Chicken Fajita Rice Bowls

5 from 1 vote

Everything you love about classic chicken fajitas are piled into these chicken fajita rice bowls that are made on a sheet pan for less mess and easy to meal prep!

Prep Time 20

Cook Time 25

Marinating Time 2

Total Time 2 45

Servings servings

Calories 528kcal

Ingredients

2 medium cloves garlic, minced
1/4 cup lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons vegetable oil, divided
Salt and pepper to taste
2 lbs boneless skinless chicken breasts
2 medium sweet peppers, thinly sliced
1 medium sweet onion, thinly sliced
4 cups cooked white or brown rice
2 avocados pitted and thinly sliced
2 medium tomatoes, diced
Tortilla chips, sour cream, lime wedges, and cilantro for serving, optional

Instructions

In a large bowl, whisk garlic, lime juice, cumin, chili powder, and 1 tablespoon vegetable oil until smooth. Season with salt and pepper to taste.
Arrange chicken in marinade until evenly coated. Cover bowl, transfer to refrigerator, and allow chicken to marinate at least 2 hours or up to 12.
Preheat oven to 400F and lightly grease a large sheet pan. Arrange peppers and onion on pan and toss with remaining 1 tablespoon vegetable oil and salt and pepper to taste. Remove chicken from marinade and arrange on sheet pan with sliced peppers and onion.
Bake chicken at 400F 20-25 minutes until chicken registers 165F and peppers/onions are tender. Allow to cool slightly, then thinly slice chicken into strips and toss back into peppers and onions.
Assemble rice bowls by dividing rice between serving bowls and topping with chicken, peppers, and onions mixture, avocado, and tomatoes. Garnish bowls with tortilla chips, sour cream, cilantro, and squeeze fresh lime wedges over top. Enjoy!

Notes

Storing Instructions

Store rice bowls in refrigerator up to 6 days.

Nutrition