Chicken Fajita Bowls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 ounces Chicken Breast (cooked), no skin, roasted 1 tbsp Extra Virgin Olive Oil 1.5 cup green giant cauliflower rice 1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh 1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 2 can (12 oz) yields Yellow Sweet Corn, Canned 1 slice, medium (1/8" thick) Onions, raw .5 tsp Paprika .1667 tbsp *McCormick ground cumin (by CHGOMOMMA) 3 tsp Granulated Sugar 1 tsp Lime Juice - ReaLime 100% Lime Juice .25 tsp Salt 3 tbsp Extra Virgin Olive Oil 3 tbsp Vinegar, white wine (by J123452) 1 tsp Chili powder
Chicken
Pre-heat oven to 425°F.
Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.
Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through.
Allow to rest for 10 more minutes before slicing.
Lunch Bowls:
Cook the rice according to package directions. Allow to cool.
In a large bowl, combine the rice, bell peppers, red onion and corn.
Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.
Divide among 4 lunch containers, topping with the chicken.
Refrigerate until you are ready to serve.
Serving Size: 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user BLONDY939.
Pre-heat oven to 425°F.
Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.
Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through.
Allow to rest for 10 more minutes before slicing.
Lunch Bowls:
Cook the rice according to package directions. Allow to cool.
In a large bowl, combine the rice, bell peppers, red onion and corn.
Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.
Divide among 4 lunch containers, topping with the chicken.
Refrigerate until you are ready to serve.
Serving Size: 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user BLONDY939.
Nutritional Info Amount Per Serving
- Calories: 390.7
- Total Fat: 18.4 g
- Cholesterol: 70.2 mg
- Sodium: 447.6 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 4.3 g
- Protein: 30.1 g
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