Sizzling strips of marinated chicken thigh and colorful capsicum form the heart of these chicken fajita burrito bowls. By seasoning the meat with a blend of cumin, paprika, and lime, you get a balance of earthy spices and bright acidity that holds up perfectly against fluffy, herb-infused jasmine rice.

The assembly relies on a mix of textures, contrasting the tender, pan-seared chicken with crisp iceberg lettuce, creamy avocado, and earthy black beans. A zesty, lime-heavy dressing ties everything together, cutting through the richness of the avocado and adding a sharp, refreshing finish that makes the bowl feel substantial without being heavy.

These bowls are an ideal choice for busy weeknight dinners or meal prep, as they hold their flavor well over a few days. Serving them with a garnish of fresh coriander and red onion allows you to adjust the bite and freshness to your liking, making for a straightforward yet satisfying meal that comes together quickly on the stove.

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If you enjoy the convenience of a deconstructed meal, these bowls are a great place to start. For those who prefer a more traditional take on the grain-forward format, my classic chicken burrito bowls offer a reliable, crowd-pleasing option for busy weeknights. Alternatively, if you find yourself with leftover sautéed peppers and onions, you can easily pivot to this savory chicken fajita rice to breathe new life into your next lunch.

Key Ingredients

Chicken thigh fillets: Sliced into strips and marinated in a blend of spices for the protein base.
Capsicum: A colorful mix of red, green, and yellow peppers cooked with the chicken.
Jasmine rice: Fluffed with lime juice and fresh coriander to serve as the bowl's grain foundation.
Black beans: Rinsed and drained beans provide texture and plant-based protein to the bowl.
Avocado: Creamy sliced avocado adds a rich, cooling contrast to the spiced chicken and peppers.
Limes: Fresh juice is used across the chicken marinade, rice, and dressing for bright acidity.
Coriander: Freshly chopped leaves provide a signature herbal aroma throughout the dish.
Taco seasoning: Used in the marinade to establish the classic fajita profile.

More Ways to Enjoy Fajita Flavors

If you are looking for a portable lunch, try these stuffed chicken fajita pockets made with fresh, homemade pita bread.
For a comforting baked option, this savory chicken fajita bread serves as an excellent centerpiece for a weekend gathering.
When you want to stick to the basics, this simple classic chicken fajita recipe provides the perfect foundation for any of these variations.

Chicken Fajita Burrito Bowls

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Chicken Fajita Burrito Bowls Ingredients

For The Chicken you will need;1kg chicken thigh fillets, sliced into strips1 lime, juicedDrizzle of olive oil2 garlic cloves, crushed1 teaspoon paprika2 teaspoon cumin1 teaspoon taco seasoning1⁄2 teaspoon onion powder2-3 tablespoon chopped fresh coriander1 red, green and yellow capsicum, sliced into stripsSalt & pepper to tasteFor The Rice;1 cup jasmine rice (washed really well)11⁄2 cup vegetable or chicken stock1 clove garlic, crushed1 lime, juiced2-3 tablespoons finely chopped corianderSalt to taste (keep in mind the stock will have salt too)For Burrito Bowl;Iceberg lettuce, washed & dried1 can black beans, washed and drained1 can sweet corn, drained1/2 a red onion, diced2 avocados peeled, seeded and slicedCoriander leaves to dress

Dressing;

2 tablespoons olive oil2 limes, juiced1-2 tablespoon finely diced coriander1 cloves garlic, crushed1 teaspoon brown sugar1 teaspoon ground CuminSalt & pepper1 teaspoon red chili flakes

Steps

For Chicken:In a large bowl, combine lime juice, oil, garlic, cumin, paprika, taco seasoning, onion powder, salt, pepper & coriander; mix together. Add the chicken thighs & capsicum and If time allows, let marinate for 30 minutes.For Rice:While the chicken is marinading or cooking, cook rice: Combine together the rice, chicken stock, salt & 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 coriander.Dressing:Whisk dressing ingredients together to combine. Season to taste.Chicken:In a pan heat up some olive oil and cook the chicken & capsicum in 2 batches till water evaporates and chicken cooked through, stir occasionally (takes approx 8-10mins)Enjoy!

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