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If you’re looking for a dish that combines vibrant flavors, nutritional benefits, and convenience, look no further than Zesty Baked Chicken Fajita Bowls. This delightful recipe brings together the essence of classic fajitas in a bowl format, making it an ideal choice for busy weeknights, meal prep, or even gatherings with family and friends. With its harmonious balance of lean protein, colorful vegetables, and wholesome grains, these baked chicken fajita bowls not only satisfy your taste buds but also contribute to a well-rounded diet.

Baked Chicken Fajita Bowls

Looking for a delicious and nutritious dinner option? Try Zesty Baked Chicken Fajita Bowls, a perfect blend of vibrant flavors and wholesome ingredients. With lean chicken, colorful bell peppers, and a hearty base of brown rice, this dish is not only satisfying but also customizable to fit your tastes. Quick to prepare and ideal for meal prep or gatherings, these bowls are a visual and culinary delight that will impress everyone at your table. Enjoy the ease of a flavorful, healthy meal that checks all the boxes!
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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, thinly sliced

3 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1 teaspoon salt

½ teaspoon black pepper

1 cup uncooked brown rice

2 cups low-sodium chicken broth

1 cup black beans, drained and rinsed

1 cup corn (fresh, canned, or frozen)

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken and Vegetables: In a large bowl, combine the chicken pieces, sliced bell peppers, onion, and minced garlic. Drizzle with olive oil, then sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Toss everything together until well coated.

      Bake the Chicken Mixture: Spread the chicken and vegetable mixture evenly on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

        Cook the Rice: While the chicken is baking, rinse the brown rice under cold water. In a medium-sized pot, combine the rinsed rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and liquid is absorbed. Fluff the rice with a fork.

          Combine Ingredients: Once the chicken and vegetables are done, remove them from the oven. In a large bowl, combine the baked chicken mixture with the cooked rice, black beans, and corn. Stir gently to combine all ingredients evenly.

            Assemble the Bowls: Divide the chicken and rice mixture into serving bowls. Sprinkle the shredded cheese on top and return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.

              Serve and Garnish: Remove from oven, and garnish with freshly chopped cilantro. Serve with lime wedges on the side for squeezing over the top.

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