Chicken Fajita Bowls

These flavor-packed fajita bowls with chicken, cilantro lime rice, avocado and a delicious dressing are perfect for meal prep.

Can I change this recipe?

With just a few simple adaptations, this meal will be easier than ever!

1. First, swap out the chicken thighs for our Saute Ready Fajita Strips (#1404). These chicken strips come preseasoned and cut, and no thawing is required. Simply heat up in a pan with oil.
2. Second, replace all the spices in this recipe with 2-4 Tbsp of our Fajita Seasoning (#1017). No need for measuring out a bunch of different spices!
3. Third, for the dressing simply prepare Rosie’s Ranch Dressing (#3893) and mix in 3 Tbsp lime juice +1 Tbsp cilantro +1/4 tsp cumin (#1442).

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These flavor-packed fajita bowls with chicken, cilantro lime rice, avocado and a delicious dressing are perfect for meal prep.

Chicken Fajita Bowls

Ingredients:

For the Chicken and Peppers:

• 2 Tbsp fresh squeezed lime juice
• 1 Tbsp oil (#3516)
• 1/2 tsp minced garlic (#1289)
• 1/2-1 tsp ground chili, (adjust to your desired spice preference)
• 1 tsp each ground cumin (#1442) and salt (#1147)
• 1 Tbsp fresh chopped cilantro, (optional)
• 4 large chicken thighs (#1317)
• 2 1/2 cups green & red peppers (#6386)

For The Rice:

• 1/2 cup long grain white rice, (or Jasmine)
• 1 cup chicken broth (#1038)
• 1/2 tsp minced garlic (#1289)
• 1-2 Tbsp lime juice, (juice of 1 lime)
• 2-3 Tbsp finely chopped cilantro, (or parsley) — adjust to your taste

For Burrito bowl:

• 5 cups Romaine lettuce leaves (or Cos) washed and strained dry
• 2 cups Baja Blend (#5353)
• 1 1/4 cup diced avocado (#1645)

Dressing:

• 2 Tbsp avocado olive oil (#3516)
• 3 Tbsp freshly squeezed lime juice
• 1 Tbsp finely chopped cilantro, (or parsley) — adjust to your taste
• 1 tsp minced garlic (#1289)
• 1/2 tsp brown sugar (#1150)
• 1/4 tsp ground Cumin (#1442)
• 1/2 salt (#1147)
• 1/2-1 teaspoon red chili flakes (optional)

Instructions:

For chicken:

1. In a large bowl (#7756), mix together lime juice, oil, garlic, cumin, salt, chili, and cilantro. Add the chicken thighs let marinate for 30 minutes. If you are short on time, it doesn’t need to marinate.
2. Heat a large skillet or pan 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. Remove chicken to a warm plate, loosely cover with foil and let rest. 
   
3. 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.

For Rice:

1. 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.
2. Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.

Dressing:

1. Whisk dressing ingredients together to combine.
   

Assembly:

1. 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.

Adapted from: https://cafedelites.com/chicken-burrito-bowl/

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