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healthy mojito lime chicken fajita bowl

Mojito Lime Chicken Burrito Bowls

Super flavorful and healthy mojito lime chicken burrito bowls that are loaded with lime brown rice, juicy chicken, black beans, sauteed bell peppers, and topped with homemade cilantro dressing. This Mexican inspired recipe is sure to be your new favorite meal. Ideal for meal prep, family dinners, and lunch!
5 from 8 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving 4 servings

Ingredients
 

Mojito Lime Marinade:

  • 2 limes, juiced
  • 2 garlic cloves, minced
  • 2 Tbsp fresh cilantro, chopped
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp cumin

Chicken Bowls:

  • 4 medium chicken breasts, skinless and boneless
  • 1 - 2 Tbsp extra-virgin olive oil or avocado oil
  • 1 cup of brown rice, cooked
  • 1 small lime, juiced
  • 2 Tbsp fresh cilantro, finely chopped
  • 6 - 8 cups of Romaine lettuce, chopped or shredded
  • 2 large bell peppers, cut into strips
  • 1 cup black beans, warmed
  • 1 cup frozen or fresh corn kernels, warmed
  • ½ a red onion, finely chopped
  • ½ cup fresh pico de gallo or salsa
  • Optional Toppings: avocado, guacamole, sour cream, lime, cheese

Cilantro Dressing:

  • 2 Tbsp extra virgin olive oil
  • 2 medium limes, juiced (about ⅓ cup)
  • 2 Tbsp of cilantro, finely minced
  • 1 garlic clove, minced
  • ¼ tsp cumin
  • ½ tsp sea salt
  • ¼ tsp black pepper freshly ground

Instructions

  • In a large ziplock bag, mix together all the mojito lime marinade ingredients. Add in chicken, seal the bag and shake until chicken is evenly coated. Let marinate for at least 10 minutes and up to 1.5 hours.
  • In a large saute pan, heat olive oil to medium-high heat. Add chicken to the pan and cook for 5 - 7 minutes on each side, or until cooked through and no longer pink on the inside. Remove the chicken from the pan and let rest on a plate. Do not cut it yet.
  • Meanwhile, add the sliced peppers to the pan, and cook for about 5 minutes until soft and slightly charred. Add more olive oil if needed and season with salt and pepper.
  • In a small bowl, mix the cooked brown rice with lime juice, chopped cilantro, salt, and freshly ground black pepper.
  • Warm the black beans and corn according to the package instructions. I recommend heating beans in saute pan on low with the bean juice from the can.
  • Make the dressing by whisking together all the ingredients. Taste and adjust seasonings based on your preference.
  • Slice the chicken breasts.
  • Assemble bowls by adding lettuce as the base of each bowl, then evenly dividing and topping each with cilantro lime rice, warmed black beans, warmed corn, sauteed bell peppers, red onion, pico de gallo or salsa, chicken slices, and avocado slices. Sprinkle some cheese on top if desired, and enjoy!

Notes

Brown Rice: subsitute with white rice, veegetable rice, or your favorite kind.
Black Beans: substitute with pinto beans, kidney beans, chickpeas, or your favorite kind.
Spices: you can use a Mexican taco seasoning.

Nutrition

Calories: 481kcal | Carbohydrates: 34g | Protein: 44g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 733mg | Potassium: 1266mg | Fiber: 10g | Sugar: 4g | Vitamin A: 8447IU | Vitamin C: 96mg | Calcium: 80mg | Iron: 4mg
Course Lunch & Dinner
Cuisine Healthy, Mexican
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!