Description
This Chicken Fajita Rice Bowl is a vibrant and flavorful one-pan meal combining tender baked chicken seasoned with homemade fajita spices, roasted bell peppers and onions, fluffy cilantro lime rice, fresh lettuce, creamy smashed avocado, and a dollop of sour cream. Perfect for a quick and satisfying dinner with bold Tex-Mex flavors.
Ingredients
Vegetables:
- 2 bell peppers, sliced
- 1 onion, sliced
- 6 cups lettuce
- 2 smashed avocados
- 2 tablespoons cilantro, chopped
Protein:
- 1 1/2 pounds chicken tenderloins
Rice:
- 3 cups cooked white rice (from 1 cup uncooked rice)
Seasonings and Spices (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:
- 3 tablespoons olive oil (divided)
- 1/2 teaspoon salt
- Juice from 1/2 lime
- Sour cream, to serve
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the chicken and vegetables.
- Prepare Vegetables: Slice the bell peppers and onion, then toss them on a sheet pan with 1 1/2 tablespoons olive oil and 1/2 teaspoon salt. Spread them out evenly on the pan.
- Season Chicken: Mix the chicken fajita seasoning (chili powder, smoked paprika, cumin, oregano, salt, garlic powder, and onion powder). Season the chicken tenderloins with this mixture and drizzle with the remaining 1 1/2 tablespoons olive oil.
- Roast Chicken and Vegetables: Lay the seasoned chicken over the vegetables on the sheet pan. Bake for 20 to 24 minutes until the chicken reaches an internal temperature of 165°F. Once cooked, shred the chicken using two forks.
- Cook Rice: Prepare white rice according to package instructions. One cup of uncooked rice should yield about three cups cooked. Once cooked, fluff the rice with a fork and stir in juice from half a lime and chopped cilantro for added flavor.
- Assemble Bowls: Divide the lettuce evenly among serving bowls. Add a layer of the cilantro lime rice, then top with shredded chicken and roasted vegetables. Garnish with your desired amount of sour cream and smashed avocado.
Notes
- You can adjust the fajita seasoning to taste by adding more chili powder or cumin for extra spice.
- Use freshly squeezed lime juice for the best flavor in the rice.
- For a low-calorie option, swap sour cream with Greek yogurt.
- Leftover chicken fajita rice bowls can be refrigerated for up to 3 days and reheated.
- This recipe can be easily doubled for meal prep or larger groups.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
