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Easy Chicken Burrito Bowls with Fajita Chicken, Veggies, and Cilantro Lime Dressing Recipe

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4.2 from 15 reviews

These chicken burrito bowls combine tender fajita-seasoned chicken, colorful sautéed bell peppers, zesty cilantro lime rice, and fresh veggies like lettuce, black beans, and avocado. Topped with a flavorful cilantro lime dressing, this versatile and easy recipe is perfect for quick weeknight dinners or meal prep lunches. Packed with vibrant flavors and wholesome ingredients, these burrito bowls are sure to become a family favorite.

Ingredients

For the Rice:

  • Cilantro Lime Rice (prepared separately)

For the Chicken and Peppers:

  • 1 pound boneless, skinless chicken breasts or tenders
  • 2 tablespoons taco seasoning
  • 3 tablespoons white flour (use gluten-free flour as needed)
  • 1-2 tablespoons olive or avocado oil
  • 2 large bell peppers, cut into strips (any color)

For the Dressing:

  • 2 tablespoons olive oil
  • 3 tablespoons freshly squeezed lime juice (about 1 lime)
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
  • 1/2 teaspoon maple syrup
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Burrito Bowls:

  • 5 cups romaine lettuce leaves, washed and dried
  • 1 (14-15 ounce) can corn, drained and rinsed
  • 1 (14-15 ounce) can black beans or other preferred beans, drained and rinsed
  • 1/2 red onion, chopped
  • 1 avocado, peeled, seeded and sliced
  • Optional toppings: guacamole, pico de gallo, low-fat sour cream, salsa, fresh cilantro
  • Salt and pepper to taste

Instructions

  1. Prepare the Rice: Start cooking the cilantro lime rice first, as it takes the longest. You can use a prepared recipe for Cilantro Lime Rice or a lower-carb Cilantro Lime Cauliflower Rice option.
  2. Season the Chicken: If using chicken breasts, slice them evenly in half or use chicken tenders. Season with salt and pepper. In a bowl, mix taco seasoning and white flour. Dredge each piece of chicken thoroughly in this mixture to coat.
  3. Cook the Chicken: Heat a large non-stick skillet over medium-high heat with 1-2 tablespoons of olive or avocado oil. Add the coated chicken pieces in a single layer. Cook for 3 minutes on one side, then flip and cook for an additional 4-6 minutes until cooked through. Remove the chicken from the skillet and set aside to cool.
  4. Sauté the Peppers: In the same skillet (no washing needed), add bell pepper strips. Add a little oil if necessary. Cook until peppers are softened and slightly charred. Season with salt and pepper to taste.
  5. Make the Dressing: In a small bowl or jar, whisk together olive oil, lime juice, chopped cilantro, minced garlic, maple syrup, ground cumin, salt, and black pepper until well combined.
  6. Assemble the Burrito Bowls: Chop or slice the cooked and cooled chicken. Coarsely chop the romaine lettuce. In individual serving bowls, layer lettuce at the bottom, then evenly distribute rice, chicken, sautéed peppers, corn, black beans, chopped red onion, and sliced avocado. Add optional toppings if desired. Drizzle the prepared cilantro lime dressing evenly over each bowl. Season with additional salt and pepper if needed.

Notes

  • The cilantro lime rice can be made ahead and kept warm or refrigerated for meal prep.
  • Use gluten-free flour if avoiding gluten.
  • For a lower-carb option, substitute cilantro lime cauliflower rice instead of white rice.
  • Adjust the spice level by choosing mild or hot taco seasoning.
  • Optional toppings like guacamole, pico de gallo, or low-fat sour cream enhance flavor and texture.
  • Store leftovers in airtight containers and consume within 3-4 days.

Find it online: https://recipeplenty.com/easy-chicken-burrito-bowls-with-fajita-chicken-veggies-and-cilantro-lime-dressing-recipe/