Sheet Pan Chicken Fajita Rice Bowls #dinner #chicken

Sheet Pan Chicken Fajita Rice Bowls #dinner #chicken

It's a simple recipe that is prepared in 45 minutes and can be set up early, making it ideal for occupied weeknights. Also it's everything prepared together in one sheet dish – which means it's anything but difficult to tidy up!

To make these chicken fajita rice bowls, start by cooking the darker rice. While the rice is cooking, place the chicken and cut veggies on a sheet dish, sprinkle with flavors, shower with olive oil, hurl to cover, and prepare for 20 minutes. Gap the rice equitably between serving bowls, at that point include the chicken fajita, your preferred garnishes, some cleaved cilantro, and a press of lime juice.

My preferred garnishes are sour cream and diced avocado however guacamole, pico de gallo, ground cheddar, would taste incredible in these too. Get imaginative! You can supplant the dark colored rice with white rice, quinoa or, on the off chance that you like, go with a conventional tortilla.

You can heat the fajitas following get together or gather them daily ahead of time, spread them, and refrigerate. Scraps will keep in a hermetically sealed compartment in the ice chest for as long as 3 days.

Also try our recipe Sheet Pan Shrimp Fajitas

Sheet Pan Chicken Fajita Rice Bowls #dinner #chicken

Sheet Skillet Chicken Fajita Rice Bowls - A fast, basic and divine feast that makes extraordinary remains!


  • 185 grams (1 cup) uncooked brown rice

For the seasoning:

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon coriander
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

For the chicken fajita:

  • 450 grams ( 1 lb.) boneless, skinless chicken breasts sliced into ¼-inch thick strips
  • 3 bell peppers seeds removed, cored and sliced into ¼- thick strips
  • 1 medium onion thinly sliced
  • 2 tablespoons extra virgin olive oil

Toppings (optional):

  • a dollop of sour cream
  • avocado diced

Garnish (optional):

  1. lime wedges
  2. fresh cilantro finely chopped


  1. Cook the rice according to package instructions. It should take around 35/40 minutes.
  2. Preheat the oven to 200 degrees C (400 degrees F). Lightly spray a large rimmed baking sheet with cooking spray.
  3. Prepare the seasoning by stirring all the ingredients in a small bowl until well combined. Set aside.
  4. Chicken Fajita: Spread the peppers and onion on a baking sheet, top with the chicken strips then sprinkle with seasoning, and drizzle with olive oil.
  5. Toss until everything is coated and spread in an even layer, then bake in the preheated oven, stirring half way through, until the vegetables are cooked and the chicken is golden brown (about 20 minutes).
  6. Assemble the bowls: divide the rice evenly between 4 serving bowls, add the chicken fajita and the toppings you prefer.
  7. Finish with a squeeze of fresh lime juice, chopped cilantro, and serve.
  8. Enjoy!

Read more our recipe : Vegan & Gluten-free Green Falafe

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