaurant quality flavors at home throughout your busy week with minimal daily effort.

I discovered this recipe during a particularly busy season when I needed nutritious meals that could be prepared ahead and assembled quickly throughout the week. The first time I brought these bowls for lunch, several coworkers immediately asked for the recipe after seeing and smelling my meal. What impressed me most was how the flavors continued developing overnight, making day two and three lunches even more delicious than the first. My family now requests these bowls regularly, with each person customizing their toppings according to preference while enjoying the same delicious base.

Bowl Foundations

  • Chicken Breast: Look for uniform thickness or pound them yourself for even cooking.
  • Black Beans: Provide protein and fiber, complementing the chicken with a creamy texture.
  • Bell Peppers: Use a mix of colors for visual appeal and slight flavor variations.
  • Red Onion: Caramelizes beautifully while retaining texture.
  • Cilantro Lime Rice: Adds herbal brightness that cuts through the richness of other components.
  • Pico de Gallo: Fresh tomato salsa that brings acidity and balance.

Cooking Method

Chicken Preparation:
Pound chicken to even thickness, season with a blend of chili powder, cumin, garlic powder, and onion powder. Coat with tapioca starch for enhanced browning.
Perfect Searing:
Heat oil in a skillet, cook chicken undisturbed for 4-5 minutes per side until golden and fully cooked at 165°F.
Vegetable Sauté:
Use the same skillet to cook onions and bell peppers until tender crisp with caramelized edges.
Flavor Integration:
Return sliced chicken to the skillet, tossing briefly with vegetables.
Bowl Assembly:
Start with cilantro lime rice, add chicken and vegetable mixture, black beans, lettuce, and pico de gallo. Finish with chipotle aioli.
A bowl of food with chicken, avocado, beans, and peppers. Pin it
A bowl of food with chicken, avocado, beans, and peppers. | tasteofcook.com

My grandmother always emphasized that proper preparation makes weekday meals easier without sacrificing flavor or nutrition. The first time I made these bowls for meal prep, I was skeptical that they would maintain their quality throughout the week. Now our Sunday cooking routine always includes preparing components for these versatile bowls, creating peace of mind knowing delicious, nutritious meals are ready to assemble throughout our busy week.

Bowl Variations

For a low-carb option, replace rice with cauliflower rice. Swap chicken for shrimp, steak, or tofu to suit dietary needs. Adjust sauces, such as using cilantro lime crema or cashew queso, for different flavor profiles.

Storage Strategy

Store components separately in airtight containers to maintain freshness. Refrigerate for up to four days. Reheat chicken and vegetables in a skillet for best texture, and add fresh toppings just before serving.

A bowl of food with chicken, avocado, tomatoes, and sour cream. Pin it
A bowl of food with chicken, avocado, tomatoes, and sour cream. | tasteofcook.com

After preparing these burrito bowls countless times, I've come to appreciate how they exemplify the beauty of thoughtful cooking that yields practical, delicious results. This recipe has become a reliable kitchen strategy, offering satisfaction while simplifying meal prep.

Frequently Asked Questions

→ Can I make these fajita bowls ahead of time for meal prep?
Absolutely! These Chicken Fajita Burrito Bowls are perfect for meal prep. Prepare all components and store them separately in airtight containers in the refrigerator for up to 4 days. Keep the cold toppings (lettuce, pico de gallo, and chipotle aioli) separate until ready to serve. When ready to eat, reheat the chicken, peppers, and rice, then assemble your bowl with the fresh toppings.
→ What can I substitute for tapioca starch in this recipe?
If you don't have tapioca starch, you can substitute cornstarch or arrowroot powder in equal amounts. These starches help create a light coating on the chicken that locks in moisture and helps the seasonings adhere better. In a pinch, you can also simply omit it - your chicken will still be delicious, just slightly less 'coated' with the seasonings.
→ How can I make this recipe vegetarian?
To make a vegetarian version, replace the chicken with 2 cans of drained, rinsed chickpeas or 16 oz of extra-firm tofu (pressed and cubed). Season and cook the chickpeas or tofu with the same spice mixture, though you may need less cooking time. Alternatively, you could use a plant-based chicken substitute or double up on the vegetables with additions like zucchini, mushrooms, or cauliflower.
→ What's the best rice to use for the cilantro lime rice base?
Long-grain white rice like basmati or jasmine works best for cilantro lime rice as it stays fluffy and separate. For a healthier option, brown rice provides more fiber, though it will need longer cooking time. You can also use cauliflower rice for a low-carb alternative, or quinoa for added protein. To make basic cilantro lime rice, simply stir 1/4 cup chopped cilantro and the juice of 1-2 limes into 2 cups of cooked rice.
→ Can I make this recipe spicier or milder?
Yes, this recipe is easy to adjust for heat preference. For a spicier version, increase the chili powder to 2 teaspoons, add 1/4 teaspoon cayenne pepper, or include 1-2 finely diced jalapeños with the bell peppers. For a milder version, reduce the chili powder to 1/2 teaspoon and make sure to use a mild paprika rather than smoked or hot varieties. You can also adjust the chipotle aioli by using less chipotle peppers.
→ What other toppings work well with these burrito bowls?
These bowls are extremely versatile! Additional topping ideas include shredded cheese, sliced avocado or guacamole, corn salsa, pickled red onions, sliced jalapeños, sour cream, lime wedges, crushed tortilla chips for crunch, diced mango for sweetness, or a drizzle of hot sauce. You can set up a topping bar and let everyone customize their own bowl based on preferences.

