closeup view of Healthy Fajita Chicken Burrito Bowls
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5 from 7 votes
Nutrition Facts
Healthy Fajita Chicken Burrito Bowls
Amount Per Serving (1 bowl)
Calories 206 Calories from Fat 24
% Daily Value*
Total Fat 2.7g 4%
Saturated Fat 0.3g 2%
Cholesterol 53.3mg 18%
Sodium 194.6mg 8%
Potassium 176.9mg 5%
Total Carbohydrates 24.4g 8%
Dietary Fiber 2.3g 9%
Sugars 2.6g
Protein 21.7g 43%
Vitamin A 29.6%
Vitamin C 97.4%
Calcium 6.2%
Iron 12.6%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 burrito bowls
Healthy Fajita Chicken Burrito Bowls
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
 
Ingredients
  • 1 pound boneless skinless chicken breasts or tenders
  • 2 tablespoons taco seasoning
  • 3 tablespoons white flour (use gluten-free flour as needed)
  • 1-2 tablespoons olive or avocado oil
  • 2 large bell peppers, cut into strips (any color)
  • 1 package Green Giant Riced Veggies (I used riced broccoli)
  • 1 clove garlic, minced
  • 1-2 tablespoons lime juice (juice of 1 lime)
  • 2-3 tablespoons finely chopped cilantro
  • 1 can corn, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1/2 a red onion, chopped
  • 1 avocado peeled, seeded and sliced
  • Optional toppings: guacamole, pico de gallo, low-fat sour cream, salsa, fresh cilantro, Mexican-style dressing
  • Salt and Pepper to taste
Instructions
  1. If not using raw chicken tenders, ground chicken to even, thin pieces or slice large breasts evenly in 2 halves. Salt and pepper the chicken pieces. In a bowl, stir together the taco seasoning and white flour. Generously dredge each piece of the chicken breasts in this mixture.
  2. Warm a large, non-stick skillet with oil to medium high heat. Once the oil is heated, add the chicken to a single layer in the skillet. Cook for 3 minutes on one side and then flip to the other side and cook for another 4-6 minutes or until chicken is cooked through. Set aside to allow to cool.
  3. Add the peppers to the same heated skillet (no need to wash skillet and drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.

  4. While the chicken is cooking, prep the riced broccoli: combine the riced broccoli and minced garlic in a pot over high heat. Once the riced broccoli is cooked through, stir in 3 tablespoons (1 large) lime juice and 3 tablespoons packed & finely chopped cilantro. Season to taste with salt and pepper.

  5. Chop or slice the cooked and cooled chicken.
  6. Coarsely chop the lettuce into small pieces.
Put it together
  1. Place lettuce on the bottom of 6 bowls. Divide the riced broccoli, chicken, peppers, corn, black beans, onion and avocado evenly among the bowls.

  2. Top each bowl with toppings of your choice and, if using, drizzle dressing evenly over the bowls.

Author: Kim
Course: Main Course
Cuisine: Mexican, Southwestern
Keyword: fajita chicken burrito bowls, healthy fajita chicken burrito bowls, meal prep burrito bowls

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