Fajita Chicken Burrito Lunch Bowl Recipe

Is the nightly dinner table a battleground in your house too? I get it. One kid won’t touch anything green, another only eats food that’s beige, and you’re just trying to get a decent meal on the table that doesn’t involve chicken nuggets for the tenth time this week.

That’s exactly why I’m so excited to share our family’s favorite solution: the Fajita Chicken Burrito Lunch Bowl. It’s the meal that finally got a “thumbs up” from everyone at my table. The best part? It’s a deconstructed burrito, which means everyone can build their own perfect bowl, picking and choosing exactly what they want. No more complaints, just happy, full bellies. If you love the bowl concept, you might also enjoy our easy steak fajita bowl for another customizable dinner win.

Recipe Overview

• Cuisine: Mexican-inspired
• Category: Lunch or Dinner
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4-6

Why Even My Picky Eaters Love This!

This dish is a game-changer because it puts the power in their little hands. My most selective eater loves that he can have just the chicken breast and rice. My more adventurous one piles on the fajita veggies and guacamole. Because it’s a bowl and not a wrapped burrito, they can see everything clearly—no scary hidden ingredients! The colors are fun, and the flavors are simple but delicious.

Our Family-Friendly Ingredient List

I keep things simple and use what I can easily find at my regular grocery store. No fancy, hard-to-find items here!

• 1.5 lbs boneless, skinless chicken breast, cut into strips
• 2 bell peppers (I use red and yellow for sweetness), sliced
• 1 large onion, sliced
• 2 tbsp fajita or taco seasoning (store-bought is perfect!)
• 2 tbsp olive oil
• 2 cups cooked Mexican rice (from a packet or homemade)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (frozen, canned, or fresh)
• For serving: shredded cheese, sour cream, guacamole, salsa, and tortilla chips

How to Get the Kids Involved in Cooking This

Getting kids in the kitchen makes them so much more likely to try the finished meal. Here are two super easy jobs they can handle.

Little hands can wash the bell peppers or help measure the fajita seasoning. Older kids can be in charge of stirring the Mexican rice as it cooks or arranging all the toppings in little bowls for our “burrito bar.”

The Full Step-by-Step Instructions

Don’t worry, it comes together fast! I do the chicken and veggies in one pan to save on dishes.

1. Heat 1 tbsp of olive oil in a large skillet or pan over medium-high heat.
2. Add the chicken strips and sprinkle with half of the fajita seasoning. Cook for 5-7 minutes, stirring, until cooked through. Remove the chicken to a plate.
3. Add the other tbsp of oil to the same pan. Toss in the sliced peppers and onion with the rest of the seasoning.
4. Cook the veggies for 6-8 minutes, until they are soft and have those nice, slightly blackened edges.
5. While the veggies cook, heat your black beans and corn in a small pot or the microwave.
6. Now, build your bowls! Start with a base of warm Mexican rice, then let everyone add their preferred mix of chicken, fajita veggies, beans, and corn.
7. Finish with all the fun toppings like cheese, a big scoop of guacamole, and a handful of crunchy chips.

Fun Twists for Different Tastes

The beauty of this meal is how easily you can change it up to please every person at your table.

For sensitive palates, serve the salsa and sour cream on the side for dipping only. Swap the chicken for seasoned ground beef or turkey if that’s what your family prefers. For a creamy twist, mix a little ranch dressing into the guacamole. And for the adults? A squeeze of fresh lime juice or a dash of hot sauce on top makes it perfect! For another family-friendly Asian-inspired bowl, try our slow cooker chicken pad thai noodle bowl.

Storing & Reheating (Perfect for Busy Nights)

This is a fantastic make-ahead meal for hectic weeks. I often double the recipe.

Store the components separately in airtight containers in the fridge for up to 4 days. To reheat, just warm the chicken, veggies, and rice in the microwave. The cold toppings like guacamole and cheese can be added fresh. It makes the easiest, most satisfying lunch the next day!

Nutrition Notes

While I’m not a dietitian, I love that this meal packs a good nutritional punch. Here’s a simple breakdown of what you’re getting:

• High Protein: From the chicken and black beans, which helps keep everyone full.
• Veggie-Packed: Bell peppers and onions give a great dose of vitamins.
• Fiber-Rich: Thanks to the beans, corn, and whole grains in the rice.
• Healthy Fats: The olive oil and avocado in the guacamole are good-for-you fats.

FREQUENTLY ASKED QUESTIONS

Can I make this ahead of time?

Absolutely! It’s a meal prep superstar. Cook all the components and store them separately. Assemble your burrito bowl fresh when you’re ready to eat for the best texture.

My child won’t eat any veggies. What do I do?

Start super small. Put one or two pieces of pepper on their plate without any pressure. Sometimes, having them help cook the veggies makes them curious enough to try a tiny bite. You can also puree some of the cooked peppers and mix it into the guacamole for a hidden veggie boost.

What can I use instead of Mexican rice?

Plain white or brown rice works great! Just sprinkle a little salt and a squeeze of lime juice over it. Cilantro-lime rice is another fantastic option if your family likes the flavor.

I really hope this recipe brings a little peace and a lot of flavor to your family table. It’s been our go-to for busy nights, easy lunches, and even when we have friends over. It’s flexible, filling, and finally ends the “what’s for dinner” debate. And when you’re craving something warm and comforting, our cheesy chicken bacon potato soup is the ultimate cozy meal.

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