fajita chicken burrito bowl

fajita chicken burrito bowl is packed with juicy golden chicken, cilantro lime rice, avocado and a delicious dressing! perfect for meal prep!

Prep: 15 mins

Cook: 15 mins

Serves: 4

INGREDIENTS

For The Chicken And Peppers:
2 tablespoons fresh squeezed lime juice
1 tablespoon oil
1 large clove garlic, minced
1/2-1 teaspoon ground chili, (adjust to your desired spice preference)
1 teaspoon each ground cumin and salt
1 tablespoon fresh chopped cilantro, (optional)
4 large chicken thighs, skinless and boneless (1 pound or 500 grams)
2 large bell peppers (or capsicums), cut into strips (I use green, red and yellow)

For The Rice:
1/2 cup long grain white rice, (or Jasmine)
1 cup chicken stock (or broth)
1 clove garlic, minced
1-2 tablespoons lime juice, (juice of 1 lime)
2-3 tablespoons finely chopped cilantro, (or parsley) -- adjust to your taste

For Burrito Bowl:
5 cups Romaine lettuce leaves (or Cos) washed and strained dry
7 ounces (200 g) can black beans, washed and drained
7 ounces (200 g) corn
1/2 a red onion, chopped
1 avocado peeled, seeded and sliced

Dressing:
2 tablespoons olive oil
3 tablespoons freshly squeezed lime juice
1 tablespoon finely chopped cilantro, (or parsley) -- adjust to your taste
1 cloves garlic, crushed
1/2 teaspoon brown sugar
1/4 teaspoon ground Cumin
1/2 teaspoon salt
1/2-1 teaspoon red chili flakes (optional)


INSTRUCTIONS

For Chicken:
In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.

Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.

Transfer chicken to a warm plate, loosely tent with foil and let rest.

Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.

For Rice:
While the chicken is marinading or cooking, cook rice: Combine together the rice, chicken stock (or broth), and garlic in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through.

Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.

Dressing:
Whisk dressing ingredients together to combine.

Assembly:
Combine lettuce, beans, corn, onion and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing.

NUTRITION

Calories: 441kcal | Carbohydrates: 47g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 468mg | Potassium: 248mg | Fiber: 12g | Sugar: 8g | Vitamin A: 7975IU | Vitamin C: 122mg | Calcium: 51mg | Iron: 2.9mg

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