Chicken Fajita Burrito Bowls

Ingredients

• 1 kgchicken thigh fillets, sliced into strips
• Juice of 1lime
• A drizzleolive oil
• 2garlic cloves, crushed
• 5 ml (1 teaspoon)paprika
• 10 ml (2 teaspoons)cumin
• 5 ml (1 teaspoon)taco seasoning
• 2.5 ml (½ teaspoon)onion powder
• 30–45 ml (2–3 tablespoons)chopped fresh coriander
• 1 eachred, green and yellow capsicums, sliced into strips
• To tastesalt and pepper
• 250 ml (1 cup)jasmine rice, washed well
• 375 ml (1½ cups)vegetable or chicken stock
• 1garlic clove, crushed
• Juice of 1lime
• 30–45 ml (2–3 tablespoons)finely chopped coriander
• To tastesalt
• As needediceberg lettuce, washed and dried
• 1 canblack beans, rinsed and drained
• 1 cansweetcorn, drained
• ½red onion, diced
• 2avocados, peeled, stoned and sliced
• To garnishcoriander leaves

Instructions

1. 1

   Marinate the chicken

   In a large bowl, mix the lime juice, a drizzle of olive oil, crushed garlic, cumin, paprika, taco seasoning, onion powder, salt, pepper and chopped coriander. Add the chicken and capsicum and toss to coat. If time allows, leave to marinate for 30 minutes.

2. 2

   Cook the rice

   While the chicken marinates or cooks, put the washed rice, stock, salt and crushed garlic in a saucepan over high heat. Stir, bring to the boil, then lower the heat and cover until the rice is cooked through.

3. 3

   Finish the rice

   Fluff the cooked rice with a fork, then stir through the lime juice and chopped coriander.

4. 4

   Prepare the dressing

   The method refers to dressing ingredients, but none are listed in the supplied recipe, so their quantities and preparation cannot be specified. Season to taste if you have a dressing prepared separately.

5. 5

   Cook the chicken

   Heat a little olive oil in a frying pan. Cook the chicken and capsicum in two batches, stirring occasionally, until the liquid has evaporated and the chicken is cooked through; this takes approximately 8–10 minutes.

6. 6

   Assemble the bowls

   Serve the chicken and capsicum with the rice, lettuce, black beans, sweetcorn, red onion and avocado. Garnish with coriander leaves.

What are chicken fajita burrito bowls?

They take familiar fajita-style chicken and capsicum and serve them with rice and burrito-style toppings rather than wrapping everything in a tortilla. The bowl format is easy to portion and lets everyone choose how much of each topping to add.

This version pairs cumin, paprika, taco seasoning and lime-marinated chicken with jasmine rice finished with more lime and coriander. Beans, sweetcorn, crisp lettuce and avocado add different flavours and textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 64g protein, 99g carbs, 39g fat.

The rice, beans and sweetcorn provide most of the carbohydrates, while chicken thighs contribute much of the protein and avocado and olive oil account for a substantial share of the fat. Serve with a generous amount of lettuce and capsicum, and adjust the rice or avocado portion to suit the rest of the meal.

Build flavour into the chicken

The marinade: Lime juice, garlic, spices and coriander coat the chicken and capsicum. Give them the suggested 30 minutes to marinate if your schedule allows; otherwise, proceed with the recipe.

Cook the rice gently

Rinsing: Wash the jasmine rice well before cooking, as directed, then drain it so excess water does not alter the stock-to-rice balance.

Finishing: Keep the pan covered over reduced heat while the rice cooks. Fluff it with a fork and add the lime juice and coriander after cooking for a fragrant, separate-grained finish.

Get the chicken properly cooked

Two batches: Cook the chicken and capsicum in two rounds rather than crowding them into the pan. This gives moisture room to evaporate, as the method requires, instead of leaving the ingredients to stew in liquid.

Doneness: Follow the recipe’s 8–10-minute estimate, but use the chicken’s cooked-through appearance as the cue. Cut into a thicker piece to check that it is no longer raw in the centre.

Keep the toppings fresh

Crisp elements: Wash and dry the iceberg lettuce, and drain the beans and sweetcorn well so they do not make the rice soggy.

Avocado: Slice it close to serving time so it stays fresh-looking. Arrange the toppings around the chicken and rice, or let everyone build their own bowl.

Serve and plan the timing

Rice timing: The rice can cook while the chicken marinates or cooks, as the method suggests. Prepare and drain the toppings during that time, then assemble once the hot components are ready.

On the side: The bowls already include rice, beans, corn and vegetables. Offer lime wedges or a separately prepared dressing at the table, since the supplied recipe mentions a dressing but does not give its ingredients.

Recipe notes & tips

• Wash the jasmine rice thoroughly, then drain it before adding it to the stock.
• Marinate the chicken for 30 minutes if you have time, as suggested in the method.
• Cook the chicken and capsicum in two batches so the liquid can evaporate.
• Keep an eye on the rice after reducing the heat and covering the pan.
• Drain the beans and sweetcorn well before adding them to the bowls.
• Check the source recipe for dressing details if you want to include the dressing mentioned in its method.

Variations

• Add chilli: Include sliced fresh chilli with the bowl toppings for extra heat.
• Use brown rice: Cook brown rice separately according to its packet directions, then finish with lime and coriander.
• Swap the beans: Use another drained bean variety in place of the black beans.
• Add tomato: Dice fresh tomato and serve it alongside the other toppings.
• Make it dairy-free: The listed ingredients contain no dairy; check the labels on any taco seasoning or stock you use.

Common mistakes to avoid

• Crowding the pan: The chicken and capsicum may release liquid without browning; cook them in the two batches specified.
• Skipping the rice rinse: Excess surface starch can make the cooked rice stickier; wash it well first.
• Adding wet toppings: Undrained beans or sweetcorn can water down the bowl; drain both before serving.
• Overcooking the rice: It can become soft and claggy; lower the heat and keep the saucepan covered once it boils.
• Assuming the dressing is specified: The method mentions one but provides no ingredients; check the original recipe rather than guessing its contents.

How to store

Store the cooked chicken, rice and toppings separately in covered containers in the fridge and use within 3 days. Reheat the chicken and rice until steaming hot, adding a splash of water to the rice if needed; keep lettuce and avocado cold and add them after reheating.

Frequently asked questions