Spicy Chicken Fajita Burrito Bowl

This Chicken Fajita Burrito Bowl combines perfectly seasoned chicken with sautéed peppers and onions served over rice with fresh toppings for a quick 30-minute meal.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes

Category: Quick Meal Ideas

Difficulty: Intermediate

Cuisine: Mexican-American

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Chicken & Seasonings

01 1½ pounds boneless skinless chicken breast (about 2-3 large breasts)
02 2 tablespoons olive oil
03 1 teaspoon sea salt
04 1¼ teaspoons garlic powder
05 1¼ teaspoons ground cumin
06 1 teaspoon brown sugar
07 1 teaspoon dried oregano
08 1½ teaspoons chili powder
09 3 teaspoons paprika
10 1 tablespoon tapioca starch

→ Vegetables

11 3 bell peppers, any colors, sliced into strips
12 ½ large red onion, thinly sliced

→ Bowl Base

13 2 cups cooked cilantro lime rice
14 1 can (15 oz) black beans, drained and rinsed
15 2 cups chopped romaine or iceberg lettuce

→ Toppings

16 ½ cup fresh pico de gallo
17 ½ cup chipotle aioli
18 Fresh cilantro leaves, for garnish (optional)
19 Lime wedges, for serving (optional)

Instructions

Step 01

Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound to an even thickness of about ¼-½ inch using a meat mallet or heavy skillet. If using large breasts, cut them in half lengthwise to create thinner cutlets. Alternatively, you can slice the chicken into strips before seasoning.

Step 02

In a small bowl, combine the salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika, and tapioca starch. Mix well. Drizzle the chicken with a little olive oil, then sprinkle the seasoning mixture generously on both sides of the chicken, pressing it in with your fingers to adhere.

Step 03

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the seasoned chicken in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for a few minutes before slicing into strips if not already cut.

Step 04

In the same skillet with the remaining oil and chicken drippings, add the sliced bell peppers and red onion. Sauté over medium-high heat for 7-8 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize at the edges. If the pan seems dry, add an additional tablespoon of olive oil to prevent sticking.

Step 05

Return the sliced chicken to the skillet with the vegetables and toss everything together. Cook for an additional 1-2 minutes to allow the flavors to meld and everything to heat through. Remove from heat.

Step 06

While the vegetables are cooking, warm the drained and rinsed black beans in a small saucepan over medium-low heat or in the microwave for 1-2 minutes until heated through.

Step 07

Divide the cilantro lime rice among four bowls. Top each with a portion of the chopped lettuce, the chicken and vegetable mixture, and warm black beans. Add a spoonful of pico de gallo and a drizzle of chipotle aioli to each bowl. Garnish with fresh cilantro leaves and lime wedges if desired.

Notes

  1. For meal prep, store components separately and assemble just before eating to keep the lettuce crisp.
  2. The chicken and vegetable mixture can be used in tortillas for traditional fajitas or quesadillas if preferred.
  3. For a lower-carb option, use cauliflower rice instead of regular rice and add extra lettuce.

Tools You'll Need

  • Large skillet or frying pan
  • Meat mallet or heavy skillet for pounding chicken
  • Sharp knife and cutting board
  • Mixing bowl for seasonings
  • Measuring spoons and cups
  • Small saucepan for warming beans (optional)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 501
  • Total Fat: 12 g
  • Total Carbohydrate: 46 g
  • Protein: 45 g