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Flavorful Baked Chicken Fajita Bowls Recipe with Easy Cilantro Lime Rice

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A quick and easy baked chicken fajita bowl featuring tender baked chicken, roasted peppers and onions, paired with zesty cilantro lime rice. Perfect for busy weeknights and crowd-pleasing meals.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup long grain white rice (about 185 g), rinsed
  • 2 cups water or low-sodium chicken broth (480 ml)
  • 1/2 cup fresh cilantro, finely chopped (loosely packed)
  • Zest and juice of 1 lime
  • 1 tablespoon olive oil or butter
  • Salt, to taste
  • Optional toppings: guacamole or sliced avocado, sour cream or plain Greek yogurt, shredded cheese (cheddar or Monterey Jack), sliced jalapeños, fresh lime wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the sliced chicken breasts, bell peppers, and onion. Drizzle with olive oil and toss to coat evenly.
  3. In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Sprinkle this spice blend over the chicken and veggies and toss until well coated.
  4. Spread the chicken and veggies in a single layer on a large baking sheet. Avoid overcrowding.
  5. Bake for 20-25 minutes, stirring or shaking the pan halfway through, until chicken reaches 165°F (74°C) and veggies are tender with some charred edges.
  6. Meanwhile, rinse the rice under cold water until clear. In a medium saucepan, combine rice and water or broth with a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
  7. Turn off heat and let rice steam covered for another 5 minutes.
  8. Remove lid, fluff rice with a fork, then stir in lime zest, lime juice, olive oil or butter, and chopped cilantro. Adjust salt to taste.
  9. Assemble bowls by scooping cilantro lime rice, topping with baked chicken and roasted veggies, and adding optional toppings as desired.
  10. Serve immediately, garnished with fresh lime wedges and extra cilantro.

Notes

Use a meat thermometer to ensure chicken reaches 165°F (74°C) for juicy results. Toss halfway through baking for even cooking. Pat veggies dry if they release water to promote caramelization. For a low-carb option, substitute rice with cauliflower rice and adjust cooking time. Leftovers store well in the fridge for up to 3 days and freeze for up to 2 months.

Nutrition

Keywords: baked chicken fajita bowls, cilantro lime rice, easy chicken fajitas, sheet pan chicken fajitas, healthy fajita bowls, quick dinner, weeknight meal

Find it online: https://tessierecipes.com/flavorful-baked-chicken-fajita-bowls-recipe-with-easy-cilantro-lime-rice/