Chicken Fajita Burrito Bowls are loaded with grilled chicken, canned pinto beans, fajita peppers and onions, fresh pico de gallo and corn served over your choice of grains!

I'm calling these Chicken Fajita Burrito Bowls one of the best meals I've made in awhile. You can't go wrong with a bowl loaded with tons of fresh veggies, chicken, canned beans, pico de gallo and more. Even better, the kids loved these bowls too! While you have to separately make the different toppings for this meal, they come together quickly and are awesome for meal prep through the week also.

Why to Use Canned Beans

We love choosing low-sodium canned beans for recipes in our house. Sometimes, we make bowls like this without meat and just use the beans as our protein. Beans are also a great source of fiber! I love stocking our pantry with canned beans since they are affordable and the quickest protein that my kids love.

Canned beans give you a great value- they’re affordable and give you a great boost of nutrients. They save time and money by not having to cook them before eating them. When the beans are canned, they seal in nutrition, freshness and flavor and have a long shelf life making them an awesome option to stock your pantry with.

What I love so much about these Chicken Fajita Burrito Bowls is how fresh they are. The pico de gallo is loaded with flavor and awesome on its own with tortilla chips too. The crispy corn on the cob adds flavor and a little crunch. The fajita veggies are always a win with the spice blend of chili powder, cumin, garlic powder and onion powder.

I love these Chicken Fajita Burrito Bowls for lunches. I like keeping the ingredients separate in containers or mixing them all up for a pasta or grain salad too. It works well both ways! The only thing that is best enjoyed the day of is the pico de gallo. For leftovers, I just add jarred salsa.

Along with these ingredients, you can also add sour cream/Greek yogurt, shredded cheese, olives, lettuce or any other Mexican-inspired ingredients you like.

Chicken Fajita Burrito Bowls Ingredients

-Grilled Chicken

-Grain of choice- brown rice, quinoa or ditalini pasta- I actually used ditalini pasta because that's what I had on hand and it was such a fun change.

-Corn on the cob (frozen will work also)

-Fajita pepper mix- green peppers, red peppers, onions, seasoning

-Pico de gallo- tomatoes, onions, jalapenos, cilantro, lime juice

-Pinto beans- You can chose a low sodium variety. Alternatively, rinsing rinse them removes 40% of the sodium.

How to Make Chicken Fajita Burrito Bowls

First, cook your grains. Choose from brown rice, pasta or quinoa. Then, grill your chicken. If you prefer, you can pan fry the chicken in the pan with the peppers and onions. Cook up the peppers and onions and add the delicious seasonings. Cook the corn- it is great on the grill too. Open up the pinto beans and drain and rinse them. You can heat them if you prefer. Then, chop up the ingredients for the pico de gallo and mix it all up. Assemble your bowls with all of the yummy ingredients.

Chicken Fajita Burrito Bowls

Yield: serves 6 Author: Amanda Hernandez

Chicken Fajita Burrito Bowls

Chicken Fajita Burrito Bowls are loaded with grilled chicken, fajita peppers and onions, fresh pico de gallo, corn and pinto beans served over your choice of grains!

Prep Time: 15 minutes Cook time: 20 minutes Total time: 35 mins

INGREDIENTS

6 cups cooked grain of choice (brown rice, ditalini pasta, quinoa)
1 1/2 pounds grilled chicken, sliced
1 can low-sodium pinto beans, drained and rinsed
2 corn on the cob
Lime slices (optional)
Fajita Peppers + Onions
2 teaspoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
Pico De Gallo
1 cup chopped tomatoes
1/2 chopped medium onion
1 finely diced jalapeno
1/4 cup chopped cilantro
Juice from 1/2 lime
1/2 teasooon salt

INSTRUCTIONS

Cook grain of choice according to directions.
Grill chicken until chicken is cooked through and slice thinly.
Drain and rinse beans. Heat when serving if desired.
Boil corn on the cob until corn is bright yellow. When slightly cooled, cut corn kernels off the cob.
In a large skillet, heat oil. Cook bell peppers and onions for about 3-4 minutes until onions are translucent and peppers are mostly cooked through. Add in chili powder, cumin, garlic and onion and mix well. Turn off heat.
Mix together the tomatoes, onion, jalapeno, cilantro, lime juice and salt for the pico de gallo.
To serve, scoop your grains into the bottom of your bowl. Top with all of the toppings.

Tip: Everything except for the pico de gallo stores well in the fridge for up to 4 days.

Tip: Store in separate containers or mix all together for leftovers. This also makes the best pasta salad when you mix everything together- add in some salsa and Italian dressing for a dressing.

Enjoy!