If you’re searching for a satisfying, customizable dinner that gets everyone around the table excited, this Loaded Chicken Fajita Burrito Bowl is it. It has everything you love about fajitas—tender chicken, sautéed peppers and onions, bold spices—but served burrito bowl style over rice with all your favorite toppings. It’s colorful, hearty, full of flavor, and surprisingly easy to prep on a weeknight.
This recipe has been a go-to in my kitchen for years. I love meals that let everyone build their own bowl, especially when kids are involved. Some want extra rice, others load up on avocado, and one always skips the onions—but that’s the beauty of a burrito bowl.
It’s flexible, fun, and perfect for family-style dinners. And if you’re prepping ahead, this one is ideal for lunch meal prep or even next-day leftovers.
Everything comes together with simple, fresh ingredients: juicy chicken seasoned with smoky spices, sautéed bell peppers, warm rice or cauliflower rice, and a spread of toppings like black beans, avocado, cheese, salsa, and sour cream. Whether you’re feeding a hungry crowd or just your family on a Tuesday night, this loaded burrito bowl delivers every time.
What You’ll Need
For the Chicken Fajitas:
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For the Veggies:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red or yellow onion, sliced
- 1 tablespoon olive oil
- Pinch of salt and pepper
For the Bowl Base:
- 2 cups cooked rice, brown rice, or cauliflower rice
- Juice and zest of 1 lime
- 1 tablespoon chopped fresh cilantro (optional)
Optional Toppings:
- Black beans
- Corn kernels
- Avocado or guacamole
- Salsa or pico de gallo
- Shredded cheese
- Sour cream or plain Greek yogurt
- Chopped cilantro
- Lime wedges
Pro Tips
- Use chicken thighs for more flavor and juiciness—they hold up better in the skillet too.
- Cook your chicken in batches if needed to avoid overcrowding the pan, which helps get a good sear.
- Slice your peppers and onions evenly so they cook at the same rate.
- Warm your toppings like beans and corn just before serving for the best flavor.
- Serve toppings family-style and let everyone assemble their own bowl—perfect for picky eaters or guests.
Tools You’ll Need
- Large cast iron skillet or sauté pan
- Cutting board and sharp knife
- Measuring spoons
- Medium saucepan (for rice)
- Mixing bowls
- Tongs or spatula
- Serving bowls
Substitutions & Variations
Low Carb: Serve over cauliflower rice or shredded lettuce instead of regular rice.
Dairy-Free: Use dairy-free sour cream or skip the cheese.
Vegetarian: Replace chicken with tofu or portobello mushrooms and season the same way.
Spicy: Add sliced jalapeños, chipotle powder, or hot salsa to turn up the heat.
No Rice? Try quinoa, farro, or crushed tortilla chips for a crunchy twist.
Make-Ahead Tips
- Marinate the chicken up to 24 hours ahead.
- Slice the vegetables and store in a sealed container in the fridge.
- Cook rice ahead of time and reheat before assembling.
- Store each topping in its own container for easy assembly during the week.
How to Make Loaded Chicken Fajita Burrito Bowls
Step 1: Season the Chicken
In a bowl, combine chicken with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Mix well and let marinate for 15–30 minutes (or overnight in the fridge).
Step 2: Cook the Chicken
Heat a skillet over medium-high heat. Add a little oil and cook the chicken for 4–5 minutes per side, or until cooked through and nicely browned. Let rest for 5 minutes, then slice.
Step 3: Sauté the Peppers and Onions
In the same skillet, add a little more oil if needed. Add sliced bell peppers and onions, season with a pinch of salt and pepper, and cook for 5–7 minutes until tender with a slight char.
Step 4: Prepare the Rice Base
If using white or brown rice, toss with lime juice, zest, and chopped cilantro. Keep warm until ready to serve.
Step 5: Assemble the Bowls
Scoop rice into the bottom of each bowl. Add sliced chicken, sautéed peppers and onions, and your choice of toppings like black beans, avocado, cheese, sour cream, salsa, and fresh cilantro.
Leftovers & Storage
- Store all components separately in airtight containers for up to 4 days.
- Reheat chicken, rice, and peppers in a skillet or microwave.
- Use leftovers in wraps or quesadillas for easy lunches.
Final Thoughts
This Loaded Chicken Fajita Burrito Bowl is everything a weeknight dinner should be—quick to prep, full of flavor, and endlessly customizable. It brings bold, fresh ingredients together in a satisfying, build-your-own format that works for any family. Whether you prep it ahead for lunches or serve it hot and fresh for dinner, this recipe is one you’ll come back to again and again. If you try it, leave a comment and let me know what toppings your family loved best—I’m always looking for new combinations!