Sheet Pan Chicken Fajita Bowl
Easy and healthy with sizzling chicken, bell peppers, onions, seasoned rice, avocado mash and cheddar cheese
Ingredients
- 1.5 lbs. boneless, skinless chicken breasts
- 4 cups cooked rice
- 1 red bell pepper
- 1 green bell pepper
- 1 large sweet onion
- 1 cup sharp cheddar cheese grated
- 3 hearts romaine lettuce
- 2 avocados
- 1 cup scallions (green onions) diced
- 1 1/2 tsp. lime juice
- 2 Tbsp. vegetable oil
- 2 cloves garlic minced
- salsa optional
- sour cream optional
Fajita Seasoning
- 1 chipotle chili pepper in adobo
- 1 tsp. onion powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. sugar
Rice Seasoning
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 3/4 tsp. sweet paprika
- 3/4 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
Instructions
- Make the fajita seasoning: Mince the chipotle pepper. Combine it with remaining ingredients. Set aside.
- Make the avocado mash: peel and pit the avocados. Place them into a small mixing bowl with the lime juice. Mash together. Season with sea salt. Set aside.
- Preheat oven to 400F degrees. Slice bell peppers and onions into long strips. Arrange on an ungreased baking sheet. Season with salt and pepper. Drizzle with oil. Roast for 20 minutes.
- Remove the vegetables from the oven, stir them around the baking sheet and put them back into the oven for 10 more minutes.
- While the vegetables are roasting, make the chicken: Slice the chicken breast into long strips. Heat the oil in a large skillet over medium heat. Add the garlic and chicken to the pan. Once the chicken is browned, stir in the fajita seasoning. Remove from heat.
- Cook the rice and place it into a large bowl. Stir in the rice seasoning.
- Rinse the lettuce and cut it into shreds. Divide the lettuce and rice among 4 serving bowls. Top with chicken, peppers, onions, cheese and avocado mash.
- Garnish with scallions, salsa and sour cream.
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