Fajita Chicken Burrito Bowl

fajita chicken burrito bowl is packed with juicy golden chicken, cilantro lime rice, avocado and a delicious dressing! perfect for meal prep!

INGREDIENTS

For The Chicken And Peppers:

• 2 tablespoons fresh squeezed lime juice
• 1 tablespoon oil
• 1 large clove garlic, minced
• 1/2-1 teaspoon ground chili, (adjust to your desired spice preference)
• 1 teaspoon each ground cumin and salt
• 1 tablespoon fresh chopped cilantro, (optional)
• 4 large chicken thighs, skinless and boneless (1 pound or 500 grams)
• 2 large bell peppers (or capsicums), cut into strips (I use green, red and yellow)
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For The Rice:

• 1/2 cup long grain white rice, (or Jasmine)
• 1 cup chicken stock (or broth)
• 1 clove garlic, minced
• 1-2 tablespoons lime juice, (juice of 1 lime)
• 2-3 tablespoons finely chopped cilantro, (or parsley) -- adjust to your taste

For Burrito Bowl:

• 5 cups Romaine lettuce leaves (or Cos) washed and strained dry
• 7 ounces (200 g) can black beans, washed and drained
• 7 ounces (200 g) corn
• 1/2 a red onion, chopped
• 1 avocado peeled, seeded and sliced
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Dressing:

• 2 tablespoons olive oil
• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon finely chopped cilantro, (or parsley) -- adjust to your taste
• 1 cloves garlic, crushed
• 1/2 teaspoon brown sugar
• 1/4 teaspoon ground Cumin
• 1/2 teaspoon salt
• 1/2-1 teaspoon red chili flakes (optional)
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INSTRUCTIONS

For Chicken:

• In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
• Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the 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. 
• Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.
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For Rice:

• While the chicken is marinading or cooking, cook rice: Combine together the rice, chicken stock (or broth), and 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 cilantro. Season to taste with salt and pepper, if needed.
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Dressing:

• Whisk dressing ingredients together to combine.
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Assembly:

• Combine lettuce, beans, corn, onion and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing.

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