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One-pan Chicken Fajita Rice Bowl

by Tiffany Lo • from the video Weekday Meal Prep For 4


for 4 servings

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • ½ white onion, sliced
  • 2 large, boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 cups (920 g) wild rice, cooked, to serve
  • ½ avocado, sliced, optional

Fajita Seasoning

  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika


Under 30 min

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, mix together the salt, pepper cumin, garlic powder, and paprika.
  3. Add chicken, peppers, and onions to a baking tray and a pour of oil.
  4. Sprinkle seasoning on chicken, bell peppers, and onions.
  5. Bake for 20-22 minutes or until internal temperature reaches 165°F (75°C).
  6. Serve with avocado slices (optional) and rice of choice now. Or refrigerate in airtight container up to 3-4 days.
  7. Enjoy!




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