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Oven-Baked Chicken Fajita Bowls
This is such a SIMPLE idea for Dinner tonight, or to quickly make a few meals in advance for Meal Prep. 
Makes about 6 servings
Ingredients:
- 2 lbs chicken breasts skinless, boneless, cut into thin strips
- 6 bell peppers red, yellow, green, cut into strips
- 1 large onion, sliced
- 1 tsp sea salt
- 1/2 tsp fresh ground black pepepr
- 1 Tbsp ground cumin seed
- 1 tsp garlic powder
- 1 Tbsp smoked paprika
- 2 Tbsp olive oil
- 2 cups cooked brown rice
Optional Toppings:
- lime wedges
- fresh cilantro chopped
- avocado slices
- shredded cheese
Instructions:
Preheat the oven to 400 degrees f.
Place peppers, onions and chicken on a large, flat, rimmed baking sheet.
Sprinkle cumin, garlic, paprika, salt and pepper on top and drizzle with olive oil.
Using tongs or your hands, toss well all ingredients on the pan to coat evenly.
Distribute ingredients evenly on baking sheet for even cooking.
Bake for about 15 minutes, or until veggies soften and chicken is cooked through.
Remove from oven and squeeze optional fresh lime on top. Serve over brown rice with your favorite toppings( I add a 1/2 cup of cooked brown rice to each meal prep container).
Keep refrigerated in air tight containers for 3-4 days, adding optional toppings right before serving.
Enjoy!
❤Rachel
Ingredients
- 2 lbs chicken breasts skinless, boneless, cut into thin strips
- 6 bell peppers red, yellow, green, cut into strips
- 1 large onion, sliced
- 1 tsp sea salt
- 1/2 tsp fresh ground black pepepr
- 1 Tbsp ground cumin seed
- 1 tsp garlic powder
- 1 Tbsp smoked paprika
- 2 Tbsp olive oil
- 2 cups cooked brown rice
Optional toppings:
- lime wedges
- fresh cilantro chopped
- avocado slices
- shredded cheese
Instructions
- Preheat the oven to 400 degrees f.
- Place peppers, onions and chicken on a large, flat, rimmed baking sheet.
- Sprinkle cumin, garlic, paprika, salt and pepper on top and drizzle with olive oil.
- Using tongs or your hands, toss well all ingredients on the pan to coat evenly.
- Distribute ingredients evenly on baking sheet for even cooking.
- Bake for about 15 minutes, or until veggies soften and chicken is cooked through.
- Remove from oven and squeeze optional fresh lime on top. Serve over brown rice with your favorite toppings and enjoy!
- Keep refrigerated in air tight containers for 3-4 days, adding optional toppings right before serving.
- I add a 1/2 cup of cooked brown rice to each meal prep container.
