One-Pan Chicken Fajita Rice Bowl

Name: One-Pan Chicken Fajita Rice Bowl
Total time: 30
Yield: 4
Ingredients: 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; ½ white onion, sliced; 2 large boneless, skinless chicken breasts; 2 tablespoons olive oil; 4 cups cooked wild rice, for serving; ½ avocado, sliced (optional); ¼ teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon cumin; ½ teaspoon garlic powder; ½ teaspoon paprika

Recipe by Tiffany Lo from tasty.co

Lunch 30 Mins.

Ingredients

4 servings

•

1 red bell pepper, sliced
•

1 yellow bell pepper, sliced
•

½ white onion, sliced
•

2 large boneless, skinless chicken breasts
•

2 tablespoons olive oil
•

4 cups cooked wild rice, for serving

•

½ avocado, sliced (optional)
•

¼ teaspoon salt
•

¼ teaspoon pepper
•

¼ teaspoon cumin
•

½ teaspoon garlic powder
•

½ teaspoon paprika

Instructions

Preheat oven to 400°F (200°C).
Make the fajita seasoning: In a small bowl, mix together the salt, pepper cumin, garlic powder, and paprika.
Place the chicken, bell peppers, and onion on a baking sheet. Drizzle with the olive oil and sprinkle with the fajita seasoning.
Bake for 20-22 minutes, or until internal temperature of the chicken reaches 165°F (75°C).
Serve with wild rice and avocado, if desired. Leftover fajitas will keep in the refrigerator for up to 4 days.
Enjoy!