Baked Chicken Fajita Bowls Recipe
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
4 servings
Ingredients
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon pepper
  • ¼ cup + 2 tablespoons olive oil, divided
  • 2 limes, divided
  • 1 pound chicken, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 1 large Spanish onion, sliced
  • 1 cup long-grain white rice
  • 2 cups water
  • 2 avocados, peeled and pits removed
  • 2 tablespoons finely chopped fresh cilantro, plus more for serving
  • 4 tortillas
Directions
  1. Preheat oven to 400 F.
  2. In a large bowl, combine chili powder, paprika, garlic powder, onion powder, cumin, ½ teaspoon salt, pepper, ¼ cup olive oil, and juice from ½ a lime.
  3. Whisk until smooth.
  4. Add chicken strips and toss to coat. Marinate for up to 8 hours, if desired, or continue on to the next step.
  5. Spread peppers and onion slices on a sheet pan and toss with the remaining 2 tablespoons olive oil.
  6. Add chicken to the sheet pan.
  7. Roast for 30-40 minutes, or until vegetables are soft and chicken is cooked through.
  8. Meanwhile, make the rice. Add rice and water to a saucepan.
  9. Bring to a boil over medium heat, then reduce heat to low and cover.
  10. Cook rice, undisturbed, for 20 minutes, or until liquid is dissolved. Fluff with a spoon.
  11. Meanwhile, make the guacamole. Mash the avocado in a bowl with a fork.
  12. Add the juice from ½ a lime, 1 pinch salt, and cilantro and stir well to combine. Season to taste.
  13. While the oven is still warm, wrap the tortillas in foil and warm through, about 5 minutes.
  14. To assemble, add rice and a tortilla to each bowl.
  15. Add fajita chicken, peppers, and onions.
  16. Add guacamole, then garnish with cilantro.
  17. Serve with lime wedges.