fajita chicken and peppers in a burrito bowl with cilantro lime rice, corn, black beans, cotija cheese, and half a lime

Fajita Chicken Burrito Bowls

Course Main Course
Cuisine American, Mexican
Keyword burrito bowls, chicken
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 Burrito Bowls
Calories 480 kcal
Author Mason Woodruff


Fajita Chicken

  • 1 lb Boneless Skinless Chicken Breast
  • 3 Bell Peppers I used orange, red, and green
  • 1 medium Yellow Onion
  • 4-5 cloves (20g) Peeled Garlic minced
  • 1 Lime optional
  • 2 Tbsp (32g) Extra Virgin Olive Oil divided
  • 1 Tbsp Chili Lime Seasoning I used Trader Joe's (chili powder + lime juice works)
  • 1/2 tsp Sea Salt

Burrito Bowls

  • 1 C (92g) Instant Rice or your choice of rice
  • 15 oz can Black Beans drained and rinsed
  • 15 oz can Whole Kernel Corn drained and rinsed
  • 1 Tbsp Chopped Cilantro optional
  • 1 Tbsp (15g) Lime Juice optional


Fajita Chicken

  1. Cut the chicken breasts into thin strips and add to a resealable bag or container with 1 tablespoon (16g) olive oil and the chili lime seasoning. Shake or massage to evenly coat and refrigerate. (If you can let the chicken marinate for a few hours beforehand, that's ideal.)

  2. Cut the peppers and onion into strips.

    sliced peppers and onion on a cutting board
  3. Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Once the pan is hot, add the peppers, onion, and salt. Cook until they begin to soften, about 20 minutes, stirring often.

    sliced peppers and onion in a skillet
  4. When the veggies are cooked create a well, add the garlic, and cook for 30-60 seconds before transferring the veggies to a plate. Optional: squeeze half a lime over the veggies at this point.

    minced garlic in the skillet with sauteed peppers and onions
  5. Immediately add the chicken to the skillet. Cook for 3-4 minutes, making sure the bottoms don't burn/char, before flipping, removing from the heat, and covering. Let the chicken rest for at least 5 minutes in the pan, covered. Make sure the chicken is cooked through (juices run clear or 165F internal temp on the biggest piece).

    fajita chicken in the skillet

Burrito Bowls

  1. Cook the rice per its instructions before adding the cilantro and lime juice.

  2. Drain and rinse the corn and black beans and add to the skillet to heat. You shouldn't need any seasoning, but you can add a bit of black pepper, lime juice, or additional spices if desired.

  3. Once the rice is cooked and the beans/corn mixture is heated, divide everything amongst 4 bowls and top with the fajita chicken and peppers. Top with crumbled cotija cheese or your choice of toppings.

Recipe Notes

Nutrition Facts
Fajita Chicken Burrito Bowls
Amount Per Serving (1 Burrito Bowl)
Calories 480 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 56g19%
Protein 37g74%
* Percent Daily Values are based on a 2000 calorie diet.