Chicken Fajita Burrito Bowls

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Ingredients:

  • Southwestern marinated chicken breasts
    • I purchased a pack that came already seasoned - great time saver!
  • Sweet corn niblets, drained or cut from the ear
  • Canned black beans, drained and rinsed
    • seasoned with cumin
  • Red and yellow bell pepper strips
  • Fajita seasoning
  • Green onion tops, chopped
  • Grape tomatoes, cut in half
  • Caramelized onions
  • Non-stick cooking spray 
  • Tortilla strips
  • I used the chili lime flavored ones 
  • brown rice
    • save time by using instant brown rice
    • make it with chicken broth!  :) 
  • Jarred taco sauce
  • Jarred salsa verde 
Written Method:

SO MANY of these elements can be done ahead of time for a super quick dinner! 

  • If you make long cooking brown rice, start it first. 
  • Drain a can of corn.
  • Drain and rinse a can of black beans.  
  • Season liberally with cumin for that great Mexican flavor.
  • Grab a handful of pepper strips from the freezer.  Sauté them in water until they are soft.  As it cooks out, add more.   
  • To add flavor to the pepper strips (since we are not cooking them in butter or oil), add some fajita seasoning to them.  This will really wake them up.
  • Chop some green onion tops.  They look really pretty if you slice them on the bias.
  • Cut some grape tomatoes.  These are the sweetest.  :) 
  • To my bell peppers, add some caramelized onions.  Keep adding water if you need to.
  • While the veggies are still cooking down, let's cook the chicken.  Prepare a cast iron grill pan with non-stick cooking spray.  Still trying to be healthy here.  
  • When the pan is really hot, add the southwestern seasoned chicken breasts.  You should hear it sizzle when you add them.  If you don't hear that, your pan is not hot enough.  Once you put them in there, don't mess with them.  Just leave them along for a while.  Allow the pan to do its thing so you can get some good grill marks.  They should release easily and not stick when they are ready to be flipped. 
  • If using instant brown rice, make it while chicken is cooking.  Prepare it with chicken broth to infuse extra flavor into it. 
  • Okay, let's do the other side.  I can't give you an exact cooking time.  It depends on the thickness of your chicken, your pan, the BTUs of your range, etc. 
  • Once your chicken are cooked through and the juices are clear (but please not overcooked), allow them to just rest while you are putting everything else together. 
  • All you do is put a little of each item on the plates, slice the chicken, top it off with your crunchies and sauces, and away you go!