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When it comes to creating a meal that is both satisfying and nutritious, the Flavorful Baked Chicken Fajita Bowls stand out as a perfect choice for any family dinner or lunch. This dish is a vibrant fusion of colorful ingredients and bold spices that come together to create a wholesome, balanced meal. With its delicious combination of marinated chicken, roasted vegetables, and a hearty base of rice and beans, this recipe not only tantalizes the taste buds but also provides a rich source of protein, fiber, and essential vitamins.

Baked Chicken Fajita Bowls

Savor the vibrant taste of Flavorful Baked Chicken Fajita Bowls, a perfect meal for any family gathering or lunch. This colorful dish blends marinated chicken, roasted peppers, and onions on a hearty rice and bean base, making it a nutrition powerhouse loaded with protein, fiber, and essential vitamins. Follow our easy steps for preparation and baking, and enjoy the delightful aromas and bright flavors that make mealtime special. Perfect for customizing with your favorite toppings!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium onion, sliced

3 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

1 cup uncooked brown rice (or your choice of rice/quinoa)

2 cups low-sodium chicken broth or water

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

Fresh cilantro, chopped, for garnish

Optional toppings: avocado slices, shredded cheese, sour cream, lime wedges

Instructions
 

Preheat the oven: Set your oven to 400°F (200°C). To make cleanup easier, line a large baking sheet with parchment paper.

    Marinate the chicken: In a spacious mixing bowl, combine the bite-sized chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss the mixture thoroughly until every piece of chicken is uniformly coated in the spices. Let it rest while you prepare the vegetables.

      Prepare the vegetables: Using the same bowl (no need to wash it), add the sliced red and yellow bell peppers as well as the sliced onion. Drizzle in a bit more olive oil and season with additional salt and pepper, if desired. Toss until all the vegetables are well coated in oil and spices.

        Bake the chicken and vegetables: Spread the marinated chicken and the sliced vegetables out evenly on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with a slight char.

          Cook the rice: While the chicken and vegetables are baking, rinse the brown rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth or water to a rolling boil. Add the rinsed rice, lower the heat to a gentle simmer, cover, and cook for about 40-45 minutes (or according to the package instructions) until all the liquid is absorbed and the rice is tender.

            Combine the bowls: Once the chicken and vegetables are out of the oven, transfer them to a large mixing bowl. Add the cooked rice, drained black beans, corn, and diced tomatoes to the same bowl. Gently fold everything together until all ingredients are evenly distributed.

              Assemble the bowls: Use a ladle or spoon to portion the fajita mixture into serving bowls. Garnish each bowl with fresh chopped cilantro and any of your favorite toppings, such as slices of avocado, shredded cheese, and a dollop of sour cream.

                Serve and enjoy: Serve immediately, accompanied by lime wedges for an extra zesty kick!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4