Sheet Pan Chicken Fajita Bowls
 
 
Yield: 4 servings
Ingredients
for the chicken
  • 1 pound boneless skinless chicken tenderloins
  • 1 red bell pepper
  • 1 small onion
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Pinch chili powder
  • 1 tablespoon olive oil
for the rice bowl
  • 2 small avocados
  • 1 teaspoon lime juice
  • ¼ teaspoon garlic powder
  • 2 cups Seeds of Change Brown Rice & Quinoa with Garlic
  • 1 cup black beans
  • 1 lime, for garnish
Directions
for the chicken
  1. Preheat the oven to 375 degrees F. Line a half sheet baking sheet with nonstick aluminum foil or spray with nonstick spray and set aside.
  2. In a small bowl, combine the paprika, garlic powder, ground cumin, salt, pepper and chili powder. I don’t like spicy foods so if you like yours more spicy, add more chili powder. Just be sure to taste it so you don’t over-spice it.
  3. Cut the chicken tenders in half. If they are really wide, you might need to also cut them in half lengthwise so they aren’t too big (see my photos for reference of how big mine were). Cut the bell pepper and the onion into slices. You don’t want the slices too thin of they will overcook. Add the chicken, bell pepper slices and onion slices to a medium mixing bowl. Add the olive oil then toss to combine. Add the spice mixture then toss to coat. Place the seasoned chicken and veggies on the prepared baking sheet and spread them out so they’re touching as little as possible. Bake for 20-25 minutes, or until the chicken reads an internal temperature of 165 degrees F.
for the rice bowl
  1. Put the avocado flesh in a small mixing bowl. Mash with a fork then season with the lime juice and garlic powder. Season with salt and pepper, adding more lime juice or garlic powder as needed. Stir to combine.
  2. To plate the dish, give each bowl ½ cup of the rice and ¼ cup of the black beans. Divide the chicken, veggies and mashed avocado between the 4 bowls. Garnish with a lime wedge.
Notes
We love the Seeds of Change Brown Rice & Quinoa with Garlic in my house. It’s microwavable, packed with flavor and I can find it at most stores. If you want to use your own cooked brown rice or quinoa plan for 2 cups cooked total, or ½ cup per serving. You might also want to season the rice or quinoa since I have only tried this dish with the seasoned Seeds of Change packets.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/07/11/sheet-pan-chicken-fajita-bowls/