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Flavorful Easy Chicken Fajita Burrito Bowls ready in less than 30 minutes for a fabulous gameday meal or weeknight dinner!

Easy Chicken Fajita Burrito Bowls

Print Recipe
Flavorful Burrito Bowls- ready in less than 30 minutes for a fabulous Game Day meal or weeknight dinner!
Course Entree
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 415
Author Kim

Ingredients

For the chicken and veggie bake:

  • 1 - 1.5 pounds boneless skinless chicken breasts, cut into thin tender-sized pieces
  • 1 medium red bell pepper cut into thin strips
  • 1 medium green bell pepper cut into thin strips
  • 1 medium sweet onion thinly sliced
  • 2 tablespoons olive oil
  • 1 Old El Paso Taco Seasoning Packet
  • 1 lime juiced

For the bowls or tacos:

  • Old El Paso Traditional Refried Beans or other favorite bean
  • Old El Paso Mexican Rice
  • Avocado or guacamole
  • Salsa
  • Cilantro
  • Old El Paso Taco Boats and/or Old El Paso Crunchy Tacos

Instructions

  • Preheat the oven to 400 degrees F.
  • Add thin strips of chicken, veggies, olive oil, taco seasoning and lime juice to a large bowl. Toss so that seasoning evenly covers chicken and veggies.
  • Transfer chicken/veggie mix to a large short rimmed baking dish that has been lined with foil.
  • Bake for about 20-23 mins or until chicken is fully cooked and veggies are soft.
  • Once chicken/veggie mix has cooked, layer some in taco boats and/or crunchy tacos along with beans, rice and other favorite toppings. Enjoy!

Notes

Nutrition information is for fajita filling only.
Add this filling to taco shells, in quesadillas, on chips, or lettuce.

Nutrition

Calories: 415kcal | Carbohydrates: 8g | Protein: 61g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 353mg | Potassium: 1221mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1159IU | Vitamin C: 72mg | Calcium: 31mg | Iron: 1mg