Fajita Chicken Burrito Bowl
This Fajita Chicken Burrito Bowl delivers 36g protein and 612 calories per serving — a complete meal option that hits muscle-building macros in one bowl. Four servings stovetop-prep in minutes, covering post-workout nutrition across multiple days. Nail your protein target and daily surplus without meal-prepping twice.
Ingredients
- •Lime Juice, Fresh(30g)
- •Vegetable oil(15g)
- •Garlic(60g)
- •Chili powder(5g)
- •Cumin, Ground(5g)
- •1 teaspoon salt
- •Cilantro, Fresh(15g)
- •Chicken Thigh, Boneless Skinless(454g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Bell Pepper
- •White Rice(120g)
- •Low Sodium Chicken Broth(240g)
- •Garlic(60g)
- •Lime Juice, Fresh(30g)
- •Cilantro, Fresh(45g)
- •Lettuce, Romaine(1200g)
- •Beans, Black, Canned, Drained(198g)
- •Corn, Sweet, Canned, Drained(198g)
- •Yellow Onion
- •Avocado
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Lime Juice, Fresh(45g)
- •Cilantro, Fresh(15g)
- •Garlic(60g)
- •Brown sugar(3g)
- •Cumin, Ground(1g)
- •1/2 teaspoon salt
- •Red pepper flakes(5g)
Instructions
- 1In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
- 2Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.Transfer chicken to a warm plate, loosely tent with foil and let rest.
- 3Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.
- 4While the chicken is marinading or cooking, cook rice: Combine together the rice, chicken stock (or broth), and garlic in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through.
- 5Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.
- 6Whisk dressing ingredients together to combine.
- 7Combine lettuce, beans, corn, onion and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing.
Nutrition — Per Serving
612
calories
36g
protein
24g
fat
- Carbohydrates
- 71g
- Saturated fat
- 3.9g
- Sodium
- 439 mg
- Dietary fiber
- 10.2g
4 servings per batch · ~709g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Set up your profile to enable swaps →Common questions
How much protein does Fajita Chicken Burrito Bowl have per serving?
Each serving contains 36g of protein and 612 calories with 24g fat and 71g carbs. The carb-heavy macro split makes this option better suited for post-workout meals when you need glycogen replenishment alongside protein.
How long does Fajita Chicken Burrito Bowl take to prep?
This recipe qualifies as quick prep and yields 4 servings, meaning you can batch-prepare a full week's worth of lunches in minimal time on the stovetop. It's designed for efficient meal prep without sacrificing macro balance.
Is Fajita Chicken Burrito Bowl good for muscle gain?
At 36g protein and 612 calories per serving, this bowl works best during muscle-building phases where you're in a caloric surplus and prioritizing carbohydrate intake for training performance. The 71g carbs support both energy and recovery.
