Chicken Fajita Rice Bowl (Printable Recipe)
Seasoned chicken and vegetables served over cilantro lime rice with creamy avocado and sour cream toppings.
# Ingredients You'll Need:
→ Vegetables and Base
01 -
2 bell peppers, sliced
02 -
1 large onion, sliced
03 -
3 tablespoons olive oil, divided
04 -
1/2 teaspoon salt
05 -
6 cups lettuce, shredded
→ Protein
06 -
1 1/2 pounds chicken tenderloins
→ Rice
07 -
1 cup uncooked white rice (yields 3 cups cooked)
08 -
juice from 1/2 lime
09 -
2 tablespoons fresh cilantro, chopped
→ Fajita Seasoning Blend
10 -
2 teaspoons chili powder
11 -
1 teaspoon smoked paprika
12 -
1 teaspoon ground cumin
13 -
1 teaspoon dried oregano
14 -
1 teaspoon table salt
15 -
1/2 teaspoon garlic powder
16 -
1/2 teaspoon onion powder
→ Toppings
17 -
2 ripe avocados, mashed
18 -
sour cream, to taste
# Steps to Follow:
01 -
Preheat oven to 400°F. Add sliced bell peppers and onion to a sheet pan and toss with 2 tablespoons olive oil and salt.
02 -
In a bowl, combine all fajita seasoning ingredients. Toss chicken tenderloins with seasoning blend and remaining 1 tablespoon olive oil until evenly coated.
03 -
Place seasoned chicken on top of vegetables on the sheet pan. Bake for 20-24 minutes until chicken reaches internal temperature of 165°F and vegetables are tender. Shred chicken with two forks.
04 -
Cook rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
05 -
Divide lettuce among 5 serving bowls. Top with cilantro lime rice, shredded chicken, and roasted vegetables. Add dollops of mashed avocado and sour cream to each bowl.
# Extra Tips:
01 -
Chicken tenderloins cook more evenly than breasts, but you can substitute with chicken breasts cut into 1.5-inch strips - just cook 2-3 minutes longer
02 -
For meal prep, store rice, chicken, and vegetables together, but keep lettuce, avocado, and sour cream separate until serving
03 -
Substitute white rice with brown rice, quinoa, or cauliflower rice for different nutritional profiles