Let's Do Lunch, Recipes

Chicken Fajita Burrito Bowl

Chicken Fajita Burrito Bowl | The Mother Cooker

This is one of the easiest and greatest meal prep lunches, I often make it vegetarian by omitting the chicken and doubling the amount of peppers. I absolutely fell in love with Chipotle when I visited the states and this is my mini homage. It couldn’t be easier, all you really need is a pack of fajita seasoning. I feel burrito bowls are very personal, you could add cheese, a kind of bean, brown, wild or white rice. You could make a super hot salsa, or cool it down with sour cream. They are so easily adaptable and delicious.

Serves: 2
Prep time: 10-12 mins
Cook time: 15 mins

INGREDIENTS
  • 2 chicken fillets
  • 1 pack fajita seasoning ( I love smokey Bbq flavour)
  • Shredded lettuce
  • 1 large beef tomato, chopped in to small cubes
  • 1 red and 1 yellow bell pepper, thinly sliced
  • 1 small red onion, sliced in to half moons
  • 1 small avocado
  • Tinned sweetcorn
  • Black or pinto beans (optional)
  • 1 pack microwaveable rice, white, brown or wild
  • 1 ripe avocado
  • Fresh lime
  • Fresh coriander, finely chopped.
  • Salt and pepper
  • Sour cream (optional)
  • Cheese (optional)
Directions
  1. Chop chicken in to strips, coat with half your pack of fajita seasoning, gently oil a griddle pan and cook for around 10 minutes on a high heat.
  2. Mix your peppers and onion with the other half of the fajita pack and a little oil and add to griddle pan. Cook for 5 minutes.
  3. Pop your rice in the microwave and then squeeze in the juice of one lime and a bunch of chopped coriander.
  4. Load your bowls with as much as the other ingredients as you like.
  5. If you are prepping this ahead, leave the avocado until ready to serve. Or make a batch of guacamole and keep in an airtight container.