By Claire DiMaggio
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Cut the chicken breasts into strips and place them in a large bowl.
Add 1 tablespoon of olive oil, chili powder, ground cumin, salt, and pepper to the chicken. Toss to coat the chicken strips evenly.
Spread the seasoned chicken strips onto the prepared baking sheet.
In the same bowl, add the sliced bell peppers, onion, remaining 1 tablespoon olive oil, salt, and pepper. Toss to combine.
Spread the bell peppers and onion on the baking sheet next to the chicken strips.
Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.
While the chicken and vegetables are roasting, heat the black beans in a saucepan over medium heat. Add salt and pepper to taste.
In a large bowl, combine the cooked brown rice, roasted vegetables, and black beans. Toss gently to mix.
Squeeze the juice of one lime over the mixture and toss again to distribute the flavors evenly.
Slice the cooked chicken strips and arrange them over the top of the rice, vegetable, and bean mixture.
Top with sliced avocado and garnish with fresh cilantro if using.
Serve warm and enjoy your Chicken Fajita Bowls.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Mexican Healthy recipe is ready in 40 minutes and features Boneless skinless chicken breasts, Cooked brown rice, Black beans, rinsed and drained and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Cut the chicken breasts into strips and place them in a large bowl.
Add 1 tablespoon of olive oil, chili powder, ground cumin, salt, and pepper to the chicken. Toss to coat the chicken strips evenly.
Spread the seasoned chicken strips onto the prepared baking sheet.
In the same bowl, add the sliced bell peppers, onion, remaining 1 tablespoon olive oil, salt, and pepper. Toss to combine.
Spread the bell peppers and onion on the baking sheet next to the chicken strips.
Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.
While the chicken and vegetables are roasting, heat the black beans in a saucepan over medium heat. Add salt and pepper to taste.
In a large bowl, combine the cooked brown rice, roasted vegetables, and black beans. Toss gently to mix.
Squeeze the juice of one lime over the mixture and toss again to distribute the flavors evenly.
Slice the cooked chicken strips and arrange them over the top of the rice, vegetable, and bean mixture.
Top with sliced avocado and garnish with fresh cilantro if using.
Serve warm and enjoy your Chicken Fajita Bowls.
Calories per Serving: 550
Your Rating:
