Chicken Fajita Rice Bowl
This Chicken Fajita Rice Bowl recipe combines juicy chicken fajitas with a delicious rice bowl and a dash of sour cream and avocado.
Servings 5 Bowls
Ingredients
Chicken Fajita Bowl Ingredients
- 2 bell pepper sliced
- 1 onion sliced
- 3 tablespoons olive oil divided
- ½ teaspoon salt
- 1 ½ pounds Chicken tenderloins
- 1 batch of Chicken fajita seasoning
- 3 cups cook white rice* 1 cup uncooked rice
- Juice from ½ Lime
- 2 tablespoons cilantro chopped
- 6 cups Lettuce
- sour cream
- 2 Smashed avocados
Chicken Fajita Seasoning
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon table salt
- ½ teaspoons garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat oven to 425F.
- Slice bell peppers and onion. Add them to your sheet pan, toss with 1 ½ tablespoons olive oil and ½ teaspoon salt. Spread into an even layer.
- Season chicken tenderloins with fajita seasoning and remaining 1 ½ tablespoons olive oil.
- Lay chicken on top of the veggies and bake for 20-24 minutes, or until chicken has reached 165F. Once the chicken is done, shred it.
- Cook the rice according to package instructions ( 1 cup of raw white rice yields about 3 cups of cooked rice). Fluff with a fork and stir in lime juice and cilantro.
- Divide lettuce, rice, chicken and vegetables among bowls. Top with your desired amount of sour cream and smashed avocado.
Nutrition
Serving: 1Bowl | Calories: 524kcal | Carbohydrates: 43g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Fiber: 9g | Sugar: 5g
