Chicken burrito bowl
A tried and tested meal prep favourite in our kitchen, this chicken burrito bowl brings together fajita-seasoned chicken strips, crisp bell peppers, and fluffy rice. Topped with creamy avocado, a fresh tomato salsa, and cheddar cheese, each bite is a treat. Perfect as a quick lunch or easy dinner, this dish will quickly become a favourite. Finish it with fresh coriander and a squeeze of lime for an extra burst of freshness!
Ingredients
|
Chicken breasts strips
|
400 g |
|---|---|
|
Red bell pepper
|
1 |
|
Yellow bell pepper
|
1 |
|
Onion
|
1 |
|
Fajita seasoning mix
|
(approx. 40 g) 1 pack |
|
Olive oil
|
1 tbsp |
|
Water
|
50 ml |
|
Rice
|
200 g |
|
Black beans, drained and rinsed
|
1 can |
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Pointed cabbages, red or green
|
200 g |
|
Cheddar cheese, grated
|
125 g |
| 100 g | |
|
Fresh coriander
|
|
|
Lime wedges, for serving
|
Tomato salsa
|
Cherry tomatoes
|
300 g |
|---|---|
|
Small onion
|
1 |
|
Chilli flakes
|
¼ tsp |
|
Lime
|
Juice of ½ |
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Salt and black pepper, to taste
|
Avocado cream
|
Avocados
|
2 |
|---|---|
| 2 tbsp | |
|
Garlic clove, finely grated
|
1 |
|
Lime
|
Juice of 1 |
|
Salt and black pepper, to taste
|
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Start with the rice as your base, then add the cabbage and black beans before the hot ingredients. Layer the chicken and vegetables next, then add the cheddar, tomato salsa, and avocado cream. Finish with a dollop of skyr, a handful of fresh coriander, and a squeeze of lime just before serving. These fresh toppings are best added at the last minute.
Rinse the rice before cooking to remove excess starch and keep the grains fluffy and separate. Season the cooking water with a pinch of salt, and once cooked, let it rest off the heat for a few minutes before fluffing with a fork.
Don't have a packet on hand? Make your own fajita seasoning: combine 2 tsp smoked paprika, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp onion or garlic powder, 1 tsp dried oregano, 1 tsp salt, and chilli flakes to taste. Add to the pan as per the recipe and season the dish with extra salt and pepper if needed. Scale up and store in a jar for the next time.
FAQ: Questions about chicken burrito bowl
Here’s everything you need to know about this chicken burrito bowl, from making it your own to checking if the chicken is cooked through and keeping leftovers fresh.
Can I add other vegetables to my chicken burrito bowl?
Yes, this bowl is easy to adapt based on what you have on hand. Sweetcorn adds a touch of sweetness, shredded lettuce brings a fresh crunch, and diced cucumber keeps things light and cool alongside the spiced chicken. Simply add them as extra toppings when assembling the bowls.
Feel free to make it your own, just keep in mind that any changes to the ingredients could affect the nutritional values of the recipe, including its protein content.
How do I know when the chicken is done?
The chicken is ready when there is no pink remaining and the juices run clear when cut. After 6-8 minutes in the pan the strips should be cooked through. Slice the thickest one open to check if you're unsure.
How should I store my chicken burrito bowl?
Keep the components in separate airtight containers in the fridge and assemble fresh when you're ready to eat. The rice and chicken will keep for up to 3 days and reheat well in the microwave. The avocado cream is best eaten within 1-2 days. To keep it from browning, press a piece of cling film directly onto the surface before sealing.
Nutritional values
Energy:
2754 Kcal
| Energy distribution % | Nutritional values | |
|---|---|---|
| Fibre | - | 50.4 g |
| Protein | 27 % | 183 g |
| Fat | 36 % | 112 g |
| Carbohydrates | 37 % | 251 g |
Can I meal prep this chicken burrito bowl?
Yes, this recipe is a great meal prep option. Cook the rice, chicken and vegetables in bigger batches, keeping them slightly undercooked and crisp so they hold up well when reheated.
Store the components separately in airtight containers in the fridge for up to 3 days, or freeze the rice, chicken mixture and beans for longer storage. A quick tip is to portion them into individual containers so you can reheat only what you need.
Add the cabbage, salsa and avocado cream fresh after reheating.
Let your salsa rest for better flavour
Once you've made the salsa, let it sit at room temperature for 10-15 minutes before serving. This short rest gives the flavours time to meld together, making for a more balanced, well-rounded chicken burrito bowl.
In a rush? Skip these steps
If you’re short on time, use diced avocado instead of making the avocado cream, pick up pre-shredded cheddar and cabbage, and use leftover cooked rice. The bowl comes together in minutes with a few smart shortcuts.
Do I need to rinse the black beans?
Yes, it's worth rinsing the black beans before adding them to the chicken burrito bowl. This removes the starchy, salty liquid from the can, giving the beans a cleaner taste and firmer texture that pairs better with the fresh salsa and crisp vegetables.
More chicken recipes perfect for meal prep
If chicken is your go-to meal prep protein, these recipes are worth adding to the rotation:
Mason jar salad: a portable, layered salad that travels well and stays fresh for days, ideal for grab-and-go lunches.
Pumpkin mac and cheese: a comforting dish that gets even better the next day with a rich, creamy sauce and crispy panko topping that reheats beautifully.
Chicken and rice bake: a true one-pan wonder where everything goes into a single ovenproof dish and comes out perfectly cooked.
