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Chicken Fajita Rice Bowl Recipe

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4.2 from 8 reviews

This Chicken Fajita Rice Bowl recipe features juicy, oven-baked chicken tenderloins seasoned with a flavorful homemade fajita spice blend, paired with sautéed bell peppers and onions. Served over fluffy white rice infused with lime and cilantro, then topped with fresh lettuce, creamy sour cream, and smashed avocado for a vibrant and satisfying meal.

Ingredients

Chicken Fajita Bowl Ingredients

  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 3 tablespoons olive oil, divided
  • ½ teaspoon salt
  • 1 ½ pounds chicken tenderloins
  • 1 batch of chicken fajita seasoning
  • 3 cups cooked white rice (from 1 cup uncooked rice)
  • Juice from ½ lime
  • 2 tablespoons cilantro, chopped
  • 6 cups lettuce
  • Sour cream, to taste
  • 2 smashed avocados

Chicken Fajita Seasoning

  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon table salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken and vegetables.
  2. Prepare Vegetables: Slice the bell peppers and onion. Toss them on a sheet pan with 1 ½ tablespoons of olive oil and ½ teaspoon salt, then spread into an even layer for roasting.
  3. Season Chicken: Coat the chicken tenderloins evenly with the homemade chicken fajita seasoning and the remaining 1 ½ tablespoons of olive oil.
  4. Bake Chicken and Vegetables: Lay the seasoned chicken on top of the peppers and onions. Bake in the oven for 20-24 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Once cooked, shred the chicken using two forks.
  5. Cook Rice: Cook 1 cup of uncooked white rice according to package instructions, yielding approximately 3 cups cooked. Once done, fluff the rice with a fork and stir in the lime juice and chopped cilantro for added flavor.
  6. Assemble Bowls: Divide the lettuce, cilantro-lime rice, shredded chicken, and roasted vegetables evenly among 5 bowls.
  7. Add Toppings: Top each bowl with sour cream and smashed avocado as desired to finish the dish.

Notes

  • For a spicier kick, add a pinch of cayenne pepper to the fajita seasoning.
  • Use brown rice as a healthier alternative, adjusting cooking time accordingly.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
  • To make this recipe gluten-free, ensure that all seasoning ingredients and sour cream are certified gluten-free.

Find it online: https://lauracooks.com/chicken-fajita-rice-bowl-recipe/