Chicken Fajita Burrito Bowl
by: claire cary
This chicken fajita bowl is the perfect meal prep recipe. With fluffy rice, pan fried chicken, peppers & onion, and finished with my homemade chipotle aioli, these chicken bowls are a simple, family favorite dinner.
/ /
4
Ingredients
Chicken/Veggies
- 1 ½ pounds chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 ¼ teaspoon garlic powder
- 1 ¼ teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon oregano
- 1 ½ teaspoons chili powder
- 3 teaspoons paprika
- 1 tablespoon tapioca starch
- 3 bell peppers any color
- ½ large red onion
For serving
- 2 cups cilantro lime rice
- 1 can black beans drained and rinshed
- 2 cups chopped lettuce
- ½ cup pico de gallo
- ½ cup chipotle aioli click for recipe
Instructions
- Pound the chicken to about 1/4-1/2 inch thick. I used two large breasts and cut them in half lengthwise and cooked just like that (and cut after cooking), but you can also cut into strips before seasoning.
- Combine all seasonings and tapioca in a bowl.
- Coat the chicken in the seasonings.
- Add the olive oil to a skillet. Once hot, add the chicken and cook on each side for about 4-5 minutes or until cooked through.
- Set aside on a plate and cut into strips if you haven't already.
- Add the sliced red onion and peppers to the same skillet and saute until golden brown, about 7-8 minutes. Add more oil if you notice anything sticking.
- Add the chicken back in and saute for 1-2 minutes to let the flavors blend.
- Assemble your bowls with a base of rice/lettuce, then add in the chicken/pepper mix, black beans, pico de gallo and chipotle aioli.
- If you aren't a chipotle fan, you can use my cashew queso and cilantro lime crema instead.
- Also delicious with fresh guacamole and cilantro on top! Enjoy!
Serving: 1bowl / Calories: 501kcal / Carbohydrates: 46g / Protein: 45g / Fat: 12g / Fiber: 9g / Sugar: 7g
