Spicy Chicken Fajita Burrito Bowl (Print Version)
# 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:
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.
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.
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.
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.
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.
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.
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:
01 -
For meal prep, store components separately and assemble just before eating to keep the lettuce crisp.
02 -
The chicken and vegetable mixture can be used in tortillas for traditional fajitas or quesadillas if preferred.
03 -
For a lower-carb option, use cauliflower rice instead of regular rice and add extra lettuce.