Mexican · dinner

Chicken Fajita Rice Bowls

Name: Chicken Fajita Rice Bowls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: Chicken breast, raw, sliced thin, 1 lb; Olive oil, 1 tbsp; Limes, 2, juiced; Red onion, 1 large, sliced; Red bell pepper, 1, sliced; Green bell pepper, 1, sliced; Paprika, 1 tbsp; Ground cumin, 2 tsp; White rice, cooked, 2 cups; Black beans, cooked, 1 cup; Sweet corn, boiled, 1 cup; Tomato for pico de gallo, 1 large, diced; Onion for pico de gallo, 1/4 cup, minced; Fresh cilantro, 1/4 cup; Salt and pepper, to taste

Sheet-pan chicken, peppers and onion over rice with black beans, corn and a quick pico de gallo.

45 min4 servings

42034g55g9g

One pan for the chicken and vegetables keeps the cleanup short.

Ingredients

Chicken breast, raw, sliced thin1 lb
Olive oil1 tbsp
Limes2, juiced
Red onion1 large, sliced
Red bell pepper1, sliced
Green bell pepper1, sliced
Paprika1 tbsp
Ground cumin2 tsp
White rice, cooked2 cups
Black beans, cooked1 cup
Sweet corn, boiled1 cup
Tomato for pico de gallo1 large, diced
Onion for pico de gallo1/4 cup, minced
Fresh cilantro1/4 cup
Salt and pepperto taste

Steps

Heat the oven to 400 F.
Toss the chicken, onion and peppers with the oil, lime juice, paprika, cumin, salt and pepper.
Spread on a lined sheet pan and roast 10 to 12 minutes, then broil 2 to 3 minutes for charred edges.
Stir the diced tomato, minced onion, half the cilantro and a pinch of salt for the pico.
Build bowls with rice, black beans, corn, the chicken mixture and pico. Finish with the rest of the cilantro.

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Adapted from Slender Kitchen