Fajita Chicken Burrito Bowl

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  Lime Juice, Fresh(30g)
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  Vegetable oil(15g)
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  Garlic(60g)
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  Chili powder(5g)
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  Cumin, Ground(5g)
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  1 teaspoon salt
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  Cilantro, Fresh(15g)
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  Chicken Thigh, Boneless Skinless(454g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Bell Pepper
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  White Rice(120g)
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  Low Sodium Chicken Broth(240g)
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  Garlic(60g)
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  Lime Juice, Fresh(30g)
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  Cilantro, Fresh(45g)
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  Lettuce, Romaine(1200g)
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  Beans, Black, Canned, Drained(198g)
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  Corn, Sweet, Canned, Drained(198g)
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  Yellow Onion
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  Avocado
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lime Juice, Fresh(45g)
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  Cilantro, Fresh(15g)
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  Garlic(60g)
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  Brown sugar(3g)
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  Cumin, Ground(1g)
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  1/2 teaspoon salt
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  Red pepper flakes(5g)

Instructions

1. 1Combine the lime juice, vegetable oil, fresh garlic, chili powder, ground cumin, and cilantro in a shallow bowl. Add the chicken thighs and toss to coat evenly. Marinate for at least 15 minutes (or up to 30 minutes if time allows).
2. 2Heat a large skillet over medium-high heat until lightly smoking, then add a drizzle of vegetable oil to coat the bottom. Working in batches if needed to avoid crowding, sear the chicken thighs for 8–10 minutes per side until deeply golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
3. 3Add the diced bell pepper to the same skillet (add a bit more oil if needed) and cook over medium-high heat for 5–7 minutes, stirring occasionally, until soft and lightly charred. Season with salt and pepper to taste.
4. 4While the chicken cooks, combine the rice, chicken broth, and fresh garlic in a pot over high heat. Bring to a boil, then reduce heat to low, cover with a lid, and cook for 15–18 minutes until the rice is tender and liquid is absorbed. Fluff with a fork, then stir in lime juice and cilantro.
5. 5Whisk together the olive oil, lime juice, fresh garlic, brown sugar, ground cumin, and red pepper flakes in a small bowl until combined.
6. 6Divide the cooked rice evenly into 4 airtight containers while hot. Top each with romaine lettuce, black beans, sweet corn, diced onion, charred bell pepper, and sliced chicken.
7. 7Add avocado slices to the top of each container just before serving, and drizzle with the lime-cilantro dressing.