Chicken Fajita Bowls
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken Fajita Bowls calories by ingredient
Introduction
http://sweetpeasandsaffron.com/2016/04/chicken-fajita-lunch-bowls.html
Sw
itched cauliflower rice for the rice http://sweetpeasandsaffron.com/2016/04/chi
cken-fajita-lunch-bowls.html
Sw
itched cauliflower rice for the rice
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
Directions
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.