Chicken Fajita Burrito Bowl
This mash-up of fajitas and burritos makes the BEST easy dinner! Pile the colorful peppers and chicken on rice, then top with whatever you love in your burrito. Bowl meals are so fun to make and easy for everyone to customize, but if you love tortillas, you can totally wrap everything up instead. Next time you and your family are craving burritos, tell everyone you’ve got dinner covered!
Get Ready!
Grab a knife and cutting board, a small bowl, a spoon, a large skillet or nonstick pan, a wooden spoon and dry measuring cups and spoons.
Makes4 servings
Ingredients
- Get Set!
- 1 red bell pepper
- 1 orange or yellow bell pepper
- 1/2 large onion
- 2 teaspoons (6 g) garlic powder
- 1 teaspoon mild chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 pound (454 g) ground chicken or turkey
- 4 cups (744 g) cooked white or brown rice
- 1 ripe avocado, cut into quarters and sliced
- 1 cup (240 ml) fresh salsa or diced tomatoes
- 1/4 cup (4 g) fresh cilantro leaves (optional)
- 1/4 cup (60 ml) plain Greek yogurt or sour cream
Go!
-
Cut the peppers and onion into a small dice. In a small bowl, mix together the garlic powder, chili powder, paprika, cumin and salt.
-
Heat the oil in a large skillet over medium-high heat. Add the diced peppers and onion. Cook, stirring frequently, for 2 to 3 minutes, or until the veggies begin to brown.
-
Add the ground chicken, and use a wooden spoon to break the meat up into little bits. Sprinkle the spice mixture over the meat and veggies and continue to stir for 3 to 4 minutes, or until the meat is cooked through.
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To serve, spoon the chicken and veggies over the cooked rice and top with avocado, salsa, cilantro (if using) and a dollop of yogurt or sour cream.
Chef Tip: Cutting Avocados
Cutting an avocado can be tricky because it’s round and there's a large pit in the center. First, place the avocado down on a cutting board the long way (so the top part is facing away from you). Carefully slice down the avocado lengthwise until you hit the pit. Pick up the avocado and gently roll it around the knife so you are cutting it all the way around the center. Remove the knife, and then use both hands to twist open the avocado to separate the two halves. Cut each of those halves in half again to get four pieces. This will make it easy to remove the pit and peel away the skin.
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