Alright, Let’s Dive Into This Loaded Chicken Fajita Burrito Bowl!
Hey! So, you know those nights when you open the fridge, stare at a random bell pepper, and secretly hope dinner will magically appear? Yep, me too. This Loaded Chicken Fajita Burrito Bowl has become the hero of my “what-on-earth-am-I-cooking” evenings—plus, last time I made it, my little one asked if we could eat burrito bowls every day, which, let’s be honest, was both flattering and mildly concerning. I have this weird memory of making fajitas at 2am for friends after a concert once (not recommended, but you never forget the combo of tired laughter and spicy chicken wafting through your tiny kitchen).
Why You’ll Love This – Or At Least, Why My Crew Does
I make this when I’ve got leftover rice or just a craving for all things Tex-Mex packed into one big comforting bowl. My family basically cleans their plates, and even the pickiest eater scavenges for the last bits of chicken (I don’t ask questions—I’m just grateful). It’s quick-ish (unless you get lost slicing peppers, which I definitely have), and you can heap on whatever toppings you love. Honestly, it’s a dinner that forgives you if you forget to buy a lime or somebody nabs the last avocado. And it never, ever makes me miss takeout—which is huge, because I’ve had some not-great burritos from delivery places that will remain unnamed.
Here’s What You’ll Need (Substitutions Welcome!)
- Chicken breast or thigh (Around 500g or just a couple big pieces. Thighs = juicier, but breast cooks a bit faster. Sometimes I use rotisserie chicken if I’m in a rush…or lazy.)
- Bell peppers—3 colours if you’re feeling wild (I love red, but any color is good. Once I ran out and used poblano peppers, which gave a bit of kick. Not bad.)
- 1 big onion (Red or yellow; my grandmother swore by yellow for sweetness, but honestly, I just grab what’s in the pantry.)
- Spices: Cumin, smoked paprika, chili powder, garlic powder, salt, pepper (Or just a store-bought fajita seasoning packet if you don’t wanna fuss; I’ve done it both ways.)
- Olive oil (Or canola, or honestly, even butter in a pinch)
- Cooked rice (brown or white—no judgment)
- Black beans (canned, drained and rinsed)
- Corn (frozen, fresh, or canned. I actually like the charred kind from the pan best.)
- Cheese—cheddar or Monterey Jack (or the mystery shredded blend at the back of your fridge… we’ve all been there)
- Toppings: Salsa, sour cream, avocado (or guac), cilantro, lime wedges (Pick or skip as you like—sliced jalapeños are great if you like heat, which I do, but my sister absolutely does not.)
How I Actually Make This (With a Little Chaos)
- Prep the Chicken – Slice into strips or bite-sized bits, whatever you like. Toss with olive oil, the spices, a pinch of salt, and maybe a squeeze of lime if you’ve got it. I just do this straight in the bowl to save washing up later.
- Veggie Time – Slice peppers and onions kind of thick so they stay juicy. Don’t stress over perfect slices. (Seriously, uneven is fine.)
- Cook It Up – Heat a big skillet to medium-high. Dump in the chicken, give it a couple of minutes so it starts browning, then shove it to one side and add your peppers and onions. Messy? Yep, but it saves time. Stir here and there. Sneak a taste to check seasoning—I always do. Don’t worry if the veggies look too soft at first; they perk up.
- Warm Beans and Corn – Either in the same pan (just shove the chicken and veggies over), or zap them in the microwave for 60 seconds if you’re pressed for time.
- Assemble the Bowl – Here’s where it’s all just a choose-your-own-adventure. Start with a big scoop of rice at the bottom, layer on beans and corn, pile on chicken and veggies, then go nuts with cheese, salsa, avocado, and all the toppings. I like a squeeze of lime and a sprinkle of flaky salt at the end—makes it pop.
A Few Notes from My Many (Sometimes Clumsy) Attempts
- If the pan seems too crowded, do the chicken in batches—it browns better that way. But sometimes I just can’t be bothered and it still tastes good.
