Chicken Fajita Rice Bowl (Print Version)
# Ingredients:
→ Chicken Fajita Bowl Ingredients
01 -
2 bell peppers, sliced
02 -
1 onion, sliced
03 -
3 tablespoons olive oil, divided
04 -
½ teaspoon salt
05 -
1 ½ pounds chicken tenderloins
06 -
1 batch chicken fajita seasoning
07 -
3 cups cooked white rice (1 cup uncooked rice)
08 -
Juice from ½ lime
09 -
2 tablespoons cilantro, chopped
10 -
6 cups lettuce
11 -
Sour cream (desired amount)
12 -
2 smashed avocados
→ Chicken Fajita Seasoning
13 -
2 teaspoons chili powder
14 -
1 teaspoon smoked paprika
15 -
1 teaspoon ground cumin
16 -
1 teaspoon oregano
17 -
1 teaspoon table salt
18 -
½ teaspoon garlic powder
19 -
½ teaspoon onion powder
# Instructions:
01 -
Preheat oven to 425°F (220°C).
02 -
Slice bell peppers and onion. Add them to a sheet pan, toss with 1 ½ tablespoons olive oil and ½ teaspoon salt. Spread into an even layer.
03 -
Season chicken tenderloins with fajita seasoning and the remaining 1 ½ tablespoons olive oil.
04 -
Lay chicken on top of the vegetables and bake for 20-24 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Shred the chicken once cooked.
05 -
Cook the rice according to package instructions. Fluff with a fork and stir in lime juice and chopped cilantro.
06 -
Divide lettuce, rice, shredded chicken, and vegetables among bowls. Top with desired amounts of sour cream and smashed avocado.