Chicken Fajita Lunch Bowls

Chicken Fajita Lunch Bowls


  • 2 chicken breasts
  • 1 tablespoon olive oil
  • salt & pepper


  • 3/4 cup basmati rice uncooked
  • 2 bell peppers sliced into strips
  • 2 tablespoons red onion diced
  • 1 cup corn kernels


  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar


  1. Pre-heat oven to 425°F.
  2. Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.
  3. 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.
  4. Allow to rest for 10 more minutes before slicing.

Lunch Bowls:

  1. Cook the rice according to package directions. Allow to cool.
  2. In a large bowl, combine the rice, bell peppers, red onion and corn.
  3. Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.
  4. Divide amongst 4 lunch containers, topping with the chicken.
  5. Refrigerate until you are ready to serve.

Detailed recipe and credit:

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