Chicken Fajita Rice Bowl (Print Version)
# Ingredients:
→ Fajita Bowl
01 -
2 bell peppers, sliced
02 -
1 onion, sliced
03 -
3 tablespoons olive oil, divided
04 -
0.5 teaspoon salt
05 -
680 grams chicken tenderloins
06 -
1 batch chicken fajita seasoning
07 -
3 cups cooked white rice
08 -
Juice of 0.5 lime
09 -
2 tablespoons chopped cilantro
10 -
6 cups lettuce, torn
11 -
Sour cream, to taste
12 -
2 smashed avocados
→ Chicken Fajita Seasoning
13 -
2 teaspoons chili powder
14 -
1 teaspoon smoked paprika
15 -
1 teaspoon ground cumin
16 -
1 teaspoon oregano
17 -
1 teaspoon table salt
18 -
0.5 teaspoon garlic powder
19 -
0.5 teaspoon onion powder
# Instructions:
01 -
Preheat oven to 220°C. Line a baking sheet if desired.
02 -
Slice bell peppers and onion, then toss with 1.5 tablespoons olive oil and 0.5 teaspoon salt on a sheet pan. Arrange in an even layer.
03 -
Coat chicken tenderloins evenly with prepared fajita seasoning and the remaining 1.5 tablespoons olive oil. Place chicken pieces on top of the arranged vegetables.
04 -
Roast for 20–24 minutes or until the chicken reaches an internal temperature of 74°C. Remove from the oven; shred chicken using two forks.
05 -
Prepare white rice separately as per package instructions to yield 3 cups cooked. Once ready, fluff with a fork, incorporate lime juice and chopped cilantro.
06 -
Arrange lettuce, cooked rice, shredded chicken, and roasted vegetables in individual bowls. Garnish with sour cream and smashed avocado according to preference.
# Notes:
01 -
Ensure the chicken is cooked through by verifying it reaches 74°C core temperature.
02 -
For extra flavour, char the vegetables briefly under a grill setting after roasting.