From cafedelites.com

Fajita Chicken Burrito Bowl

4 servings · 15 min prep · 15 min cook

Ingredients

For the chicken

• 2 tablespoons lime juice (fresh squeezed)
• 1 tablespoon oil
• 1 clove garlic (large, minced)
• 1/2-1 teaspoon ground chili
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 tablespoon fresh cilantro (chopped, optional)
• 4 large skinless boneless chicken thighs
• 2 large red bell peppers (cut into strips)

For the cilantro lime rice

• 1/2 cup long grain white rice
• 1 cup chicken stock
• 1 clove garlic (minced)
• 1-2 tablespoons lime juice
• 2-3 tablespoons cilantro (or parsley, finely chopped)

For the bowls

• 5 cups Romaine lettuce leaves (washed and strained dry)
• 7 ounces black beans (canned, washed and drained)
• 7 ounces corn
• 1/2 red onion (chopped)
• 1 avocado (peeled, seeded and sliced)

For the dressing

• 2 tablespoons olive oil
• 3 tablespoons lime juice (freshly squeezed)
• 1 tablespoon cilantro (or parsley, finely chopped)
• 1 clove garlic (crushed)
• 1/2 teaspoon brown sugar
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2-1 teaspoon red chili flakes (optional)

For cooking

• olive oil (for searing)

Steps

1. In a large shallow bowl, combine 2 tablespoons lime juice, 1 tablespoon oil, 1 clove garlic, 1 teaspoon ground cumin, 1 teaspoon salt, ½-1 teaspoon ground chili and 1 tablespoon fresh cilantro; mix together. Add the 4 large chicken thighs and if time allows, let marinate for 30 minutes.

   30 min

2. Heat a large skillet or pan (12-inch / 30 cm) on medium-high heat until smoking. Add a drizzle of 2 tablespoons olive oil to lightly coat the bottom of the pan. Sear the 1 cup 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.

   16 min

3. Add the peppers to the skillet (drizzle with a little extra 1 tablespoon oil only if needed), and cook until soft and slightly charred. Season with 1 teaspoon salt and pepper.

   5 min

4. While the chicken is marinating or cooking, cook rice: Combine together ½ cup rice, 1 cup chicken stock (or broth), and 1 clove 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.

   15 min

5. Fluff up rice with a fork and mix through 1-2 tablespoons lime juice and 2-3 tablespoons cilantro. Season to taste with 1 teaspoon salt and pepper, if needed.
6. Whisk dressing ingredients together: 2 tablespoons olive oil, 3 tablespoons lime juice, 1 tablespoon cilantro, 1 clove garlic, ½ teaspoon brown sugar, ¼ teaspoon ground cumin, ½ teaspoon salt and ½-1 teaspoon red chili flakes. Combine to combine.
7. Combine lettuce, 7 ounces beans, 7 ounces corn, ½ onion and peppers into 4 bowls. Slice 1 cup chicken into strips and arrange into bowls. Top each with 1 avocado slices and drizzle with dressing.

Nutrition

Per serving

kcal

573

protein

34 g

carbs

58 g

fat

25 g

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