Fajita Chicken Burrito Bowl

Name: Fajita Chicken Burrito Bowl
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons lime juice (fresh squeezed); 1 tablespoon oil; 1 cloves garlic (large, minced); 1/2 -1 teaspoon ground chili (adjust to your desired spice preference); 1 teaspoon ground cumin; 1 teaspoon salt; 1 tablespoon fresh cilantro (chopped, optional); 4 large skinless boneless chicken thighs (1 pound or 500 grams); 2 large red bell peppers (cut into strips, I use green, red and yellow); 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 cilantro (or parsley, finely chopped - adjust to your taste); 5 cups Romaine lettuce leaves (or Cos, washed and strained dry); 7 ounces black beans (canned, washed and drained); 7 ounces corn; 1/2 a red onion (chopped); 1 avocado (peeled, seeded and sliced); 2 tablespoons olive oil; 3 tablespoons lime juice (freshly squeezed); 1 tablespoon cilantro (or parsley, finely chopped - 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)

Fajita Chicken Burrito Bowl is packed with juicy golden chicken, cilantro lime rice, avocado and a delicious dressing! Perfect for meal prep!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 8 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

2 tablespoons lime juice (fresh squeezed)
1 tablespoon oil
1 cloves garlic (large, minced)
1/2 -1 teaspoon ground chili (adjust to your desired spice preference)
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon fresh cilantro (chopped, optional)
4 large skinless boneless chicken thighs (1 pound or 500 grams)
2 large red bell peppers (cut into strips, I use green, red and yellow)
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 cilantro (or parsley, finely chopped - adjust to your taste)
5 cups Romaine lettuce leaves (or Cos, washed and strained dry)
7 ounces black beans (canned, washed and drained)
7 ounces corn
1/2 a red onion (chopped)
1 avocado (peeled, seeded and sliced)
2 tablespoons olive oil
3 tablespoons lime juice (freshly squeezed)
1 tablespoon cilantro (or parsley, finely chopped - 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)

Steps

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.
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.
Whisk dressing ingredients together to combine.
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.