- The rice soaks up more flavor if it’s a little warm. Once, I tried using cold rice straight form the fridge and, well, not my favorite.
- Don’t forget to rinse the beans. I used to skip this step and wondered why things tasted a bit off.
How I’ve Played Around With It (Wins and… Not So Much)
- I once swapped out chicken for leftover steak. Liked that. Pork works too, or tofu for a veggie twist. Shrimp looked pretty but was a bit soggy, so maybe don’t try my method with that.
- You can skip cheese for a lighter bowl, but my crew protests loudly when I do.
- Sometimes I use cauliflower rice when I’m pretending to be healthy. It’s surprisingly pretty decent, but doesn’t fill you up the same way.
Useful Gadgets (But You Can Probably Make Do)
- Big frying pan or skillet—Nonstick is nice, but I’ve done this in a battered old cast-iron too. If you don’t have one big enough, just use two pans.
- Knife and chopping board—nothing fancy needed. I once used kitchen scissors for the peppers (not proud, but hey, it worked).
- Microwave for reheating beans, if you’re in a pinch.
Saving Leftovers—If There Are Any
I store leftovers in separate containers (rice, chicken/veg, toppings), so nothing gets too mushy. Fridge life is a couple days, but honestly, in my house it barely lasts more than a day—someone always “nibbles” it for lunch. If it dries out a little, just spritz a bit of water over and reheat gently.
How We Like to Pile These Up
I love to set out all the toppings and let everyone build their own—kind of like a DIY burrito bar, which is a massive hit at weekend family dinners. Personally, I load mine up with extra avo and spicy salsa. My brother claims it’s criminal not to add pickled jalapeños, but to each their own.
Lessons I Learned the Hard Way (So You Don’t Have To)
- Don’t rush browning the chicken. I once tried to hurry it and ended up with pale, kinda chewy bits. Better to wait for that golden edge.
- Mix your toppings just before serving—if you pile sour cream on hot rice too soon, it can go a bit gloopy.
- I tried making it with uncooked beans once—just, no. Cooked or canned is best, trust me.
Quick FAQ (Because I Get These a Lot, Actually)
- Can I use store-bought fajita mix?
- Absolutely. I do when I’m in a rush. (Or when I’m feeling lazy, which is more often than I’d admit.)
- How spicy is this?
- Well, that depends on your chili powder and if you add jalapeños. I like a little punch, but just skip the spicy stuff if you don’t.
- Can you make it ahead?
- Yep, and honestly, I think it tastes better the next day—flavors meld. Rice can get a little firm, but a quick microwave fixes that.
- Vegan options?
- Go for tofu or jackfruit; skip cheese or use a plant one. It’s still brilliant. Actually, the toppings are what make it great.
- Any quick swaps for avocado?
- If they’re rock hard (which, let’s be real, they often are), I use a dollop of yogurt or just extra salsa. Not the same, but still tasty.
And…random digression—if you ever end up with leftover peppers, throw them into scrambled eggs the next morning. Just a thought. Okay, time to go eat. Hope this bowl brings as much warmth and chaos to your kitchen as it does to mine.
Ingredients
- 2 chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cups cooked white rice
- 1 cup canned black beans, rinsed and drained
- 1/2 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup fresh salsa
- Salt and pepper to taste
Instructions
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1In a large bowl, toss sliced chicken breasts with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
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2Heat a large skillet over medium-high heat. Add the seasoned chicken and sauté for 5-7 minutes, or until cooked through and slightly golden. Remove chicken and set aside.
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3In the same skillet, add a bit more olive oil if needed. Add sliced bell peppers and onions and sauté for 6-8 minutes until soft and slightly charred.
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4Warm the black beans in a small pot or microwave until heated through.
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5To assemble, divide cooked rice among four bowls. Top each with sautéed peppers and onions, black beans, cooked chicken, shredded cheddar cheese, avocado slices, salsa, and fresh cilantro.
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6Serve immediately and enjoy your loaded chicken fajita burrito bowl!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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