**Chicken Fajita Burrito Bowl Recipe**
**Servings:** 4-6
**Cooking Time:** 30-40 minutes
**Ingredients:**
For the chicken and vegetables:
* 1 pound boneless, skinless chicken breasts, cut into thin strips
* 1/2 cup lime juice
* 1/4 cup olive oil
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper (optional)
* 1 large onion, sliced
* 2 large bell peppers (any color), sliced
* 2 large tomatoes, diced
* Salt and pepper, to taste
For the burrito bowl:
* 6-8 corn tortillas
* 1 cup cooked white or brown rice
* 1 can (15 ounces) black beans, drained and rinsed
* 1 cup shredded lettuce
* 1 cup diced tomatoes
* 1/2 cup diced avocado
* 1/4 cup crumbled queso fresco or shredded cheddar cheese (optional)
* Sour cream, salsa, and cilantro, for serving (optional)
**Cooking Steps:**
1. **Marinate the chicken:** In a large bowl, whisk together lime juice, olive oil, garlic, oregano, cumin, and cayenne pepper (if using). Add the chicken and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. **Cook the chicken:** Heat a large cast-iron skillet or griddle over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken for 5-7 minutes per side, or until cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
3. **Cook the vegetables:** In the same skillet, add the sliced onion and bell peppers. Cook, stirring occasionally, until the vegetables are tender and lightly charred, about 10-12 minutes. Add the diced tomatoes and cook for an additional 2-3 minutes.
4. **Assemble the burrito bowl:** Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Divide the cooked rice, black beans, shredded lettuce, diced tomatoes, and cooked chicken among the tortillas. Top with sliced avocado and crumbled queso fresco or shredded cheddar cheese (if using).
5. **Serve:** Serve the burrito bowls with sour cream, salsa, and cilantro on the side, if desired.
**Tips and Variations:**
* For a spicier version, add more cayenne pepper to the marinade or sprinkle red pepper flakes on top of the burrito bowl.
* For a vegetarian option, substitute the chicken with sautéed Portobello mushrooms or black beans.
* For a vegan option, omit the cheese and sour cream, and add more beans, avocado, or roasted vegetables.
* Add diced jalapeños or serrano peppers to the skillet with the onions and bell peppers for an extra kick.
* Use different types of tortillas, such as whole wheat or flour, for a different texture and flavor.
* Top with diced radishes, pickled onions, or crumbled bacon for added flavor and crunch.
* Make it a meal prep by preparing the chicken and vegetables ahead of time, then assembling the burrito bowls just before serving.
**Correct Cooking Techniques:**
* Use a cast-iron skillet or griddle to cook the chicken and vegetables, as they retain heat well and can achieve a nice sear.
* Cook the chicken to an internal temperature of 165°F (74°C) to ensure food safety.
* Don't overcrowd the skillet when cooking the chicken and vegetables, as this can lead to uneven cooking and a less flavorful dish. Cook in batches if necessary.
* Let the chicken rest for a few minutes before slicing it to allow the juices to redistribute, making it easier to slice and resulting in a more tender texture.
By following these tips and variations, you can create a delicious and customizable Chicken Fajita Burrito Bowl that suits your taste preferences and dietary needs.
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