Fajita Chicken Burrito Lunch Bowl Recipe

Is the nightly dinner table feeling more like a negotiation table? I hear you. We’ve all been there, staring down a plate that one kid deems “too green” and another calls “too mixed together.” It’s exhausting.

That’s why our family’s Fajita Chicken Burrito Lunch Bowl is my secret weapon. It’s the customizable, deconstructed hero we needed. Think of all the best parts of a burrito—the flavorful chicken, the sizzling veggies, the fluffy rice—but served in a fun, build-your-own style that gives everyone, especially picky eaters, a sense of control. If you love this bowl concept, you might also enjoy our steak fajita bowl for another delicious twist.

This isn’t just a meal; it’s a peace treaty. And the best part? You likely have most of the ingredients in your kitchen right now. Let’s make dinner fun again.

Recipe Overview

• Cuisine: Mexican-inspired
• Category: Main Dish, Lunch Bowl
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4-6

Why Even My Picky Eaters Love This!

My kids went from skeptical to super fans with this one. The magic is all in the setup. Instead of one intimidating, fully-assembled burrito, I serve everything in separate bowls on the table.

This turns dinner into a fun activity. The kids get to be the chefs of their own bowls. They can pick what they love and quietly skip what they’re not sure about. That little bit of choice makes a huge difference.

Plus, the flavors are familiar and not too spicy. The chicken is savory, the fajita veggies are sweet and soft, and the rice is a comforting base. It’s a win for everyone’s taste buds.

Our Family-Friendly Ingredient List

I promise, no hard-to-find items here! This list is all about simplicity and flexibility.

• For the Chicken: 1.5 lbs boneless, skinless chicken breast, cut into strips. 2 tbsp olive oil. 1 packet of your favorite fajita seasoning (or 2 tbsp of a homemade blend).
• For the Fajita Veggies: 1 red bell pepper, 1 green bell pepper, 1 yellow onion. 1 tbsp olive oil. A pinch of salt.
• For the Bowls: 3 cups cooked Mexican rice (from a packet or homemade). 1 can (15 oz) black beans, rinsed and drained. 1 cup corn (fresh, frozen, or canned).
• For the Toppings: 1 cup shredded cheese. 1 cup salsa. 1 cup guacamole (store-bought is perfectly fine!). Sour cream, chopped cilantro, and lime wedges for those who want them.

How to Get the Kids Involved in Cooking This

Getting little hands involved is my top trick for making them excited to eat. It builds pride in the meal!

For younger chefs, a safe and fun job is to become the “Topping Station Manager.” They can arrange the bowls of shredded cheese, salsa, and corn on the table. It makes them feel important.

Older kids can help with the “assembly line.” They can use clean hands or tongs to place the chicken strips and fajita veggies on the baking sheet before it goes in the oven. It’s a simple task with a big payoff.

The Full Step-by-Step Instructions

Don’t worry, it looks like more steps than it is. It’s really just cooking a few simple parts and putting them together.

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prep your chicken and veggies. Slice the chicken breasts into strips. Slice the bell peppers and onion into thin strips.
3. Season the chicken. In a bowl, toss the chicken strips with 1 tbsp olive oil and the fajita seasoning until evenly coated.
4. Season the veggies. On the baking sheet, toss the pepper and onion strips with 1 tbsp olive oil and a pinch of salt. Push them to one half of the sheet.
5. Arrange the chicken on the other half of the baking sheet, giving everything a little space.
6. Bake for 18-20 minutes, until the chicken is cooked through and the veggies are tender and slightly charred.
7. While that bakes, warm your black beans and corn on the stovetop or in the microwave. Prepare your Mexican rice according to package directions.
8. Time to build! Set out all your components: rice, beans, corn, cooked chicken, fajita veggies, and all the toppings.
9. Let everyone build their perfect bowl. Start with rice, add protein and veggies, and finish with their favorite toppings!

Fun Twists for Different Tastes

This recipe is a fantastic base. You can easily tweak it to please every person at your table.

For super sensitive palates, serve the salsa and guacamole on the side as dips. Some kids prefer everything separate, and that’s okay!

For the adults or adventurous eaters, add a little heat. A sprinkle of chili flakes on the chicken or a dash of hot sauce in the salsa bowl works great.

If you have a beef lover, swap the chicken for thinly sliced steak. For a meatless night, use extra black beans or sautéed mushrooms as the main protein. The system stays the same! And if you’re craving Asian flavors, our slow cooker chicken pad thai noodle bowl offers a completely different but equally easy bowl experience.

Storing & Reheating (Perfect for Busy Nights)

This meal is a lifesaver for leftovers. I often make a double batch of the chicken and veggies.

Store each component separately in airtight containers in the fridge for up to 4 days. This keeps the textures perfect.

To reheat, warm the chicken, veggies, rice, and beans in the microwave. The cold toppings like cheese, salsa, and guacamole can go on after. It makes for a lightning-fast lunch or dinner later in the week.

Nutrition Notes

I’m not a dietitian, but as a parent, I love that this bowl packs a good balance. Here’s a simple breakdown of what you’re serving:

• High-Protein: Thanks to the chicken breast and black beans, this meal helps keep everyone full and energized.
• Veggie-Packed: The fajita veggies and any added toppings like corn and salsa add vitamins and fiber.
• Customizable: You control the portions of rice, cheese, and sour cream, making it easy to fit your family’s needs.
• Real Ingredients: It’s made from whole foods you can recognize, which always feels like a win.

FREQUENTLY ASKED QUESTIONS

Can I make this ahead of time?

Absolutely! You can cook the chicken, fajita veggies, and rice up to two days ahead. Store them separately in the fridge and just warm them up when you’re ready to serve. It turns a 35-minute meal into a 5-minute assembly.

My child won’t touch anything “mixed.” How do I serve this?

I have one of those too! The beauty of the bowl is that it doesn’t have to be a bowl. Use a divided plate (like a lunch tray) and put each ingredient in its own section. It’s the same meal, just presented in a way that feels safe for them.

What’s a quick substitute for Mexican rice?

No problem at all. Plain white or brown rice works perfectly. Just stir a little chopped cilantro and a squeeze of lime juice into it after cooking for a similar fresh flavor. Cauliflower rice is another great low-carb option.

So there you have it—our family’s go-to solution for a happy, hassle-free dinner. It’s colorful, it’s interactive, and most importantly, it usually ends with clean plates.

This recipe is all about taking the pressure off. When kids feel like they have a say, mealtime becomes so much smoother. I really hope this brings as much joy to your table as it has to ours. And for those cozy nights when you want a comforting, all-in-one spoonable meal, don’t miss our ultimate cheesy chicken bacon potato soup.

I’d love to know if this was a hit with your family! Did your picky eater try something new? Please leave a comment and rating below!