Chicken Fajita Burrito Bowl + Cilantro Lime Rice

Ingredients

• 2 large Chicken Breast (trimmed, sliced into 1‑inch strips)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Ground Cumin
• 1 tsp Dried Cilantro (or 1 tbsp fresh cilantro, finely chopped)
• 1 tsp Chili Powder
• 1 tsp Adobo Seasoning
• 2 tbsp Olive Oil (neutral oil works as well)
• 1 clove Garlic (fresh, minced)
• 2 tbsp Lime Juice (freshly squeezed (about 1 lime))
• 1 medium Red Bell Pepper (seeded, sliced into 1‑inch strips)
• 1 medium Green Bell Pepper (seeded, sliced into 1‑inch strips)
• 0.5 medium Yellow Onion (peeled, sliced into 1‑inch pieces)
• 2 tbsp Water (for deglazing the skillet)
• 2 cups Cooked White Rice (preferably long‑grain, cooked and cooled)
• 2 tbsp Fresh Cilantro (chopped finely)
• 1 tsp Lime Zest (zested from 1 lime (about 1 tsp))
• 1 cup Black Beans (cooked, drained, rinsed)

Instructions

1. Make the Marinade

   In a shallow bowl combine 1 tsp salt, 1 tsp ground cumin, 1 tsp dried cilantro, 1 tsp chili powder, 1 tsp adobo seasoning, 2 tbsp olive oil, 1 minced garlic clove, and 2 tbsp fresh lime juice. Stir until a paste forms.

   Time: PT5M

2. Marinate the Chicken

   Add the sliced chicken strips to the bowl, using your hands to coat each piece thoroughly with the marinade. Transfer to a plate, cover, and refrigerate for at least 1 hour (up to 4 hours).

   Time: PT5M

3. Prep the Vegetables

   While the chicken marinates, slice 1 red bell pepper, 1 green bell pepper, and half a yellow onion into 1‑inch strips or bite‑sized pieces. Set aside in a separate bowl.

   Time: PT10M

4. Cook the Chicken

   Heat the large skillet over medium‑high heat, add a drizzle of oil, and add the marinated chicken. Cook, stirring occasionally, until the chicken is browned and cooked through, about 8‑10 minutes. Transfer to a plate.

   Time: PT10M

   Temperature: medium-high heat

5. Sauté the Fajita Vegetables

   In the same skillet, add 2 tbsp water to deglaze, then add the sliced peppers and onion. Sprinkle with a pinch of salt and pepper, stir, cover, and let steam for 4‑5 minutes until softened but still crisp. Remove the lid and cook an additional 2 minutes to evaporate excess moisture.

   Time: PT7M

   Temperature: medium-high heat

6. Prepare Cilantro Lime Rice

   In a large bowl combine 2 cups cooked white rice, 2 tbsp chopped fresh cilantro, zest of 1 lime (≈1 tsp), and the juice of the same lime (≈2 tbsp). Toss until evenly mixed.

   Time: PT5M

7. Assemble the Burrito Bowls

   Divide the cilantro lime rice among three serving bowls. Top each with equal portions of chicken, sautéed peppers & onions, and 1/3 cup black beans. Optional: garnish with extra cilantro or a squeeze of lime.

   Time: PT3M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

55g

Fat

15g

Fiber

8g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Chicken thigh
• Instead of Salt: Sea salt
• Instead of Ground Cumin: Ground coriander
• Instead of Dried Cilantro: Fresh cilantro (increase amount)
• Instead of Chili Powder: Paprika, Cajun seasoning
• Instead of Adobo Seasoning: Taco seasoning
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Lime Juice: lime concentrate
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Green Bell Pepper: orange bell pepper
• Instead of Yellow Onion: red onion, white onion
• Instead of Water: chicken broth (adds flavor)
• Instead of Cooked White Rice: brown rice, cauliflower rice
• Instead of Fresh Cilantro: parsley (different flavor)
• Instead of Lime Zest: lime peel (use sparingly)
• Instead of Black Beans: pinto beans, kidney beans

Equipment Needed

• Shallow Bowl
• Large Skillet
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Microplane Zester (optional)
• Spatula or Wooden Spoon
• Serving Bowls

Critical Steps — Do Not Skip

• Coating the chicken thoroughly with the marinade
• Cooking the chicken until it reaches 165°F
• Deglazing the skillet with water to capture flavor for the vegetables
• Balancing lime juice and zest in the cilantro lime rice

Chef Tips from the Video

• Pat the chicken dry before adding the marinade for better adhesion.
• A splash of chicken broth instead of water adds extra depth to the veggies.
• For a smoky twist, add a pinch of smoked paprika to the chicken seasoning.

Troubleshooting

Storage

Refrigerator: Store components separately in airtight containers for up to 3 days.

Freezer: Cooked chicken can be frozen for up to 2 months; rice freezes well for 1 month.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 24 hours in advance for deeper flavor.
• Cook the rice and store it in the fridge; reheat with a splash of water.
• Pre‑cook the black beans and keep them ready for quick assembly.

Frequently Asked Questions