Description
This vibrant Fajita Rice Bowl combines tender oven-baked chicken seasoned with homemade fajita spices, colorful bell peppers and onions, fluffy lime-cilantro rice, crisp lettuce, and creamy avocado for a fresh and flavorful meal perfect for a hearty lunch or dinner.
Ingredients
Vegetables
- 2 bell peppers, sliced
- 1 onion, sliced
- 6 cups lettuce
- 2 smashed avocados
- 2 tablespoons cilantro, chopped
- Juice from 1/2 lime
Protein
- 1 1/2 pounds chicken tenderloins
Seasonings and Spices for Chicken Fajita Seasoning
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon table salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Other Ingredients
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt (for vegetables)
- 3 cups cooked white rice (from 1 cup uncooked rice)
- Sour cream, for topping
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables and chicken.
- Prepare Vegetables: Slice the bell peppers and onion, then place them on a sheet pan. Toss with 1 1/2 tablespoons of olive oil and 1/2 teaspoon salt to coat evenly. Spread them out in a single layer for even roasting.
- Season the Chicken: Combine chili powder, smoked paprika, ground cumin, oregano, table salt, garlic powder, and onion powder to make the fajita seasoning. Season the chicken tenderloins with this spice blend and drizzle with the remaining 1 1/2 tablespoons olive oil, ensuring even coating.
- Assemble and Bake: Lay the seasoned chicken on top of the bed of vegetables on the sheet pan. Place in the preheated oven and bake for 20-24 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from oven and shred the chicken.
- Cook the Rice: Prepare rice according to package instructions (1 cup uncooked white rice yields about 3 cups cooked). Once cooked, fluff with a fork and stir in fresh lime juice and chopped cilantro for added brightness.
- Assemble the Bowls: Divide the lettuce evenly among serving bowls. Layer with the lime-cilantro rice, shredded chicken, and roasted vegetables. Top each bowl with desired amounts of sour cream and smashed avocado for creaminess and flavor.
Notes
- For extra spice, add sliced jalapeños or a dash of hot sauce to your bowl.
- Chicken fajita seasoning can be made ahead and stored for convenience.
- Use brown rice or cauliflower rice for variations in nutrition and texture.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- To keep the veggies crisp, add the lettuce fresh when serving rather than cooking it.
